FireInTheWire
Caprock Crusader
Mustard? Salad dressing?? MAYO?????
Communists infiltrating.
Water will not hold as well as oil.
Mustard? Salad dressing?? MAYO?????
Communists infiltrating.
Water will not hold as well as oil.
Big Bob Gibson of Decatur, AL where we lived right after college in mid 60's developed a white, kinda short shelf-life barbecue sauce based on mayonnaise. It is absolutely wonderful on barbecued (smoked) chicken. When I say barbecue it is always with smoke.
People came from far and near to eat at Big Bob's.
Thanks, I actually have 2 or 3 or have seen them. Have the one I like best on my laptop desktop. Along with his brining recipe for chicken and a very good sweet pork rub for half shoulders. The brining is what sets Big Bob's moist chicken apart as smoked chicken can get a little dry.cygunner,
FYI, the recipe for BIG BOB's white BBQ sauce is on the WWW.
yours, satx
It seems all y'all are wrapping way to early and not letting enough smoke in. The reason for wrapping is to get the meat across the "stall". At an internal temperature of ~160* the fat begins to render (melt) and has a cooling affect on the meat. To help get over this hump, a lot of folk will wrap the brisket in tin foil or butcher paper.
The time depends entirely on the size of the cut, the density of the cut and the temperature of the smoker. The only way to determine doneness is by meat thermometer measuring internal temperature. Smoke until internal temp is ~205* and remove. Wrap the brisket (still in tin foil or butcher paper) in a couple of towels that your wife doesn't know you took and place in a small ice chest to rest. This is critical! Let the meat rest for at least an hour (preferably 2) before carving. This allows the muscle that was under tension due to heat to relax and make for a much more tender brisket.
Or like hip hop.I don't wrap.
Not everyone does. It depends a lot on your patience and skill. That's why it is called "The Texas Crutch."
And you probably didn't want to eat a chicken for several weeks if not months at least that's the way I was after the Jaycee food booth at the Benton County Tennessee Fair where we served hamburgers and steaks ruined on the griddle among other things. East of the Mississippi barbecue almost exclusively means whole pork shoulder, a rarity in Texas.John Galt,
FYI, my 1st cousin (who is a MUCH better brisket cook than I will ever be) NEITHER wraps NOR uses a thermometer.
He uses 1000 gallon "thick wall" oil tank, made into a pit & mounted on a boat-trailer chassis.
He uses ONLY "fresh cut" peach and/or hickory "split wood" for fuel = Randy's brisket is ALWAYS juicy, fork tender & simply GREAT.
(My brisket is "just OK" but nobody, so far, has failed to eat it!!)
note = WE NETX folks, from "the old families", came to TX from AL, GA & MS between 1820 & 1880.
Frankly, most of us do NOT BBQ a lot of beef. - we BBQ MOSTLY pork & poultry.
(The largest number of whole chickens that I've ever cooked in one day was about 350 for our county's NOON LIONS CLUB's Fall fund-raising event.= SELLING BBQ CHICKENS is, IMVHO, better/easier than "begging for donations" for service projects..)
yours, satx
It's not rocket science, but I see it done wrong more often than not.I hope he knows how to slice it correctly!
@Higgins909 , a properly smoked brisket, is done low and slow. I generally keep my smoking temps under 225 degrees and as close to 200 as possible for the duration of the smoking. As @Vaquero mentioned, about an hour per pound of meat is good rule of thumb for any very large cuts of meat on a smoker. The lower the temperature, the longer it needs to be on the smoker.
FYI- the olive oil is just a binder. It doesn't make a flying flip what you use.
olive oil, mustard, mayo, salad dressing, water... ETC.
To add to that you need to add a couple of hours in a cooler to rest after cooking.
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