Started By
Message
re: Aggies make tough briskets
Posted on 11/23/20 at 3:56 pm to Farmer1906
Posted on 11/23/20 at 3:56 pm to Farmer1906
Not at all nor was i. If it was easy, more would do it well. Just a pattern i notice on here when some pretend to know about good TX bbq.
0
Posted on 11/23/20 at 4:08 pm to bopper50
Snow’s BBQ in tiny Lexington, Texas, is the best brisket I’ve ever had. And I’m from Alabama where pork is king. I’d rather have moist brisket from a top Texas smokehouse than barbecue pork any ol’ day.
Posted on 11/23/20 at 4:10 pm to Trojan1998
I’m sure you’ve seen it, but there is a good chefs table episode on Snows on Netflix.
Posted on 11/23/20 at 4:15 pm to Hill Country
I’ve seen it listed on Netflix, but I haven’t watched it yet. Tootsie and Kerry run an awesome place. Only open on Saturdays!
Posted on 11/23/20 at 4:55 pm to Farmer1906
quote:
Brisket takes real skill to make. It a shitty shitty piece of meat unless it gets ~12 hours of love
What are you smoking it on? Temp? Foil or paper wrap? Select, choice, prime, or wagyu?
Yeah, that is why I wasn't too down about it at the time. I had never done it before and know it'll take some real train wrecks before I get good but that is half the fun.
I did the overnight portion in an electric smoker then the last 5 hours with charcoal in a side box, my target was 250 but it sat closer to 200 for far too long overnight, foil wrapped but only for 3 hours at the end, pretty sure it was select.
I figure next time I'll go charcoal whole way between 250-275 and wrap much earlier around 170. Might wait until I can make the select somewhat respectable before bumping up to choice.
Posted on 11/23/20 at 4:58 pm to Fayetteville Tiger
If you knew that you wouldn't be saying idiotic things. Pork is only good if pour insane amounts of sauce all over it. Give me beef with salt and pepper, low and slow.
Posted on 11/23/20 at 5:44 pm to bopper50
Name your Sonic, a-hole. 
Posted on 11/23/20 at 5:55 pm to Tantal
quote:Thank God, a fight.
Name your Sonic, a-hole.
This is the saddest hate on the figs thread I have ever, ever seen. Yes, we suck. But we still will beat that Aggie arse.
Or we may lose in 5 OTs...but I doubt it.
Posted on 11/23/20 at 6:03 pm to Gtmodawg
quote:
Thats the thing. You can't sling a dead cat in Aiken County South Carolina without hitting a gas station selling BBQ that is superior to anything west of Shreveport. Meanwhile you can travel the length and breadth of Texas and visit all of the places in the Texas monthly and not a one of them would last a week in Aiken County SC....and Aiken County SC ain't even at the top of the list of BBQ in SC, NC, Georgia and Eastern Tennessee....
I think this is hilarious. Perfectly worded.
Hitchcock Woods has some good gas station barbecue. Or wire rd.
But here’s the skylight inn in ayden nc.
I will say that shulers (LATTA sc) is my favorite in South Carolina
This post was edited on 11/23/20 at 6:28 pm
Posted on 11/23/20 at 6:36 pm to Fayetteville Tiger
quote:
Texas BBQ is not real BBQ.
Posted on 11/23/20 at 6:36 pm to dstone12
Carolina BBQ is trash compared to Kansas City or Texas. 
Posted on 11/23/20 at 6:38 pm to shanklin12
quote:
But give us 10 meat eaters on a panel, you make your best pork and I make my best beef, I bet the vote comes in for the cow.
You bet ur sweet arse they will.
Posted on 11/23/20 at 6:51 pm to ExpoTiger
Y'all are making me hungry. I love some good pork BBQ, but brisket is better. And I made fun of Texas and told them the exact same thing when I first moved here.
I have seen the light! Seeent it I have!
I have seen the light! Seeent it I have!
Posted on 11/23/20 at 7:27 pm to EarlyCuyler3
quote:
Carolina BBQ is trash compared to Kansas City or Texas
that's kinda what i said here.
This post was edited on 11/23/20 at 7:33 pm
Posted on 11/23/20 at 8:31 pm to Gtmodawg
quote:
I did just that 4 years in a row in Texas. Smoked 80 pounds of pork. Hauled it 400 miles. Had it for family and friends, all Texans, all very much enamored with texas BBQ. Also present was brisket from various hill country mainstays. Pork was gone 3-4 hours before the brisket. Those Texans would start calling 2 months out making certain I was bringing that pig.
Did the same thing probably 15 times in SE New Mexico. Almost all Texans. Those people would get me to smoke pig for all kinds of events. I’ve done the same thing on military bases all over the world and there’s always a bunch of Texans on a military base. Same results .....those BBQ crazed bastards couldn’t get enough. I would not dare offer my best pig commercially in GA, SC, NC or East Tennessee because it would not be nearly good enough to compete.....but in large groups of Texans it is immediately recognized as the real deal.....and it ain’t near good enough to compete with real pig.
To recap: you smoked 80lbs pork, then transported it 400 miles to TX (an event where people for some reason showed up with different BBQ from at least a 400mi radius?) then it was not only more well received, but straight up better than brisket from the who’s who of central Texas, and this pork at its very best wouldn’t be accepted in a 4-state region?
LOL. None of this happened.
This post was edited on 11/23/20 at 8:32 pm
Posted on 11/23/20 at 10:43 pm to G2160
Snows BBQ is the best in Texas by far.
Franklin's and Killens are overrated IMO.
Blood Brothers in Houston has its moments. Brisket fried rice can be spectacular.
Franklin's and Killens are overrated IMO.
Blood Brothers in Houston has its moments. Brisket fried rice can be spectacular.
Posted on 11/23/20 at 11:37 pm to WestCoastAg
quote:
tigers burn the roux
You shut your whore mouth.
Posted on 11/24/20 at 12:46 am to G2160
Pork BBQ is really good, really consistent, and a lot of people do it well.
Beef brisket is not very consistent or easy to do well. But if you get excellent brisket, it will change your life.
Pork has a high floor and high celing. Brisket has a low floor and no ceiling at all - thru the roof.
Beef brisket is not very consistent or easy to do well. But if you get excellent brisket, it will change your life.
Pork has a high floor and high celing. Brisket has a low floor and no ceiling at all - thru the roof.
Posted on 11/24/20 at 12:53 am to bopper50
quote:
Aggies make tough briskets
bullshite, this is the one thing they do really well. Well, brisket and hot links.
But, damn, I wish they'd learn to pull the silverskin off ribs before cooking them.
Posted on 11/24/20 at 7:00 am to Gtmodawg
quote:
Thats the thing. You can't sling a dead cat in Aiken County South Carolina without hitting a gas station selling BBQ that is superior to anything west of Shreveport.
Ehhhh... you don’t have to include Louisiana, we don’t have good BBQ and don’t pretend to.
Page 4 of 5
Popular
Back to top
Follow SECRant for SEC Football News