Welcome to another exciting edition of Out And About Sarasota! Today, we’re diving into the mouthwatering world of barbecue at my absolute favorite spot—Stottlemyers Smokehouse. Join me as we explore the delicious offerings and the art of smoking meats with Chef Mitch.
The Art of Barbecue at Stottlemyers Smokehouse
As we step into Stottlemyers Smokehouse, the aroma of smoked meats envelops us, instantly igniting our appetites. Chef Mitch is ready to show us how they prepare their renowned brisket and pork butt, two signature dishes that keep customers coming back for more.
Preparing the Brisket
Chef Mitch begins by trimming the brisket, ensuring that it has just the right amount of fat for optimal flavor. He explains that keeping about a quarter-inch of fat on top is essential, as it helps keep the meat moist during the long smoking process. The brisket is then seasoned with a proprietary rub that is unique to Stottlemyers Smokehouse—a blend of spices that enhances the natural flavors of the meat.
Smoking Techniques
Once the brisket is seasoned, it’s time to talk about the smoking process. Chef Mitch shares that depending on the size, briskets can take anywhere from 8 to 14 hours in the smoker. The key to great barbecue is patience, and Stottlemyers Smokehouse takes pride in using upper two-thirds choice cuts of meat, which are just a step away from prime quality.
The Secret Rub
The rub is a crucial element in making the meat flavorful. Chef Mitch reveals that their special blend includes paprika, cayenne pepper, onion, garlic, and other secret spices that make it truly one-of-a-kind. The application is generous, ensuring that every bite is packed with flavor.
Pork Butt Perfection
Next up is the pork butt, which is prepared in a similar fashion. Chef Mitch emphasizes the importance of using quality meat and maintaining consistency. After rubbing the pork butt with the same delicious seasoning, it’s ready to join the brisket in the smoker for an overnight cook.
The Magic of Smoking
As we place the meats in the smoker, Chef Mitch explains the importance of positioning. The fat side of the brisket should always face up, allowing the fat to seep into the meat and enhance the flavor. The anticipation builds as we wait for the magic to happen.
The Big Reveal
After a night of slow smoking, we return to Stottlemyers Smokehouse to witness the transformation. The smell is incredible! Chef Mitch pulls out the pork butt, and it’s clear that it has reached perfection—the bone glides out effortlessly, indicating that it’s tender and ready to be served.
Serving the Brisket
Next, it’s time to slice the brisket. Chef Mitch expertly trims away any excess fat and prepares to serve the beautifully smoked meat. The brisket is moist, with a perfect balance of lean and marbled sections that promise rich flavor in every bite.
Experience the Flavor
Before we wrap up our visit, it’s time for a taste test. The brisket is everything you could hope for—smoky, tender, and bursting with flavor. The signature bark adds a delightful crunch, making it a true barbecue masterpiece.
Why Stottlemyers Smokehouse?
If you’re looking for award-winning barbecue in Sarasota, Stottlemyers Smokehouse is the place to be. With its commitment to quality, unique flavors, and a warm, welcoming atmosphere, it’s no wonder this spot has become a local favorite.
So, whether you’re a barbecue aficionado or just looking for a delicious meal, make sure to stop by Stottlemyers Smokehouse. You won’t be disappointed!
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