[El Scorcho]

I only jab at Texas because I don't care for brisket in general. I've tried it a numerous places. I ate it every night I was in Austin for an entire week trying to find some I liked. It's just not for me. But, I can appreciate it. I like smoked and cured meats, period. Plenty of room at the table for everyone with a smoker.

[BJWilliams]

If its barbecued and its meat I will eat it and like it...end of story

[Purple Haize]

I only jab at Texas because I don't care for brisket in general. I've tried it a numerous places. I ate it every night I was in Austin for an entire week trying to find some I liked. It's just not for me. But, I can appreciate it. I like smoked and cured meats, period. Plenty of room at the table for everyone with a smoker.

Even in the non smoking section?

[Sly Fox]

Montgomery Inn was my favorite barbecue until I moved to Texas. The babybacks at the Boathouse are always outstanding. I also love their Saratoga chips dipped in their outstanding sauce which are a great complement. That brings me to Montgomery Inn's strength ... their sauce is the boss. I can buy it at Kroger in Texas and use it on everything. But when it comes to their meat preparation, they can't match what is smoked in Central Texas.

Scorcho - Did you try the sausage? The beef sausage made in Elgin and served everywhere down here is sometimes referred to as Hot Guts. But it blows the doors off the pork sausage I was accustomed to up north. My kids call it 'red steak'.

Seoul Flame - Memphis is a mixed bag but I am a fan of the genre's sandwiches.

[Purple Haize]

Montgomery Inn was my favorite barbecue until I moved to Texas. The babybacks at the Boathouse are always outstanding. I also love their Saratoga chips dipped in their outstanding sauce are a great complement. That brings me to Montgomery Inn's strength ... their sauce is the boss. I can buy it at Kroger in Texas and use it on everything. But when it comes to their meat preparation, they can't match what is smoked in Central Texas.

Scorcho - Did you try the sausage? The beef sausage made in Elgin and served everywhere down here is sometimes referred to as Hot Guts. But it blows the doors off the pork sausage I was accustomed to up north. My kids call it 'red steak'.

Seoul Flame - Memphis is a mixed bag but I am a fan of the genre's sandwiches.

Elgin, IL?

[Sly Fox]

Elgin, IL (pronounced with a j sound) is a depressing town under constant cloud cover.

Elgin, TX (pronounced with a hard G) is just East of Austin and is a mecca of beef sausage masters.

[Purple Haize]

Elgin, IL (pronounced with a j sound) is a depressing town under constant cloud cover.

Elgin, TX (pronounced with a hard G) is just East of Austin and is a mecca of beef sausage masters.

They make great watches, elevator cars and street sweepers there! Plus, I experienced several sunny days!

[lynchburgwildcats]

If it has vinegar as a main ingredient, it can not be put in the same paragraph with best.

[bluedevilflame]

http://www.saveur.com/article/Travels/E ... page=0%2C1

Good article about Eastern/Western NC BBQ

[adam42381]

http://www.saveur.com/article/Travels/E ... page=0%2C1

Good article about Eastern/Western NC BBQ

I though the article was a little short and disjointed then I realize that you linked to the second page. After reading the whole thing it made more sense. Myself, I prefer Eastern style, but I really like just about any type of smoked pork. Not usually a fan of beef barbecue.

[bluedevilflame]

http://www.saveur.com/article/Travels/E ... page=0%2C1

Good article about Eastern/Western NC BBQ

I though the article was a little short and disjointed then I realize that you linked to the second page. After reading the whole thing it made more sense. Myself, I prefer Eastern style, but I really like just about any type of smoked pork. Not usually a fan of beef barbecue.

My bad! But yeah I prefer the vinegar based too, gives the meat a nice kick without it being smothered with so much sauce.

[Purple Haize]

http://www.saveur.com/article/Travels/E ... page=0%2C1

Good article about Eastern/Western NC BBQ

I though the article was a little short and disjointed then I realize that you linked to the second page. After reading the whole thing it made more sense. Myself, I prefer Eastern style, but I really like just about any type of smoked pork. Not usually a fan of beef barbecue.

My bad! But yeah I prefer the vinegar based too, gives the meat a nice kick without it being smothered with so much sauce.

I like vinegar based prep because it is a lot more versatile with 'fruitier' additions like Apple, Peach, Cherry etc. as well as your spicier additives. Whereas with tomato based you are a little more limited in your options. Granted, they can be tasty limited options.

Yes, I watch BBQ Pitmasters too much

[RubberMallet]

i giggle when people tell me they hate when people add seasoning or a mop to pulled/chopped. but they inject the crap out of theirs precook.

[Sly Fox]

I agree. But you have to admit that the wide-spread use of injection has been a significant development in the genre.

[HenryGale]

The pork butts at my house are pretty darn good...

[From the class of 09]

3 x 365 x 75 = 82,125 approximate numbers of opportunities you have to eat smoked meats. Why choose just one? I want it all! I want it all! I want it now! <insert queen music video>

[Sly Fox]

That does look tasty. Here in Texas the general feeling is that anyone can grill pork but it takes real skill to do beef.

That said, you can invite me over for some of that anytime.

[Kolzilla41]

That does look tasty. Here in Texas the general feeling is that anyone can grill pork but it takes real skill to do beef.

That said, you can invite me over for some of that anytime.

Not so. See Eastern Carolina BBQ.

[adam42381]

The pork butts at my house are pretty darn good...

I'm going to need some detailed instructions.

[RubberMallet]

That does look tasty. Here in Texas the general feeling is that anyone can grill pork but it takes real skill to do beef.

That said, you can invite me over for some of that anytime.

a butt/picnic/whole shoulder/whole hog is pretty much the easiest cook you can do bbq wise. the fat content of todays hogs are so much greater than even 20 years ago. your finish range is so much greater than chicken/beef. i can pull hog at 180 and chop it, i can let it go to 210 and it will be a soft moist delicacy.

your window on beef esp brisket is like 5 degrees from overcooked to under cooked.

ribs are a bit tricker than a hunk of pork but its still has a huge window.

[HenryGale]

Pork is absolutely the easiest to do...you have a much wider margin of error when it comes to maintaining cooking temps...a little fluctuation in temps does not have the same effect as it will with a brisket...

I also think ribs are a much easier smoke than brisket. That being said, I also prefer pork and ribs to brisket....

[HenryGale]

I'm going to need some detailed instructions.

Here is a great place to start...http://barbecuebible.com/board/viewtopic.php?f=5&t=7549

[RubberMallet]

The pork butts at my house are pretty darn good...

I'm going to need some detailed instructions.

looks like mustard slather, rub, smoke till that bone pulls out.