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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 07-25-2013, 07:24 PM   #1
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Join Date: 09-23-10
Location: Fullerton, CA
Default Man-Fire-Food visits 2 Texas shrines

On this week's MFF, the host visited Mueller's BBQ and Kreuz Market, very cool show. At Kreuz they loaded one of the pits up with brisket, beef clod, whole bone-in pork loin (for chops), spare ribs and turkey. They said the briskets took 5 hours to cook and once done were stored at a low heat for serving. The food coming off that pit looked delicious. I know the pit temps are relative to the proximity to the fire, but anyone know the temp those briskets are cooking at?

I know some of you have been, was wondering if you could shed some light on the subject. Thanks.
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Old 07-25-2013, 07:27 PM   #2
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL

I saw that too and figured that either they were doing what we would call a high heat brisket or they held it at sufficiently high temperature to finish the cook.
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Old 07-25-2013, 07:33 PM   #3
somebody shut me the fark up.
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Join Date: 07-08-10
Location: Texas

I haven't seen that episode. I look forward to watching it. The Texas Hill Country has so much good BBQ. That part of the state was heavily settled by German immigrants, who adapted the food they ate in Germany to what they had available here, and inadvertently created Texas BBQ.

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Old 07-25-2013, 07:35 PM   #4
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx

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Old 07-25-2013, 08:22 PM   #5
Found some matches.
Join Date: 07-07-13
Location: CS, TX

Really old, traditional Texas BBQ uses very high heat. Offset smokers and brisket (brisket wasn't popular until the 1960's) are newer developments, the Germans and Czech used a lot of brick pits, some directly heated with coals, which you see in those older places. Don't know specifics for those restaurants, but that's the old style. John Fullilove (used to cook at Smitty's in Lockhart, don't know where he is now) cooked above 400.

They go hot and fast, for sure. But when you go anywhere that offers shoulder clod and pork chops, go with those before brisket. Those places have been doing that meat since the early 1900's, and have more experience with that than brisket. That's as traditional as Texas BBQ can get.
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