Brisket UN-appreciation thread
I gotta tell you, I think a brisket flat is one of the most overrated meats in the BBQ world. Even when done properly, I am only looking to have a slice or two. IMO it rates just above chicken breast, and just below just about everything else.
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Lots of folks like or dislike a lot of things.
Nothing wrong with that. TIM |
As far as low and slow beef I prefer tri tip. I've only done one 14# packer brisket that took me 12 hours to cook. It tasted great but I can make a tri tip in 1.5 hours and get more flavor out of it.
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Glad to hear another opinion!
But, don't hold back! Tell us how you REALLY feel! :-D |
I'm not fond of liver either!
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I do really like brisket points over the flat, but I won't turn down a properly cooked slice or two (or four or six). Having said that, I'd much prefer a nicely smoked chuck for pulled beef in a sandwich.
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To each his own. :crazy:
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Good to hear.........more for me. :becky:
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I do a bacon wrapped chicken liver that folks love, even if they do not normally like liver. :-D To each his own. TIM |
I love cooking brisket but hate eating it. Im with you Tim.
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Must be a California bias. :-D Glad you like tri-tip and so glad you're not a closet vegan!!
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Texas contingent reporting in.
Proper brisket can be elusive, but when done right: man oh man, real hard to beat. |
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