Briskets and pork butts are smoked anywhere from 10-16 hours, depending on size and smoker temperature. Ribs usually get about 3 hours and chicken and sausage about 2 hours. Our whole hog roasts have been known to stretch 24 hours and beyond.
We use a mixture of local oak and hickory some seasoned and some green. The exact ratio is a trade secret. We could tell you but then we’d have to kill you.
We only cook what we think we can sell in a given day. We are committed to only serving fresh BBQ, and it’s not like we can just go throw another brisket on the smoker. We can, but you’re gonna have to wait about 12 hours for it. Our advice – come early. Early bird gets the brisket. If your chosen meat is gone on a given day, step outside your comfort zone and try a new meat. It’s all delicious, our momma says so.
Relax homie. The pink is a chemical reaction of wood smoke and protein called a smoke ring. The smoke ring is already within the meat in the form of myoglobin. It’s the protein that makes raw meat red or pink. As the meat cooks, myoglobin turns brown, but if enough nitric oxide (NO) from the wood smoke condenses on your meat, it will bind with the still-red myoglobin and allow it to hold onto its color. So the smoke ring is really a remnant. It’s a biological marker of how quickly the meat cooked, and how much NO was able to stick to the meat before it turned brown throughout. If you understood all or most of that, congratulations, if not, just eat the meat. It’s cooked – pinkie swear.
Burnt ends are crack cocaine in beef form. Not actual cocaine, because that stuff is expensive (we hear) but take the addictive properties and take some beef and let them have a baby. We take the fatty point of a brisket, smoke it again, cube, sauce and season it, and then for good measure we smoke it once more. The result is crispy, succulent bits of beef that have no equal anywhere else in the BBQ world. And we make the best around.
We love catering. We cater approximately 300 events a year, ranging in size from 15 to 15,000 people. And, with our prices starting at $12/plate we are exceptionally affordable. We are available for graduation parties, birthdays, weddings, corporate events, fundraisers, Bar Mitzvahs, divorce parties, the baby isn’t mine parties, we just want to drink outside parties, you name it. We do tend to book quickly, so book early and often.
If you’re interested in Detroit BBQ Company catering your event, please email us at firstname.lastname@example.org, or fill out and submit the form on our catering page.
All of our meats and sauces are gluten free. All of our sides are gluten free with the exception of the Mac and Cheese. We tried to have a gluten free mac and cheese but it tastes awful so we don’t offer one.
Our mac and cheese is vegetarian friendly, and all of our sides can be made vegetarian friendly on request. If you don’t request it, it probably has pork of some form in it.
No. Go find a patch of grass somewhere and gnaw on that. You should be ashamed for even asking.