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Talk about low and slow!

post #1 of 4
Thread Starter 

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.

post #2 of 4

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

post #3 of 4

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

post #4 of 4

he must be charging by the hour.

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