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Brined for 12 hours in our Rhuby Social and citrus beer brine, then rubbed with spices, roasted, and grilled over open flames.
Pork butt ground with seasonings, Commons beer, and Quebec cheese curds, then smoked with a mix of apple and hickory wood chips.
A plant-based alternative with meat-like texture. We smoke it, pull it, and toss in our house BBQ sauce.
We rub pork butts with spices, then smoke for 10 hours using a mix of apple and hickory wood chips.
Our brisket is rubbed with spices, smoked low and slow with a mix of maple and oak hardwood for 12 hours, then rested for 4 hours for a juicy cut every time.
Our Kansas style side ribs are rubbed with salt, sugar and spices and slow smoked for 3 hours using apple hardwood, glazed in our house barbecue sauce and cut to order