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re: Does South Carolina have the worst BBQ of the final 4 teams?
Posted on 3/28/17 at 9:11 am to TeLeFaWx
Posted on 3/28/17 at 9:11 am to TeLeFaWx
quote:That's exactly how I do mine. Then, put it on the smoker at 250 for 4 hours. Wrap in aluminum foil (some people use baker's paper) continue cooking until internal temp reaches 200 degrees. Then place in Styrofoam ice chest for at least 2 hours before slicing. It's not as complicated as you want to make it out to be.
Because no one in Dixie knows how to smoke it properly. It takes time and effort and knowledge that generally only those in Texas have.
Watch Aaron Franklin do this, and tell me if the average BBQ place outside of Texas puts in this kind of effort.
This post was edited on 3/28/17 at 9:18 am
Posted on 3/28/17 at 9:19 am to Diamondawg
quote:
That's exactly how I do mine. Then, put it on the smoker at 225 for 4 hours. Wrap in aluminum foil (some people use baker's paper) continue cooking until internal temp reaches 200 degrees. Then place in Styrofoam ice chest for at least 2 hours before slicing. It's not as complicated as you want to make it out to be.
You're wrapping it to cut down on cook time. If you did your brisket exactly as Aaron Franklin did in that video, you're cook time is 12 hours. As he clearly states.
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