Brisket UN-appreciation thread

[Groundhog66]

Hil Ar eee ous

[deguerre]

You spelled bump wrong.

[smokinQ2]

That was dang funny!!! Sounds like you guys scripted it??

[che22879]

Originally Posted by deguerre

You spelled bump wrong.

Yeah its suppose to be "Tri Tip Rules"

[Groundhog66]

Originally Posted by deguerre

You spelled bump wrong.

You Sir, are a trouble maker

[deguerre]

[deguerre]

Brisket = catfood?

[Ryan Chester]

Originally Posted by deguerre

Brisket = catfood?

How dare you insult cat food like that!

[Groundhog66]

Originally Posted by Ryan Chester

How dare you insult cat food like that!

Good looking out, Ryan

[Ryan Chester]

Originally Posted by Groundhog66

Good looking out, Ryan

[Thawley]

<––––– Born in Texas, rasied in SoCal, college in San Luis Obispo (just up the road from the tri-tip capitol or the world, Santa Maria, CA)

My thoughts:
1. Saying you've had "properly prepared brisket" only counts if you've eaten it in Lockhart TX. There are plenty of variations of "good" brisket I gather comp judges do give awards for. Let's just agree that if you've never been to Lockhart, you're lacking in the credibility dept. when talking about brisket. No matter what the f-ing KCBS judges say...

2. Point & flat are real different – although they must be made together. The OP said "I think a brisket flat is one of the most overrated meats in the BBQ world." He didn't say brisket. He said brisket flat. He didn't say Sucks, Lousy or Hate. He said overrated. Fair enough. I feed it to guests who don't know any better, also.

3. I think of tri-tip as BBQ fast food. Quick, tasty & satisfying. Not very hard to fix. Perfect in many situations. Though not all.

4. Unlike brisket, no need traveling to the tri-tip's temple of lore to see how it "should be done." The locals poor salsa all over it quicker than you can say no. Idiots. (But the sourdough bread they serve it with is worth having FedExed.)

5. The most important ingredient to any prepared dish is Love. Brisket stands alone among beef cuts in that regard. The post below says it better than I can.

Originally Posted by 42BBQ

I wondered what the big deal about brisket was too, until I farking NAILED my 4th attempt. A select 10lb packer that was on my drum for 14 hours followed by a cooler for 5 hours. I slept for 6 hours through the night too. I didn't inject it, just a simple dry rub and low and slow heat. It was the best meat of the shindig (which included spares and pulled pork) and it was "nirvana". The flavor imparted into those 10 glorious lbs of beef was unlike that of any steak or other beef cut I've ever eaten. If I spend the rest of my life chasing that flavor down again than so be it. Long live brisket!

FYI – we had a neighborhood throwdown last year for about 300 people: my Texas style UDS brisket vs. my Santa Maria-born buddy's tri-tip – which is as good as I've ever had. I won. And there was leftover tri-tip.

[ozlites]

[Johnny_Crunch]

Originally Posted by Thawley

<––––– Born in Texas, rasied in SoCal, college in San Luis Obispo (just up the road from the tri-tip capitol or the world, Santa Maria, CA)

My thoughts:
1. Saying you've had "properly prepared brisket" only counts if you've eaten it in Lockhart TX. There are plenty of variations of "good" brisket I gather comp judges do give awards for. Let's just agree that if you've never been to Lockhart, you're lacking in the credibility dept. when talking about brisket. No matter what the f-ing KCBS judges say...

2. Point & flat are real different – although they must be made together. The OP said "I think a brisket flat is one of the most overrated meats in the BBQ world." He didn't say brisket. He said brisket flat. He didn't say Sucks, Lousy or Hate. He said overrated. Fair enough. I feed it to guests who don't know any better, also.

3. I think of tri-tip as BBQ fast food. Quick, tasty & satisfying. Not very hard to fix. Perfect in many situations. Though not all.

4. Unlike brisket, no need traveling to the tri-tip's temple of lore to see how it "should be done." The locals poor salsa all over it quicker than you can say no. Idiots. (But the sourdough bread they serve it with is worth having FedExed.)

5. The most important ingredient to any prepared dish is Love. Brisket stands alone among beef cuts in that regard. The post below says it better than I can.


FYI – we had a neighborhood throwdown last year for about 300 people: my Texas style UDS brisket vs. my Santa Maria-born buddy's tri-tip – which is as good as I've ever had. I won. And there was leftover tri-tip.

Well said sir!

[bigabyte]

I can't believe I just read this thread! Crazy talk!

[gtr]

I've skimmed over it. Apparently someone has a beef with something? Is there a point to it? Someone get rubbed the wrong way? Maybe we should give it a rest, but of course any attempt to do that will most likely be foiled.