Brisket UN-appreciation thread - Page 2

deguerre · 06-09-2011, 03:54 PM

Quote:

Originally Posted by chad

Must be a California bias.

Glad you like tri-tip and so glad you're not a closet vegan!!

I want some smoked kholrabi now...

Groundhog66 · 06-09-2011, 04:08 PM

Quote:

Originally Posted by chad

Must be a California bias.

Glad you like tri-tip and so glad you're not a closet vegan!!

I'm not a Californian, I just live here

Quote:

Originally Posted by aks801

Texas contingent reporting in.

Proper brisket can be elusive, but when done right: man oh man, real hard to beat.

I've had it done properly, still not a big fan.

gtr · 06-09-2011, 04:10 PM

There's no point in just doing a flat.

Groundhog66 · 06-09-2011, 04:11 PM

Quote:

Originally Posted by gtr

There's no point in just doing a flat.

mbshop · 06-09-2011, 04:13 PM

i like it. i seem to be able to make it edible and rather tasty. its also a meat that is cheap per serving and can fill up a lot of meals for my family.

Gore · 06-09-2011, 04:17 PM

Quote:

Originally Posted by Groundhog66

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.

I'm thinking that you haven't had really good brisket. In my experience, 90% of the briskets are mediocre to bad. If this is all I had, I might agree with you. Another 8% are downright good. But when you find that 2%, it is nirvana. I really feel that some people just know how to cook them and can be consistently in that top 10%, hitting that 2% as often as not. Two weeks ago driving down here, I had some of the worst flat in my life at a new BBQ joint just north of Petersburg. Didn't stop me. The next 4 dinners were heavenly at original Q-Shack. For whatever reason, they were "on" that week. Last night, not so good, but tonight I'll be back and see what they do.

HeSmellsLikeSmoke · 06-09-2011, 04:31 PM

Before you totally make up your mind on brisket I recommend you find your way down to the Los Angeles area farmer's markets and try some of BigMista's 'cue. Just saying.

Saiko · 06-09-2011, 04:38 PM

A properly cooked chicken breast is still tasteless to me, while a properly cooked brisket flat is wonderful. I still prefer faux burnt ends made from the point though.

Kevin_Texas · 06-09-2011, 04:38 PM

Quote:

Originally Posted by gtr

There's no point in just doing a flat.

Funny

Ryan Chester · 06-09-2011, 04:39 PM

Cooked plenty of 1st place briskets and didn't like those either. Give me a farkin tri-tip!!!

Groundhog66 · 06-09-2011, 04:40 PM

Quote:

Originally Posted by Ryan Chester

Cooked plenty of 1st place briskets and didn't like those either. Give me a farkin tri-tip!!!

Amen to that

Q-Dat · 06-09-2011, 04:42 PM

Quote:

Originally Posted by Groundhog66

I've had it done properly, still not a big fan.

I'm not disputing you on that, but I have to say that I thought I'd had properly prepared Brisket myself until I actually did one day.

Before that happened I actually preferred smoking chuck roast. Since I learned how to cook Brisket consistently I haven't smoked a single chuck!

che22879 · 06-09-2011, 04:43 PM

Quote:

Originally Posted by Ryan Chester

Cooked plenty of 1st place briskets and didn't like those either. Give me a farkin tri-tip!!!

Word!

fnbish · 06-09-2011, 04:49 PM

I too struggle with brisket. Mostly just getting good tasting and juicy slices from the flat. I make burnt ends with the point and those are always really good. Cubing it adding more rub/sauce and then smoking for a few more hours.

I haven't had great brisket in any restaurants, still better than mine, but not nirvana as Gore mentioned. I did though have 1 slice of waygu that a guy cooked in a competition and it was the best I have ever had. I know that you don't need waygu to get it this good, but it is hard to cook brisket a lot when I know the flat will just be ok. Though my friends say "damn this is good". We are candid with each other so I say "don't give me **** I think it tastes mediocre" and they swear it is good.

All that crap being said I'd rather cook a butt before it falls apart and eat the money muscle sliced up. I'd put that up against a lot of sliced brisket. Way easier. But BBQ is a sadistic addiction and I keep cooking brisket because it is still fun.

Groundhog66 · 06-09-2011, 05:00 PM

Quote:

Originally Posted by fnbish

I did though have 1 slice of waygu that a guy cooked in a competition and it was the best I have ever had.

I have a Waygu in my freezer, it will soon be ground up for burgers...

06-09-2011, 04:10 PM	#18
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	There's no point in just doing a flat. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

06-09-2011, 04:13 PM	#20
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca Downloads: 0 Uploads: 0	i like it. i seem to be able to make it edible and rather tasty. its also a meat that is cheap per serving and can fill up a lot of meals for my family. __________________ george spam, can't live without it

06-09-2011, 04:31 PM	#22
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Before you totally make up your mind on brisket I recommend you find your way down to the Los Angeles area farmer's markets and try some of BigMista's 'cue. Just saying. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

06-09-2011, 04:38 PM	#23
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA Downloads: 0 Uploads: 0	A properly cooked chicken breast is still tasteless to me, while a properly cooked brisket flat is wonderful. I still prefer faux burnt ends made from the point though. __________________ Shelter me from the powder and the finger Cover me with the thought that pulled the trigger Think of me as one you'd never figured Would fade away so young With so much left undone For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm Last edited by Saiko; 06-09-2011 at 04:55 PM..

06-09-2011, 04:39 PM	#25
Ryan Chester is One Chatty Farker Join Date: 02-06-09 Location: Orange County, CA Downloads: 0 Uploads: 0	Cooked plenty of 1st place briskets and didn't like those either. Give me a farkin tri-tip!!! __________________ Ryan Chester - The Rub Company & Smoqued California BBQ

06-09-2011, 04:49 PM	#29
fnbish is One Chatty Farker Join Date: 01-10-11 Location: Buford, GA Downloads: 0 Uploads: 0	I too struggle with brisket. Mostly just getting good tasting and juicy slices from the flat. I make burnt ends with the point and those are always really good. Cubing it adding more rub/sauce and then smoking for a few more hours. I haven't had great brisket in any restaurants, still better than mine, but not nirvana as Gore mentioned. I did though have 1 slice of waygu that a guy cooked in a competition and it was the best I have ever had. I know that you don't need waygu to get it this good, but it is hard to cook brisket a lot when I know the flat will just be ok. Though my friends say "damn this is good". We are candid with each other so I say "don't give me **** I think it tastes mediocre" and they swear it is good. All that crap being said I'd rather cook a butt before it falls apart and eat the money muscle sliced up. I'd put that up against a lot of sliced brisket. Way easier. But BBQ is a sadistic addiction and I keep cooking brisket because it is still fun. __________________ -Jason 22.5 WSM Backwoods G2 Party Backwoods G2 Chubby Big Green Egg XL Weber 18.5 Kettle "Tenacious Q" Competition Team Follow Tenacious Q on Facebook!! KCBS CBJ

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