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After smoking meats since 1979, I ran into a Mr. Know it all (Florida Gator) who suggests that parboiling brisket and pork butt is very acceptable within the barbeque world. I had to differ.
So I come here to the barbeque world for help in setting this Gator straight. From my standpoint, all he is doing is saving time and cooking a stringy meat with no bark. I can get that by going to my Jewish mother-in-laws for the holidays.
Half the fun in smoking is the slow cooking, not to mention that nice smoke ring, the spicy bark and the tender meat.
Am I right or am I wrong? I think my Gator friend is missing the boat.
One transplanted Texan.
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