re: Have we had our annual Brisket is not BBQ thread yet this summer?

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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.

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Yes and no. In colonial culture, yes. But the slow cooking and smoking of meat actually originated with the native americans, and it began with the smoking of fish and pigs, not beef. They did it more so for preservation reasons. The colonials in the South then piggy-backed off of the techniques the native americans were using. Pigs were cheap and abundant, not needing vast farms necessary for cattle. Smoking beef came around many years later, once Texas was settled, because of how much cattle livestock Texans had.

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I like the white sauce on chicken. Try LillieQ white sauce if you haven’t. It’s very good

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I have a buddy that has a decent white sauce and it's "ok" on smoked wings.

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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.

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This is just wrong. Anyone that has smoked meats (insert Aggie joke here) has run into a stall at some point. Nothing wrong at all with wrapping in butcher paper to get over that stall when that happens. Now, if you're just wrapping some ribs in aluminum foil and adding apple juice and letting it steam in that - yeah, not a fan of that. But, nothing wrong with wrapping to get over a stall that you may run into.

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Pellet smokers = propane grills

True wood smoker = charcoal

If you're using a pellet smoker, you're doing it wrong.

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agreed. I have an old-school drum smoker with a firebox. My BIL just got a gigantic, expensive pellett smoker. While sure it was really easy being able to set the temp and not have to screw with anything else, it still didn't taste nearly as good when everything was done. Not terrible, but the extra work with a standard smoker still produces better work. Full disclosure, I wouldn't mind having a pellett smoker or electric smoker as a backup for days I want to get other shite done at the house and not have to mess around with the smoker all day.

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His awful brisket from this past easter

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looks like roast beef

The only interesting thing they do on the West Coast that could conceivably be viewed as BBQ is tri-tip, which I will admit can be fantastic when done right.

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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.

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There shouldn't be. Pork ribs are my absolute favorite form of BBQ

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The only interesting thing they do on the West Coast that could conceivably be viewed as BBQ is tri-tip, which I will admit can be fantastic when done right.

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This is west coast bbq



just cooking on some charcoal...

Gotta side with Aggy on this one

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I die a little inside every time I have to watch someone dump a bunch of fricking sauce on top of the pulled pork

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I die even more when people tell me how good Sweet Baby Rays is. Like, yeah it's better than the kroger brand stuff, but no it's not good BBQ sauce. If you don't want to make your own, buy stuff from actual good BBQ restaurants, not the grocery store unless your grocery store carries the good local stuff, which most don't.