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As a Texan, it's clearly meat slow cooked over in direct heat, with wood, like Hubby did yesterday with a brisket. Wonderful!
What I do, over a gas grill, either with or without BBQ sauce is just grilling.
As a social event, it's a cookout.
As a Texan, it's clearly meat slow cooked over in direct heat, with wood, like Hubby did yesterday with a brisket. Wonderful!
What I do, over a gas grill, either with or without BBQ sauce is just grilling.
As a social event, it's a cookout.
In the immortal words of Marvin Gaye, "Can I get a witness?!?!?!"
Texas is a huge state and it has folks from everywhere! We barbecue on barbecue pits in the Texas I live in. You might grill a burger or a wiener on a grill. I've been to many, many, more BBQ's than grill outs or cook outs. Big ones and small ones. We don't hold up a pinky as we say BBQ either. We don't need to spend all night cooking smaller cuts of meat. Smokers aren't needed for smaller cuts of meat. Low and slow isn't necessary for a brisket to cook or to be smoked. Simple facts. Slow/fast, low heat/high heat, big/small, north/south, grill/cook, BBQ/grill. I have millions of witnesses!
Texas is a huge state and it has folks from everywhere! We barbecue on barbecue pits in the Texas I live in. You might grill a burger or a wiener on a grill. I've been to many, many, more BBQ's than grill outs or cook outs. Big ones and small ones. We don't hold up a pinky as we say BBQ either. We don't need to spend all night cooking smaller cuts of meat. Smokers aren't needed for smaller cuts of meat. Low and slow isn't necessary for a brisket to cook or to be smoked. Simple facts. Slow/fast, low heat/high heat, big/small, north/south, grill/cook, BBQ/grill. I have millions of witnesses!
Yeah, and some of them are shaped like armadillos .
Texas is a huge state and it has folks from everywhere! We barbecue on barbecue pits in the Texas I live in. You might grill a burger or a wiener on a grill. I've been to many, many, more BBQ's than grill outs or cook outs. Big ones and small ones. We don't hold up a pinky as we say BBQ either. We don't need to spend all night cooking smaller cuts of meat. Smokers aren't needed for smaller cuts of meat. Low and slow isn't necessary for a brisket to cook or to be smoked. Simple facts. Slow/fast, low heat/high heat, big/small, north/south, grill/cook, BBQ/grill. I have millions of witnesses!
Championship brisket takes eight to 10 hours. There is no substitute for time.
I can beat that. Fall apart tender, and juicy brisket in under 3 hours to feed about 1/2 that many (5-6 people). Taste beyond compare. Time is on my side! You'd still call it BBQ if was handed to you.
I can beat that. Fall apart tender, and juicy brisket in under 3 hours to feed about 1/2 that many (5-6 people). Taste beyond compare. Time is on my side! You'd still call it BBQ if was handed to you.
You may make good. You may make really good. But it's not beyond compare at 3 hours. Brisket properly takes at least 6 and more likely 8-10 hours to cook. Come by Franklin's and get some real thing -THAT is beyond compare.
You may make good. You may make really good. But it's not beyond compare at 3 hours. Brisket properly takes at least 6 and more likely 8-10 hours to cook. Come by Franklin's and get some real thing -THAT is beyond compare.
That's your opinion! It can't get any better.... period! We're not cooking for the masses. 4 adult and 2 kids generally. A small brisket would be a chunk of rawhide in 6-10 hours. Always love when time is thrown out there with out cooking temps... Your post is pretty much the same as everyone else's post in this thread. Same with mine.... just our opinions. There are obviously no shortage of aficionados.. Thanks for your equally important input!
P.S. never heard of Franklin's....is it Mexican food?
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