re: Longhorns Don’t Really Know What Brisket Is

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The guy who invented “doing Brisket right” and was the first BBQ chef to even be nominated for a James Beard award, much less win one, is from Austin.

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He actually grew up in Bryan/College Station.

Pulled pork is pork cooked slowly over low heat until it is tender enough to be pulled into strips, often prepared with a barbecue sauce.

I have never seen pulled pork that is not drowned in bbq sauce.

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Pulled pork is way to dry for my liking, always needs sauce, give me cow all day that’s needs little to no help

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This

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Which Buccee’s was it … Even if it was a Buccee’s, it would still be immensely better than the trash meat drowned in sugar ketchup that is pulled pork.

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Not meant to be a hit on Buccee’s. Their sliced brisket is one of the better fast foods you can get on the road, better than any highway burger.

I’m sure I’ve ordered bbq to go sometime in the past, but Buccee’s is the only styrofoam to go that I recall.

Good points upthread.

Brisket, like fajitas, was also plentiful in Texas after the prime cuts of meat were cut. Texas has plenty of oak and mesquite for cooking wood, perfect for low and slow.

Any smoked meat that requires sauce, well, it is what it is. The right sauce would make an old boot taste good. I watch DDD, most of it is not for me, meat swimming in sauce surrounded by a big arse bun.

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Not meant to be a hit on Buccee’s. Their sliced brisket is one of the better fast foods you can get on the road, better than any highway burger.

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Exactly, I just love the people who attack buccees and the people who frequent them as if they have something that is remotely close to it in regards to quality and cleanliness.