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re: Have we had our annual Brisket is not BBQ thread yet this summer?
Posted on 8/5/21 at 9:10 am to supersaints9
Posted on 8/5/21 at 9:10 am to supersaints9
quote:
The only people who think Carolina bbq is good are people from Carolina. It’s not even top 3 for me
I think it's good but a novelty. It shouldn't really be considered a genuine competitor.
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Posted on 8/5/21 at 9:11 am to BBQSooner
quote:
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.
I bet you do crockpot pork butt and think it’s bbq too
Posted on 8/5/21 at 9:12 am to BBQSooner
quote:
I have not tasted any difference in a pork butt cooked fast and one allowed to go 8hrs.
8 hours? Try 12-14. And that's for a smallish 8 pounder.
quote:
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.
It's not about smoke penetration. It's about maintaining and enhancing the bark. Going slow allows for the maximum texture differentiation between the bark and the rest of the meat.
This post was edited on 8/5/21 at 9:14 am
Posted on 8/5/21 at 9:13 am to Pettifogger
quote:
It shouldn't really be considered a genuine competitor
It’s not unless you are from Carolina
Posted on 8/5/21 at 9:13 am to Oilfieldbiology
quote:
I bet you do crockpot pork butt and think it’s bbq too
Is this nomenclature smack talk? What a weird response. Are you parents siblings?
Posted on 8/5/21 at 9:14 am to supersaints9
quote:
The only people who think Carolina bbq is good are people from Carolina. It’s not even top 3 for me
I bet beef jerky is at the top of your list, right?
Posted on 8/5/21 at 9:14 am to Lonnie Utah
I like brisket when cooked correctly, but the Texan fascination with it is tad much.
Posted on 8/5/21 at 9:15 am to NYCAuburn
quote:
The problem I have with brisket is so many places/people frick it up. even many places in texas.
For sure, that's why I put the disclaimer "if the person knows how to BBQ brisket right". I agree that a lot of people have no clue on how to cook it properly.
I like BBQ pork as well, but to be honest, around where I live (Madison/Huntsville) there aren't really any really good BBQ pork places either. At least there's a place here (Chuckwagon BBQ) that has good brisket (the owner is a Texas transplant). If I want decent BBQ pork then I have to either drive to Decatur to go to Gibsons (and even they are overrated), or drive to Morgan City to go to Walkers (which does have good BBQ pork, but is 40 mins away).
Pork is more forgiving because people drown it with BBQ sauce. If I have to drown my meat with BBQ sauce, that doesn't qualify as good BBQ to me.
Posted on 8/5/21 at 9:15 am to Lonnie Utah
quote:
It's not about smoke penetration. It's about maintaining and enhancing the bark. Going slow allows for the maximum texture differentiation between the bark and the rest of the meat.
Had not had any issues with bark. Bark in pulled pork, especially when chopped for sandwiches is not as important as bark in brisket, imo.
Posted on 8/5/21 at 9:16 am to Lonnie Utah
quote:
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...
Sorry this is just wrong on every level.
My Mom is from Lake City, South Carolina and grew up on Whole Hog BBQ. Dad is from West Texas and grew up on Brisket. I have a side catering business that specializes in pulled pork sandwiches but we also make brisket and ribs, pork is our specialty because it is less common in Texas and much easier to serve large groups of people. I'm well versed in both sides of the pork v brisket debate.
The 5 main meats for BBQ are pulled pork, brisket, pork ribs, chicken and sausage. Less common but also good are beef ribs and mutton. True bbq is making poor man's food into something great. BBQ came from taking the least desirable cuts of meat and making them amazing and actually superior to the better cuts through smoking and time. The type of meat is simply a personal preference and driven mainly by region. The South didn't have lots of grazing land so pigs make more sense than cattle. Texas has lots of open range and cattle produce far more meat than pigs. Kentucky has lots of land where they liked to have sheep and thus mutton.
Most of all though, you lose credibility with your picture. Any true BBQ afficianado knows the meat must be great on its own and the sauce is just an add on. Mustard sauce like the one in your pic is really only popular in a small region of the South as well as that has no red coloring at all. Any amateur can put enough sauce in meat and make it taste decent, not everyone can properly smoke a brisket or keep pulled pork moist. If you are going to show a proper pulled pork sandwich you also should have coleslaw on it moreso than sauce.
Posted on 8/5/21 at 9:16 am to Lonnie Utah
Don’t get your Carolina panties in a wad because people don’t like Carolina bbq
Posted on 8/5/21 at 9:16 am to Bamatab
quote:
brisket is the #1 meat for BBQ (i
meh, I don't dislike brisket if the person knows what they're doing, but my taste buds still prefer pork if we're talking about BBQ. Now, I also love steak and a good porckchop, but if I had to choose, give me the steak.
I also will throw in that I've started using my BBQ rub on the turkeys I smoke, and I will never go back. shite is so damn good.
Posted on 8/5/21 at 9:16 am to BBQSooner
quote:
Is this nomenclature smack talk? What a weird response. Are you parents siblings?
We'll give you a pass because you're "new". But just as a FYI, this IS the MOST SERIOUS and INTENSE thread on the SEC Rant every summer. Too bad all my fellow Carolina fans have sulked off into oblivion. Looks like this is going to be a 1 man fight this year.
But good screen name tho. You'll fir right in here.
Posted on 8/5/21 at 9:19 am to BBQSooner
quote:
Once you reach the stall, there’s no need anymore for low and slow, in my humble opinion.
Yeah, that is not true at all. You don't need to keep adding wood to get more smoke because yes after your meat gets in the 150 degree range it stops taking smoke, but that has zero to with the temperature you cook it on. If you crank up the heat, it will not cook correctly, the fibers won't seperate right, and it doesn't pull like it's supposed to.
Posted on 8/5/21 at 9:20 am to aggressor
Agree 100%. A plate of BBQ should have all those items, plus slaw, beans, bread, and mac n cheese, imo.
Yall hungry yet? Can’t wait for football.
Yall hungry yet? Can’t wait for football.
Posted on 8/5/21 at 9:21 am to supersaints9
quote:
The only people who think Carolina bbq is good are people from Carolina. It’s not even top 3 for me
Depends on what part of south carolina. If it's mustard based, yeah that shite is terrible, but I still prefer it to the mayonnaise based Alabama white sauce.
This post was edited on 8/5/21 at 9:42 am
Posted on 8/5/21 at 9:22 am to Bamatab
quote:
Pork is more forgiving because people drown it with BBQ sauce. If I have to drown my meat with BBQ sauce, that doesn't qualify as good BBQ to me.
On this sir, we can agree. Heartily.
We hosted a BBQ cookout for my wife's team here at the house last spring. Disclaimer. The vast majority of folks here have no real clue about BBQ of any flavor. To me, it was my sworn duty to provide a culinary education for them. I had to preach and preach, "Don't sauce your meat before you taste it." That's where the real flavor is. Not in the sauce. We also had a variety of sauces for them to try. NC vinegar, SC mustard, KC style, St Louis style and even Bama white mustard (mostly for the chicken). Only a few folks had ever heard of anything except KC style.
So as you can see, BBQ is my raison d'etre.
Posted on 8/5/21 at 9:23 am to BBQSooner
quote:
A plate of BBQ should have all those items, plus slaw, beans, cornbread, and mac n cheese, imo
FIFY.
Posted on 8/5/21 at 9:24 am to lsufball19
quote:
If you crank up the heat, it will not cook correctly, the fibers won't seperate right, and it doesn't pull like it's supposed to.
If you crank up the heat.
I've cooked pork butts at 225 straight through. I've cooked them at 325 straight through. Couldn't tell a difference. The key is consistency, not the temperature. I just see the hot and fast method as a pointless avoidance of hours of prime beer drinking time.
Posted on 8/5/21 at 9:25 am to lsufball19
quote:
Yeah, that is not true at all. You don't need to keep adding wood to get more smoke because yes after your meat gets in the 150 degree range it stops taking smoke, but that has zero to with the temperature you cook it on. If you crank up the heat, it will not cook correctly, the fibers won't seperate right, and it doesn't pull like it's supposed to.
Preach it brother.
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