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re: Obligatory: Brisket is not BBQ!!!
Posted on 10/19/21 at 8:03 pm to Lonnie Utah
Posted on 10/19/21 at 8:03 pm to Lonnie Utah
quote:
That's right aggies!!!
Perhaps I'm too old to understand this argument. It is possible! But brisket is absolutely BBQ. If you argue against that statement I don't know what to tell you, other than you're not very smart.
Now, if you want to argue about which BBQ is the best, this makes more sense. I'd go Memphis dry-rub pork ribs, properly prepared Texas brisket, then (this may be controversial) mustard-based stuff in Columbia. All are delicious. Personal taste. If anybody disagrees, they are welcome to their wrong opinion.
ETA: In my (very) long life, I have only passed through Tuscaloosa and not sampled their BBQ. So don't have a cow.
This post was edited on 10/19/21 at 8:06 pm
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Posted on 10/19/21 at 8:03 pm to Lonnie Utah
quote:
You realize I'm not originally from here right????
No idea where you are from and I’m pulling your chain!
Everybody has a preference so…..
Posted on 10/19/21 at 8:06 pm to finestfirst79
Wheres meat church at
Posted on 10/19/21 at 8:10 pm to Jdillard343434
quote:
Wheres meat church at
I'm pretty sure you're in it, yankee dude.
Posted on 10/19/21 at 8:28 pm to Hugh McElroy
I cook my briskets on a Kamado Joe Classic 3 at 250..
Hit 205 and wrap it in a towel in a cooler for a hour
Lone Star Grillz makes great offset cookers.
Then you have Pitts and Spitts grills.
Hit 205 and wrap it in a towel in a cooler for a hour
Lone Star Grillz makes great offset cookers.
Then you have Pitts and Spitts grills.
Posted on 10/19/21 at 8:30 pm to Lonnie Utah
Brisket is better than BBQ anyway
Posted on 10/19/21 at 8:34 pm to paperwasp
Dry brisket with unrendered fat is cooked way too hot and way too fast.
Low and slow is the way to go.
225F smoker temp. No more. It will take 8-10 hours or more. USE PECAN WOOD!!!
Let it push thought the "stall" without the "Texas Crutch" (foil). It will taste so much better.
Low and slow is the way to go.
225F smoker temp. No more. It will take 8-10 hours or more. USE PECAN WOOD!!!
Let it push thought the "stall" without the "Texas Crutch" (foil). It will taste so much better.
Posted on 10/19/21 at 8:39 pm to andyv95
Seriously, when’s the last time you heard someone say can you use ground pork for my burger or I’ll pass on the ribeye and have that pork chop. Instead of beef can you just use pork in that chili? If these thoughts have ever crossed anyone’s mind they might as well start studying their gender pronouns because they’re heading down the wrong path.
Posted on 10/19/21 at 8:44 pm to Vidic
quote:So brisket isn't BBQ? Had to do it.
Brisket is better than BBQ anyway
Posted on 10/19/21 at 9:10 pm to KaiserSoze99
quote:Gotta agree, and you definitely know what you are talking about concerning the stall. That being said, the only thing gives a good brisket a run for it's money, is some slow and low pork ribs with a good sauce.
You have been eating poorly prepared brisket.
The only fat that should be removed is the hard tallow. The other fat should be left on and rendered over several hours.
The brisket that stays in the "stall" for several hours is the best you will ever eat. (the "stall" is where the internal temp stops rising at between 150 and 175). When it hits 203 after several hours, it's butter.
If brisket ain't BBQ, the frick BBQ. I hate it.
Posted on 10/19/21 at 9:29 pm to KaiserSoze99
quote:I have to agree here. I've done the "Texas Crutch" with foil, and butcher paper, but none have been better than just letting it go, unwrapped thru the stall. Something not mentioned yet, and the key to very good brisket is..... wrapped it when done in butcher paper, and a couple of towels. Let it sit in a cooler for at least 4 hours.
Let it push thought the "stall" without the "Texas Crutch" (foil). It will taste so much better.
Posted on 10/19/21 at 9:34 pm to Lonnie Utah
Texas BBQ is the best in the country, bar none. I'll take Texas mesquite over hickory or any of that other stuff.
Second is Memphis-style. I have a lot of respect for Memphis BBQ. It's pulled pork, so it's greasier than brisket but they do it right and they do it will love.
They seem to put sugar in their sauce. There's a sweetness to it, but again -- I have the utmost respect for Memphis-style BBQ. It's their own thing and they are class with it.
In fact, when it comes to pulled pork BBQ, they're the best. Better than Texas, even. But I'll take brisket over pulled pork any day of the week. Better cut of meat, better animal, less fat, cooked longer, better flavor.
Carolina BBQ with its mustard and vinegar is trash. In fact, Carolina BBQ is so awful that I would eat Kansas City BBQ before I would eat Carolina BBQ. Even with its fake smoke sauce and junk they put all over it, that's still better than trying to turn BBQ into Filipino adobo or something.
Second is Memphis-style. I have a lot of respect for Memphis BBQ. It's pulled pork, so it's greasier than brisket but they do it right and they do it will love.
They seem to put sugar in their sauce. There's a sweetness to it, but again -- I have the utmost respect for Memphis-style BBQ. It's their own thing and they are class with it.
In fact, when it comes to pulled pork BBQ, they're the best. Better than Texas, even. But I'll take brisket over pulled pork any day of the week. Better cut of meat, better animal, less fat, cooked longer, better flavor.
Carolina BBQ with its mustard and vinegar is trash. In fact, Carolina BBQ is so awful that I would eat Kansas City BBQ before I would eat Carolina BBQ. Even with its fake smoke sauce and junk they put all over it, that's still better than trying to turn BBQ into Filipino adobo or something.
Posted on 10/19/21 at 9:45 pm to KaiserSoze99
quote:
Low and slow is the way to go.
Yup. My father in law made the best brisket I have ever eaten by cooking it for a few hours in his egg to get it to a certain temperature, and then leaving it in his Yeti for another 18 hours. So tender.
Posted on 10/19/21 at 9:46 pm to Lonnie Utah
These threads always crack me up. Nobody that has ever cooked or even eaten a brisket that was worth a damn cares if you want to call it barbecue or not. It’s just good eatin’. If you don’t like a good plate full of burnt ends, I don’t care what you call barbecue anyway.
Honestly, the same can be said for pork or beef ribs, shoulder, chicken, sausage… white sauce, mustard sauce, red sauce, pepper/vinegar sauce, dry rub... When done correctly, it’s all good. I actually enjoy trying different varieties of local barbecue while I’m traveling. It’s like a peak at the local culture. Y’all can argue about what you want to call it all day long, as long as your argument comes with a plate.
Honestly, the same can be said for pork or beef ribs, shoulder, chicken, sausage… white sauce, mustard sauce, red sauce, pepper/vinegar sauce, dry rub... When done correctly, it’s all good. I actually enjoy trying different varieties of local barbecue while I’m traveling. It’s like a peak at the local culture. Y’all can argue about what you want to call it all day long, as long as your argument comes with a plate.
Posted on 10/19/21 at 10:23 pm to Lonnie Utah
I like both.
That mustard shite is nasty though.
That mustard shite is nasty though.
Posted on 10/19/21 at 10:30 pm to Lonnie Utah
frickin gross. Carolinas pretty much the A&M of the east.
Posted on 10/19/21 at 10:40 pm to RedDirtSooner
quote:
Seriously, when’s the last time you heard someone say can you use ground pork for my burger or I’ll pass on the ribeye and have that pork chop. Instead of beef can you just use pork in that chili? If these thoughts have ever crossed anyone’s mind they might as well start studying their gender pronouns because they’re heading down the wrong path.
I'll note one exception to your rule for those dining at a Perrys Steakhouse. The steaks are good, but nothing special. But their pork chop is one of the finest meals you'll ever eat. I, and everyone else who knows, will absolutely pass on the ribeye for the pork chop, every single time. No ragrets.
Posted on 10/20/21 at 1:21 am to Krampus
quote:
quote:
Seriously, when’s the last time you heard someone say can you use ground pork for my burger or I’ll pass on the ribeye and have that pork chop. Instead of beef can you just use pork in that chili? If these thoughts have ever crossed anyone’s mind they might as well start studying their gender pronouns because they’re heading down the wrong path.
I'll note one exception to your rule for those dining at a Perrys Steakhouse. The steaks are good, but nothing special. But their pork chop is one of the finest meals you'll ever eat. I, and everyone else who knows, will absolutely pass on the ribeye for the pork chop, every single time. No ragrets.
Truth.
A lesser known spot that can say the same is Bryan's in Johnson City. Amazing farm to table and they actually can beat out Perrys. Absolutely epic and something you just don't think is possible with a pork chop. It's a lengthy process of marinade, smoke, and grilling with extremely high quality pork Perrys is amazing but it relies on the sweetness of the apple sauce a bit too much. Go to Bryan's sometime and tell me if I am wrong.
Posted on 10/20/21 at 4:59 am to CaptainMorgan
quote:
These threads always crack me up.
I think you've figured out the point of this thread.....
This post was edited on 10/20/21 at 6:09 am
Posted on 10/20/21 at 6:50 am to Lonnie Utah
Sauce is for mistakes
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