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Unread 06-09-2011, 03:03 PM   #1
Groundhog66
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Default Brisket UN-appreciation thread

I gotta tell you, I think a brisket flat is one of the most overrated meats in the BBQ world. Even when done properly, I am only looking to have a slice or two. IMO it rates just above chicken breast, and just below just about everything else.
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Unread 06-09-2011, 03:05 PM   #2
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Lots of folks like or dislike a lot of things.

Nothing wrong with that.

TIM
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Unread 06-09-2011, 03:07 PM   #3
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As far as low and slow beef I prefer tri tip. I've only done one 14# packer brisket that took me 12 hours to cook. It tasted great but I can make a tri tip in 1.5 hours and get more flavor out of it.
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Unread 06-09-2011, 03:07 PM   #4
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Glad to hear another opinion!
But, don't hold back! Tell us how you REALLY feel!
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Unread 06-09-2011, 03:07 PM   #5
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I'm not fond of liver either!
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Unread 06-09-2011, 03:12 PM   #6
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I do really like brisket points over the flat, but I won't turn down a properly cooked slice or two (or four or six). Having said that, I'd much prefer a nicely smoked chuck for pulled beef in a sandwich.
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Unread 06-09-2011, 03:23 PM   #7
Groundhog66
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Quote:
Originally Posted by aquablue22 View Post
I'm not fond of liver either!
You BBQ liver often, do you?
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Unread 06-09-2011, 03:26 PM   #8
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To each his own.
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Unread 06-09-2011, 03:27 PM   #9
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Good to hear.........more for me.
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Unread 06-09-2011, 03:29 PM   #10
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Quote:
Originally Posted by Groundhog66 View Post
You BBQ liver often, do you?
Liver takes on smoke well.

I do a bacon wrapped chicken liver that folks love, even if they do not normally like liver.

To each his own.

TIM
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Unread 06-09-2011, 03:30 PM   #11
Ryan Chester
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I love cooking brisket but hate eating it. Im with you Tim.
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Unread 06-09-2011, 03:32 PM   #12
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Must be a California bias. Glad you like tri-tip and so glad you're not a closet vegan!!
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Unread 06-09-2011, 03:46 PM   #13
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Texas contingent reporting in.

Proper brisket can be elusive, but when done right: man oh man, real hard to beat.
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Unread 06-09-2011, 03:52 PM   #14
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Quote:
Originally Posted by The_Kapn View Post
Liver takes on smoke well.

I do a bacon wrapped chicken liver that folks love, even if they do not normally like liver.

To each his own.

TIM
Yep, I've even wrapped the livers in marinated chicken thigh skin before smoking and finishing off over direct heat.
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Unread 06-09-2011, 03:52 PM   #15
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