Re: O T bbq


[Follow Ups] [Post Followup] [Dodge Power Wagon Forum]


Posted by Paul (in CT) [69.177.39.162] on Friday, August 27, 2010 at 20:59:06 :

In Reply to: O T bbq posted by copey [206.80.245.0] on Thursday, August 26, 2010 at 07:35:50 :

BBQ is all regional. In Texas, it's beef. All of the rest of the US it seems to be pork. Chicken is not BBQd it's grilled -- an important distinction. The meat is usually not a great cut. Beef brisket and port shoulder are both not very choice cuts. (Corned beef is brisket.) You have to smoke it to get it to be both flavorful and edible. Rub you cut first with a good dry rub, usually paprika based. Let it sit overnight in the refrigerator and then smoke it. It helps to let the meat warm up to room temperature for a few hours before smoking. Smoke at 180 degrees and it should be a constant temperature. Eight hours for brisket (6-7 lbs) and it must stay together and not get stringy. (I have also made a few hockey pucks that got a little too hot when they get lost in the smoker.) Fourteen hours for shoulder. They should pull apart with a couple of forks. If you have to force it, it ain't done. Sauce is always for finishing. Carolinas use vinegar base, mid section sometimes uses a mustard base, and Texas seems to like tomato base. Do not sauce in the smoker! I have never been too particular about the wood (oak, apple or maple) but do not leave the bark on as it will make the meat sour. The most important ingredient (the "secret ingredient") is often chosen and used by the pit master.



Follow Ups:



Post a Followup

Name:
E-Mail:
Subject:
Message:
Optional Link
URL:
Title:
Optional Image Link
URL:


This board is powered by the Mr. Fong Device from Cyberarmy.com