re: Have we had our annual Brisket is not BBQ thread yet this summer?

"you have to get a pork butt up to 193 degrees for the connective tissue to turn to gelatin. Can't see that happening in 4 hours, because there are usually at least 4 hours of just evaporative cooling that happen at about 170, where it just hangs out at that temp. Smoking a normal sized pork butt at 225 usually takes me at least 12 hours"

Mostly agree with that statement. There is some interesting things on here about BBQ. People will accept a lot of things and call it good BBQ. And, if you don't do it right at 225, then hot and fast 350 does not make a lot of difference. A lot of "wives tales" about the chemistry of smoking, etc. In addition smoke rings are an indicator, not the indicator, of smoke penetration and have 0 bearing on taste. Same with pull-test and other things people do.

Pork is more forgiving than brisket at some levels, but to do the break down the fibers most completely and correctly takes time in both large cut beef and pork. Today's BBQ brisket was first developed by German butchers, through the Texas hill country and is made different than in Oklahoma. A lot of that early German brisket was orginally sold at the "back door" to non-whites. Then more and more was sold to those coming through the front door. I grew up in Oklahoma, going to places like Pulliums in OKC in the 60s, so I know the difference.

Most people have not had as good a brisket as can be made, even in Texas. When you start being silly with things like injections, complex rubs with powders in them, steam cabinets and a lot of other things, it is NOT texas BBQ. If you have not had great, you don't know the difference from good.

People like Franklin in Austin, learned from the old German places and have added science to it. When checking briskets for doneness and fiber break-down; visual, feel, touch, temperature in that order. Time is actually mostlly a non-factor, if you are not settling for good. How long you rest the meat is becoming a bigger issue, with both brisket, Beef Ribs and Pork Butt. Minimum rest time would be 8,5,5 respectively. Chicken and Pork ribs, you don't rest. Franklin, who I mentioned, like some others, rest a brisket a minimum of 10 hours. There is a lot more, because learning how to smoke meats is a process.

I gave my 288 Gallon custom smoker to a displaced Louisiana guy, when he moved to N. Texas from Katrina, for him to get a new start, and I am too old to want to put split on through the night. But, I have studied BBQ, experimented BBQ and cooked BBQ for over 45 years. Having another custom pit being made for me, now, that should be delivered in early September.