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Unread 01-09-2013, 07:10 AM   #30
Gnaws on Pigs
is one Smokin' Farker
 
Join Date: 05-22-10
Location: Smoky Mountains, NC
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Quote:
Originally Posted by Bludawg View Post
Around here we save the brisket flats for the uneducated
Quote:
Originally Posted by bigabyte View Post
Honetly, I only buy and cook briskets so I can eat the point! Sliced, chopped, burnt ends, doesn't matter...so long as it's good, well cooked point meat!

The flat goes into chili, or the dog bowl, or something else. I don't do as many brisket leftovers any more, so I only eat the good stuff. No time for that other crap.
Quote:
Originally Posted by chicagokp View Post
I'm a point slicer now. The flat is for chili. Or ground up for hamburger. Took me 10 briskies or so before I figured out what was what.
Quote:
Originally Posted by Cloudsmoker View Post
Odd but wonderful timing Fo Sizzle. I had just reached the same conclusion this week (burnt ends good, flat meat dry) and was going to do the same this weekend. Thanks, bud.

If the flat of brisket is so bad and nasty and tastes bad, why is brisket so popular, why does everybody cook it and why is it a major bbq category in comps? Seems crazy to cook expensive meat that you don't even like? I honestly don't cook much brisket, because the farking things are nearly $50 here for a 8 lb. packer. I can get four big boston butts or racks of ribs or several good steaks or two bottles of good bourbon for that price. So let me get this straight-y'all actually routinely cook a $50 piece of meat that you don't like, then feed 3/4 of it to the dogs or grind it up into burger when you can get burger meat that isn't dry and tasteless for a third of the price?
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Just a hungry hillbilly lookin for a dead critter to cook

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