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Have we had our annual Brisket is not BBQ thread yet this summer?
Posted on 8/5/21 at 8:31 am
Posted on 8/5/21 at 8:31 am
Now we've got 2x the number of Texans to educate. Time to get started...
Remember. The best place for pork is on your fork....
Remember. The best place for pork is on your fork....
22
Posted on 8/5/21 at 8:46 am to Lonnie Utah
Mustard on BBQ is like Mayonnaise on fries. Just not American.
Posted on 8/5/21 at 8:48 am to Lonnie Utah
Why is someone pouring tostitos nacho cheese dip on their bbq? Gross.
Posted on 8/5/21 at 8:48 am to CGSC Lobotomy
quote:
Mustard on BBQ is like Mayonnaise on fries. Just not American.
You've obviously never tried "Fry Sauce"...
Posted on 8/5/21 at 8:50 am to CGSC Lobotomy
quote:
Mustard on BBQ is like Mayonnaise on fries. Just not American.
The new term is Aioli...
Posted on 8/5/21 at 8:52 am to Lonnie Utah
Sorry, brisket is the #1 meat for BBQ (if the person knows how to BBQ brisket right). And this is coming from someone that has lived in Alabama for 30+ years.
Posted on 8/5/21 at 8:57 am to Lonnie Utah
Wait til our new members in Austin start their “Best Avocado Toast” threads.
This post was edited on 8/5/21 at 8:57 am
Posted on 8/5/21 at 8:57 am to Bamatab
quote:
Sorry, brisket is the #1 meat for BBQ (if the person knows how to BBQ brisket right). And this is coming from someone that has lived in Alabama for 30+ years.
Cant they both be good?
The problem I have with brisket is so many places/people frick it up. even many places in texas. They just put it out there and the novices just eat it up.
Pork can be screwed up at a lot of places as well, just a bit more forgiving
Posted on 8/5/21 at 8:58 am to Bamatab
quote:
Sorry, brisket is the #1 meat for BBQ
Well, Brisket is great, it's just not BBQ. That distinction is reserved for pork.
If you have to wrap it, it ceases to become BBQ. Those in the know understand why...
This post was edited on 8/5/21 at 9:00 am
Posted on 8/5/21 at 9:02 am to NYCAuburn
Agree. I know brisket is the holy grail, but I like pork more when smoking meats. Fats renders better. Brisket has too much fat for me. I can usually eat two slices of brisket and be done with it for a while. Plus brisket needs 8-10 hours of cooking whereas a pork butt you can finish easily within 7hrs max. Some even do 4
Posted on 8/5/21 at 9:02 am to NYCAuburn
Not my hand but buddy and I had some awesome brisket breakfast tacos a few months ago on a bbq tour
Posted on 8/5/21 at 9:04 am to BBQSooner
quote:
Plus brisket needs 8-10 hours of cooking whereas a pork butt you can finish easily within 7hrs max.
Holy Smokes! If you can finish a pork butt in 7 hours it's either tiny, you're krutching it, or you're going WAY to fast. Slow down son.
Butt this is EAXCTLY what I've heard about the Big 12, they go WAY to fast....
This post was edited on 8/5/21 at 9:05 am
Posted on 8/5/21 at 9:04 am to Lonnie Utah
Wtf is that shite? 
Posted on 8/5/21 at 9:05 am to Wellborn
quote:
Wtf is that
REAL BBQ son. You should try it.
Posted on 8/5/21 at 9:06 am to NYCAuburn
That looks good!! Would eat.
Posted on 8/5/21 at 9:07 am to Lonnie Utah
I have not tasted any difference in a pork butt cooked fast and one allowed to go 8hrs.
After 3-4 hours, all smoke penetration stops. Once you reach the stall, there’s no need anymore for low and slow, in my humble opinion. To save wood, I often finish a pork butt in the oven after wrapping it.
After 3-4 hours, all smoke penetration stops. Once you reach the stall, there’s no need anymore for low and slow, in my humble opinion. To save wood, I often finish a pork butt in the oven after wrapping it.
Posted on 8/5/21 at 9:08 am to NYCAuburn
quote:
brisket breakfast tacos
Much more of a Brisket Biscuit/Brisket and Gravy type of guy myself...
This post was edited on 8/5/21 at 9:09 am
Posted on 8/5/21 at 9:09 am to Lonnie Utah
Pouring thay much sauce on BBQ is a crime against humanity.
Posted on 8/5/21 at 9:09 am to Lonnie Utah
The only people who think Carolina bbq is good are people from Carolina. It’s not even top 3 for me
Posted on 8/5/21 at 9:10 am to NYCAuburn
quote:
Cant they both be good?
The problem I have with brisket is so many places/people frick it up. even many places in texas. They just put it out there and the novices just eat it up.
Pork can be screwed up at a lot of places as well, just a bit more forgiving
Real hard truths:
Good brisket is better than good pulled pork.
Alabama is a consistent but unremarkable BBQ state. The best BBQ in Alabama is ultimately just ok. Georgia is traditionally even worse (and frankly has largely improved via Texas influence).
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