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re: Have we had our annual Brisket is not BBQ thread yet this summer?
Posted on 8/6/21 at 11:54 am to Robot Santa
Posted on 8/6/21 at 11:54 am to Robot Santa
quote:
You sure you don't mean 14 and 16? Because even a whole hog shouldn't take that long. If you smoke a pork butt for 36 hours it's going to crumble when you pick it up.
Depends on the level of heat you use
Like I just posted this restaurant has 72 hour and it’s really good. Not sure the process in which they do it but it’s really good
1
Posted on 8/6/21 at 12:03 pm to Bamatab
quote:
For sure, that's why I put the disclaimer "if the person knows how to BBQ brisket right".
BBQ is not a verb.
Posted on 8/6/21 at 12:14 pm to CGSC Lobotomy
Speak for yourself. My south rose again and the sins of Dixie were waxed off!
Posted on 8/6/21 at 12:19 pm to deltaland
quote:
Depends on the level of heat you use
Not to that extent. Anything below ~225 or so is too low to ever get your internal temperature high enough for all the connective tissue to break down so you can shred the meat. Even the whole shoulders I have cooked at that temperature took like 18 hours. I cannot imagine cooking one for 36.
quote:
Like I just posted this restaurant has 72 hour and it’s really good. Not sure the process in which they do it but it’s really good
I bet most of that is inactive cook time and they brine or marinate.
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