On 6/19/2016 10:08 PM, Paul Stenquist wrote:
I smoke brisket right here in Michigan. Twelve hours in the smoker
plus the "Texas Crutch." The crutch is critical to great brisket.
I've had brisket in Dallas, Midland and Austin. Mine is better: more
tender and juicier. That's barbecue.
Ribeyes on the grill can be fantastic, and nothing is better than
wagyu. But it's not barbecue. It's grilling. Both good, but much
different.
One of my plans for the near future is to invest in a decent smoker.
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