Slick's methods were learned from the legends of barbeque in the South, mid-West and Texas. Pitmaster Roy Slicker uses Washington State apple wood, hand-selected for its moisture and perfect flavor, and pecan wood from the South for a smooth and buttery finish.
Our meats are cooked in the traditional BBQ style - "Low and Slow" over split wood, meaning they are cooked at a very low temperature for a very long time (16-18 hours).
While we won't tell you all our secrets, we will tell you this: don't clog your meat with too much rub and don't rub it much either. Sprinkle the seasoning on; let it sit for a few hours. Then put it fat-side-up in your cooker and let it go. The real key to great BBQ is keeping a consistent temperature in your smoker over a longer period of time so that Colagen breaks down (making meat tender) and Fat melts (making meat moist).
There are a lot of other techniques used to achieve our mouthwatering pork and brisket. If you want to learn more, come to the restaurant and get a tour. Roy is always happy to share stories about BBQ secrets and techniques. He also offers classes on how to smoke great brisket, pork, ribs and other items. Just contact Slick's.
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