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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...


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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