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re: South Carolina BBQ is better than Texas BBQ
Posted on 9/26/17 at 3:35 pm to jbrau22
Posted on 9/26/17 at 3:35 pm to jbrau22
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Real BBQ doesn't require sauce.
I would say the best doesn't, but yes.
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Brisket trumps every other meat.
Beef rib is the only thing that compares.
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Anyone can make a good pulled pork.
Boston butt is the easiest thing to smoke.
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I have yet to perfect my brisket.
Does anyone really ever perfect it? I am in the same boat. I can make good brisket, but I usually fail in the effort it takes to get it just right. That and if you want to use the best (prime, local) it is super expensive.
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For the guys that were having an issue with the chicken and not being able to get a firm skin, what is your temp set at? I've gotten very good with chicken (as my wife doesn't eat brisket) and may have a few tips or tricks to help!
Depends on if I do it by itself or with something else. 275ish. The bird turns out great, but the skin isn't. Have you tried Spatchcocked? Turns out great and cooks evenly.
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Posted on 9/26/17 at 3:40 pm to Farmer1906
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Depends on if I do it by itself or with something else. 275ish. The bird turns out great, but the skin isn't. Have you tried Spatchcocked? Turns out great and cooks evenly.
I have not tried spatchcocked. For the crispy skin, my best results have been from doing low and slow for 3 hr 45 minutes with heat between 225 and 250 and then bump the heat up to 375 for the last 10-15 minutes. For stubborn birds, I have even applied direct heat for 5 minutes to get the skin nice and crisp.
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