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Wednesday, February 8, 2017

Grilling Brisket - it's harder than you think

Brisket - It's harder than you think. 

The king daddy in the entire barbecue world is the Brisket. The Brisket is far and away the most difficult meat to smoke.  World champion rib and pork winners will even shy away from smoking up some brisket. Why? Because there are so many things that can go wrong.  The Brisket cut is such an unforgiving cut of meat.  The heat has to be distributed evenly.  The cooking time has to be just right. The variance in temperature should only be about 25 degrees maximum. If any of these temperature guidelines are violated, the meat will turn out to be hard and chewy. Brisket is the least tolerant of all of the meats.
Unlike pork butt whose temperature threshold is much larger. Pork butt is a highly tolerant meat to smoke. It is very forgiving. You can do almost anything you want to a pork butt, and it will still be edible. It may not be perfect, but it will be good enough to serve.
Brisket is a high risk, high reward type of grilling endeavor. The sweetness and texture of a perfectly smoked brisket are unlike any other bbq meat you can have. Brisket is sought after by aficionados throughout the country.  The best barbecue restaurants in the country are the ones who make an excellent brisket.
Austin Texas is most notably the best place to find good Brisket.  BBQ legends like Franklins, Blacks BBQ, and Iron Works Barbecue draw visitors from all over the country.  These passionate eaters will often stand in line for hours for a small taste of the smoky goodness.

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