The BBQ BRETHREN FORUMS. - View Single Post - Brisket UN-appreciation thread

OakPit · 06-09-2011, 08:02 PM

Why all of the California bashing? I've gotta chime in - name a beef cut that is worse than brisket...No other cut chews up more fuel, time and rub to come out only marginal. I cook them cuz I have to - not cuz I want to. Almost every other cut is both more flavorful and easier to prepare. This is not a regional thing to me, it is generally accepted that brisket is a low grade cut of meat. And the idea to cook something for its "Fat" is interesting, Why not just get a lump of lard and season it up?

Please give me any other cut from the cow...especially a nice plump Tri Tip even with all the fat left on...still better in my mind.

A respectful .02 to those who love brisket, just not my preference.

06-09-2011, 08:02 PM	#60
OakPit is One Chatty Farker Join Date: 03-17-09 Location: Stowe, VT	Why all of the California bashing? I've gotta chime in - name a beef cut that is worse than brisket...No other cut chews up more fuel, time and rub to come out only marginal. I cook them cuz I have to - not cuz I want to. Almost every other cut is both more flavorful and easier to prepare. This is not a regional thing to me, it is generally accepted that brisket is a low grade cut of meat. And the idea to cook something for its "Fat" is interesting, Why not just get a lump of lard and season it up? Please give me any other cut from the cow...especially a nice plump Tri Tip even with all the fat left on...still better in my mind. A respectful .02 to those who love brisket, just not my preference. __________________ -Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA [COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR]