Brisket
Whole packers trimmed and rubbed the night before, built on black pepper, salt, and a two-rub blend.
Low smoke / overnight prep
Sticks & BonesCook Archive
The board, before.
Official record001
Day One: The Crew Feed
No announcement. No pitch. Brisket, pulled pork, wings, and a stuffed pork roll for the people we work with. The board was empty inside an hour.
Brisket, pulled pork, wings, and stuffed pork roll—gone in under an hour.
Cook 001 field note
01
The Setlist
Menu / 4 dishes
What played
- 01BrisketLow smoke / overnight prep
- 02Pulled PorkHand-pulled / served on the board
- 03Smoked WingsSmoke / heat / glaze
- 04Stuffed Pork RollSliced across the board
02
Dish briefs
Pulled Pork
Bone-in pork cooked until it pulled clean, then piled onto the board for service.
Hand-pulled / served on the boardSmoked Wings
Specialty-seasoned wings carried across a loaded smoker grate, then finished with a dark lacquer.
Smoke / heat / glazeStuffed Pork Roll
A rolled pork centerpiece layered with peppers and cheese, cooked whole and sliced to share.
Sliced across the board03 / Gallery
The contact sheet
From the smoker to the serving board.
Audience archive
The audience tapes
Individual sources, preserved with contributor credit.
Opening the tape box…
04
Credits
Made by
- Cook leads
- Kenny + Detrick
- Production
- Ryan
- Documentation
- Ryan
05 / About
Sticks & Bones
Sticks & Bones is a Northeast barbecue company built by a working crew between Philadelphia and New York. We cook for private events, productions, backyards, and the rooms where people need to be fed well.
Read the full story ↗Bring us your next gathering
Start a catering inquiry