Michael HedrickMike Hedrick was born on the banks of the New River on the North Carolina Coast. He grew up on BBQ and Pulled Pork was some of his first solid food. After years of growing up as a country boy camping and cooking Mike began Grilling and Barbecuing. After years of cooking for family and friend Mike began his ongoing passion to make the best barbecue in the world. In his first season on the National Barbecue Competition Circuit Mike's Pit Pirate BBQ Team had an amazing Three Top 10's and a 3rd Place Overall Pork at the National Capital Barbecue Battle on Pennsylvania Ave., Washington DC. Mike is now the proud Owner/Chef of Pit Pirate BBQ and does Catering from 50 to 500 and also Concession Sales and is currently looking for a Restaurant location. Knowing that serving is more than food Mike organized "Operation BBQ for Our Troops: Walter Reed and collected up donations and and got other BBQ Teams to come and feed 500 of the wounded Soldiers and their Caregivers. When asked by the Assistant Secretary of Defense Health Affairs why he would go to such efforts Mike said “That sir. Seeing the smiles on their faces…the lord says to go and serve, and BBQ is just what I do.”
Hey guys, Mike Hedrick, Pit Pirate BBQ. We are working on that award winning Carolina bbq. Right now, we are taking step out; we are going to do some Beef brisket. Hey, beef brisket really comes from the Texas boys down there. Well, cows came from the good Lord, but the beef brisket came from them guys down there. A brisket is kind of the tough piece of meat to cook. It's a walking muscle, it's like a pectoral muscle of a cow, so it gets a lot of work so to get it towards tender, you really got to cook it slow and low and give it lot of that love. We are going ahead as you can see; it has got a pretty good sized fat cap on there. And we are not going to cut all of that away, but we are going to work at trimming away, a good amount of this fat just so that we can get our rubs down little bit closer in to the meat. I like to leave a little bit of fat on there. You have people that will do it couple of different ways, some people will try to cut off every little bit that they can, some people are going to try to leave on, quarter inch or something like that. Me personally, I like to this kind trim it down. Make sure that my rubs and all can get down in there, real good. But I don't really sweat it over to, have in too much or all of it out of there. I think if we cook it slow and low, it's still going to render. It's still going to go ahead and get down to where you got the flavor of the Hickory Wood, you have got the flavor that rubs that we may go in , you got it all working with just the fat of the piece of meat itself, you got it working with the goodness and the fibers of the meat itself and of all the different meats I have to say that I think Texas brisket, cooking that really good is probably one of the hardest things for young barbequer to get right. One is, well, depending on where you are originally, you might not be able to get it too easily and then two, like we said, its just a tough piece of meat. So, we have got this one trimmed down good, I am going to take off this last little piece right across this little fat area right here and then, kind of like we did the pulled pork, we are going to go ahead and put on some moisture, I like to go ahead and not to worry about that side there too much. We are going ahead and use a little bit of mustard. And then we are going ahead and use a little bit of Worcestershire Sauce. I use Lee & Perrins, I like that, just kind of rub that around and they are really good, get that worked on. Again when it comes down to throwing on the rub, I just like to put it on there real good and let it do it's thing, I don't like to try to beat it up on there, worry too much, I will slap a little bit on this side here, just to get it going, and then you know what, that's headed for the cooker.