Low and Slow Smokers

09/05/2026

It’s about time for this absolutely awesome event!!
Come out and support this amazing project, Shining Light. 900 S Cannon Blvd in Shelbyville TN.

24/04/2026

Sorry, I just realized that I had already made a post about this….😂

Back from Africa!! What an amazing experience I was exposed to in southern Africa. After a couple of days in South Africa gathering supplies and we flew to Namibia for a braai competition. My friend Borries, his girlfriend Tessa and two of her friends, Hermi & Rene all competed. Borries and I joined a group of local sheep farmers in a lamb spit cook, while the all girl team competed in the braai competition. The girls did well, with a 1st place in cook site and 3rd overall. Borries and I took 2nd in our competition with the public judging our lamb over the other 14 competitors. A huge honor in itself, but especially difficult since I’ve never cooked a whole lamb or used a spit🥴 as well as judged against local farmers by the local public.

Additional posts are coming, featuring the trip and our awesome hosts in Gobabis.

13/04/2026

Borries and I doing our best spit cooked lamb against 13 local sheep farmers in Gobabis Namibia. We were took 2nd place! Supported by several, including Dirty South rubs & Troy Long as well as Borries’ BraFia rubs.

09/01/2026

A long day of smoking meat.
Beef Tri Tip
Bone in beef roast
Venison back strap & cube steak
Elk roast
3 racks pork ribs
Whole chicken
4 pork butts

Time for a cold draft (homebrew) while waiting for the butts to reach temp. Everything else has been vacuum sealed.

20/11/2025

🔥 THE REAL COST OF GREAT BRISKET (Most Folks Have No Idea) 🔥
If you’ve ever wondered why true, slow-smoked BBQ has a price tag… let me show you what happens to a single brisket over 24 hours.

This is the honest, behind-the-pit reality:

1️⃣ 18.4 lbs — straight out of the package. Big. Heavy. Full of potential.
2️⃣ 14.8 lbs — trimmed and seasoned. Hours of prep, and we haven’t even fired up the pit yet.
3️⃣ 8.35 lbs — after a 14-hour slow smoke. Perfect bark. Juicy. Tender.
➡️ And almost HALF the size. 😳

That’s a 45% yield (average is maybe 50% if you’re lucky).
So when brisket costs around $5/lb wholesale, that big 18+ pounder is already about $100 before it even touches fire.

But here’s the part most folks never see:

🔥 After trimming.
🔥 After smoking.
🔥 After babysitting it through the night.
🔥 After wood, seasoning, wrapping, rest time, AND labor…

You’re left with roughly 8 pounds of usable brisket, putting real cost closer to $12.50–$13 per pound before anything else.

So no… BBQ isn’t expensive because we want it to be.
It’s expensive because quality takes sacrifice — time, weight, labor, love, and patience.

And if you’ve ever cooked a brisket, you know one thing for sure:
There’s a whole lot of shrinkage in the heat.
(Fellas… you understand. 😉)

But here’s what matters most:

❤️ When you support local BBQ, you’re not just buying meat —
You’re supporting families, small businesses, long nights, early mornings, and the craft we pour our heart into.

Thank you for choosing local.
Thank you for choosing BBQ AndAPrayer.
🔥 Class dismissed. But the pit stays open. 🔥

The best BBQ you can find. BBQ and a Prayer is the place you will return to again and again.

15/07/2025

07/06/2025

WOW! What a cook & contest!! We cooked 150 chicken quarters, nearly 200 wings, 8 racks of ribs, 2butts and the surprise item, cabbage.

We had a great cook, tied for 1st in pork, 2 in ribs, 2nd in cabbage and 1st place overall!!

15/05/2025

Smoked a few butts for the Shelbyville Soup Kitchen today.

23/04/2025

Hey BBQ lovers!!!!
ATTENTION!!!!!!!!
It’s time for the Shelbyville
Moose Lodge BBQ!!!
It’s Saturday and plates will be available for sale. Blake Canaday (Backwoods Smoke Shack and I (the Low and Slow Smokers) are joining forces for the first time. Come on out and enjoy some award winning BBQ.

03/03/2025

Blake Canaday and I are going to team up and compete in a few comps this year. We did a practice cook Saturday along with Henry Hulan (Musgrave Pencil). Henry is in charge of an upcoming night at the Shelbyville Soup Kitchen through our church; First Christian. We smoked 7 butts for the Soup Kitchen, two of which were our practice cooks. It was a great day!