Buc-ee's

#751
#751


grok:
Buc-ee's Location in Murfreesboro, TN
The Buc-ee's travel center in Murfreesboro, Tennessee, is currently under construction and expected to open in December 2026. It will feature a 74,000-square-foot store, 120 fuel pumps, electric vehicle charging stations, and a walking trail.

Address:

3355 Elam Rd, Murfreesboro, TN 37129 Location Details:
  • Situated off Interstate 24 (I-24) at the intersection of Joe B. Jackson Parkway and Elam Road.
  • Near the planned improvements to Butler Road for better traffic flow.
 
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#752
#752
It looks like Dolly is going to take on the Beaver!
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Today, @DollyParton announced a partnership with The Tennessean Travel Stop company. They opened their first travel stop in Cornersville, TN back in 1974. Today it features a restaurant, bar, deli, ice cream shop and places to refuel your vehicle.

The flagship location will be rebranded as Dolly’s Tennessean Travel Stop @dptravelstops. It will serve as both a proof of concept and flagship for future sites planned under the Dolly’s Tennessean Travel Stops banner.

Additional locations across Tennessee and beyond are set to be announced in 2026

 
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#755
#755
Do not pass on the whole chicken stuffed with jambalaya. You can find it in the frozen section. Very tasty dinner
 
#757
#757
95 Vol Alum said:
How did you cook it? I have one but haven’t cooked it.
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followed the directions on the label. I also did the thing it said and basted it with butter to crips up the skin. works well.

First time I looked at them some guy was picking his up and I asked him about them. He said he'd put it on the smoker and kick back with beers for the rest of the day. either way you should enjoy
 
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#760
#760
Just took a drive to West Tennessee to visit family and stopped at both Buc-ees on 40 Crossville and pigeon Forge. Price of gas is main reason I stop to refuel. Brisket sandwiches are ok but not as good as mine.
 
#761
#761
utchs81 said:
Just took a drive to West Tennessee to visit family and stopped at both Buc-ees on 40 Crossville and pigeon Forge. Price of gas is main reason I stop to refuel. Brisket sandwiches are ok but not as good as mine.
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How do you cook yours?
 
#763
#763
Go aeiou said:
How do you cook yours?
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Low and slow at 250 until reach internal temp of 160 or so then wrap in butcher paper until done around 200-205 depending on probe softness. Usually with rub of salt,pepper garlic and onion salts and with mustard as a binder. Also usually do initial phase in aluminum pan to catch drippings and save for later.
 
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#765
#765
utchs81 said:
Low and slow at 250 until reach internal temp of 160 or so then wrap in butcher paper until done around 200-205 depending on probe softness. Usually with rub of salt,pepper garlic and onion salts and with mustard as a binder. Also usually do initial phase in aluminum pan to catch drippings and save for later.
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About same time and temp as us. Only thing we use the electric smoker for. Except we wrap in foil. 205 degree is a must. Up to 210. Takes about 10.5 hours. Add an extra foil chip pack on top of heat shield, plus the chip tray for first 2-3 hours, then don't worry about smoke anymore. Taken bout all the smoke it's going to at that point. Brisket is simplified greatly in an electric smoker.
 
#766
#766
GVF said:
About same time and temp as us. Only thing we use the electric smoker for. Except we wrap in foil. 205 degree is a must. Up to 210. Takes about 10.5 hours. Add an extra foil chip pack on top of heat shield, plus the chip tray for first 2-3 hours, then don't worry about smoke anymore. Taken bout all the smoke it's going to at that point. Brisket is simplified greatly in an electric smoker.
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I cook on a Primo so I have to chase temps sometimes. Depending on size have taken up to 16 hours. Mine are usually ready by 205. I seem to get better bark with butcher paper
 
#767
#767
utchs81 said:
I cook on a Primo so I have to chase temps sometimes. Depending on size have taken up to 16 hours. Mine are usually ready by 205. I seem to get better bark with butcher paper
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Probably do get better bark with butcher paper. I've not found a true butcher paper in the typical grocery chains. I have used parchment paper before on baby backs. But I don't recall parchment coming wide enough for a brisket. Which is why we mostly use the heavy duty wide foil for wrapping. You still get a good bark with foil, but it can be slightly softer and not as hard. The trade off is the foil helps get over the stall easier and hit temp.

And we use a barrel house smoker for the drunk chicken and ribs and stuff, so the foil holds itself together on the bottom end and we got the hooks on the top end on the ribs. We do the boston butt in teh barrel too, but use the rack.
 
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#768
#768
GVF said:
Probably do get better bark with butcher paper. I've not found a true butcher paper in the typical grocery chains. I have used parchment paper before on baby backs. But I don't recall parchment coming wide enough for a brisket. Which is why we mostly use the heavy duty wide foil for wrapping. You still get a good bark with foil, but it can be slightly softer and not as hard. The trade off is the foil helps get over the stall easier and hit temp.

And we use a barrel house smoker for the drunk chicken and ribs and stuff, so the foil holds itself together on the bottom end and we got the hooks on the top end on the ribs. We do the boston butt in teh barrel too, but use the rack.
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I get my butcher paper from amazon. Just look for pink butcher paper. A roll will last quite some time.
 
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#769
#769
If you’re in a bind I’ve found butcher paper at both academy sports and Lowe’s. Obviously it’s marked up but it’s there otherwise as the above poster said just buy in stock from amazon. I’d be shocked if Sam’s or Costco didn’t carry a large roll of it.

Yes the chopped brisket at Buc-ee’s isn’t going to be anywhere near as good as homemade but wow it sure is nice to eat some decently made bbq while driving down the interstate.
 
#770
#770
Just did an eight pound packer in under 8 hours today. New world record for me. Wrapping certainly seems to eliminate a large segment of the stall.
 
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