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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-09-2011, 03:54 PM   #16
deguerre
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Quote:
Originally Posted by chad View Post
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...
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Unread 06-09-2011, 04:08 PM   #17
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Quote:
Originally Posted by chad View Post
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

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Originally Posted by aks801 View Post
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.
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Unread 06-09-2011, 04:10 PM   #18
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There's no point in just doing a flat.
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Unread 06-09-2011, 04:11 PM   #19
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There's no point in just doing a flat.
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Unread 06-09-2011, 04:13 PM   #20
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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.
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Unread 06-09-2011, 04:17 PM   #21
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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.
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Unread 06-09-2011, 04:31 PM   #22
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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.
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Unread 06-09-2011, 04:38 PM   #23
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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.
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Unread 06-09-2011, 04:38 PM   #24
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Quote:
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There's no point in just doing a flat.
Funny
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Unread 06-09-2011, 04:39 PM   #25
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Cooked plenty of 1st place briskets and didn't like those either. Give me a farkin tri-tip!!!
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Unread 06-09-2011, 04:40 PM   #26
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Quote:
Originally Posted by Ryan Chester View Post
Cooked plenty of 1st place briskets and didn't like those either. Give me a farkin tri-tip!!!

Amen to that
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Unread 06-09-2011, 04:42 PM   #27
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Quote:
Originally Posted by Groundhog66 View Post

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!
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Unread 06-09-2011, 04:43 PM   #28
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Quote:
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Cooked plenty of 1st place briskets and didn't like those either. Give me a farkin tri-tip!!!
Word!
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Unread 06-09-2011, 04:49 PM   #29
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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.
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Unread 06-09-2011, 05:00 PM   #30
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Quote:
Originally Posted by fnbish View Post
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...
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