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Old 09-01-2013, 10:03 AM   #17
On the road to being a farker
Join Date: 07-20-13
Location: Nashville, TN

Originally Posted by HeSmellsLikeSmoke View Post
In my experience, the longer the smoking time most of them claim, the less smoke you can detect.
I've noticed that with a couple places. One in particular there was no bark on the ribs and you couldn't even pick one up without it falling apart and the cartilage in the tips were very soft. The brisket is a pile of mush cooked till it basically disintegrates, not much smoke flavor...

It's almost like it was cooked in a pressure cooker and according to yelp it's some of the best bbq around.

ETA: Some people like it like that though, so I don't know, to each their own I guess.

Last edited by bshm; 09-01-2013 at 10:08 AM.. Reason: Add moe perspective.
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