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

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Fat Matt's is the biggest trash hole and I have no idea why outsiders think that their food is good

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Yeah that's definitely a mystery to me too. I tried it once because people talk about it being good, but never again. The ribs tasted like they had been cut and sitting under a heat lamp for half an hour before they ended up on my plate.

"I have both. I mostly use my pellet smoker for ribs when I don't have all day to tend my offset. For the most part, I let me wife do it.

But when I'm looking for maximum flavor and have the time, I'll be out there with my offset.

In short, the pellet smoker allows me to have smoked food more often. It does a pretty good job on the ribs."



Part of the difference is dryness of wood. For most offsets having seasoned (not kiln dried) with about 17% moisture allows for better smoking.

One of the keys for separation of stick burners is convection, which is why where and how high you build the stack is important. Most put it too high on the pit. It needs to be down grate level. May seem counter intuitive, but smoke naturally rises and grate level stack of large diameter and 7'-8' or higher will work better. I only know of one exception of size being less than about 250 gallon on more, where the typical back yard is as good as the best big guys

The less smoke from pellet grills can be mitigated (not fixed) multiple ways. A) adding moistuer in the cooking area. Cooking pellets are <10% moisture and you can't add moisture directl to them B) doing a biscuit test to know your hot spots C) Not all pellet grills are the same. Mine is custom built in Houston, with dual stacks, to assist with the convection.

Nothing can beat a properly built offset. Some of the reverse flows can come close, like Shirley in Birmingham and Meadow Creek of California

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Mine were soaking wet like they had been boiled, then doused in BBQ sauced and wrapped with paper. I felt like I needed to change clothes and shower after eating them

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Yeesh. That's even worse. If the bones slid right out and you had to basically eat them with a fork that's probably what had been done to them. "Fall of the bone ribs" is a marketing gimmick for people who don't know any better, because all those places parboil them to get them to do that.

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The "inventor" of the Bacon Explosion (at least the dude who got interviewed on Today show and credited, and eventually published a cookbook and won an award in Paris or something), lives about 4 houses down from me.

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Well, tell him my kid loves them! So much so, that's what he wanted for his Birthday dinner.

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It's hard to screw up pork;

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It is hard to screw up pork to make it awful, but it is hard to make it very well

That looks horrible. If you got to pour something like that on meat you are doing something else very wrong.

This greasy fricking mess at Fat Matt's

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Fall off the bone tells me I don't want to eat there Proper done ribs,the bones allow you to take a normal bite and leave a clean bone, where you took the bite

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Or that's the way your family likes them. I've told them time and time again that "fall off the bone" ribs are over done. They've told me time and time again, that's they way they like them and to keep making them the same way. So I do.

I do a simple 3-2-1. They don't totally "fall of the bone" but as you say, it's close. You have to take a bite and it's clean.

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This greasy fricking mess at Fat Matt's

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everything on their menu is awful, meats and sides

That looks terrible. How does that place stay open?