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splck: What is "real barbecue" you ask? It is exactly what I described. Long cooks using dry spices and smoke to cook meats to a high internal temperature. This long process will break down connective tissues and render out fat like no other method can.
The biggest misconception in the world today is the fact that people think that anything cooked over coals or a gas grill is considered barbecue. This is simply untrue. Using direct heat (meat directly cooked over colas or flame) is "grilling." not barbecue. Also there are only 5 "classic barbecue" meats: pork ribs (either baby back or spare), pork shoulder, beef brisket, chicken and "whole hog."
Believe me, there is no substitute for the low temperatures and long cook times, and yes, it takes patience and time. It's more of a hobby than anything else.
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If you have any poo... fling it NOW!
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