This Sweet Heat Beef Jerky recipe brings a perfect balance of sweet, smoky, and spicy flavor using Burn Pit BBQ’s Sweet Heat Rub. Easy to make in a dehydrator, oven, or smoker—this jerky packs serious flavor and makes an ideal high-protein snack.

Sweet Heat Beef Jerky Recipe

Ingredients:

• 2 pounds beef (lean cuts are best – see Note 1)
• ¼ cup soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 2 tablespoons Burn Pit BBQ Sweet Heat Rub
• 1 teaspoon smoked paprika
• 1 teaspoon meat tenderizer (optional)

Instructions:

1. Prepare the Meat:
Thinly slice the meat and cut off all visible fat. (see Note 2)
Pound slices with a meat tenderizer mallet until pieces are uniform thickness (about the width of a nickel).

2. Marinate:
Place the beef strips in a zip-top bag.
Mix remaining ingredients and pour over the beef.
Cover and marinate for 12–36 hours in the refrigerator, shaking the bag a few times during the process to ensure even coating.

3. Dry the Jerky:
Spread the meat in a single layer, shaking off any excess marinade, on dehydrator trays.
Dry at 145°F (62°C) for 4–6 hours, occasionally blotting off any fat droplets that appear on the surface.

Test using a cooled piece—properly dried jerky, when bent, should crack but not break.

4. Finish in the Oven:
Use tongs to transfer the jerky to a baking sheet so that pieces are not touching or overlapping.

Heat them in a preheated 275°F oven for 10 minutes.

5. Cool & Store:
Cool completely, then package jerky in an airtight container or vacuum seal. (see storage notes below)

Store in a cool, dark, and dry place.

Notes:

Note 1: Some of our favorite cuts for beef jerky are top round, eye of round, top sirloin, and London broil.

Note 2: Partially freezing the meat makes it easier to slice. Cut with the grain for chewier jerky and against the grain for more tender, brittle pieces.

Storage: Properly dried and packaged jerky will keep up to 1 month at room temperature in an airtight container, 3–6 months in the fridge, and up to a year if vacuum-sealed and stored in the freezer.

Grilling Tips:

• For a subtle smoky flavor, you can dry the jerky in a smoker at 160°F for 3–4 hours before finishing it in the oven.
• If you like it extra spicy, dust on a little more Sweet Heat Rub right before drying.

Flavor & Pairing Ideas:

• Pair this jerky with an ice-cold lager or bourbon for a great post-grill snack.
• Try substituting teriyaki sauce for part of the soy and Worcestershire for a sweeter variation.

FAQ:

Q: Can I use ground beef for this recipe?
A: Yes, but you’ll need a jerky gun to form the strips. Adjust drying time as needed.

Q: How do I know when the jerky is done?
A: The jerky should be dry to the touch, bend and crack slightly but not snap in half.

Call to Action:

Kick up your next jerky batch with the perfect balance of sweet and heat—grab a bottle of Burn Pit BBQ Sweet Heat Rub and start making your own protein-packed snacks today.

Veteran-Owned Burn Pit BBQ Earns Golden Ticket at Walmart Open Call 2025

Wisconsin-based BBQ brand selected to launch products in Walmart stores across the state

RACINE, Wis. — 10/11/2025 — Burn Pit BBQ, a veteran-owned company known for its bold, clean-label seasonings and sauces, has been awarded a Golden Ticket at Walmart’s 2025 Open Call event, earning the opportunity to place its products on shelves in Wisconsin Walmart stores.

The annual Walmart Open Call invites U.S. manufacturers and small business owners to pitch their products for potential placement in Walmart stores and on Walmart.com. Out of thousands of applicants nationwide, Burn Pit BBQ was selected to join an elite group of brands receiving a Golden Ticket — signifying a buying commitment from Walmart.

“This is a huge milestone for us,” said Greg Fischer, co-founder of Burn Pit BBQ. “We started Burn Pit BBQ with a simple mission: to bring people together around great food while honoring our military roots. To see our products coming to Walmart shelves here in Wisconsin — our home — means the world to us.”

Founded by veterans Greg Fischer and Ben Kreple, Burn Pit BBQ has grown from a backyard idea into a trusted Midwest brand, offering small-batch, all-natural rubs and sauces crafted with premium ingredients and no fillers. The company has built a strong community of supporters across social media, podcasts, and local events, reaching over 60,000 followers nationwide.

“This Golden Ticket isn’t just about our business,” added Ben Kreple, co-founder. “It’s about showing other veterans and small business owners what’s possible with grit, teamwork, and purpose.”

Burn Pit BBQ products — including its popular Ground Pounder Garlic Seasoning — will begin rolling out in select Wisconsin Walmart stores in 2026.

For more information, visit www.burnpitbbq.com or follow Burn Pit BBQ on social media @BurnPitBBQ.

About Burn Pit BBQ

Burn Pit BBQ is a veteran-owned, Wisconsin-based company dedicated to delivering bold, clean BBQ flavors made with high-quality ingredients. Founded by veterans Greg Fischer and Ben Kreple, the company’s mission is to elevate backyard cooking while giving back to the veteran community.

If you’re looking to change up taco night, this smoked shredded beef taco recipe is the way to go. Instead of browning ground beef in a skillet, we’re taking a chuck roast, seasoning it up with Burn Pit BBQ rub, and letting the smoker do the hard work. The result? Tender, juicy beef packed with deep smoky flavor that makes every bite worth it.

This recipe is perfect for a weekend cook or when you want to impress a crowd without spending all day over the grill. Once the roast hits that fall-apart stage, shred it up, load your tortillas, and let everyone build their own tacos. It’s simple, satisfying, and a great reminder that good BBQ doesn’t have to be complicated—it just takes a little patience and the right seasoning.

Smoked Shredded Beef Tacos Recipe

Ingredients

• 3–4 lb chuck roast
• 2 tbsp Burn Pit BBQ All Ration All-Purpose Rub (or your favorite Burn Pit BBQ rub)
• 1 tbsp olive oil
• 1 cup beef broth
• 1 small onion, sliced
• 4 cloves garlic, minced
• 1 jalapeño, sliced (optional)
• 2 tbsp lime juice
• Tortillas, for serving
• Taco toppings: diced onion, chopped cilantro, queso fresco, avocado, or your favorites

Instructions

1. Preheat Your Smoker or Grill
Set up your smoker or grill for indirect cooking at 250°F. Use a mild wood like oak or hickory for a balanced smoke flavor.

2. Prep the Roast
Trim excess fat from the chuck roast and lightly coat it with olive oil. Season generously on all sides with All Ration rub. Let it rest at room temperature for 20–30 minutes while your smoker comes to temp.

3. Smoke the Beef
Place the roast on the smoker and let it absorb that smoky flavor for about 3 hours, or until it develops a deep mahogany bark and reaches an internal temperature of around 160°F.

4. Add Braising Ingredients
Place the roast in a foil pan or cast iron dish. Add the beef broth, onion, garlic, and jalapeño. Cover tightly with foil. Return to the smoker and continue cooking until the beef is probe tender, around 200–205°F, usually another 2–3 hours.

5. Shred and Mix
Remove the roast from the smoker and let it rest for 30 minutes. Shred the beef with two forks and mix it back into the juices. Add lime juice and toss to combine.

6. Build Your Tacos
Warm your tortillas on the grill for a few seconds per side. Load them up with the smoked shredded beef and top with your favorite taco fixings.

Grilling Tips for Beginners

• Use a meat thermometer—don’t guess! The sweet spot for shreddable beef is around 203°F internal temp.
• If using a grill, set it up for indirect heat and add a smoker box or foil packet with wood chips for smoke flavor.
• Resting the meat after cooking is key—it lets the juices redistribute for tender, flavorful results.

Extra Flavor & Pairing Ideas

• Add a drizzle of Fire For Effect Sweet Heat Rub in the braising liquid for a spicy-sweet kick.
• Pair these tacos with smoked street corn or a cold Mexican-style beer for the perfect combo.
• For meal prep, use leftovers in burritos, quesadillas, or nachos.

FAQ

Q: Can I make this with a different cut of beef?
Yes! Brisket or beef short ribs also work well with this method.

Q: How do I store leftovers?
Store shredded beef in an airtight container with its juices in the fridge for up to 4 days or freeze for up to 3 months.

Q: Can I make this recipe spicier?
Absolutely—add more jalapeño or finish with a sprinkle of Shellback Southwest seasoning for some extra heat and smoke.

Call to Action

Ready to take taco night to the next level? Grab your favorite Burn Pit BBQ rubs and fire up the smoker. Tag us at @BurnPitBBQ with your smoked taco creations and show us how you grill to get away!

If you’re looking for a simple, versatile recipe to keep in your grilling playbook, shredded chicken on the grill is it. Juicy, smoky, and full of flavor, it’s the kind of recipe you can make once and use in a dozen different ways — from tacos and BBQ sandwiches to meal prep bowls and nachos for game day. The best part? It’s easy enough for beginners and comes together in under 30 minutes. With just a little seasoning and the right grilling method, you’ll have tender shredded chicken that beats anything you can make indoors.

Chicken thighs are one of the most flavorful cuts to grill — they stay juicy, pack plenty of flavor, and crisp up beautifully over the coals. Pair them with Alabama white sauce, a tangy mayonnaise-based BBQ sauce from Northern Alabama, and you’ve got a backyard dish that’ll impress without much effort.

Grilled Chicken Thighs with Alabama White Sauce Recipe

Ingredients

For the Chicken:

• 6–8 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp Burn Pit BBQ All Ration (or your favorite all-purpose rub)

For the Alabama White Sauce:

• 1 cup mayonnaise
• ¼ cup apple cider vinegar
• 1 tbsp lemon juice
• 1 tbsp prepared horseradish
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp black pepper
• ½ tsp cayenne (optional, for heat)
• Salt to taste

Instructions

1. Prep the Chicken:

Pat chicken thighs dry with paper towels. Rub with olive oil, salt, pepper, and seasoning blend. Let sit while you preheat the grill.

2. Make the Sauce:

In a bowl, whisk together mayonnaise, vinegar, lemon juice, horseradish, mustard, garlic powder, black pepper, cayenne, and a pinch of salt. Chill in the fridge until ready to serve.

3. Grill the Chicken:

• Set up your grill for two-zone cooking (direct and indirect heat).
• Place chicken skin-side down over indirect heat, close the lid, and cook at 350–375°F for about 25–30 minutes.
• Move over direct heat for the last 3–5 minutes to crisp the skin. Cook until internal temperature hits 175°F.

4. Serve:

Remove chicken from the grill, rest for 5 minutes, and serve with Alabama white sauce drizzled on top or on the side for dipping.

Grilling Tips

• Indirect heat first: Prevents flare-ups and ensures thighs cook evenly.
• Crisp at the end: Moving to direct heat gives that irresistible crispy skin.
• Temperature matters: Thighs taste best at 175°F — juicy and tender without being chewy.

Extra Flavor & Pairing Ideas

• Add a pinch of smoked paprika or chipotle powder to the white sauce for a smoky kick.
• Serve with grilled corn on the cob, coleslaw, or potato salad for a full BBQ spread.
• This sauce also pairs beautifully with smoked wings or pulled pork.

FAQ

What is Alabama white sauce?
A mayonnaise-based BBQ sauce from Alabama, tangy with vinegar and peppery with a little heat.

Can I use boneless chicken thighs?
Yes, but reduce cooking time by about 10 minutes since they cook faster.

Can I make the sauce ahead of time?
Absolutely — it gets better as it rests. Make it up to 2 days in advance.

Call to Action

Fire up the grill this weekend and give these chicken thighs a try! For the perfect seasoning base, grab a bottle of Burn Pit BBQ’s All Ration Rub — it’ll take your chicken (and everything else) to the next level.

$7,000 Raised for Fisher House Wisconsin at the 2025 Backyard Bash

The smoke cleared, the grills cooled down, and the 2025 Burn Pit BBQ Backyard Bash was officially one for the books! This year’s event wasn’t just about mouthwatering BBQ and friendly competition—it was about coming together as a community to make a difference.

We’re proud to announce that, thanks to the generosity of our teams, sponsors, donors, volunteers, and attendees, we raised $7,000 for Fisher House Wisconsin.

Why Fisher House Wisconsin?

Fisher House Wisconsin provides a “home away from home” for military and veteran families while their loved ones receive care at the Milwaukee VA Medical Center. It’s a cause close to our hearts, and we’re honored to support an organization that gives so much back to those who’ve served.

A Day of BBQ and Community

The Backyard Bash brought together pitmasters, families, and friends for a day filled with:

• Fierce but friendly BBQ competition
• Great music and good vibes
• Awards celebrating creativity and craftsmanship
• A strong spirit of giving back

From ribs and sausage to creative uses of Jack Daniels, every team poured passion into their food—and the community showed up big to support.

Thank You!

We want to give a huge thank you to:

• Our sponsors and donors who made this event possible
• The volunteers and family members who worked behind the scenes
• Every team and attendee who helped raise funds for Fisher House Wisconsin

Together, we showed what the BBQ community is all about: great food, strong friendships, and giving back.

Looking Ahead

This year’s success has us fired up for the future. With your continued support, we can keep growing this event, raising even more funds, and making an even bigger impact.

From all of us at Burn Pit BBQ—thank you for helping us turn good food into great support for a worthy cause.

Pulled pork sliders are one of the best ways to feed a hungry crowd without a lot of fuss. Smoking the pork shoulder low and slow adds that deep BBQ flavor that can’t be replicated in an oven or slow cooker. Once shredded, pile the pork high on soft rolls, add some slaw for crunch, and you’ve got a simple dish that everyone will be talking about.

This recipe keeps things straightforward—you’ll season, smoke, shred, and assemble. The best part? You can cook the pork ahead of time and just build the sliders when it’s time to eat.

Smoked Pulled Pork Sliders Recipe

Ingredients

• 1 pork shoulder (Boston butt), 6–8 lbs
• 3–4 tbsp Burn Pit BBQ rub (All Ration, Sweet Heat, or Memphis work perfectly)
• 1 cup apple juice or apple cider
• 1 pack Hawaiian rolls (12-count)
• 1 cup coleslaw (store-bought or homemade)
• ½ cup BBQ sauce (optional, for drizzling)
• 2 tbsp butter, melted
• 1 tsp garlic powder
• 1 tsp sesame seeds (optional)

Instructions

1. Prep the Pork

• Trim excess fat from the pork shoulder.
• Rub generously with Burn Pit BBQ rub, making sure to coat all sides.
• Let rest at room temperature for 30 minutes while you set up your smoker.

2. Smoke the Pork

• Preheat smoker to 250°F using lump charcoal or briquettes. Add wood chunks (hickory, apple, or oak work great).
• Place pork shoulder fat side up on the smoker grate.
• Smoke until internal temperature hits 165°F (about 5–6 hours).

3. Wrap & Finish

• Place pork in a foil pan or wrap in heavy-duty foil with 1 cup apple juice/cider.
• Return to smoker and cook until internal temperature reaches 200–205°F (another 4–6 hours).
• Remove, vent steam, and rest wrapped for at least 1 hour.

4. Shred the Pork

• Shred with forks or meat claws. Mix in some of the pan juices to keep it moist.

5. Build the Sliders

• Slice Hawaiian rolls in half (keep as a sheet).
• Layer shredded pork on the bottom half.
• Add a drizzle of BBQ sauce if desired.
• Top with coleslaw.
• Place the roll tops back on.

6. Toast & Serve

• Brush tops with melted butter mixed with garlic powder.
• Sprinkle sesame seeds if using.
• Bake at 350°F for 10 minutes until rolls are golden and slightly crisp.
• Slice into sliders and serve warm.