{"id":2620,"date":"2025-04-25T22:02:00","date_gmt":"2025-04-25T22:02:00","guid":{"rendered":"https:\/\/brisketking.com\/?p=2620"},"modified":"2025-05-15T22:17:34","modified_gmt":"2025-05-15T22:17:34","slug":"brisket-king-nyc-2025-recap","status":"publish","type":"post","link":"https:\/\/brisketking.com\/updates\/brisket-king-nyc-2025-recap\/","title":{"rendered":"Brisket King\u00ae NYC 2025 Recap"},"content":{"rendered":"\n

NY’s Smoke Sweats Wins Brisket King NYC 2025<\/h2>\n\n\n\n
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Anthony Scerri of Smoke Sweats won Brisket King NYC 2025. (Photo by Sean Ludwig)<\/em><\/em><\/figcaption><\/figure>\n\n\n\n

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.<\/p>\n\n\n\n

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The always funny Anthony Scerri of Smoke Sweats showing off a brisket in a way only he would. (Photo by Sean Ludwig)<\/em><\/em><\/figcaption><\/figure>\n\n\n\n

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 \u2014 Brisket King 2024, Rib King 2024, and Rib King 2023 \u2014 and now he is a grand prize winner.<\/p>\n\n\n\n

Read more about Scerri’s journey and find out who else walked away with big awards at Brisket King\u00ae NYC on NYC BBQ.<\/p>\n<\/div><\/div>\n\n\n\n

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Read More<\/div><\/path><\/svg><\/span><\/a><\/div><\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[6,5],"tags":[39],"class_list":["post-2620","post","type-post","status-publish","format-standard","hentry","category-recaps","category-updates","tag-39"],"aioseo_notices":[],"uagb_featured_image_src":{"full":false,"thumbnail":false,"medium":false,"medium_large":false,"large":false,"1536x1536":false,"2048x2048":false,"post-thumbnail":false},"uagb_author_info":{"display_name":"Rachael M","author_link":"https:\/\/brisketking.com\/author\/rachael\/"},"uagb_comment_info":0,"uagb_excerpt":"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…","_links":{"self":[{"href":"https:\/\/brisketking.com\/wp-json\/wp\/v2\/posts\/2620","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brisketking.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brisketking.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brisketking.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/brisketking.com\/wp-json\/wp\/v2\/comments?post=2620"}],"version-history":[{"count":1,"href":"https:\/\/brisketking.com\/wp-json\/wp\/v2\/posts\/2620\/revisions"}],"predecessor-version":[{"id":2623,"href":"https:\/\/brisketking.com\/wp-json\/wp\/v2\/posts\/2620\/revisions\/2623"}],"wp:attachment":[{"href":"https:\/\/brisketking.com\/wp-json\/wp\/v2\/media?parent=2620"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brisketking.com\/wp-json\/wp\/v2\/categories?post=2620"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brisketking.com\/wp-json\/wp\/v2\/tags?post=2620"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}