“Sauce is a Condiment, not a cooking medium. Real BBQ is Rubbed with S & P, and Smoked for 8-14 hours @ 200-250 •F. (Brisket only)‘”
That’s consistent with all the BBQing I’ve seen on TV...and I’ve seen a lot.
To my knowledge I only had brisket once. It wasn’t smoked, it was slow cooked. It was almost certainly the best roast beef I ever had. I’d like to braise one myself, but that’s a big hunk o’ meat. Way too much for just me. Even if I just got a flat or a point, that’s still too much.
“Way too much for just me. Even if I just got a flat or a point, that’s still too much.”
Bag it up in serving sizes and freeze it after the first night. It gets even better and micros in just a few minutes. When I was a bachelor I did this all the time and would have BBQ every third day for a couple weeks off one chunk. :)
I moved from NJ to Houston in 1969 when Dad got transfered for work. I left Houston as soon as I got My DL I was outta that town. Lived all around Texas for 42 years. You’re safe eating at just about any BBQ Place because the bad places go out of Business.
For Me BBQ is Beef Brisket, now I’m in NC and while I do like Pork I don’t like the Vinegar based stuff they have over here. Thank God We had a Couple open up a Texas BBQ Place here in Town https://bigtinysbbq.com so I can get a fix if needed but I still do some at Home.
Most places will ship BBQ to You but the shipping is just as spendy as the meat. You can do a Brisket up and split it up to go in the Freezer for consumption at a later time.