2025 - Brisket King https://brisketking.com NYC BBQ event Thu, 15 May 2025 22:17:34 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://brisketking.com/wp-content/uploads/2022/12/brisketking-350-150x150.jpg 2025 - Brisket King https://brisketking.com 32 32 Brisket King® NYC 2025 Recap https://brisketking.com/updates/brisket-king-nyc-2025-recap/ Fri, 25 Apr 2025 22:02:00 +0000 https://brisketking.com/?p=2620 NY’s Smoke Sweats Wins Brisket King NYC 2025 Pitmaster Anthony Scerri of Brooklyn-based Smoke Sweats BBQ was ultimately crowned the new Brisket King of NYC. Scerri served up two excellent dishes. One was a “Limp Brisket,” a Wagyu brisket that was cold-smoked for 6 hours in almond wood before a 15-hour cook using post oak […]

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Anthony Scerri of Smoke Sweats won Brisket King NYC 2025. (Photo by Sean Ludwig)

Pitmaster Anthony Scerri of Brooklyn-based Smoke Sweats BBQ was ultimately crowned the new Brisket King of NYC. Scerri served up two excellent dishes. One was a “Limp Brisket,” a Wagyu brisket that was cold-smoked for 6 hours in almond wood before a 15-hour cook using post oak wood. The second was “BBQ Cereal,” made with chopped Wagyu brisket over cornbread cream, corn, scallions, sweet soy jalapenos, and Achilles Heat smoked chili crisp. Judges and attendees alike were impressed with the creativity and quality of the dishes.

The always funny Anthony Scerri of Smoke Sweats showing off a brisket in a way only he would. (Photo by Sean Ludwig)

The journey to Brisket King winner has been a long time coming for Scerri. After years of hosting intimate BBQ events, he began doing larger public pop-ups in 2019 and then started competing in 2021. He has been a runner-up three times — Brisket King 2024, Rib King 2024, and Rib King 2023 — and now he is a grand prize winner.

Read more about Scerri’s journey and find out who else walked away with big awards at Brisket King® NYC on NYC BBQ.

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]]> Ken Wheaton – How Long Can You Talk About Brisket? https://brisketking.com/chef-interviews/ken-wheaton-how-long-can-you-talk-about-brisket/ Tue, 18 Mar 2025 15:11:50 +0000 https://brisketking.com/?p=2411 “After over a decade of attending and planning and participating in panel discussions, I’d become pretty convinced that a) panel discussions suck and b) there’s no reason for them to ever go longer than 25 minutes,” Ken Wheaton said. “But last night, I sat through a panel that ran a little over two hours and […]

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Photo by Patty Brown

“After over a decade of attending and planning and participating in panel discussions, I’d become pretty convinced that a) panel discussions suck and b) there’s no reason for them to ever go longer than 25 minutes,” Ken Wheaton said. “But last night, I sat through a panel that ran a little over two hours and I didn’t want it to end.”

Brisket heavyweights Bill Durney of Hometown BBQ, lauded chef John Tesar, Jake Dell of Katz’s Deli, and Texas Monthly’s Daniel Vaughn sat down to talk shop—and brisket—in this story from the archives.

Read More from Ken Wheaton

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