Brisket Quote by Steven Raichlen
“If you're new to the smoking game, the first dish I suggest you smoke would be a pork shoulder. Unlike brisket or ribs, the meat is intrinsically tender. It's very well marbled both on the outside of the shoulder and throughout the meat, so even if you overcook it, even if you get a spike in temperature, it's very hard to screw up. It usually comes out moist, crispy and delicious no matter what you do to it.”
About This Quote
Source Book: The Barbecue! by Steven Raichlen, 2005
Cooking pork shoulder is forgiving; its marbling keeps it moist and tasty even if overcooked.
In simple terms: Pork shoulder is easy and forgiving to smoke.
Key Takeaway
Choose pork shoulder for reliable smoky flavor.
Themes
cooking
smoking
comfort food
technique
Mood
informative
enthusiastic
Type
instructional
culinary
When to use this quote
- outdoor cooking
- holiday meals
- budget-friendly meals
Key Concepts
marbling
temperature control
flavor development
Questions to Reflect On
- How can you enhance flavor further?
- What other cuts are similarly forgiving?
A Different Perspective
Requires proper seasoning for best taste.
![“The house as I say ... smelled of brisket and bourbon, so you could hear that. I started imitating them. Phrases came out of that, "Can't you dig that?" "I knew that you would." We were at [Passover] Seders and they were confused with the bitter herbs, "Do we smoke these or do we do we dip them in…” quote by Billy Crystal](https://sms4smile.com/quotes/img-quotes/bdc/billy-crystal-6588_bitter_the-house-as-i-say-smelled-of-brisket-an_1060298.jpg)
