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re: Annual South Carolina BBQ Belongs In The Trash Thread
Posted on 11/14/19 at 7:12 am to AggieDub14
Posted on 11/14/19 at 7:12 am to AggieDub14
quote:
Brisket is easier than you think.
1. Low and slow, I use pecan wood for delicious smokey flavor
2. Wrap at 165
3. Pull at 195
4. Sit in cooler wrapped in foil for 1 hour
5. Cut and enjoy with friends and family.
You guys know I talk alot of smack on this subject. But all smack talk aside, this is where you've got it wrong.
If you have to wrap the meat, you're essentially just braising it. You're allowing the mostiture in the meat turn to steam/evaporate and cook it. You're forced to do this with brisket because of how tough the meat is. If I wanted braised brisket, I'd go to the kitchen of some nice old Jewish lady in NYC and she'll pull it out of a crock pot (and it would be delicious....)
Furthermore, when you wrap the meat, you're cutting the meat off from the most important element in Barbeque. The Smoke. Wrapping the meat also ruins the best part of the meat, bark. The wrap "washes" off the bark.
The same goes with au jus injection. Many, many say to inject a brisket before cooking. That's because it has a much higher surface area to volume ratio than say a boston butt. This means they are prone to dry out, and why you suggested wrapping (braising) it in the first place.
Sorry, if the truth hurts, but it's just a few hard scientific and culinary facts on why Brisket is inferior.
This post was edited on 11/14/19 at 7:26 am
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Posted on 11/14/19 at 7:17 am to Lonnie Utah
I don’t know what the hell Utah has to pin its culinary try hat on, but shite you just nailed it
Posted on 11/14/19 at 7:22 am to Lonnie Utah
quote:
Furthermore, when you wrap the meat, you're cutting the meat off from the most important element in Barbeque. The Smoke. Wrapping the meat also ruins the best part of the meat, bark.
Agree on the bark. As far as the smoke, after the first several hours, you are not going to gain much smoke flavor by continuing to smoke it. There are diminishing returns.
Good brisket is the king of smoked meats and separates the average BBQ joints from the great ones.
I still love some Carolina mustard sauce, but there are lots of great sauces out there. Lewis BBQ in Charleston (Texas based) is awesome BBQ.
Posted on 11/14/19 at 7:26 am to Lonnie Utah
Wow so much fake news
Posted on 11/14/19 at 8:18 am to Lonnie Utah
quote:
f you have to wrap the meat, you're essentially just braising it
This may be partially true but to imply its the same as a crockpot roast is absurd.
quote:
Furthermore, when you wrap the meat, you're cutting the meat off from the most important element in Barbeque. The Smoke
4-6 hours of smoke is plenty of time to get the desired smokey flavor. If you have a smoker and use it then you already know this.
quote:
The same goes with au jus injection. Many, many say to inject a brisket before cooking. That's because it has a much higher surface area to volume ratio than say a boston butt. This means they are prone to dry out, and why you suggested wrapping (braising) it in the first place.
The 1 time I have ever injected a brisket was when I had to put it in the oven overnight after 4 hours of smoking and it turned out great.
quote:
Sorry, if the truth hurts, but it's just a few hard scientific and culinary facts on why Brisket is inferior.
2.5 points of fake news. Sorry, but unless you actually cook brisket on your own smoker then you really dont know what you're talking about.
Posted on 11/14/19 at 3:42 pm to Lonnie Utah
Just pulled a butt off the smoker........juicy and tender, gonna eat well tonight
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