Mid-Summer Specials and Smoked Meat for a Crowd
Hosting a big summer gathering? On this episode of Meat & Greet, Myke Stittsworth shares how to smoke meat for a crowd without losing your mind — or overcooking everything.
From pork butts to brisket to sausage links, Myke talks about scaling up your smoke game, timing your cook, and what sides make the biggest impact when you're feeding a lot of people. Plus, mid-summer specials at Stittsworth Meats.
Smoking for a Crowd
- Pork butt: the workhorse of crowd-feeding — affordable and forgiving
- How much meat per person for a BBQ gathering
- Timing multiple proteins on one smoker
- Sides that scale: coleslaw, beans, and cornbread
About Meat & Greet
Myke Stittsworth joins KBUN Sports Radio's High Noon every week from Stittsworth Meats in Bemidji, MN.
🎧 Listen to this episode on KBUN | Browse all Meat & Greet episodes
🍖 Recipe: Stittsworth Smoked Brisket for a Crowd
A showstopping centerpiece that feeds everyone at your backyard bash. Low and slow smoking develops an incredible bark and tender, juicy interior.
Ingredients
- 12--14 lb Stittsworth Brisket (packer cut)
- 1/4 cup brown sugar
- 3 tbsp paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp black pepper
- 1 tbsp salt
- 1 tbsp cayenne pepper
- 1 cup beef broth
- 1 cup apple cider vinegar
- 2 tbsp Worcestershire sauce
Instructions
- Mix brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne to make a dry rub.
- Trim the fat cap of the Stittsworth Brisket to about 1/4 inch and apply the rub generously all over.
- Prepare your smoker for 225°F, using oak or hickory wood.
- Place brisket fat-side up on the grates and smoke for 12--14 hours, maintaining steady temperature.
- Starting around hour 6, spritz the brisket every 2 hours with a mixture of beef broth, apple cider vinegar, and Worcestershire sauce.
- The brisket is done when it reaches 205°F internal temperature and probes tender like butter.
- Wrap in foil and rest for 30 minutes before slicing against the grain.
Pro Tip: Stittsworth brisket has excellent marbling that renders down beautifully over hours of smoke. Let that bark develop fully for a textured, flavorful crust that guests will remember.