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Politics : Formerly About Advanced Micro Devices

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Brumar89

To: combjelly who wrote (794677)	7/10/2014 11:39:47 PM
From: i-node	1 Recommendation Read Replies (1) of 1580020

The problem with Texas brisket is that it is traditionally cooked over mesquite rather than hickory. Sauces are optional where brisket or pork butts have been cooked properly. And they can be sweet or not. Real BBQ is NEVER slathered before cooking, other than in salt in red/black pepper. I've eaten many a chunk of brisket and pork butt as it came off the pit, no sauce, no sugar added. But mesquite is no substitute for hickory. The other essential is you can't use these bogus "cookers" that are all over the place, and you can't just throw in a little hickory for taste, which is what is commonly done these days. You build a fire out of hickory in a brick pit with the fire offset from the meat rack by a couple feet, with a draft pulling the smoke over the meat. Nothing else comes close. 200 lbs of pork butts ought to cook in 7 or 8 hours if you keep a good fire going, brisket slightly less. Then, if you have to have sauce to cover up the taste of the meat, go for it. Personally, I just like it plain.

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