DawgTalkers.net Forums DawgTalk Everything Else... Mission BBQ - Mannnnnn

https://mission-bbq.com/

They just opened one up about 5 min from my work. Man is this place pretty good.

Now don't get me wrong, I have had bbq in Memphis and this is no ways near that! But for anywhere around here, a casual food chain (that like chipotle concept), it was pretty on point. Just thought I would share, if anyone is around one. Add to that what they do to support the troops, its just a great business all around.

Pukesburgh got a Mission BBQ before Columbus? Alright, someone tell me Joe Thomas's address, I gotta go kick his ass.

They did. Well, just outside of Pitts. Its in Robinson Township, about 10 min out on the parkway.

Its crazy good.

Down here we have Jim & Nicks BBQ which I'm a huge fan of!

But I love good BBQ so if I ever hear of one in the Nashville area I'll sure give it a try.

[img]http://www.trbimg.com/img-52825693/turbine/bs-b-eats-mission-bbq-canton-review-20131112[/img]

I will stick with DJ's in Weirton. Like I said before Nobody beats DJ's for me or my family bro.

That’s okay, we got City BBQ.

I'm kinda wondering how CHS would even kick Joe Thomas's pinky toe. Much less his ass. I'm fairly certain Joe Thomas's pinky toe could toss CHS on his head.

Is that the same Jim N Nicks in B'ham? I used to go there a lot when I lived in B'ham in the late 80's to early 90's. Went last week while visiting the inlaws. Still tastes good. In Columbus we like to go to City BBQ.

Gotta go for that tricep.

ehh...

That looks pretty darn good!

There are several locations in the Mid Atlantic area.
Not spicy enough for my taste.

Spicy or not, I am astounded by the give back side of the business at its website.

I am thinking one in each arena, stadium, and ballpark in the Land. Classy all-around IMO.

"We're on a Mission . . BBQ, that is!"

Please do not misunderstand me.
I have been a volunteer and supporter of the WWP for damned near 5 years,when it comes to giving back I'm all for it.
While I have been to several of their locations I find their BBQ to be lacking.That is not being critical just my opinion.

Mission is good but not great.

You'll be extremely satisfied if you expected a run of the mill chain, and you'll be underwhelmed if you expected top shelf BBQ.

Why are y'all posting photos of 1/4 chickens and racks of ribs and stuff in a thread about Barbecue?

j/c

If I'm not making it myself, there's only one place I go:

Po' Mo's BBQ.
Locally owned.
No a chain or franchise.

It's a double-wide trailer in the corner of a parking lot 6 blocks from my house. Slow smoker running 24/7. Best BBQ in town, and only those from the hood really know about it.

I was chatting with the owner once, and asked him how the establishment got its name. He answered:

My name is Maurice... and I'm not a wealthy man."



I do my best to help out his retirement fund.

I've eaten there twice.

Hell, man, someday...I'll buy.

We do our annual Black History Month concert just 3 blocks from Po Mo. That's how I found him. Monroe street was all torn up, and I alt/coursed it to St. Martin's by using Bancroft.

It really is a gem, isn't it?

When we first bought our house in Whitney Hills, 'Fat Man's BBQ' was at the intersection of our street and Monroe. Almost as good. FatMan slow-smoked his

Mission BBQ is in North Canton not too far from me. It's fine, and I go there because Texas Brisket is hard to come by in this part of the US. But if I have the time I prefer to buy my own packer brisket and smoke it myself.

If any of y'all are ever driving through North Carolina on I-95, take a quick side trip at exit 81 toward Raleigh (this puts you on I-40).. Now you are going to go about 10 miles to exit 319.. get to the top of the ramp, make a right, then another immediate right..

There beside the gas station is the Redneck Barbecue Lab... Used to be a shed behind the gas station, moved upscale into the real building attached to the gas station...

God
Family
Country
Barbecue

In that order..

That is good. One is opening in Nooga soon....maybe a week or two.

The first time I had their's was in Alabaster, Alabama a few years ago. As good as Dreamland BBQ in Tuscaloosa.

You know that's right.

14 hours, at least.
170- 200°F. NO HIGHER
peach, apple and walnut (perfect combo of sweet/earthy)

I'd share my mop recipe, but then I'd have to serial kill everyone in this thread.

Key is patience. Brisket will hit that 'stall' phase about 10-12 hours into the smoke. Amateurs will freak when that thermometer hasn't moved for 1.5-2 hours, and will start "fussin' wit the fire"... a sure-fire way to tighten up that cut and dry out the final product. AND_ let your meat rest after the smoke. Wrap it in foil 1-2 hours before the end of your smoke, and place it in a cooler for at least 1-2 hours after it's removed from the rig.

I usually smoke at 220 as I bring my brisket to 203-205 before pulling it off the pit, but great tip about the stall. I've had stalls in excess of 3 hours with whole packers. Excellent wood combo, I've never used peach - but usually do apple and walnut. I'll try adding some peach next time!

The cooler rest is the best advice here and you had lots of good advice. The meat gets tight from the heat so you want that time to let it relax and bring in the juices.

I have experimented with lots of wood but lately I use oak from my property that I've cut and seasoned. May not be as fancy as others but reminds me of Texas AND it's free

Started in Baltimore..

Guy's, I have done it all. I have had cheap Weber dome grills, expensive peopane grills. A green Egg, and drum smoker custom made from a 55 gal drum, electric grills, you name it.


The best BBQ is the stuff somebody else makes. There is a little shack next to the Ace Hardware. Hwy 58 BBQ. They make good BBQ. Mine comes from there.


I do still smoke a prime rib for Christmas. It still boils down to your choice of damp wood.....mine is hickory. After that, it's all about the same. Damp wood, lower heat,indirect, and time.

As for sauce, been there and done that. No sense re-inventing the wheel.....bottled sauce is fine, though I do like to add a bunch more ground pepper, course grind. Maybe a little lemon juice and or vinegar if it is sweeter than I like.

There's a place out where I was a teen called Arnies Steakhouse, they have, IMO of course, the best BBQ ribs ever.

Oak and Embers Tavern has been the next better I could find. I recently just made my own ribs. It turned out raining so I could only use the oven.

Rubbed it down with some Rib Rack seasoning and some extras like chilli powder and etc. Had it in a oven for two hours wrapped in foil at 250. Threw it back in the oven open at 350 for 50 minutes, rubbing a layer of BBQ sauce each ten minutes. Turned out okay, beef ribs are obviously better. I had the pork St. Louis style.

As for sauce, I either gotta go with Sweet Baby Rays or actually Walmart's Great Value brand BBQ is pretty good. It's easier than making your own and not a deal breaker for taste.

I smoked a whole brisket yesterday. Even though I'm still having dizzy spells from my bike accident, I didn't want to disappoint the family and friends expecting some smoked goodness. I cooked a little faster and hotter....250-275, the 100 degree heat index made it hard to keep the cook temp down. It was on the smoker from 0600-1130 when it hit the stall at just under 170. I wrapped it in foil and put it back on until I hit the magic number of 203, which it reached earlier than I expected....around 3pm. I wrapped the foiled brisket in a towel and threw it in a cooler until 1815 when I pulled it out to slice....it was still hot and sliced like butter. It passed the pull test and was very tasty. I've never rested meat that long.

One tip I picked up on was to take phone pics of the brisket before you rub/smoke it. That way you can tell precisely which way the grain is running so you can slice it exactly against the grain. Make sure to get pics of both sides as the flat and point can run in different directions.

Don't forget to Instagram, Facebook and tweet the pictures while doing it

Smoking two pork butts today for friends to eat before the UFC fight

Where do you get your rolling papers?

I've done pink paper before but honestly did not have great results. I've since gone back to foil crutching. I wait for the meat to be in the stall for a while then crutch to finish. My pork butts took 9 and 10 hours to cook and only crutched for 1 and 2 hours respectively. Plenty of smoke and flavor while retaining moisture.

Anybody smokin' today? I got up at 4:45 to get a 17+ lb brisket on. I'm going a little hotter than usual to make sure it's ready to serve by 6pm.

Dang J, two briskets on two straight weekends. I haven't made a brisket in over a year. I refuse to pay more than $3.75 per pound and haven't found it for less than $5. Not that I'm actively looking; wife always does the shopping, but if I'm at the store I always cruise by the meat section to see what's on sale.

Peen how can you knock the Weber? I'd rather have a smoky mountain than a green egg any day. And I'd rather make my own out of a 55 gallon drum than have a smoky mountain. If your cooker holds temp it's all that matters.

We are all "experts." All have our own tricks; fat cap down, no, fat cap up, wrap your ribs after two hours, wrap 'm in foils, wrap 'm in butcher paper, use a mix of apple sauce and coke for a spray, etc. Next time one of you go to a cookout, walk up to the grill with a fresh beverage and tell the man to take a break while you take over, cuz' uh your wife only eats her steak well done and your the only one who can cook it that way. He'll refuse to relinquish his tongs, and you'll end up having to pull back the beverage and grab the rarest steak right off the grate before toddling off to discuss the merits of avocado in potato salad with the folks standing around the cold dishes.

If you need a taste tester, I'll happily volunteer my services.

What kind of grill should I get?

What kind of smoker should I get?

Can you grill a steak as well on a smoker or should I get one of each?