Why brisket is overrated

el luchador · 11-10-2018, 12:47 AM

Yes, many dislike cooking brisket, few will admit it.

1. Brisket is a damn bland piece of meat. Good luck getting it seasoned without an injection of salt and msg. Of course some people are ok with little to no flavor and if that's you then maybe it's not bland to you.

2. Packers nowadays have ultra thin flats that dry out before the fatty points have rendered. Fail on both

3. Barbecue is making tough, cheap meats delicious, or for brisket you have WAGYU!

4. Watch almost any video of smoked brisket. It's set in smoke for a little bit and then braised in foil in the smoker (or oven) to do the real cooking.

5. There are so many more delicious cuts of meat to smoke, why waste time with brisket? Ribs rule, pulled pork is great but I see people struggling and failing with brisket all the time like it's a rite of passage.

Hey, it's ok if you don't like brisket.

As usual, this is my opinion and ymmv.

Titch · 11-10-2018, 12:57 AM

Maybe you need to eat some of the Brisket I have .Grass fed.
Your post suggests you cannot BBQ decent Brisket , nor can those Around You.
Or the other Q you taste and serve is so Divine, your making Brisket Obsolete.

el luchador · 11-10-2018, 01:17 AM

Oh something I forgot.

Brisket is the only BBQ meat I know where you have to pray for a good packer. With ribs, sausage or shoulder, just get a pack and go. Choosing your brisket is like a dark art. It has to fold just so, the marbling has to be this much, measure the flat to make sure it's yea thick, and then let it wet age for more than 42 but less than 45 days at 33 to 34 degrees and if it stinks when you pull it out throw it out and start over.

I exaggerate but you get my point

mytmouz · 11-10-2018, 01:21 AM

I find brisket is pretty easy to cook, and tasty too. Most tend to overthink it... ANd i haver never had any Waygu...

ssv3 · 11-10-2018, 01:41 AM

You just suck at cooking brisket. Weren't you the one that got your panties wet over some brisket "active hold?"

Wait! Wife let you out to troll again? You were on time out for a while. GTFO bruh!

el luchador · 11-10-2018, 02:00 AM

Quote:

Originally Posted by Titch

Maybe you need to eat some of the Brisket I have .Grass fed.
Your post suggests you cannot BBQ decent Brisket , nor can those Around You.
Or the other Q you taste and serve is so Divine, your making Brisket Obsolete.

Grass fed WAGYU ftw!

el luchador · 11-10-2018, 02:04 AM

Quote:

Originally Posted by ssv3

You just suck at cooking brisket. Weren't you the one that got your panties wet over some brisket "active hold?"

Wait! Wife let you out to troll again? You were on time out for a while. GTFO bruh!

Can one not post opinion on this board without someone resorting to insults?

ssv3 · 11-10-2018, 02:12 AM

Quote:

Originally Posted by el luchador

Can one not post opinion on this board without someone resorting to insults?

Playing the victim when you're called out like usual.

el luchador · 11-10-2018, 02:20 AM

Quote:

Originally Posted by ssv3

Playing the victim when you're called out like usual.

Asking for just a tiny little bit of maturity is playing the victim? LMAO .victim of what? The internets? Lol

ssv3 · 11-10-2018, 02:35 AM

Quote:

Originally Posted by el luchador

Asking for just a tiny little bit of maturity is playing the victim? LMAO .victim of what? The internets? Lol

Refer to the previous to last post. GTFO.

Rockinar · 11-10-2018, 03:39 AM

Mod Note:

Political content removed!

Rusty Kettle · 11-10-2018, 04:37 AM

Brisket is awesome. Its very difficult to get right. No doubt. I got a second place brisket call with a select at an unsanctioned comp against at least one prime. Foil is a tool. Prep is key for a good brisket. It starts with the kill date. Wet age it my friend. You will be amazed at the difference. 30 days from the kill date. Any more and its too tender when cooked imo. I believe you can go 60 days but its not good just safe.

If you have tried wet aging maybe its just not your cup of tea. Nothing wrong with that. Cook what you love and enjoy it. As long as you like smoked meat your alright in my book. Have you tried Smokin' Hoggz Rub? Bill Gillespie has a great recipe in his book. Sauce is darn good too. I can link a copy of his book if you like. If you try it and don't like it then it really isn't for you. That is ok if its not.

Smoke on!

Nuco59 · 11-10-2018, 04:50 AM

Luchador is back(for more)? Been a while- hope you enjoy your stay.

I don't think brisket is over rated. Salt, pepper and beef is a pretty outstanding combo.

I do think it's over thought and played off as being more difficult than it actually is.

Rusty Kettle · 11-10-2018, 04:58 AM

https://www.amazon.com/Secrets-Smoki...mokey+mountain

Here is a link to get the book. Try it. If you don't like brisket this way I would say forget it. If you get it let me know how it goes. The rub and sauce recipes are worth getting the book for. So you won't lose out as its great with pork too.

Flats have been thin lately. Leave the fat cap on but trim it off the point. Trim the fat cap off the flat after cooking. Its to keep your flat from being over cooked.

Jason TQ · 11-10-2018, 05:04 AM

I pretty much only picture this when I see these types of posts. So cute!!

11-10-2018, 12:47 AM	#1
el luchador is One Chatty Farker Join Date: 10-01-17 Location: North Texas Name/Nickname : EL Luchador	Why brisket is overrated Yes, many dislike cooking brisket, few will admit it. 1. Brisket is a damn bland piece of meat. Good luck getting it seasoned without an injection of salt and msg. Of course some people are ok with little to no flavor and if that's you then maybe it's not bland to you. 2. Packers nowadays have ultra thin flats that dry out before the fatty points have rendered. Fail on both 3. Barbecue is making tough, cheap meats delicious, or for brisket you have WAGYU! 4. Watch almost any video of smoked brisket. It's set in smoke for a little bit and then braised in foil in the smoker (or oven) to do the real cooking. 5. There are so many more delicious cuts of meat to smoke, why waste time with brisket? Ribs rule, pulled pork is great but I see people struggling and failing with brisket all the time like it's a rite of passage. Hey, it's ok if you don't like brisket. As usual, this is my opinion and ymmv. __________________ 3 of the top 5 teams in KCBS TOTY, AND the no1 team in Pork were cooking on UDS. AMEN!

11-10-2018, 12:57 AM	#2
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Maybe you need to eat some of the Brisket I have .Grass fed. Your post suggests you cannot BBQ decent Brisket , nor can those Around You. Or the other Q you taste and serve is so Divine, your making Brisket Obsolete. __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: Last edited by Titch; 11-10-2018 at 01:00 AM.. Reason: grammer

11-10-2018, 01:17 AM	#3
el luchador is One Chatty Farker Join Date: 10-01-17 Location: North Texas Name/Nickname : EL Luchador	Oh something I forgot. Brisket is the only BBQ meat I know where you have to pray for a good packer. With ribs, sausage or shoulder, just get a pack and go. Choosing your brisket is like a dark art. It has to fold just so, the marbling has to be this much, measure the flat to make sure it's yea thick, and then let it wet age for more than 42 but less than 45 days at 33 to 34 degrees and if it stinks when you pull it out throw it out and start over. I exaggerate but you get my point __________________ 3 of the top 5 teams in KCBS TOTY, AND the no1 team in Pork were cooking on UDS. AMEN!

11-10-2018, 01:21 AM	#4
mytmouz is One Chatty Farker Join Date: 10-09-11 Location: Pelahatchie MS	I find brisket is pretty easy to cook, and tasty too. Most tend to overthink it... ANd i haver never had any Waygu... __________________ I LUV to smoke 'em... Trailer mounted reverse flow stick burner. Rehomed Weber Kettle #1 Black. Rehomed Weber Kettle #2 Copper Weber Kettle #3, Dads old cooker. Rehomed Brinkman electric. Rehomed Weber Smokey Joe. Rehomed Small Sunbeam tailgater. Rehomed Brinkman vertical smoker. Rehomed Little Chief electric smoker. Rehomed And 2 UDS go to set ups... Rehomed

11-10-2018, 01:41 AM	#5
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	You just suck at cooking brisket. Weren't you the one that got your panties wet over some brisket "active hold?" Wait! Wife let you out to troll again? You were on time out for a while. GTFO bruh! __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)
	1 members found this post helpful.

11-10-2018, 03:39 AM	#11
Rockinar is One Chatty Farker Join Date: 07-19-13 Location: Houston, TX	Mod Note: Political content removed! Last edited by Ron_L; 11-10-2018 at 07:36 AM..

11-10-2018, 04:37 AM	#12
Rusty Kettle Babbling Farker Join Date: 07-15-13 Location: Butler PA Name/Nickname : Hey you with the face!	Brisket is awesome. Its very difficult to get right. No doubt. I got a second place brisket call with a select at an unsanctioned comp against at least one prime. Foil is a tool. Prep is key for a good brisket. It starts with the kill date. Wet age it my friend. You will be amazed at the difference. 30 days from the kill date. Any more and its too tender when cooked imo. I believe you can go 60 days but its not good just safe. If you have tried wet aging maybe its just not your cup of tea. Nothing wrong with that. Cook what you love and enjoy it. As long as you like smoked meat your alright in my book. Have you tried Smokin' Hoggz Rub? Bill Gillespie has a great recipe in his book. Sauce is darn good too. I can link a copy of his book if you like. If you try it and don't like it then it really isn't for you. That is ok if its not. Smoke on!

11-10-2018, 04:50 AM	#13
Nuco59 Babbling Farker Join Date: 08-18-13 Location: Texas	Luchador is back(for more)? Been a while- hope you enjoy your stay. I don't think brisket is over rated. Salt, pepper and beef is a pretty outstanding combo. I do think it's over thought and played off as being more difficult than it actually is. __________________ I started out with nothing and I got most of it left.

11-10-2018, 04:58 AM	#14
Rusty Kettle Babbling Farker Join Date: 07-15-13 Location: Butler PA Name/Nickname : Hey you with the face!	https://www.amazon.com/Secrets-Smoki...mokey+mountain Here is a link to get the book. Try it. If you don't like brisket this way I would say forget it. If you get it let me know how it goes. The rub and sauce recipes are worth getting the book for. So you won't lose out as its great with pork too. Flats have been thin lately. Leave the fat cap on but trim it off the point. Trim the fat cap off the flat after cooking. Its to keep your flat from being over cooked.

11-10-2018, 05:04 AM	#15
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	I pretty much only picture this when I see these types of posts. So cute!! __________________ -Jason I didn't choose D-Canoe life..........