Posted on 07/19/2015 7:04:10 PM PDT by DemforBush
You know, I’ve never had BBQ’d brisket. I’ve heard raves about it, and have always wanted to give it a try.
Especially the mystical portion known as “burnt ends.” I gotta try those someday.
Really, I'll be checking into that next time I am down that way. I stay at Buescher SP from time to time.
Thanx!
There are some places outside Kansas City where you can get an approximation. Here in Phoenix valley, Rudy’s is close.
Pit barbecue slow smoked in hickory or similar wood and charcoal — say 12 hours to 22 hours. Burnt ends of the brisket are cut up and put in sauce to gain flavor, generally the only item “in” sauce in KC barbecue, on other items sauce is added on the plate if desired.
Brisket at some of the chains is not too bad an approximation — Famous Dave’s is dry rubbed and smoked like KC or Texas.
The thing about the KC barbecue culture is there are dozens of joints in KC each somewhat different in sauce or style. Each place typically has many different items. A good KC barbecue could have pork ribs, beef ribs, baby back ribs, burnt ends, brisket, pork (generally sliced but sometimes rendered and pulled) chicken and house made sausage.
I know people that have mobile barbecue rigs for competition that cost up to sixty thousand dollars.
We miss you.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.