The Brisket Chronicles - Part III

Dr_KY · Oct 14, 2009

cameraman said:
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.
Photography is my passion, truth my obsession.

No pictures didn't happen lol

Bigmista · Oct 14, 2009

WineMaster said:
Ours too!!!

Fat = Flavor

Isnt the point like the Arm-pit of the Cow?????

Dan

Nope. Cows don't have arms.

WineMaster · Oct 14, 2009

Bigmista said:
Nope. Cows don't have arms.

LOL true

Leg Pit?????

HB-BBQ · Oct 14, 2009

These are some great threads you guys have put together, I am book marking each one of these.

Skip · Oct 14, 2009

WineMaster said:
LOL true

Leg Pit?????

Equating it to yourself I believe it is your pectoralis minor and the flat is the pectoralis major.

deguerre · Oct 14, 2009

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!

Jay Bird · Oct 14, 2009

These brisket threads are definitely keepers. Thanks to all for sharing your wisdom.

WineMaster · Oct 14, 2009

Skip said:
Equating it to yourself I believe it is your pectoralis minor and the flat is the pectoralis major.

I dont know about that, but I do know that Mista does a great job with his briskets. Thanks again for the info.

Dan

Neil · Oct 14, 2009

It's all love when it comes to brisket reaching nirvana.

Bigmista · Oct 14, 2009

WineMaster said:
LOL true

Leg Pit?????

Wouldn't that be a crotch?

barbefunkoramaque · Oct 14, 2009

Bigmista said:
I separate because some of my customers ask for only lean brisket and others ask for the fat-end (some call it the booty end). Also in competitions, I cook the whole brisket but I only turn in slices from the flat because it looks better.

I never quite object to spearating fopr this reason... just the use of the premium "Booty Meat" for burnt ends. Of course, this is fine at home. And frankly I am the type of guy that complains about you doing it but growls at you if you try to take your burnt ends back. LOL MMMMMM

Hey, Neil, after all, you got to separate it because how can you attack a Booty [sic] of you don't attack from the back?

Bigmista · Oct 14, 2009

barbefunkoramaque said:
I never quite object to spearating fopr this reason... just the use of the premium "Booty Meat" for burnt ends. Of course, this is fine at home. And frankly I am the type of guy that complains about you doing it but growls at you if you try to take your burnt ends back. LOL MMMMMM

Hey, Neil, after all, you got to separate it because how can you attack a Booty [sic] of you don't attack from the back?

To the rear! March!

Here's a toast to the Booty!

The Brisket Chronicles - Part III

Dr_KY

Quintessential Chatty Farker

Bigmista

somebody shut me the fark up.

WineMaster

Babbling Farker

HB-BBQ

is One Chatty Farker

Skip

is Blowin Smoke!

deguerre

somebody shut me the fark up.

Jay Bird

is one Smokin' Farker

WineMaster

Babbling Farker

Neil

Quintessential Chatty Farker

Bigmista

somebody shut me the fark up.

barbefunkoramaque

Guest

Bigmista

somebody shut me the fark up.

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