Started By
Message
re: Have we had our annual Brisket is not BBQ thread yet this summer?
Posted on 8/5/21 at 9:27 am to Lonnie Utah
Posted on 8/5/21 at 9:27 am to Lonnie Utah
It used to be that a way in Ok for a long time, but with the rise of Texas style BBQ we see more an more white bread, especially the Texas toast slices.
1
Posted on 8/5/21 at 9:27 am to BBQSooner
quote:
A plate of BBQ should have all those items, plus slaw, beans, bread, and mac n cheese, imo.
You need at least 2 of the following 4 meats for it to be a legitimate BBQ:
Pork
Chicken
Sausage
Brisket
Posted on 8/5/21 at 9:29 am to CGSC Lobotomy
It should be mentioned that:
Pellet smokers = propane grills
True wood smoker = charcoal
If you're using a pellet smoker, you're doing it wrong.
Pellet smokers = propane grills
True wood smoker = charcoal
If you're using a pellet smoker, you're doing it wrong.
Posted on 8/5/21 at 9:30 am to Robot Santa
quote:
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.
Agree. My sweet spot for pork but, and almost anything is 275. I try to keep my stick burner around that.
I do prefer low and slow, for the reason you mentioned and I love the smell, sound of a nice clean fire, but sometime you’re on a pinch and need to get that sucker done by dinner time. I finish it in the oven. Sue me
Posted on 8/5/21 at 9:33 am to Tiger_Claw
quote:
It should be mentioned that: Pellet smokers = propane grills True wood smoker = charcoal If you're using a pellet smoker, you're doing it wrong.
Lincoln Riley hosts a BBQ event each year and one year he made a hype video. To show the smoked meat, dude cracks open a ….. masterbuilt “smoker.” He got flack from OU fans and Texas fans.
Next year, they catered the food from a real BBQ place. Hahahaha
Posted on 8/5/21 at 9:33 am to aggressor
quote:
Sorry this is just wrong on every level.
Since we're getting down to brass tacks, I'm gonna say the following. But don't take it as a sign of weakness (because the whole point of these BBQ threads is to talk smack about a totally pointless, but at the same time a totally serious topic....)
You have to learn to separate banter from truth...
My main point here is having to wrap the meat, and I think it's consistent with my other statements in this thread. I get the point of it, but one you wrap any cut of meat, you are no longer BBQ'ing, your braising. That's fine, but everything you get from containing the the meat in a wrap (decreased cooking time), you lose in the texture of the cut. Yes, you pick up moisture, but what's the point if you lose the crispiness of the bark? Case in Point (Brisket pun), what's the most desirable cut from a brisket? Burnt ends...
And it is coming from a guy the 3,2,1's his ribs. Yes, I'm a hypocrite sometimes.
This post was edited on 8/5/21 at 9:37 am
Posted on 8/5/21 at 9:34 am to CGSC Lobotomy
quote:
You need at least 2 of the following 4 meats for it to be a legitimate BBQ:
Pork
Chicken
Brisket
Ribs
FIFY.
Posted on 8/5/21 at 9:36 am to BBQSooner
quote:
It used to be that a way in Ok for a long time, but with the rise of Texas style BBQ we see more an more white bread, especially the Texas toast slices.
Well as we all know, Texans can screw up a wet dream...
Posted on 8/5/21 at 9:37 am to BBQSooner
quote:
but sometime you’re on a pinch and need to get that sucker done by dinner time. I finish it in the oven. Sue me
Oh I hear you. When 6 o'clock rolls around and you're still sitting at like 189 because the stall lasted forever, you start getting questions from the wife about when it'll be done, and the kids are whining about being hungry you just have to do what you have to do.
Posted on 8/5/21 at 9:38 am to BBQSooner
quote:
Lincoln Riley hosts a BBQ event each year and one year he made a hype video. To show the smoked meat, dude cracks open a ….. masterbuilt “smoker.” He got flack from OU fans and Texas fans.
Next year, they catered the food from a real BBQ place. Hahahaha
His awful brisket from this past easter
Posted on 8/5/21 at 9:39 am to Robot Santa
quote:
Oh I hear you. When 6 o'clock rolls around and you're still sitting at like 189 because the stall lasted forever, you start getting questions from the wife about when it'll be done, and the kids are whining about being hungry you just have to do what you have to do.
That's what the Mac-n-cheese is for.
There's a reason I get up at 1-2 am on cook days...
This post was edited on 8/5/21 at 9:40 am
Posted on 8/5/21 at 9:39 am to NYCAuburn
quote:
His awful brisket from this past easter
Didn't I say something earlier about beef jerky??
Posted on 8/5/21 at 9:41 am to NYCAuburn
quote:
His awful brisket from this past easter
Definitely not SEC ready
Posted on 8/5/21 at 9:41 am to Tiger_Claw
quote:
Pellet smokers = propane grills
I won't totally disagree, but I have one and love it.
Posted on 8/5/21 at 9:43 am to Robot Santa
I get the brisket vs pulled pork debate. Both are delicious when done right. For me personally, I love brisket occasionally, but if I had to eat one of them every day, I'd go with the pork.
That being said, is there any debate that pork ribs are superior to beef ribs? In fact, pork ribs may well be the holy grail of BBQ IMO.
That being said, is there any debate that pork ribs are superior to beef ribs? In fact, pork ribs may well be the holy grail of BBQ IMO.
Posted on 8/5/21 at 9:43 am to lsufball19
quote:
Depends on what part of south carolina. If it's mustard based, yeah that shite is terrible,
Agreed
quote:
I still prefer it to the mayonnaise based Alabama white sauce.
I like the white sauce on chicken. Try LillieQ white sauce if you haven’t. It’s very good
Posted on 8/5/21 at 9:44 am to Lonnie Utah
quote:
I won't totally disagree, but I have one and love it.
I use my pellet grill to make pizza, as I have the pizza attachment. Pretty stinking good.
Posted on 8/5/21 at 9:44 am to BBQSooner
quote:you have to get a pork butt up to 193 degrees for the connective tissue to turn to gelatin. Can't see that happening in 4 hours, because there are usually at least 4 hours of just evaporative cooling that happen at about 170, where it just hangs out at that temp. Smoking a normal sized pork butt at 225 usually takes me at least 12 hours
pork butt you can finish easily within 7hrs max. Some even do 4
Posted on 8/5/21 at 9:44 am to Lonnie Utah
Vinegar based GOAT.
Posted on 8/5/21 at 9:45 am to NYCAuburn
Riley is never going to live that awful brisket down. One of the few times I've seen the Texas and A&M fans come together to laugh at OU
Page 3 of 11
Back to top
Follow SECRant for SEC Football News