Talk about low and slow!

Discussion in 'Beef' started by athabaskar, Aug 14, 2010.

  1. athabaskar

    athabaskar Smoking Fanatic

    Here's a link to a story in today's Dallas Morning News about a North Texas BBQ tour. Apparently at Clark's in Tioga he smokes his brisket for 3 1/2 DAYS at 160*. He calls it slow smoke curing, but it sounds a lot like pasteurization to me. His website says he uses no rub - just naked brisket. I'm going to have to run up there soon and check this out for myself. Film at eleven...

    http://www.dallasnews.com/sharedcontent/dws/dn/latestnews/stories/081510dngdbbqtourHP.4ff0d254.html

    Maybe for Labor Day weekend I'll put one into the MES on Friday night for supper on Monday.
     
  2. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    I would bet that it's got great flavor, but I would think it would be lacking in tenderness at that temp.  Be interesting to hear a field report
     
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    I would like to hear what you think about this. Sounds interesting.
     
  4. dforbes

    dforbes Meat Mopper

    he must be charging by the hour.
     

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