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-   -   Brisket UN-appreciation thread (http://www.bbq-brethren.com/forum/showthread.php?t=108419)

Groundhog66 06-09-2011 03:03 PM

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.

The_Kapn 06-09-2011 03:05 PM

Lots of folks like or dislike a lot of things.

Nothing wrong with that.

TIM

che22879 06-09-2011 03:07 PM

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.

chad 06-09-2011 03:07 PM

Glad to hear another opinion!
But, don't hold back! Tell us how you REALLY feel! :-D

aquablue22 06-09-2011 03:07 PM

I'm not fond of liver either!

deguerre 06-09-2011 03:12 PM

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.

Groundhog66 06-09-2011 03:23 PM

Quote:

Originally Posted by aquablue22 (Post 1669400)
I'm not fond of liver either!

You BBQ liver often, do you?

Warthog 06-09-2011 03:26 PM

To each his own. :crazy:

Fatback Joe 06-09-2011 03:27 PM

Good to hear.........more for me. :becky:

The_Kapn 06-09-2011 03:29 PM

Quote:

Originally Posted by Groundhog66 (Post 1669435)
You BBQ liver often, do you?

Liver takes on smoke well.

I do a bacon wrapped chicken liver that folks love, even if they do not normally like liver. :-D

To each his own.

TIM

Ryan Chester 06-09-2011 03:30 PM

I love cooking brisket but hate eating it. Im with you Tim.

chad 06-09-2011 03:32 PM

Must be a California bias. :-D Glad you like tri-tip and so glad you're not a closet vegan!!

aks801 06-09-2011 03:46 PM

Texas contingent reporting in.

Proper brisket can be elusive, but when done right: man oh man, real hard to beat.

deguerre 06-09-2011 03:52 PM

Quote:

Originally Posted by The_Kapn (Post 1669444)
Liver takes on smoke well.

I do a bacon wrapped chicken liver that folks love, even if they do not normally like liver. :-D

To each his own.

TIM

Yep, I've even wrapped the livers in marinated chicken thigh skin before smoking and finishing off over direct heat.

goro25 06-09-2011 03:52 PM

http://i298.photobucket.com/albums/m...iheartmeat.png


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