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-   -   This is most disturbing... and it's in Texas... and its brisket (http://www.bbq-brethren.com/forum/showthread.php?t=154819)

Pitmaster T 02-26-2013 10:50 AM

This is most disturbing... and it's in Texas... and its brisket
 
Hmmmm


Watch the End

deguerre 02-26-2013 10:51 AM

Oooooooooooooooooooo KAY.

Pitmaster T 02-26-2013 10:53 AM

I mean... I will let y'all throw them to the wolves. The problem is, and this is co9ming from me, the guy that wrote the thread "The Taboo of Simmering".... but let's all just smoke something then wash all the goodie out of it.

Pitmaster T 02-26-2013 10:54 AM

Quote:

Originally Posted by deguerre (Post 2384687)
Oooooooooooooooooooo KAY.


Look again

Pitmaster T 02-26-2013 10:55 AM

Compare


KnucklHed BBQ 02-26-2013 10:57 AM

Well, but what if they had put liq smoke in the broth that they simmered it in... maybe they think that they're putting the goodie back in... ya know?
And as for having smoked that brisky, I didn't see much of a smoke ring AT ALL on that thang!

deguerre 02-26-2013 11:24 AM

Quote:

Originally Posted by Pitmaster T (Post 2384694)
Look again

Ooooooooooooooooo kay...:twitch:

deguerre 02-26-2013 11:25 AM

Quote:

Originally Posted by Pitmaster T (Post 2384696)

Love the product placement...:becky:

Pitmaster T 02-26-2013 11:48 AM

The only thing stupider I have seen is the Dallas' Sony Bryans.

http://s3-media1.ak.yelpcdn.com/bpho...py4FZ1qA/l.jpg
Sony Bryan's Brisket

They literally cook the damn thing... then slice off ALL of the smoke ring and bark.

Can you believe that? Sure it goes into their top seller, their burndt ends sandwich but PLEASE!!! I don't know whether thats stupid or brilliant.

yakdung 02-26-2013 11:50 AM

Ok then, dipping is bad. Don't mention it to the folks standing in this line. Also, no low and slow here. Kind of goes against the Texas BBQ mystique.

http://youtu.be/tSDdCZuA-nY

Pitmaster T 02-26-2013 12:34 PM

This brisket I posted is NOT dipped. It is simmered AFTER the smoke. Like I said, I am very historically credentialed on the necessity and original tradition of simmering cuts before smoking... but this is done after the cook. AND you can see the impact on the bark... its gone, washed away...

hold it....

maybe... maybe I wanna go try it... I bet they make a great Texas Dip... with all that flavor in the broth at the end of the day. LOL

Wampus 02-26-2013 12:37 PM

You know...my parents once were so proud of a brisket that they did. I was impressed.....until they explained that they did it in a crock pot. :twitch:

Wampus 02-26-2013 12:38 PM

Quote:

Originally Posted by Pitmaster T (Post 2384764)
The only thing stupider I have seen is the Dallas' Sony Bryans.

http://s3-media1.ak.yelpcdn.com/bpho...py4FZ1qA/l.jpg
Sony Bryan's Brisket

They literally cook the damn thing... then slice off ALL of the smoke ring and bark.

Can you believe that? Sure it goes into their top seller, their burndt ends sandwich but PLEASE!!! I don't know whether thats stupid or brilliant.

I thought that was a roast beef manhattan until I read your description!

landarc 02-26-2013 12:56 PM

Hey, their slogan is that it is 'the best BBQ around'. Maybe that is true.

I think you are right Donnie, I bet that Texas Dip liquid is amazing. Get you a roast beef sandwich on a French roll, a cup of that simmering liquid...

Smokey Al Gold 02-26-2013 12:56 PM

My brisket process is smoke, simmer, sou vide, microwave and finally george foreman it before serving.

Kidding. I guess I've seen crazier things before at bbq restaurants.


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