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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-14-2009, 01:09 AM | #16 |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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^^^^^
Bigmista It's all about what the people want. It is after all why we do it. Sometimes, I find it easy to get confused when perusing this wonderful, all encompassing forum. There can be quite a bit of difference in the way one must prepare BBQ for the masses, and for the judges, and the way one would prepare the same said BBQ in their own backyard, with and for their family and friends. I like to cook it all together. I've never made burnt ends, except for the "natural" ones, but I can see how it would be a good vend item. Heck, I did make a whole brisket into a burnt end once when I drank too much and fell asleep. I never ran a brisket cook until I got my drum. All the brisket cooks I participated in used big gassers too. I wouldn't personally do that again either. But I would for people whose only exposure to BBQ was Tony Roma's, Applebee's or the like. I regularly cook for myself differently than I do my wife, or mother. I'll do two cuts, seasoned and cooked differently. Some like sliced, some like pulled. You can't make people eat what you like and enjoy it. It's also easy to see being able to offer the "booty brisket" with an optional leaner cut. At home, I usually slice the flat for sandwiches and cube the point for chili, or beans, but people around here think that anything other than ham shanks with bean is a disgrace.
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Hot Rod Hog Cookers Association, Charter Member, President |
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10-14-2009, 08:49 AM | #17 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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The point is the cut of choice at my house.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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10-14-2009, 09:02 AM | #18 |
is one Smokin' Farker
Join Date: 09-24-06
Location: Hannibal Missouri
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Interesting reading, Thanks to all.
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Wornslick Baby Stumps Blue Weber, with a table " The sunshine bores the daylights out of me " |
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10-14-2009, 09:52 AM | #19 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Ours too!!!
Fat = Flavor Isnt the point like the Arm-pit of the Cow????? Dan
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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10-14-2009, 10:24 AM | #20 |
Babbling Farker
Join Date: 08-30-09
Location: Nashville, TN
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I sent my brisket link to my brother who forwarded it on to a friend who made the "best brisket" he ever tasted. I heard from the guy and found out he only does the point. I thought hmmmm.... not quite as impressive as you'd think.
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[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR] |
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10-14-2009, 10:34 AM | #21 | |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Quote:
No pictures didn't happen lol
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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10-14-2009, 01:10 PM | #22 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Nope. Cows don't have arms.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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10-14-2009, 01:32 PM | #23 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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10-14-2009, 01:49 PM | #24 |
is Blowin Smoke!
Join Date: 06-14-07
Location: Huntington Beach, CA
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These are some great threads you guys have put together, I am book marking each one of these.
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10-14-2009, 02:07 PM | #25 |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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Equating it to yourself I believe it is your pectoralis minor and the flat is the pectoralis major.
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Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc |
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10-14-2009, 02:07 PM | #26 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Well, I can't say I haven't braised a brisket, but I can say I've never cooked one on a smoker so all the information here is VERY valuable to me and I will be referencing when I do my first. Thanks Bigmista and everyone else in this thread!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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10-14-2009, 03:41 PM | #27 |
is one Smokin' Farker
Join Date: 08-03-09
Location: Gig Harbor, WA
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These brisket threads are definitely keepers. Thanks to all for sharing your wisdom.
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10-14-2009, 03:55 PM | #28 | |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Quote:
Dan
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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10-14-2009, 03:59 PM | #29 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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It's all love when it comes to brisket reaching nirvana.
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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10-14-2009, 04:27 PM | #30 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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