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Are dryness and toughness not considered defects in barbecue?

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Are dryness and toughness not considered defects in barbecue?

Dio Seijuro | | Jun 24, 2013 08:41 AM

I've eaten a lot of barbecues in the southeast US and some are pretty good. But the majority are dry and tough, almost like it's supposed to be that way so that they can then be rescued with a lot of sauce.

I get all kinds: pulled pork, ribs, chopped brisket, sliced brisket, chicken, beef short rib (this one is rarely dry).

It helps to add that I grew up in Taiwan and "barbecue" I ate growing up were tender, juicy, fatty stuff. Think Cantonese BBQ, or Cuban Asada. I've lived in the US for a long time now so I am used to BBQ style here. But when my in-laws came to visit recently and had some sliced brisket, they were shocked by the dryness and toughness (it's like jerky to them). I initially thought about defending the US BBQ style but after thinking a while I thought it's honest to say that I almost expect the meat to be kind of dry whenever I try yet another BBQ place.

Am I being unfair or is there some truth to this?

Excluding chains, I've been to 10+ places in the Atlanta area. Blowing Smoke in Savannah. Phil's in Efaula (very good). 7+ places in FL. 3~4 places in TN and NC. Don't get me wrong, some stuff I had at some of these places were really good!

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