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“Howdy Folks” from Bear Bottom, Texas.
Nestled in the beautiful East Texas Piney Woods, you will find Bear Creek Smokehouse tucked away along scenic State Highway 154. Our smokehouse story began in 1943, as the dream of our founders- Hick and Nellie Shoults. The Shoults couple began raising and smoking turkeys on the family farm to provide a means of income. Four generations and 80 years later, the little smokehouse has grown from its humble start and so has it’s reputation, becoming a familiar name on dinner tables across the country. A family tradition of hard work and a love of delicious foods are the two primary ingredients in our recipe for success at Bear Creek. The Shoults’ have dedicated their lives to the motto of ‘Food, Family and Faith’. The family business continues to pour their core values into every day’s work that in return leaves our customers with unique customer service and top of the line smoked meats.
"Outstanding place, great food, and great service. The people are down to earth."
"Bacon wrapped smoked chicken with loaded mashed potatoes was excellent."
This is a great place that is totally worth the drive and a leisurely stop. The food was amazing. We had turkey, brisket, and ribs. The sweet potato casserole and bourbon beans were to die for.
Welcome to Bear Creek Smokehouse — where Texas tradition meets slow-smoked meat. In this rib-smoking episode, we'll take you deep into the art of cooking juicy, fall-off-the-bone Texas-style ribs on a reverse flow smoker.
Learn:
🍖 How to choose the best wood for smoking (Hickory, Pecan, Post Oak)
🍖 How to prep St. Louis-style ribs the Bear Creek way
🍖 Whether to remove the silver skin (and why)
🍖 Tips for maintaining a perfect 275°F smoke
🍖 Why we call our smoker the 8th Wonder of the World
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🛒 Try our famous rub: https://bearcreeksmokehouse.com
📦 We ship smoked meats to all 50 states!
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🔔 Don’t forget to subscribe for more Texas BBQ how-tos, family recipes, and ranch life from Bear Creek Smokehouse: https://www.youtube.com/@BearCreekSmokehouse?sub_confirmation=1
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Chapters:
0:00 - Intro: Meet the Bear Creek Crew
0:43 - Choosing the Right Smoking Wood
1:04 - Building the Fire & Maintaining Heat
1:23 - Prepping the Ribs
1:57 - Why We Leave Silver Skin On (Sometimes)
4:05 - The Famous Bear Creek Smoker Tour
5:11 - Apple Juice Spritzing & Rib Color Check
5:48 - Smoker Capacity & Family History
7:33 - Pulling Off the Ribs
8:12 - First Rib Taste Test (So Tender!)
8:58 - Wrapping Ribs with Peach Paper
9:46 - Final Tips
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