At Simply Delicious Catering & BBQ, our smoked meats aren’t just food — they’re a craft. Every brisket, rack of ribs, and pulled pork shoulder goes through a meticulous process that takes hours of patience and years of expertise. Here’s a behind-the-scenes look at how we create the best BBQ in Eastern Idaho.

The Rub

Everything starts with our signature dry rub — a carefully balanced blend of spices that we’ve perfected over years of competition and catering. Each cut of meat gets a generous coating of rub at least 12 hours before it hits the smoker, allowing the flavors to penetrate deep into the meat.

The Smoke

We use a combination of hickory and fruitwood to create the perfect smoke profile. Our smokers maintain a consistent temperature of 225-250°F, and our briskets smoke for 14-16 hours. There are no shortcuts — low and slow is the only way to achieve that perfect bark and smoke ring.

The Rest

After smoking, every piece of meat rests in a warming cabinet. This crucial step allows the juices to redistribute throughout the meat, resulting in incredibly moist and tender BBQ. Rushing this step is the number one mistake amateur pitmasters make.

The Serve

When it’s time to serve, we slice brisket against the grain for maximum tenderness, pull pork by hand for the perfect texture, and present everything with our homemade sauces and classic sides. The result is BBQ that makes people close their eyes and smile.

Want to taste the difference? Book Simply Delicious for your next event and experience BBQ done right.