re: All types of BBQ have their place and most are very tasty

quote:

---

Maybe this is why pork is more common. Most places and halfway decent pitmasters can land pulled pork or even spare ribs. You gotta nail brisket or else you gotta chop it up and sauce it up then throw it on some bread.

---

That's one reason. Pork butt is more forgiving; as long as you get it to 203/205 internal, you'll get good food. Don't have to worry about wrapping it or anything. Brisket is much less forgiving.

The other reason for the proliferation of pork bbq in the deep south is that our smoking forefathers didn't have the expanse of land to have big beef operations like they had in Texas. Back then, if you had a cow, it was for getting milk, and you kept it in a fairly small pasture, and you didn't feed it enough to fatten it up. To raise pigs all you had to do was have some wet mud and a bit of woods with some underbrush and the hogs were as happy as, well, pigs in slop. Pork was in much more abundant supply, and so it became the bbq meat of choice in Alabama, Georgia, the Carolinas, etc.

quote:

---

Dude your from Texas and you say make bbq is nasty ? Gtfo

---

I have no idea what you're trying to say.

quote:

---

So is smoked salmon, BBQ?

---

Low and slow over an indirect fire with smoke? Yup.

We need to introduce these guys without a Mexican border to Cabrito.

quote:

---

Low and slow over an indirect fire with smoke? Yup.

---

That’s how beef jerky was made for hundreds if not thousands of years but nobody considers it BBQ.

quote:

---

True.

And I've certainly eaten my unfair share of shitty BBq in "best BBQ" locations

---

I had some Dreamland ribs at our tailgate when a couple from Tuscaloosa joined us for an Alabama game in Starkville. Maybe take out is different but I have done better ribs than those. And they are world famous but heard things have gotten to be a lesser quality since franchising.

quote:

---

Jerky was a way to dry and preserve meat. That isn't what BBQ is.

---

Right because it’s not just a cooking method. It’s a certain type of meat cooked that way, Pork. When people, in the south, pull up for BBQ they expect pork. The restaurant may have other things, even other smoked meats, but without smoked pork (pulled and ribs) it isn’t a BBQ joint. If all it has is smoked pork, it’s a BBQ joint. Again, things might be different outside the south.

lots of good comments. From hardest to easiest on the bbq scale for the four main items to actually cook
Brisket
Beef Rib
Pork Ribs
Pork Butt (you would have to intentionally try to screw up a pork butt)

Probably my favorite is dry rub pork ribs followed by brisket and beef ribs (actually my second is probably good smoked sausage but that adds a whole other item to this argument). Texas is big on smoked sausage due to our German and Czech influences - and most joints make their own versions.

For pork butt - do all of you that love it, eat it without sauce or is it always a meat that requires sauce? I've only had it in Alabama, Georgia, Tennessee, South Carolina, and North Carolina (plus Texas). To me it always required sauce or it had a very delicate flavor.

Pork ribs over beef ribs for sure, but beef definitely has its place.

Underrated is a nice smoked chick roast turned into pulled beef sandwiches

The best plate of bbq has pulled pork, brisket, sausage, and pork ribs. I can deal without anything else but these are an absolute must. Do these well and your place with be flooded with people.