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Unread 04-05-2013, 05:05 PM   #1
The_Kapn
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Default My rant--Brisket is not a mystery meat!

I have been here for a long time and have watched all the "cultural" changes--both good and bad.
Brisket has become the most frequently discussed and fought about item I have ever seen--and for no reason I can figure out.

There are folks that consider it the "holy grail" and say ya gotta do "this, that, and the other" to make some sort of nirvana brisket.

Foil, Paper, nothing--225, 250, 275, 300, 325--just pick a Farking technique and a number and cook the Farking meat!!!!!!!!!!!!!!!

I think 90% of the more of the "help me" brisket threads are due to under cooking. SIMPLE

Back when I first starting competing in 2004, brisket was our best category and remained so to the end in 2010. Although we were not "nationally" ranked, we were always contenders.
We injected, cooked, foiled, and sliced the flat with cubed point around the sides--simple!

For folks that view Texas as the birthplace of BBQ Brisket (which I am not uncomfortable with)--do you really think the folks in the past made it so complicated???

For those of you who claim that ya gotta cook a hundred or a thousand briskets to get the "feel right"--how do you sleep with that kind of crap
!
Brisket is one of the easier meats to cook IMHO~

But, what in the heck do I know??

TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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