Brisket is grilled meat? Huh?
I smoke mine either in an offset smoker with mesquite/oak for 16+ hours (dry rub over yellow mustard baste), or in an electric smoker with mesquite/pecan/hickory for 12-15 hours. No grill. It is tender melt in your mouth goodness. I also do Boston Butt (same rub) but hickory for pull-apart deliciousness. Add some Stubbs sauce to that and ya got something good. Sauce on brisket is sacrilege. Prefer both Texas and KC style here. But I also do like the Carolina and Memphis styles. It’s just different. No need to be nasty about it. BBQ = low and slow, and lots of smoky goodness. You can smoke most anything. Gonna try a turkey at Thanksgiving in the electric smoker. Sausage also good as is chicken and of course ribs. It’s an art-form and a rite of passage here in Texas to do your first successful brisket. I put mine up against any of the local restaurants. Takes patience, but it is so worth it!
BBQ = low and slow.
True enough. But BARBECUE is as I defined earlier.
Just did two pork shoulders last Sunday with this rub, 9-10 hours over hickory chunks at 225 degrees:
Definitely worth writing home about. My guests have my permission to have a little sauce on the side, but they are warned that I may look a bit peeved while they eat.