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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 01-09-2013, 07:24 AM   #31
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Quote:
Originally Posted by Gnaws on Pigs View Post
If the flat of brisket is so bad and nasty and tastes bad, why is brisket so popular, why does everybody cook it and why is it a major bbq category in comps? Seems crazy to cook expensive meat that you don't even like? I honestly don't cook much brisket, because the farking things are nearly $50 here for a 8 lb. packer. I can get four big boston butts or racks of ribs or several good steaks or two bottles of good bourbon for that price. So let me get this straight-y'all actually routinely cook a $50 piece of meat that you don't like, then feed 3/4 of it to the dogs or grind it up into burger when you can get burger meat that isn't dry and tasteless for a third of the price?
I really enjoy both point and flat if I don't screw anything up. After chopping the point on my first few brisket attempts for "burnt ends" and being less than impressed, I found the light after slicing. I think I understand the term gold fever now as I'll hoard the sliced point meat as much as I can. Although after seeing some of the burnt end pics on here I may have to give them another go as mine didn't look that good. More like chunks of meteorite.
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Unread 01-09-2013, 07:30 AM   #32
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Originally Posted by shirknwrk View Post
I live in KC... Just across the line from you. Haven't been able to find a butcher shop that has points... Bichelmeyers, in KCK said they could get a case of them but no one seems to have them ready to sell.
The place I am talking about is Steve's Meat market in Desoto. No far from me. I was quoted 2.49 a pound a while back...and they said they usually had them depending how many I wanted.
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Unread 01-09-2013, 07:47 AM   #33
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I tried making burnt ends but I put too much brisket drippings in the pan so they came out a little greasy....flavor and texture was good just too greasy. Still working on em.
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Unread 01-09-2013, 08:07 AM   #34
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I like making burnt ends (or fake burnt ends, I guess). I actually like the flat quite a bit. I've never really sliced the point and ate that (although I find myself picking at it quite a bit, as does my wife, when prepping the point for burnt ends).
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Unread 01-09-2013, 08:54 AM   #35
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Quote:
Originally Posted by Gnaws on Pigs View Post
If the flat of brisket is so bad and nasty and tastes bad, why is brisket so popular, why does everybody cook it and why is it a major bbq category in comps? Seems crazy to cook expensive meat that you don't even like? I honestly don't cook much brisket, because the farking things are nearly $50 here for a 8 lb. packer. I can get four big boston butts or racks of ribs or several good steaks or two bottles of good bourbon for that price. So let me get this straight-y'all actually routinely cook a $50 piece of meat that you don't like, then feed 3/4 of it to the dogs or grind it up into burger when you can get burger meat that isn't dry and tasteless for a third of the price?
Brisket just jumped in price recently. I was paying $1.58/lb (or less) for choice flat 10 years ago. In comparison, ribeye is only $1 more a pound today than it was then.

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Unread 01-09-2013, 09:03 AM   #36
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Isn't point the entire reason for brisket? I loooooove me some fatty beef. Doesn't matter whether it's cubed or sliced, I'd rather have point than almost anything else on the cow.
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Unread 01-09-2013, 11:06 AM   #37
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Quote:
Originally Posted by Gnaws on Pigs View Post
If the flat of brisket is so bad and nasty and tastes bad, why is brisket so popular, why does everybody cook it and why is it a major bbq category in comps? Seems crazy to cook expensive meat that you don't even like? I honestly don't cook much brisket, because the farking things are nearly $50 here for a 8 lb. packer. I can get four big boston butts or racks of ribs or several good steaks or two bottles of good bourbon for that price. So let me get this straight-y'all actually routinely cook a $50 piece of meat that you don't like, then feed 3/4 of it to the dogs or grind it up into burger when you can get burger meat that isn't dry and tasteless for a third of the price?
I think sliced flat is popular in comps is because it presents well, and takes some skill to cook correctly. There is after all, an appearance score that is very important. However, I often see burnt ends in boxes along with slices of the flat, those might help on the taste and tenderness scores. If you are paying $6/lb for brisket, you need to shop around..... I just bought two sixteen pound choice angus ones for $36 each.

EDIT - I checked prices today when I was at Sam's.... whole choice angus briskets were up to $2.48 lb.
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Unread 01-09-2013, 12:24 PM   #38
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Quote:
Originally Posted by Gnaws on Pigs View Post
If the flat of brisket is so bad and nasty and tastes bad, why is brisket so popular, why does everybody cook it and why is it a major bbq category in comps? Seems crazy to cook expensive meat that you don't even like? I honestly don't cook much brisket, because the farking things are nearly $50 here for a 8 lb. packer. I can get four big boston butts or racks of ribs or several good steaks or two bottles of good bourbon for that price. So let me get this straight-y'all actually routinely cook a $50 piece of meat that you don't like, then feed 3/4 of it to the dogs or grind it up into burger when you can get burger meat that isn't dry and tasteless for a third of the price?

Da brother's got a POINT.




.......sorry....









But I have to say......there ain't NOTHIN wrong with that flat meat either. I can't see discarding of it in any way other than eating it just after slicing or putting the slices on sammiches the next day, which is how the 17 lb packer that I made on NYE got DESTROYED by my family (after I removed the point for chili meat).

I mean, do whatcha wont y'all, but in my book, not thoroughly enjoying brisket in any form is a little .
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Unread 01-10-2013, 07:14 PM   #39
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My wife watched the last Pitmasters show and now has a jones for burnt ends... I went to the store (2 actually) and an 11 pound whole brisket (the only one in the store) was $55. I can't justify that. Can 'faux' burnt ends be made from something else? Perhaps chuck roast?



























8was going for $55. As much as I'd like to do it I cannot justify
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Unread 01-10-2013, 08:03 PM   #40
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Quote:
Originally Posted by SteevieG View Post
My wife watched the last Pitmasters show and now has a jones for burnt ends... I went to the store (2 actually) and an 11 pound whole brisket (the only one in the store) was $55. I can't justify that. Can 'faux' burnt ends be made from something else? Perhaps chuck roast?



























8was going for $55. As much as I'd like to do it I cannot justify
Ouch! How bout hot dogs?
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Unread 01-10-2013, 08:30 PM   #41
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Love the burnt ends, so I sacrifice.
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