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re: Obligatory: Brisket is not BBQ!!!
Posted on 10/19/21 at 9:18 am to Lonnie Utah
Posted on 10/19/21 at 9:18 am to Lonnie Utah
The only people who say brisket is not BBQ are those that suck at BBQ. It's easy to screw up but when done right it is hard to beat.
2
Posted on 10/19/21 at 9:27 am to RedDirtSooner
I've always rolled smoke on my brisket at 225 and just waited it out. I think I'm going to try 250 and see what happens.
all i add is salt, pepper, garlic powder.
all i add is salt, pepper, garlic powder.
Posted on 10/19/21 at 9:33 am to Jobu93
250 is what I do. Just kosher salt and coarse ground pepper. Garlic would be good too though. Keeping the temp stable is the key to brisket. I never wrap and it always comes out very moist. Just have to pay a little more attention to it.
Posted on 10/19/21 at 9:35 am to paperwasp
quote:butcher paper
But too many times it's cut fatty and overcooked to the point of drying out.
Posted on 10/19/21 at 9:36 am to Lonnie Utah
Smoking pig on Clemson hwy got best brisket in us. op a dumbass
Posted on 10/19/21 at 9:36 am to Lonnie Utah
quote:
I'm not sure what's in ATM's special sauce....
It's my finest homemade mayo. Your wife loves it.
Posted on 10/19/21 at 9:36 am to Hugh McElroy
quote:
Yes, but the supreme emperor is beef ribs
This is true. You can't beat that flavor. I love all BBQ but beef ribs are my favorite.
Posted on 10/19/21 at 9:37 am to Lonnie Utah
Aggies enjoy having a bunch of cocks chasing them.
Posted on 10/19/21 at 9:39 am to KaiserSoze99
quote:
I don't give a rat frick if brisket is BBQ or not.
IT'S BETTER THAN YOUR shite!!!
Well, that explains it, brisket is one step above Sh!t,
Give me a BBQ sliced pork sandwich, or a rack of ribs....
Posted on 10/19/21 at 9:42 am to RedDirtSooner
quote:
250 is what I do. Just kosher salt and coarse ground pepper. Garlic would be good too though. Keeping the temp stable is the key to brisket. I never wrap and it always comes out very moist. Just have to pay a little more attention to it.
This is what I do, but I go hot at 270 or 275.
I smoke on an egg, but I'd kill for a good offset smoker, but I can't bring my cheap arse to pull the trigger on one. I don't want a cheap one, and the good ones are pricey.
Posted on 10/19/21 at 9:43 am to Oilfieldbiology
quote:
How can you dry out a fatty cut?
Removing too much of the fat cap and either big temp swings or letting it go to long. It's pretty easy to dry one out if they don't know what they're doing.
Posted on 10/19/21 at 9:45 am to Hugh McElroy
quote:
I don't want a cheap one, and the good ones are pricey.
Wait, I thought that oil money was flowin'?
Or right, you guys gotta give Jimbo ANOTHER raze...
Posted on 10/19/21 at 9:48 am to Lonnie Utah
Damn, I like all of that. All sauces work for me. Brisket is baller too.
Posted on 10/19/21 at 9:48 am to Hugh McElroy
quote:
I smoke on an egg, but I'd kill for a good offset smoker, but I can't bring my cheap arse to pull the trigger on one. I don't want a cheap one, and the good ones are pricey.
Same here. I love the egg but I'm looking for something different. I have been looking at a custom offset or one of Myron Mixon's H20 smokers. Both are expensive.
Posted on 10/19/21 at 9:50 am to RedDirtSooner
quote:
Same here. I love the egg but I'm looking for something different. I have been looking at a custom offset or one of Myron Mixon's H20 smokers. Both are expensive.
Very cool! One of these days, I'm going to pill the trigger on some similar offset.
Posted on 10/19/21 at 9:53 am to RedDirtSooner
quote:
Myron Mixon's H20 smokers
$3,995..... goodness, I could eat at the best BBQ places for years....
Still, if I had the money........
Posted on 10/19/21 at 9:55 am to Hugh McElroy
All this talk makes me want to pull a brisket out of the freezer for this weekend.
Also, y'all need to try a brisket gumbo
Also, y'all need to try a brisket gumbo
Posted on 10/19/21 at 9:57 am to Lonnie Utah
You lost this debate the moment you showed sauce as integral to BBQ. Sauce is an additive but if you need sauce for it to be great BBQ it isn't great BBQ. Meat must always be able to stand on its own and then you can add a little sauce if you just want to mix it up.
Brisket is the holy grail because it is hard to get right but if you get it right it will make you eat the brisket over a Prime Filet. Unfortunately most folks from the South are used to cooking Pork Shoulder which is MUCH more forgiving than brisket. Thus they don't know how to cook a brisket. FWIW most Texans don't know how to cook pork shoulder even though it is much easier, they try to cook it like brisket and that doesn't work either.
BTW, my Mom is proudly from Lake City, South Carolina and to her the best BBQ and proper BBQ is whole hog. My Texan Dad of course was a dedicated brisket man. I love it all (when done properly) and make it all. My parents marriage was the Hatfields and McCoys of BBQ but I was their love child.
Brisket is the holy grail because it is hard to get right but if you get it right it will make you eat the brisket over a Prime Filet. Unfortunately most folks from the South are used to cooking Pork Shoulder which is MUCH more forgiving than brisket. Thus they don't know how to cook a brisket. FWIW most Texans don't know how to cook pork shoulder even though it is much easier, they try to cook it like brisket and that doesn't work either.
BTW, my Mom is proudly from Lake City, South Carolina and to her the best BBQ and proper BBQ is whole hog. My Texan Dad of course was a dedicated brisket man. I love it all (when done properly) and make it all. My parents marriage was the Hatfields and McCoys of BBQ but I was their love child.
Posted on 10/19/21 at 10:01 am to TideFaninFl
quote:
$3,995..... goodness, I could eat at the best BBQ places for years....
Still, if I had the money........
Yeah, they are definitely not cheap but a well built smoker is going to cost you. Like this offset.
Horizon Smokers
I believe these are made by the original Oklahoma Joe people before they sold out. Have heard nothing but good things. The good thing about the expensive ones are they should out last me and my son can get plenty of use out of it.
Posted on 10/19/21 at 10:12 am to Lonnie Utah
I’ve stood in line three hours to eat brisket at Snow’s in Lexington, Texas, and at Franklin in Austin. Nobody around Alabama and Georgia where I live and work lines up for three hours for bbq pork or chicken. Texas has an incredible brisket culture.
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