Barbecuing

From BBQ Wiki
Revision as of 21:20, 14 November 2013 by Christine Porretta (Talk | contribs)

Jump to: navigation, search

True barbecue (as practiced in Texas and the American South) is a low-heat, indirect method that uses lots of wood smoke to cook and flavor the food. The traditional cooker is a horizontal barrel smoker, or pit, which has a firebox at one end and a cooking or smoking chamber at the other. The food cooks at a low (225° to 250°F) to medium-low (300°F) temperature and slowly (as long as 18 hours for a brisket), with a generous amount of wood smoke (usually oak or hickory). The resulting food has an intense smoky flavor and is generally tender enough to pull apart with your fingers.

Personal tools
Namespaces

Variants
Actions
Navigation
Toolbox