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

Pitmaster T

Pitmaster T

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Hmmmm

[ame="http://www.youtube.com/watch?v=h-7PrbHQHI8"]City Meat Market (Giddings, Texas) - YouTube[/ame]

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

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.
 
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
 
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:
 
Pitmaster T said:
The only thing stupider I have seen is the Dallas' Sony Bryans.

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.
Click to expand...

I thought that was a roast beef manhattan until I read your description!
 
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...
 
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.
 
  • Thanks
Reactions: pat
yakdung said:
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
Click to expand...

Mac Donalds has sold more of Mc Rib sandwiches in two years, which are restructured meat products containing a mixture of tripe, heart, and scalded stomach, than the entire city of Lockart sells --- ever.
 
Under the benefit of the doubt angle, maybe they are just trying to perfect brisket soup?
 
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