PDA

View Full Version : the most difficult meat to barbecue right


Nosmo King
09-12-2011, 01:20 PM
what in your opinion is the most difficult meat to barbecue well, i think i'll try it this weekend.

scoly
09-12-2011, 01:34 PM
For me it has been pork ribs. First two attempts turned out to be enhanced ribs. Looked and tasted like ham. Don't know why they even sell the things. Third and fourth try turned out tough and dry. Hard to guage doneness. Will try probing for tender the next try.

el_matt
09-12-2011, 01:40 PM
Hands down, chicken! Very small margin of perfection. Poultry soaks up smoke, burns easily, dries out quickly. Then there's the presentation. Some folks won't eat it if there is the slightest amount of color near the bone, even if the internal temp is above 165*. it's taken me years to convence my wife that a little color is ok.

Matt

Smoothsmoke
09-12-2011, 01:41 PM
pork butt

Nosmo King
09-12-2011, 01:48 PM
Hands down, chicken! Very small margin of perfection. Poultry soaks up smoke, burns easily, dries out quickly. Then there's the presentation. Some folks won't eat it if there is the slightest amount of color near the bone, even if the internal temp is above 165*. it's taken me years to convence my wife that a little color is ok.

Matt

that's funny, i have the same problem with chicken, i just go to 170 now, it seems to please all. some of my in-laws thought that the smoke ring was undercooked food, it took a while to convince them otherwise, i've won the wife over on the color issue though. sissy chicken eaters pi$$ me off. do you find it easier to do pieces or whole chickens? i've always had more success with whole chickens, brined.

Theboz1419
09-12-2011, 01:49 PM
brisket for me

Lazybones
09-12-2011, 01:53 PM
Pork butt

aquablue22
09-12-2011, 01:55 PM
Brisket without a doubt for me.

tamadrummer
09-12-2011, 01:59 PM
Gonna go with brisket. Flavor not being the issue. Tenderness is so hard to get and not overcook


Sent from my iPhone using Tapatalk

Lake Dogs
09-12-2011, 02:00 PM
to get it perfect, consistently, CHICKEN.

Wow, guys, really, pork butts? These are BY FAR the most forgiving.

El Ropo
09-12-2011, 02:02 PM
Brisket for me too.

Chicken is easier to get right doing offset in a weber kettle.

BBQ Bandit
09-12-2011, 02:04 PM
brisket... consider the following thread researched by Barbefunkoramaque AKA Pitmaster T

http://www.bbq-brethren.com/forum/showthread.php?t=102415&highlight=brisket

Wrench_H
09-12-2011, 02:05 PM
To me its brisket, and nothing else is close. I'll cook a great brisket, then screw up the next three doing the exact same things.

devious
09-12-2011, 02:07 PM
briskie

Nosmo King
09-12-2011, 02:08 PM
maybe i'll make a chicken stuffed brisket:crazy:

Igotgas
09-12-2011, 02:09 PM
+ 1 more for brisket.

deguerre
09-12-2011, 02:22 PM
Even though it's not BBQ...chicken for me too.

gtr
09-12-2011, 02:22 PM
I'm gonna say brisket. I'm pretty comfortable with the other stuff (but still capable of the occasional mishap for sure), and I thought the same for brisket...until my last one :doh:. It was the first one I farked up, so I grabbed another one yesterday and guess what I'm doing come Saturday.

DaChief
09-12-2011, 03:22 PM
Brisket here as well.

bbqchicken
09-12-2011, 03:36 PM
Even though it's not BBQ...chicken for me too.


same here although last few times came out perfect thanks to this forum :clap2:

flyingv4me
09-12-2011, 03:43 PM
Brisket.

tmehlhorn
09-12-2011, 03:55 PM
Gotta be brisket. Toughest cut of meat(ever) and it still isnt as good as some other tough cuts like a boston butt. So getting it done just right, not drying it out and making it delicious is difficult.

bbqchicken
09-12-2011, 03:57 PM
I still haven't done brisket. I love a challenge :clap2:

Wampus
09-12-2011, 03:58 PM
I was gonna say "LOW FAT" or "HEALTHY" meat.



.....but then I realized that would be a smart arse answer so I didn't say it.:roll:

che22879
09-12-2011, 04:00 PM
Beef ribs for me. I can never find a decent rib.

EX~DY
09-12-2011, 04:00 PM
Haven't tried brisket yet so I can't comment on that:icon_blush:. Ribs, no problem. Chix - no one is every happy. Too much color or too dry.

Jaskew82
09-12-2011, 04:04 PM
For me, its chicken.
I always over smoke them. Getting crispy skin and moist chicken is easy for me, but the smoke is always too heavy.

Easiest by far is pork shoulder.

daninnewjersey
09-12-2011, 04:07 PM
Beef ribs for me. I can never find a decent rib.

Ask your local butcher (or even the guy in the big supermarket) if they can get you untrimmed beef short ribs.

gtr
09-12-2011, 04:07 PM
Beef ribs for me. I can never find a decent rib.

Go to Huntington Meats in the L.A. farmer's market. Ask for back or chuck ribs - they won't be in the counter window, but they have them in their walk-in. Big ole meaty thangs! May as well grab a pound of their bacon while yer at it. They have a lot of great stuff - good folks, too.

PitRow
09-12-2011, 04:10 PM
what in your opinion is the most difficult meat to barbecue well, i think i'll try it this weekend.

Unicorn :rolleyes:


Seriously though, I'll jump on the brisket bandwagon. I can get 'em close but rarely do they come out exactly like I hope. i keep trying though,

hav
09-12-2011, 04:25 PM
Beef ribs for me & too expensive to keep trying...

Nosmo King
09-12-2011, 04:33 PM
Beef ribs for me & too expensive to keep trying...

beef ribs are too expensive? i get them for $.79 a pound consistently. must be a location thing.

posey's_pork_pit
09-12-2011, 04:57 PM
Turkey/chicken ~ great one time, sux the next ~ but I keep trying! :thumb:

jmellor
09-12-2011, 05:04 PM
Brisket for me. For sure. I am pretty confident with Pulled Pork and Ribs...But Briskets I am never sure exactly how they will turn out. Haven't tried beef ribs yet though...

Toscadero
09-12-2011, 05:11 PM
I'm going to vote for chicken. Just now starting to get good results consistently. I've only done three briskets, but each one has come out better and better. You never know, I might just be getting lucky. Done beef ribs once and really liked them. Am now comfortable enough with my pork ribs that I'm willing to experiment with my techniques and rubs a bit more. By far the easiest is pulled pork and it tastes so good!

wnkt
09-12-2011, 05:55 PM
Chicken and ribs for me

thirdeye
09-12-2011, 07:04 PM
Chicken

DirtyDirty00
09-12-2011, 07:12 PM
Chicken??? I've never smoked a dry chicken. Ever. Always come out perfectly juicy and tender. I'm not talkin bout comp chicken tho. Just a whole chicken to eat.


Brisket to me has been far and away the hardest for me. I still don't know if I have ever cooked a good one. I don't know what a good one even is! I've never had juicy and fork tender. It's either dry and fork tender or juicy and u need a knife to cut it... Kinda like a flank steak.

powerpig
09-12-2011, 07:19 PM
Ribs were my weakest point, but by trial and error, they are now turning out really good. I also agree with an earlier poster about the treated ribs. They turn out greasy for me. So no matter the price, I'm done with them.

My biggest challenge so far has been goat. I did a whole one Labor Day and was really worried. Luckily, it came out really well.

On another note, I grilled boneless chicken breasts on a new Weber Smokey Joe last night and I must say they were the best ever. No brining, just rubbed and grilled. They were really moist and the wife was still commenting on them this morning.

I must be getting old, there were other things she used to comment on in the morning. :becky:

Big slick
09-13-2011, 07:06 AM
Brisket. Only because they can take forever to get tender. Next would be fish. It's easier than you think to over smoke a salmon. I do lots of boneless skinless chicken breast at 225-250 and they usually take about 45-60 minutes. I'm also a big fan of poultry so I cook a lot of chickens and turkeys so I have lots of practice. Briskets though are hard to do consistently for me though.

Big slick
09-13-2011, 07:10 AM
For all of you that say your brisket comes out dry...have you ever tried foiling it? I do.. And I swear it's the way to go for perfect juicy tender briskets.

rksylves
09-13-2011, 08:23 AM
Brisket by far. The window of perfection is unbelievably narrow. I seem to be able to nail it perfect at home but for some reason I can't get it right at comps.

Russ

court
09-13-2011, 09:05 AM
As with most the brisket it tough for me. The flavor is always there but I have yet to get one the tenderness I am looking for.

POORBOY
09-13-2011, 09:25 AM
I have had the question, grilling or smoking?????

Since i made the UDS three years ago, i think i can smoke anything.
Grilling is a whole different story??????

I have tackled brisket two times this year.
First time ran out of heat and sunlight, had to finish in oven.
Second time, good to go.

If anyone has trouble with brisket, this is the thread to learn!!

http://www.bbq-brethren.com/forum/showthread.php?t=102415

boogiesnap
09-13-2011, 09:49 AM
by far and away brisket flat. deckle is always good though.

btcg
09-13-2011, 11:23 AM
brisket... consider the following thread researched by Barbefunkoramaque AKA Pitmaster T

http://www.bbq-brethren.com/forum/showthread.php?t=102415&highlight=brisket


Donnie is a great guy and a real asset to the brethren! We're very lucky to have him!

Will32Rod
09-13-2011, 11:29 AM
Beef ribs for me!

Phubar
09-13-2011, 01:07 PM
Chicken.
Honestly...they turn out very good everytime but I've only nailed it once.