I applaud you're conviction. Everyone here is entitled to their own opinion. And you make yours known. Stand-up! Respect those whom have gone before you, as they have paved your way>The_Kapn- I have been here for a long time and have watched all the "cultural" changes--both good and bad. 8)
Brisket has become the most frequently discussed and fought about item I have ever seen--and for no reason I can figure out.
It seems to be apparent that the reason for this is new brethren wanting to know all that we've learned and needing help, so as nice breathren we do just that in are own way technique etc.
There are folks that consider it the "holy grail" and say ya gotta do "this, that, and the other" to make some sort of nirvana brisket.
I don't think I've ever read about someone dictating this is the only way brisket can be cooked my way or the highway mentality doesn't seem to be the nature of this here brethren.
Foil, Paper, nothing--225, 250, 275, 300, 325--just pick a Farking technique and a number and cook the Farking meat!!!!!!!!!!!!!!!
To each his own you should've also included sous vide
I think 90% of the more of the "help me" brisket threads are due to under cooking. SIMPLE
I couldn't agree more, practice makes perfect.
Back when I first starting competing in 2004, brisket was our best category and remained so to the end in 2010. Although we were not "nationally" ranked, we were always contenders.
We injected, cooked, foiled, and sliced the flat with cubed point around the sides--simple!
I'm willing to bet you spent weekend honing your craft that leads me back to practice and I'm sure you put in work before you put your name on it. Am I wrong?
For folks that view Texas as the birthplace of BBQ Brisket (which I am not uncomfortable with)--do you really think the folks in the past made it so complicated???
Keeping it simple is something of a tradition around here. I don't think anythings complicated about bbq I think it's over thought most the time.
For those of you who claim that ya gotta cook a hundred or a thousand briskets to get the "feel right"--how do you sleep with that kind of crap!
Brisket is one of the easier meats to cook IMHO~
I sleep very well and am a firm believer of BluDawgs BBQ RULES, back to practice your making it sound like you came out swingin moist tender brisket without having a few cooks under your belt, did I miss something here?
But, what in the heck do I know?? 8)
TIM
Conclusion: People may say it's easy or nothing to it but at one point it was a challenge and without cooking more asking questions an trying new things you will never learn.Nice rant though
So, you're saying I wasted my money buying that Signature Brisket Boiling Pan from BBQ Bubba?
I love a good brisket Unfortuneately no one else in my house does. The best one I did was when I got a nice one from my butcher and had him cryovac it I then put it in my basement fridge for 40days to wetage and smoked it on my egg with pecan and cherry Came out great
:whoo::whoo::whoo:I'M NOT ALONE!!! :clap::clap:I think a lot of things get way over-thought, not just brisket. Pork butts and ribs, for example. They'll be good however you rub them and cook them, as long as you cook them until they're done and don't incinerate them in the process, or don't use old tires or newspapers for fuel, etc.
People used to just cook bbq, and it was great. Some of the best bbq I've ever eaten was cooked by old fellers in cement-block pits with a sheet of tin over the top, or leaky-assed cookers made out of old oval oil barrels, with burnt-down hickory and oak coals for fuel. The pit had no thermometer-they just kinda judged it by feel and didn't worry whether it was 225, 250, or 300 degrees. It was probably all of the above at different times. That was it-no rubs, no temp control, just a fire and some beer and some experience. They cooked it until it was done, which they judged by poking at it and looking at it and feeling of it. And it was better q than most of us make.
Along comes tv bbq comp shows and stuff. I enjoy watching them too, but it would be boring if everybody just threw a chunk of meat on the fire and didn't do something "magical" to it. And it's hard to sell products and ingredients if nobody is convinced that you need them.
You can make excellent bbq with a custom multi-thousand dollar smoker that has a computerized temp control, with a remote internal temp probe, using the magic brand of charcoal, with the magic commercial rub, sauce, whatever. But, contrary to what a lot of newbies seem to think, you don't NEED all that stuff to make good bbq, either. It's all luxury, not neccessity, and it doesn't make the meat taste a bit better. Our grandpas made just as good of bbq as us without any of that stuff.