Frequently Asked Questions
The path to great BBQ often begins with a question. Find answers to the questions posed below in our Frequently Asked Questions section. Still can’t find your answer? Get in touch and perhaps we can add your question to our list.
Cancellations by BrisketU, get your money back 100%. It rarely happens, and we always offer to slide you up to a future date of your convenience.
In our classes, you will get to sample the end product. If you think you’ll get hungry soaking in all that smoky goodness during the class, relax. We typically serve up some juicy snacks like beef/pork coarse ground sausage.
We have everything you need, including a Pit-Side Pocket Guide and pencils.
We are a small group of smokers (the pit kind), ranchers, chefs, ad guys, certified BBQ judges, and pit gurus that decided there was nowhere to simply learn the best way to smoke a brisket. So we created a place for folks to gather and learn in a fun and intimidation-free environment. We have years of experience and want to share it. We hope to see you and count you among our pitmaster friends.
Sure. Happy to do that for corporate entertainment, company outings, bachelor(ette) parties, birthdays, you name it. Call our main line or email firstname.lastname@example.org. We’ve done dozens and dozens of great private events.
We hold special pitmaster classes for ribs (RibsU), turkey (TurkeyU), chicken (ChickensU) and (WildGameU). SeafoodU is currently in development. Watch for those special courses on this registration page.
All of our classes held at a host brewery include your first beer on us (Over 21 – Valid ID required). You do not have to be of drinking age to attend. Most breweries also have soda or water available.
Nothing to worry about. We teach how to smoke the perfect meats on every type of smoker. The key areas we cover are temperature control, smoke profiles, meat trimming and prep, rub mixes, slicing and so much more that the information you learn is great regardless of the cooking chamber. We all own and know how to cook on ceramic, offset, vertical and pellet-fed smokers.
Yes, but we have a minimum age of 12, and each person who attends must have registered and paid for the class.