Favorite BBQ Poll
 

I love BBQ.

You should love BBQ too.

Pulled Pork, Ribs, Brisket, Chicken - everyone has their favorite. I recently started doing what is lovingly referred to as "Poor Mans Brisket" as one of my go-to smoked meats of choice. I'm not sure "Poor" is a better choice of words than "Lazy" but either way slow roasted smoked meat is always good once the weather turns good and the sun starts staying out longer and longer.


What says the peanut gallery?

Back in the day...

Fred Chason's barbeque in Fayetteville. :)

After three fires and a retirement its now called "Grandsons" and its on the other other other side of town...
...still a great place to eat

I voted three times, and I'm not even a Democrat.

Picanha so good! Baby Back Ribs and Pork Butt for pulled pork.

Oh hell yeah!! Loved to ride the bike out to Lumber Bridge (?) and chow down. Never been anything like it.

BBQ in the South is an art form, if that's possible.
Traveling from different BBQ establishments and families with secret recipes will make you overweight and not caring about your health .

I’d say its not only possible – more than just plausible – I’d say it’s closer to probable.
BBQ folks that I know will often treat the ingredients in their rub – or the recipe for their sauce the way the farmuhsootikal industry treats the research results from their COVID-19 vaccines.

Do you wrap or do you hold the Texas crutch in contempt?
Do you cook fat cap up or fat cap down?
Do you use briquettes?
Lump?
Hardwood?
Pellets?
Gas with chips?
Do you cook low and slow or hot and fast?
Do you inject your meats?
Do you brine them?
Are you wrong if you don't do it "my way" ???

What difference at this point does it make?

Of course I wrap. This preserves moisture.



Up, duh. The cap is up so the fat renders down through the meat.


Yes, with wood chunks in my 22" Weber Smoky Mountain, which I have altered with several aftermarket enhancements.


No.


The wood chunks I use with charcoal vary based on what I am cooking. I like mesquite, apple, and hickory (often a blend).


Pellets are for those who don't want a challenge. You might as well go to a restaurant.


I'll admit I've done it before, but this is far from ideal.


Depends on what I'm making. I do chicken and turkey hot and fast. Everything else low and slow.


Depends on what the meat is, and sometimes it varies. I always inject pork shoulder, sometimes brisket. I brine chicken and turkey. I do not inject ribs.


See above.


No, but there are things that are objectively wrong. Like failing to remove the membrane from ribs.


Do you want the food to taste good or not?

Clap, clap!

Yeah, but it sure tastes good. :D

I disagree with this one. I've had too much meat fall of the ribs before I get them to the platter. The membrane holds them together.

Texas. BBQ. Brisket. There's no other cut of meat quite like brisket.

However, I enjoy all BBQ as long as it's done well. And there's lots of great BBQ'd meat in Texas!

If the meat falls off the bone like that, the ribs have been overcooked. The membrane prevents the smoke from getting into the meat, and it also tastes bad. Admittedly, I'm just an amateur who watches shows like BBQ Pitmasters and reads books by BBQ guys like Aaron Franklin and Myron Mixon, but I think not removing the membrane is pretty universally considered a mistake by the BBQ community. I would try removing it and taking the ribs off sooner, and see what you think!

Franklin leaves in on. ;) "A Meat-Smoking Manifesto" page 165. After reading that is when I stopped removing it.