Saturday October 10th 9 AM-11 AM
Remaining Seats: 12
Brisket can be expensive, time-consuming and intimidating. This live demonstration class breaks the entire process into clear, practical decisions—from selecting and trimming a brisket to wrapping, hot holding, slicing and plating.
You’ll see each major step demonstrated in person, learn how to fully utilize the valuable meat and fat trim and finish with a full brisket tasting and open Q&A.
What You’ll Learn:
Selecting, trimming & seasoning
How to fully utilize all meat and fat trim
Wrapping using the foil boat, butcher paper & full wrap
How to judge doneness using look, feel & temperature
Resting and hot-holding methods
How to properly slice and plate
Who This Class Is For:This class is designed for beginners, backyard cooks and anyone who wants a clearer understanding of brisket before investing in an expensive cut and an all-day cook.
No previous barbecue experience is required
Class Details:
Length: Approximately 2 hours
Location: West Ashley, Charleston SC
Date & Time: October 10th 9AM-11AM
Format: Live Demonstration & Brisket Tasting
Learning continues after class. Every One Oak Barbecue student receives 30 days of free access to Rolling Bones Barbecue’s “Really Good” community, including instructional videos, recipes, written guides, sausage calculators, fire-management resources and direct cook feedback.
To learn more about “Really Good”,
Click HERE
Student Reviews
“As a member of the first Foundation’s Class offered by One Oak Barbecue, I can tell you that it was a blast. I feel confident that Stephen is teaching because of his love for outdoor cooking and desire to share with others.
This class, because of the teacher’s interaction, and the interaction with other class members, offers a chance to elevate your backyard barbecuing, pop-up events, or catering events. All you have to do is be open to guidance. Here’s hoping they have continued success, and you get to be a part of it!”
-Terry Rhone
“Before this class I would look things up or get ideas from YouTube videos.
This felt like being in one of those videos, pretty cool!”
-Carlton Shipley
“It's obvious that Stephen has taken a lot of time and effort in planning out this class.
From the itinerary, equipment, food, and recipes, it shows that he is a master of his craft.
I'd highly recommend this class to anyone, of any knowledge level, that loves to cook barbecue.
-Ryan Connelly
Reserve Your Seat
12 Seats Remaining
Live Demonstration Class That Covers:
Selection, Trimming & Seasoning
Trim Utilization, Doneness, Wrapping, Slicing & Hot Holding
Brisket Tasting meal with One Oak sides
Details:
Date: October 10th
Time: 9AM-1AM
Location: West Ashley, Charleston, SC (Exact Address Will Be Sent Via Confirmation Email)
Your Questions, Answered
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You will learn a simple, repeatable process for selecting, trimming, seasoning, wrapping, holding, slicing and serving brisket. The class also covers doneness, common mistakes and practical ways to use the trim.
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Plan for approximately 2 to 2½ hours, including the demonstration, questions and meal.
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No. Foundations of Brisket is a live demonstration class. You will watch the complete process up close, ask questions throughout and see briskets at the major stages of preparation and cooking.
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-Yes. The class taught in a backyard setting under the cover of an event tent.
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No. Because a complete brisket cook takes many hours, the class uses briskets prepared at different stages. You will see the preparation, wrapping, doneness, hot-holding and slicing stages during one condensed session.
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Yes. You will learn how to separate usable meat from fat, render the fat into beef tallow and grind the meat for burgers or other ground-beef dishes.
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Yes. Questions are encouraged throughout the demonstration, with additional time reserved for brisket troubleshooting and individual questions.
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Yes. The class concludes with a meal featuring freshly sliced brisket(s), brisket-trim burgers and other barbecue favorites.
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None. This class is designed for beginners, first-time brisket cooks and backyard cooks looking to build a more consistent process.
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No. The core principles involving selection, trimming, seasoning, wrapping, doneness, holding and slicing apply across different types of smokers.
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The class will be held rain or shine and is under an event tent.
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-Please wear appropriate clothing for the weather and clothing you do not mind being exposed to the inherent characteristics of live fire barbecue. Closed toed shoes are required.
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-No. Given the utilization of live fire elements and their inherent risks, children accompanied by adults are not allowed during this class.
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Yes. Guests age 21 or older may bring their own alcoholic beverages.