{"id":7043651,"date":"2026-08-22T08:21:18","date_gmt":"2026-08-22T08:21:18","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/pitmasters-episode-6-recipes-we-cooked\/"},"modified":"2026-08-22T08:21:18","modified_gmt":"2026-08-22T08:21:18","slug":"pitmasters-episode-6-recipes-we-cooked","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7043651","title":{"rendered":"Pitmasters Episode 6: Recipes We Cooked"},"content":{"rendered":"


\n<\/p>\n

\n

We made it to Episode 6 of Food Network\u2019s competition series Pitmasters<\/a><\/em>. This week, Susie (Hey Grill Hey<\/a>) and I faced multiple challenges trying to survive elimination as two teams were sent home. <\/p>\n

As always, we\u2019re sharing our recipes, so you can make them at home.<\/p>\n

\n
\"pitmasters.\" <\/source><\/picture><\/a><\/figure>\n<\/div>\n
\"Christie\"Christie <\/source><\/picture>
Christie Vanover and Susie Bulloch of team The Fierce Ladies of BBQ as seen on Pitmasters, Season 1.<\/figcaption><\/figure>\n

The Big Burn: 4 Core Meats (continued)<\/h2>\n

In Episode 5, the Big Burn included 12 hours to cook the core four meats: chicken, ribs, pork and brisket. The show ended with us just about to turn in brisket. It was quite a cliffhanger.<\/p>\n

Most people cook brisket low and slow for 12+ hours. While I have a great no-fail smoked brisket recipe<\/a> that follows that process, we only had 12 hours, so we agreed a hot and fast brisket<\/a> was the way to go. <\/p>\n

\"sliced\"sliced <\/source><\/picture><\/figure>\n

I separated the brisket point from the flat<\/a>, injected the muscles with beef broth and seasoned it with Girls Can Grill Brisket Rub<\/a>. Then, we smoked the brisket in the offset smoker for several hours before finishing it in a braising liquid.<\/p>\n

We were continuously walking around the set to get more firewood, and as we did, I was looking at the other teams. I saw that they were all cooking more traditional style Texas brisket and they were building a lot of bark. <\/p>\n

I knew that both Big Moe and Ernest compete on the circuit, so they would understand our cook (and hopefully appreciate it), but I shared with Susie that I was a little worried. Texas-style brisket has great bark. Hot and fast brisket doesn\u2019t. <\/p>\n

That\u2019s when Susie had this great idea to sear the fat cap over open fire. Neither of us had done this before, so we were a little nervous to try it for our first time with such high stakes. But we cooked two full packer briskets, so we had some wiggle room. <\/p>\n

\n
\n