JayHHI6818
Silver $$ Contributor
Using Coke is an old restaurant trick with ribs. I use it with my ribs and brisket.Boston Butts or Brisket Low and Slow . 220-240 F. best temp for 12-18 Hr. Depending on size or lb.'s
Apple juice vinegar with grain mustard ,is Great Mop sauce for Butts , Brisket IMO ,is better if Wrapped last 4 hr. . I do believe I've seen just about everyone's technique and I'd say hands down Aron Franklin in Austin TX., is in the TOP Brisket category .
We have one called Smoking Gun BBQ ,I believe in addition to rub ,he might use Cola perhaps coke a cola ? , and marinates for XX # of hours ?. Then places rub on Brisket ,smokes again for xx # hr.? before wrapping for last 4 Hr. .
You slice it and it hangs together until the slightest tug then falls apart and it does damn near melt in your mouth . It's juicy and sweet ( why I think cola is involved in his ) .
That's what Great Brisket looks like ; Nice Bark ,Pink smoke ring ,fat rendering through out the meat , juicy tender succulent . With a Rig like that I'd say this isn't your first Rodeo . Nice Job .
Using Coke is an old restaurant trick with ribs. I use it with my ribs and brisket.
Grilling pork shoulder steaks with a spray bottle of Dr. PepperDr. Pepper too.
Prime grade ultra refined beef tallow. This stuff is amazing.