re: SEC BBQ is pork based

quote:

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Love brisket, but barbecue is pork. Just like Texas is a nice place, but it’s not the Southeast. Texas is it’s own thing, not the South, and brisket is it’s own thing, not barbecue.

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I can buy that, that it's brisket, period, and not barbecue.

I can eat twice my weight in good pork 'cue, but brisket done right (I repeat, DONE RIGHT, that is the key) is the friggin' neutron bomb, no matter what you call it.

Pork isn't even in the same ballpark as beef. Here's how you can tell why.

Watch any pork bbq cook. They gonna use salt, pepper, whole onions, cinnamon, sugar, garlic powder, chili powder, cayenne pepper, hominy, taco seasoning, whole lemons, whole apples in the jowls, Lawry's, baked beans, Montreal seasoning, Old Bay, peaches.

Smoke it all night, chop it into slop. Then squirt it with pineapple juice, add more dry rub, corn meal, cherry pie filling, blueberries, vinegar, and more taco seasoning.

Then they pack gall darn cole slaw around it and a bun, then shoot it with more vinegar sauce and dunk it in bacon grease and jerk chicken seasoning.

Brisket? Salt and pepper.