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re: The official annual Brisket is not BBQ thread
Posted on 11/12/19 at 3:43 pm to Farmer1906
Posted on 11/12/19 at 3:43 pm to Farmer1906
quote:
Any jackass can make excellent PP.
gonna have to disagree with you here. Most people will frick up something that requires 10+ hours of attention to cook. I can assure you I've had many a terribly cooked pork shoulder from people who don't know what they're doing.
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Posted on 11/12/19 at 3:44 pm to lsufball19
Correct. Pork was cheap and yall had to make it not taste like shite. We had cows in Tejas. Brisket is a complete trash piece of meat. Without hours and hours of slow cooking, it will be tough AF.
Posted on 11/12/19 at 3:47 pm to lsufball19
quote:
Most people will frick up something that requires 10+ hours of attention to cook.
My rule of thumb is 1.5 - 2 hours per pound, depending on the moisture content of the meat and the amount of heat. I'm usually in the 14-16 hour range for our little (3 person) family.
Most folks get to anxious and try to rush through the stall, usually by "crutching" (wrapping) the meat or bumping up the heat. The particularly applies to commercial operations where they have and incentive to make things move quickly.
This post was edited on 11/12/19 at 3:50 pm
Posted on 11/12/19 at 3:48 pm to Lonnie Utah
Mustard based sucks. Vinegar based all the way, and brisket is fricking awesome.
Posted on 11/12/19 at 3:49 pm to SCgamecock2988
quote:
Mustard based sucks. Vinegar based all the way
I actually like both and try to have both at the same time. Why choose?
Posted on 11/12/19 at 3:51 pm to Lonnie Utah
quote:
Why choose?
Why can't we just say that for pork vs. beef bbq then?
Posted on 11/12/19 at 3:53 pm to Lonnie Utah
Brisket and not even close! Definitely not that awful white bbq sauce from Alabama! What the hell is that crap made out of anyway?
Posted on 11/12/19 at 3:53 pm to Lonnie Utah
quote:
My rule of thumb is 1.5 - 2 hours per pound, depending on the moisture content of the meat and the amount of heat. I'm usually in the 14-16 hour range for our little (3 person) family.
Most folks get to anxious and try to rush through the stall, usually by "crutching" (wrapping) the meat or bumping up the heat. The particularly applies to commercial operations where they have and incentive to make things move quickly.
Yeah, I think the last 20 degrees of cooking is the most important. It also takes the longest. Most people start getting really impatient once the meat gets in the 150-160 degree range. But yes, your timeline is about what i deal with, and my wife complains it's taking too long every single time
But almost nothing makes me happier than when the meat is falling apart just taking it off the smoker.
This post was edited on 11/12/19 at 3:56 pm
Posted on 11/12/19 at 3:53 pm to BoerneAg
quote:
Why can't we just say that for pork vs. beef bbq then?
Duh.
Posted on 11/12/19 at 3:54 pm to TH03
Average pulled pork is better than average brisket, but excellent brisket is better than damn near anything else on this planet
Posted on 11/12/19 at 3:54 pm to lsufball19
quote:
Yeah, I think the last 20 degrees of cooking is the most important. It also takes the longest. Most people start getting really impatient once the meat gets in the 150-160 degree range.
This is the most critical time. It's when your bark forms...
Posted on 11/12/19 at 4:03 pm to lsufball19
quote:
who do you think created BBQ? Rich people?
Exactly.
The best BBQ is from some street vendor in S America. Texas has almost perfected those tastes
Carolina BBQ reminds me of the Asian stuff where they shove a stick through anything and cook it over a fire. Don't like it? Here, soak it in this mystery sauce
Posted on 11/12/19 at 4:04 pm to GetCocky11
quote:
This is what a proper bbq place looks like
BBQ and seafood places should look exactly like that. Never trust either that comes from a nice looking restaurant.
Posted on 11/12/19 at 4:05 pm to SCgamecock2988
Brisket is really good when you cut it into chunks and boil it for about an hour and then sear it in vegetable oil with some onions and peppers then season it in a sauce whre you add mustard, allspice, cinnamon, and chili powder.
Posted on 11/12/19 at 4:07 pm to Lonnie Utah
Is it okay if I like both? Hell, I’ll eat both on the same plate. I mean why is this an argument?
Posted on 11/12/19 at 4:07 pm to kingbob
quote:
Average pulled pork is better than average brisket, but excellent brisket is better than damn near anything else on this planet
Agree. I was raised on pork BBQ and moved to Texas and thought they were slap dab crazy. I have seen the light. I seent it I tell ya! I still love a good pulled pork or whole hog sandwich, but I had Franklin BBQ brisket and that shite will make you slap yo mama!
Posted on 11/12/19 at 4:09 pm to KingOfTheWorld
quote:
Is it okay if I like both? Hell, I’ll eat both on the same plate. I mean why is this an argument?
^^This^^ I always picture posters who don't like BBQ, of any kind, as being about 140 lbs
Big boys like us order the combo wherever we go
Posted on 11/12/19 at 4:11 pm to Lonnie Utah
Open pit, whole hog BBQ.....don't waste my time on here!
Posted on 11/12/19 at 4:12 pm to bigDgator
"slap yo mama"
okay boomer
okay boomer
Posted on 11/12/19 at 4:12 pm to KingOfTheWorld
quote:
Is it okay if I like both? Hell, I’ll eat both on the same plate. I mean why is this an argument?
Whenever I go to any BBQ restaurant, if a meat sampler is offered, I order it. It will typically be pork ribs, pulled pork, and/or brisket, although very few places in my region know how to cook brisket so it's generally not worth ordering. My preferred BBQ to make myself is pork ribs, dry.
This post was edited on 11/12/19 at 4:14 pm
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