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

Say what you want, but I'm partial to a good ole smoked turkey.

"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"

Mostly agree with that statement. There is some interesting things on here about BBQ. People will accept a lot of things and call it good BBQ. And, if you don't do it right at 225, then hot and fast 350 does not make a lot of difference. A lot of "wives tales" about the chemistry of smoking, etc. In addition smoke rings are an indicator, not the indicator, of smoke penetration and have 0 bearing on taste. Same with pull-test and other things people do.

Pork is more forgiving than brisket at some levels, but to do the break down the fibers most completely and correctly takes time in both large cut beef and pork. Today's BBQ brisket was first developed by German butchers, through the Texas hill country and is made different than in Oklahoma. A lot of that early German brisket was orginally sold at the "back door" to non-whites. Then more and more was sold to those coming through the front door. I grew up in Oklahoma, going to places like Pulliums in OKC in the 60s, so I know the difference.

Most people have not had as good a brisket as can be made, even in Texas. When you start being silly with things like injections, complex rubs with powders in them, steam cabinets and a lot of other things, it is NOT texas BBQ. If you have not had great, you don't know the difference from good.

People like Franklin in Austin, learned from the old German places and have added science to it. When checking briskets for doneness and fiber break-down; visual, feel, touch, temperature in that order. Time is actually mostlly a non-factor, if you are not settling for good. How long you rest the meat is becoming a bigger issue, with both brisket, Beef Ribs and Pork Butt. Minimum rest time would be 8,5,5 respectively. Chicken and Pork ribs, you don't rest. Franklin, who I mentioned, like some others, rest a brisket a minimum of 10 hours. There is a lot more, because learning how to smoke meats is a process.

I gave my 288 Gallon custom smoker to a displaced Louisiana guy, when he moved to N. Texas from Katrina, for him to get a new start, and I am too old to want to put split on through the night. But, I have studied BBQ, experimented BBQ and cooked BBQ for over 45 years. Having another custom pit being made for me, now, that should be delivered in early September.

They are both good. Love pulled pork and pork ribs.

Brisket that is high quality is just better. Who cares what is called “real BBQ”…

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Today's BBQ brisket was first developed by German butchers

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As was whole hog BBQ in North and South Carolina. It was the nexus of African and Caribbean slaves and the Germans that led to the creation of what we call pork BBQ. That's also where the mustard and vinegar sauces popular in those parts of the world came from. The Germans were simply adding the things to the pork they used back in the old country.

"As was whole hog BBQ in North and South Carolina. It was the nexus of African and Caribbean slaves and the Germans that led to the creation of what we call pork BBQ. That's also where the mustard and vinegar sauces popular in those parts of the world came from. The Germans were simply adding the things to the pork they used back in the old country."

Primary difference is the style the pit is made. The North and South Carolina style does not work as well, as the offset style developed for brisket. There are other things, like that horrid mustard and vinegar stuff. But, that is another thing.

btw, the worst thing you can say to a person who makes great texas style BBQ is "great sauce". They belive is that sauce is a not-need options, if you want. It is like steak sauces, in that if you have to have it you didn't make it right.

Favorite bbq wood:
Pecan
Maple
Hickory
Mesquite
Oak - don't care for

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I would just like to note that this year's BBQ thread has been the most cordial I've seen on here.

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The life has gone out of most SC fans. Most don't have the will to fight anymore...

And I was wrong. We actually we have 2 of these threads a year. It will fire up (BBQ pun) again the week of the SC/TA&M game...

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Mustard on BBQ is like Mayonnaise on fries. Just not American.

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Never lived in Germany? Mayonnaise on fries is legit. GFY

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I often finish a pork butt in the oven after wrapping it.

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I am irrationally angry at this