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Old 08-25-2018, 05:47 PM
 
Location: Round Rock, Texas
12,950 posts, read 13,342,606 times
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Quote:
Originally Posted by 10scoachrick View Post
By the bye, my apologies for miss-typing LOUIS Mueller a few posts back. Of course, it's LOUIE Mueller I'm surprised I wasn't lambasted for THAT!
Hey, I missed that “gaff”, and have been going to mueller’s for 55+ years. Plus my wife was classmates with Bobby Mueller’s wife. (Fightin’ Taylor Ducks).
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Old 08-25-2018, 06:13 PM
 
3,309 posts, read 5,773,290 times
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Originally Posted by 10scoachrick View Post
Carry on! Call it what you will, just don't call me late for dinner!!!
Amen. I'll second that!
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Old 08-25-2018, 08:19 PM
 
1,663 posts, read 1,579,775 times
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Quote:
Originally Posted by 10scoachrick View Post
I don't dare call my pork shoulder cooked in the pressure cooker and finished off in the broiler "BBQ" or barbecue; but if it's cooked right next to a brisket for the same number of hours, I think it qualifies
IF you think as I do, the origin of the term refers to the STYLE of cooking or the actual cooking "device" used by the Caribbean natives to slow smoke/cook meat(s) over a fire. On the other hand, they also cooked vegetables and bread of sorts over the same "barbacoa", so who's to say just what can be included in the ingredients that qualify?





By the bye, my apologies for miss-typing LOUIS Mueller a few posts back. Of course, it's LOUIE Mueller I'm surprised I wasn't lambasted for THAT!




Carry on! Call it what you will, just don't call me late for dinner!!!
You know. That brings another place up. Louie’s granddaughter has a great spot in East Austin. LA BBQ. They’re definitely worth it. Get the beef rib - it’s a Mueller family thing.
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Old 08-25-2018, 08:27 PM
 
7,275 posts, read 5,285,135 times
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Quote:
Originally Posted by RoamingTX View Post
You know. That brings another place up. Louie’s granddaughter has a great spot in East Austin. LA BBQ. They’re definitely worth it. Get the beef rib - it’s a Mueller family thing.
My daughter mentioned LA BBQ today as a top place to go instead of Franklin. We're still mulling it all over. I can taste the brisket - just not sure which one yet. Franklin is the closest (walking distance) to where I'm at.
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Old 08-25-2018, 08:58 PM
 
Location: South of Cakalaki
5,717 posts, read 4,691,847 times
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Quote:
Originally Posted by RoamingTX View Post
A true pulled pork is not drenched in sauce. It’s cooked with a dry rub and a baste, then finished with a vinegar based “sauce” applied right before the rest period. This allows the muscle fibers to draw the flavor in as they relax. Leaves it juicy but not sloppy.
Sorry, but completely disagree. First, there is no such thing as “true” pulled pork. Second, I smoke my own pulled pork and it’s only dry rub and smoke. Finally, BBQ is many things to many people. There are 4 types in SC alone.
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Old 08-25-2018, 09:15 PM
 
1,663 posts, read 1,579,775 times
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Quote:
Originally Posted by m1a1mg View Post
Sorry, but completely disagree. First, there is no such thing as “true” pulled pork. Second, I smoke my own pulled pork and it’s only dry rub and smoke. Finally, BBQ is many things to many people. There are 4 types in SC alone.
Do you wrap it at all?

As for the finishing sauce - I’ve got a few trophies says that’s what people like.
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Old 08-25-2018, 09:31 PM
 
Location: South of Cakalaki
5,717 posts, read 4,691,847 times
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I’ve eaten pulled pork from SC, Memphis, KC, and many other places. It’s all different. But I’ve never heard of wrapping a pork butt. And sauce is the most personal aspect of it all.

I found info about wrapping pork butts on the net. Seems to me it would soften the bark that makes pulled pork so good.

https://www.smokingmeatforums.com/th...k-butt.117627/
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Old 08-25-2018, 10:18 PM
 
1,663 posts, read 1,579,775 times
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Quote:
Originally Posted by m1a1mg View Post
I’ve eaten pulled pork from SC, Memphis, KC, and many other places. It’s all different. But I’ve never heard of wrapping a pork butt. And sauce is the most personal aspect of it all.

I found info about wrapping pork butts on the net. Seems to me it would soften the bark that makes pulled pork so good.

https://www.smokingmeatforums.com/th...k-butt.117627/
You should try it some time. The bark bounces back during the rest.
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Old 08-26-2018, 07:29 AM
 
8,007 posts, read 10,428,452 times
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I've had Franklin's a couple times (someone else waited in line). I have to say, it was the best damn brisket I've ever had. Whether that's worth waiting 3 hours for is up to you.
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Old 08-26-2018, 11:06 AM
 
Location: Lancaster, PA
997 posts, read 1,312,534 times
Reputation: 577
I won't wait anymore, too many options these days. Excellent meat for sure, we got extra meat no charge last time as we ended the line. Made my day!
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