Posse pitmaster Marshall Cooper is a man of conviction, especially when it comes to smoked meat.
After mulling our recent Roots of Dallas BBQ Tour for several days, he was still stunned by the lack of smoke taste we found on the barbecue at the original Sonny Bryan’s, Odom’s, Dickey’s and Peggy Sue’s.
Why don’t some of the most popular Dallas BBQ joints, some with real wood pits, put more smoke flavor on their meat?
Is it because of the cost of wood? Do customers really prefer smokeless BBQ? Or, don’t they know the difference?
“I would like to know just what people are thinking on this issue,” Marshall says.
Posse member Libby Jacobson, who didn’t make the Roots tour, was quick to comment on the original Tour post, specifically about Sonny Bryan’s recipe for ribs, but more generally pondering the same questions as Marshall.
“The thought of eating a precooked, slathered, refrigerated, reheated rib is downright icky!” she wrote. “Part of me thinks Sonny must have known what he was doing to create such a dynasty…but the other part thinks Texans need some Q-schoolin!”
So, Posse blog readers, what do you think?
Photo ©Chris Wilkins/Texas BBQ Posse