Brisket - Night Train in a Dark Closet - for the Funky Only

JD McGee said:

Hmmm...the only thing I remember coming home from the butcher in a brown paper bag was "Shine"...:twisted:

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Back home, long ago, when the dairy delivered milk to the homes, "Shine" would be left in glass milk bottles painted white:-D:eusa_clap, until the driver made a mistake on one delivery and when the mother poured shine out for the baby...:shock:..., well another going business was shut down:icon_smil:!:

Preciate the classroom instrution. Could'nt get it no where else....Sensei!

barbefunkoramaque said:

• Have eaten at one of the Texas Meccas which are limited to Kreuz, Smittys, Blacks, Muellers, Angelos, Taylor Café, Southside Market, Mt Zion, etc, etc. and already accept they turn out a tender product. These people already have a target to shoot for.!

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not to hijack this thread...out of Kreuz, Smitty's and Blacks which do you recommend? The end of this month we are traveling to Johnson City for a CASI and LSBS comp. We have the time to visit a couple of the Texas Meccas and want to choose properly - I dont think I can eat lunch at 3 different places. Do you still know people who would let us get back to the pits and "touch" the meat? Any info would be helpful! :-D

wow....what a great post!.....gonna have to get back after work with a smooth drink and do some serious re reading. Might even print off a copy, this needs further study. Good stuff...thanks for reviving! :-D

(my Mom did something similar to this for years with a brisket flat, some foil, and a pack of onion soup mix, everyone always asked her to bring it to house parties. I just can't remember what she did with the foil...???)

Black Cat BBQ said:

[/LIST]not to hijack this thread...out of Kreuz, Smitty's and Blacks which do you recommend? The end of this month we are traveling to Johnson City for a CASI and LSBS comp. We have the time to visit a couple of the Texas Meccas and want to choose properly - I dont think I can eat lunch at 3 different places. Do you still know people who would let us get back to the pits and "touch" the meat? Any info would be helpful! :-D

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Do a crawl of all three. Easy to do with the way they serve the meat by the pound. Smitty's closes at 6:00 so plan accordingly.

Each one has its good points. If atmosphere is important to you, Smitty's first, Black's next then Kreuz. If brisket is important it depends on what particular brisket they cut into for you. Last time I was there, Kreuz's was the best.

Sneaking in the back door of the party a little late...
I've decided to join the revolution.
The pictures that follow are:

I grabbed a brisket that had been laying around.

I trimmed the point and flat and added celery salt and pepper lightly.

Ready for the 4 1/2 hour journey in the oven.

Fresh from the oven.

Juices removed.

Under the broiler for a few minutes.

Finished Brisket.

JURY-Your Findings?
jon

Hadn't been to Smitty's but i'd go Kreuz if could only hit one. Crawl is the way to go.

jonboy said:

Sneaking in the back door of the party a little late...
I've decided to join the revolution.
The pictures that follow are:

I grabbed a brisket that had been laying around.

I trimmed the point and flat and added celery salt and pepper lightly.

Ready for the 4 1/2 hour journey in the oven.

Fresh from the oven.

Juices removed.

Under the broiler for a few minutes.

Finished Brisket.

JURY-Your Findings?
jon

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Sooo...how was the brisky? Did you probe it per Funk's instructions and "feel" the resistance...or lack of? (hopefully)

I thought that i should add a little more evidence to this case : barbefunkoramaque vs Texas brisket
I was invited to experience the Taste and the Texture of Texas Brisket without leaving the confines of my homeland or even the kitchen. I would not be required to travel and leave family or friends on the pursuit of brisket. My bank account or lack of one would not be harmed. And I could experience Texas Brisket at home.
A fools dream.
But i accepted the challenge, blindly.
I now stand and report my findings.
Well maybe a brief bit of my story. I was born in a small town on the wrong side of the tracks, where only the privileged owned bbq pits and could afford the meat that goes on them. I was taught that the hibachi was the same thing but I knew different. I could see the smoke rise above the tracks. I could inhale as it flowed towards our shack, but i couldn't taste the meat. I longed for the day when i would be invited to partake. To be able to experience, creosote-free meat that was my dream. To taste, to feel, that is what i lived for.
Time passed. Girlfriends, Wives, Sons but the yearning was always there...
Time forward to a few days ago...
The opportunity arrived to experience brisket. I accepted the challenge and now I know... the feel of brisket
... the taste of brisket
... the texture of brisket
... the flavor of brisket
... the snap of a brisket
This new evidence or the the case against it doesnt provide me with what bbq is. Rather it tells me the direction, South-SouthWest, and points me toward my dream...
jon

Funk: great post. I like the way you blew up a lot of the non sense that goes around about rubs, injection, slathers, foil / plastic wrap, etc. and brisket.

In my opinion, brisket is much harder to master than pork (I am still trying to "master" brisket ... I hope I get there some day). Many of the points you made in your post made sense when I thought back to my numerous less than awesome briskets.

BTW - I have eaten at all of the central Texas "meccas" (it easy to do when you have been around as long as I have and got learned up in a collige near by) and I still enjoyed your post.

I was kinda hopin' this...

This dance is for:

• Those that have heard about “feel” but can’t go to the meccas to try it themselves, thereby leaving in the dark as to what TENDERNESS is.
• those who are willing to follow simple instructions.
• Those that realize sometimes it is easier to dial something back a bit than start from scratch.
• Those that understand that sometimes great things can be learned by going way off tangent then back to center.
• Someone that realizes that sometimes in order to teach someone something that is out of a region or far away and over the internet we must sometimes be precise in our experiments even if at first it makes no sense as to its legitimate application.

...is what it was supposed to be all about...now I'm all confused... But that's ok...my brisket is much better regardless of whether or not I get the true meaning of the thread!

barbefunkoramaque said:

Now... when is somebody gonna talk about the true reason for this thread...

Prince's Guitar on WholeLottaLove, HonkyTalk Woman, and esp... Purplehouse.

Y'all never understand that I actually rattle on about BBQ and Brisket only to talk about the funk!

And how bout that Stevie Wonder on the Drums?

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Gonna take a stab at it here...

Although one has a certain style or way of doing things that they alone are famous for...one can still take another persons "style" and make it their own...

My head hurts now...:twisted:

This sounds funkadeliciouslyinteresting. I'll have to give it a try...on a Sunday in honor of the Funks ma and pa.

barbefunkoramaque said:

LOL That Stevie man he can drum! That's whats happening on that brisket in the foil... stevie's beat the hell outta it LOL

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You're KILLIN' me...:lol::lol::lol: