It’s takes 12+ hours of someone standing over the smokers watching the temperatures all night plus the wood that has to be constantly added to keep the temperature steady. You’re basically paying for the labor it takes to make the meat so tender.
I’ve been to Terry Blacks and we threw down around $200…..absolutely amazing BBQ! When in Houston, hit up The Taste of Texas…you won’t be disappointed.
@N hell na. I get 2 pounds of ground beef, a pack of chicken fajita breasts, frozen vegetables, rice, and beans for 50 bucks, and i eat the whole week off that.
i’ve never tried it so i’m not saying anything about that but i don’t think it’s possible to make decent-good bbq for cheap, a whole brisket alone from a place with good meat is running you 400 dollars plus
The mmmmh... right before he says "I've had a lot of sausages in my day" and "unbelievably creamy but a little bland" 😂😂👍 I thought he left Terry Black a happy man until he said "that took no effort for my jaw to bite into". 🤣🤣 I'm dead..
@@dawgpahnd5129 the only good thing about Texas bbq is they give you big portions of meat. Other than that KC has better bbq sauce, seasoning, and taste.
I went to a dog show in Dallas last year an stumbled across Terry blacks man tht was the best brisket I ever had!! I’m from NC an been eating brisket my whole life. Beef ribs were the best I ever had too. 10/10
Best barbecue I’ve ever had as a native Texan is def franklins in austin. Only open on weekends and the last time I got it (granted was during covid) was about a 3-4 month waiting list, but that’s for a reason. Absolutely worth the effort 100%, you know it’s good when they take all 5 weekdays just to get all the food ready.
There is a sweet spot when cooking rib's, when you hit it meat falls off easily. But you also want it to hold up to, if it falls off picking it up that makes it messy. Olive oil or mustard should be used to smother the ribs with before you season it to lock in the moisture. Alot of people like to smoke meat to long and thats where you get the dryness and a nasty super smoke taste. You always want brisket in a bath, so you can spoon it onto it when your checking it. We do 4-6 hour's smoking in our giant Texas style smoker, and 12-15 hours slow cooking in the oven still in the bath. Fair warning new ovens have a 12 hour manufacturer shut off. So plan your time so you can wake up and turn it back on.
As a Texan 10/10 on what you got. Brisket is my favorite and ribs are also a true test but the cheddar jalapeño cheddar sausage is so good if it’s the right spot!
