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Started By
Message
Best Brisket in BR?
Posted on 8/4/26 at 3:22 pm
Posted on 8/4/26 at 3:22 pm
Can I get some ratings or recs?
I routinely get it from Whole Foods. Have tried Salt Pepper Oak and Offset Smoker BBQ recently. All pretty solid to me.
I routinely get it from Whole Foods. Have tried Salt Pepper Oak and Offset Smoker BBQ recently. All pretty solid to me.
6
Posted on 8/4/26 at 3:26 pm to lsu xman
Offset for me.
I need to try a couple of the places that do pop-ups, though. Roux BBQ and Loudhouse
I need to try a couple of the places that do pop-ups, though. Roux BBQ and Loudhouse
Posted on 8/4/26 at 4:19 pm to lsu xman
salt pepper oak
Posted on 8/4/26 at 4:23 pm to lsu xman
Offset has the most consistent and best brisket in Baton Rouge by far. I'm pretty sure they use either 1855 Black Angus Beef, Creekstone Farms, or 44 Farms. Any of these brands are a big upgrade from your standard Costco or Restaurant Depot brisket. Also, smoking on a true 1,000 gallon pit is a flavor you can't recreate with your backyard pit.
Posted on 8/4/26 at 4:39 pm to tigersmanager
SPO is too inconsistent.
Smoke Bayou had a good brisket but last time it was off. He does coat it in a garlic type drizzle. So you gotta like garlic to like his brisket.
Smoke Bayou had a good brisket but last time it was off. He does coat it in a garlic type drizzle. So you gotta like garlic to like his brisket.
This post was edited on 8/4/26 at 4:40 pm
Posted on 8/4/26 at 4:57 pm to lsu xman
Can't wait to see the opinions of the OT on this topic.
Posted on 8/4/26 at 6:04 pm to LSUblondie
quote:
Any of these brands are a big upgrade from your standard Costco or Restaurant Depot brisket.
Based on what?
quote:
smoking on a true 1,000 gallon pit is a flavor you can't recreate with your backyard pit.
The size of the pit affects how smoke flavors your meat? So a 900 gallon pit will produce less flavorful meat than a TRUE 1,000 gallon pit?
Man, yall overthink shite. Just cook the bbq right and make good bbq. I don’t understand how some of yall nitpick every detail when it comes to bbq. It’s like yall have standards that will never be achieved unless you’re at one particular spot in Texas that you’ve been to twice.
Posted on 8/4/26 at 6:25 pm to lsu xman
BRQ may not have the best brisket in BR, but they do have the best gaaaht damn carrot cake, possibly in the whole South…
Posted on 8/4/26 at 6:25 pm to LSUblondie
quote:
Also, smoking on a true 1,000 gallon pit is a flavor you can't recreate with your backyard pit.
Posted on 8/4/26 at 8:16 pm to LSUblondie
That makes no sense whatsoever
Posted on 8/4/26 at 8:21 pm to SixthAndBarone
quote:
The size of the pit affects how smoke flavors your meat? So a 900 gallon pit will produce less flavorful meat than a TRUE 1,000 gallon pit?
Yes. Exactly 10% less, ‘tard
Posted on 8/4/26 at 9:42 pm to SixthAndBarone
Based on being excited to eat different types of cow.
A 1,000 gallon pit has a massive sweet spot with smoother airflow, so your meat cooks more evenly without burning. That’s where the consistency comes into play. They don’t make 900 gallon pits, silly lady. But your husband might be able to make something like that for you.
A 1,000 gallon pit has a massive sweet spot with smoother airflow, so your meat cooks more evenly without burning. That’s where the consistency comes into play. They don’t make 900 gallon pits, silly lady. But your husband might be able to make something like that for you.
Posted on 8/4/26 at 9:53 pm to LSUblondie
Instead of calling me a lady with a husband, you could just stop posting bullshite with no facts to back up your claims?
Posted on 8/5/26 at 12:14 am to LSUblondie
quote:
A 1,000 gallon pit has a massive sweet spot with smoother airflow, so your meat cooks more evenly without burning. That’s where the consistency comes into play.
Have never cooked on an offset, but are you saying a smaller-sized smoker, say 250 gal, can never match the smoking quality of a 1K gal smoker? OR, just that a larger smoker has a bigger "sweet spot" (good term) than do smaller smokers?
Posted on 8/5/26 at 6:44 am to AlwysATgr
No, he's saying that the larger smoker has a larger "sweet spot", as he calls it, so it won't "burn" your meat.
I'm think his opinion is anecdotal because he burns his briskets.
I'm think his opinion is anecdotal because he burns his briskets.
Posted on 8/5/26 at 6:54 am to RichJ
quote:
BRQ
Not a fan of this place. The few times I’ve gone everything has just been meh except for the bill.
Posted on 8/5/26 at 7:36 am to dtett
I regret the comment I made. I’m out. My brisket sucks
Posted on 8/5/26 at 8:41 am to lsu xman
There isn’t a single smoked brisket for sale in Baton Rouge worth going out of your way for.
Posted on 8/5/26 at 3:02 pm to kingbob
this is a terrible take
Posted on 8/5/26 at 3:04 pm to LSUblondie
consistency comes from how bigger BBQ places rest their briskets and also the quality of the meat they get. I've owned a backyard offset to a double axel trailered offset, I've cooked great briskets on both. Resting your brisket in a warmer for 8-12 hours changes the game.
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