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Started By
Message
re: Unleaded BBQ
Posted on 4/6/24 at 10:42 am to BilbeauTBaggins
Posted on 4/6/24 at 10:42 am to BilbeauTBaggins
quote:
Slow and low, liberally seasoned coarse salt and pepper. It's not THAT hard
You're right in that "cooking" it isn't hard. But smoking it properly to the correct doneness and maintaining that quality until and through service is hard. Very hard. That's why these places don't make it.
1
Posted on 4/6/24 at 11:26 am to GeauxTigers0107
we’ve had this same discussion here over and over about BBQ places in BR. If you are going to do brisket you either have to run out, or do it poorly. Every single place has tried to stay open thru dinner service with brisket and it has t worked.
There’s nothing wrong with running out if everything else is good. Either start brisket service at dinner or run out before dinner but you can’t do both and run a successful business
There’s nothing wrong with running out if everything else is good. Either start brisket service at dinner or run out before dinner but you can’t do both and run a successful business
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