If you’re looking for help and guidance when it comes to serving up the best BBQ meats at your next get-together, Backyard Pitmasters is launching classes in the Dallas-Fort Worth area.
Backyard Pitmasters comes from Mike Albrecht and Jon Kan, two former advertising executives who now do what they love, smoking the juiciest meats. The duo’s university, BrisketU, teaches aspiring pitmasters how to choose the best cuts of meat and prep them for cooking; brine, dry rub, and marinade.
The classes also dive into selecting the best woods to cook with; mesquite, hickory, cherry, and how to use a firebox. Last, they educate pitmasters on how to slice their BBQ’d meats.
“We created BrisketU because there was nowhere in Texas’ competitive atmosphere to simply learn the best way to smoke a brisket in a competition-free, relaxed backyard environment,” Albrecht says in a statement. “We combine craft BBQ with craft beer with no intimidation and a lot of fun.”
Several craft beer breweries in Dallas will host BrisketU classes; Oak Cliff Brewing, Armadillo Brewery, Lakewood Brewing, Rahr Brewing, and Tupps Brewery.
Nic Bagherpour will run BrisketU’s Dallas office. Bagherpour is known for his talents when it comes to throwing large BBQs. Before joining BrisketU, Bagherpour was set to open his own BBQ catering company, per Dallas Culture Maps.
“As far as my early interest and training in BBQ, I grew up standing next to my dad at the pit while he was cooking,” Bagherpour says. “I’m self-taught from extensive research, reading books, watching Aaron Franklin videos, and trial and error.”
Previously, classes have been held in several Texas cities; Houston, College Station, Austin, and San Antonio. Classes typically run for three hours, with the first DFW class held on Dec. 12 at Oak Cliff Brewing in Dallas.
For more information, you can visit here for a list of dates and locations.
