Kevin
Quintessential Chatty Farker
Thank you. I'm still following that journey.
This is an old pic, but it makes me hungry anyway.
Thank you. I'm still following that journey.
This is an old pic, but it makes me hungry anyway.
Boshizzle
somebody shut me the fark up.
Brisket is the "holy grail" because it's hard to cook a great one every time. It's pretty easy to screw up brisket; much easier than it is to screw up a pork shoulder, for example. Many can cook a good brisket but the good cooks can cook a great one most of the time.
Speaking of competition brisket, I have had boxes full of brisket slices as thin as the canvas from a Chuck Taylor Converse sneaker and just as tough. I have also had a few exceptional briskets. But most of them are average at best. So, even a lot of competition cooks struggle with it.
If you can routinely cook a great brisket you are doing well and you deserve bragging rights.
That's my story and I'm sticking to it.
Speaking of competition brisket, I have had boxes full of brisket slices as thin as the canvas from a Chuck Taylor Converse sneaker and just as tough. I have also had a few exceptional briskets. But most of them are average at best. So, even a lot of competition cooks struggle with it.
If you can routinely cook a great brisket you are doing well and you deserve bragging rights.
That's my story and I'm sticking to it.
Bbq Bubba
somebody shut me the fark up.
If its your first brisket, how do you know if it was good?
deepsouth
somebody shut me the fark up.
and sometimes it's better to be lucky than good.
J
jaejw1
Guest
sweet.... I wish I had the time to do it often ,,,, after the time and energy spent with the first one it looks like it will have to reserve brosket for holidays or special occasions....
im super excited about my first but now that I think about it, im more concerned about my second with my first being a reference point....
im super excited about my first but now that I think about it, im more concerned about my second with my first being a reference point....
landarc
somebody shut me the fark up.
I think if you are doing one brisket, for service whenever you want to serve it, just how you want it, it is not that difficult to turn out acceptable product. However, it is a bit more difficult to cook a large amount that will hold. Most of what makes brisket a legend is that most folks do not and will probably never cook one for themselves, their only experience being the stuff bought from BBQ restaurants. Further, it is highly variable, like all of the meats we cook.
I would suggest that while most of use think we cook all out meats pretty darned good, none of them is really easy. If it was, then people would not crock pot/boil/oven bake their BBQ. I find that making really great ribs to have it's own difficulties, as does ribs, brisket and pork butt. To do them really well is never easy.
I would suggest that while most of use think we cook all out meats pretty darned good, none of them is really easy. If it was, then people would not crock pot/boil/oven bake their BBQ. I find that making really great ribs to have it's own difficulties, as does ribs, brisket and pork butt. To do them really well is never easy.
gtsum
Babbling Farker
as has been expounded on by many above, it is several things...that some briskets are done at 190 internal and others are done at 202 for instance.....most people can and do produce a good brisket every now and then, but I have come to find out, like already pointed out above, that making very good brisket all of the time is what is tough (because every piece of meat is so different). They are not as forgiving as a pork butt either - hell, most people can produce acceptable pork 9/10 times....same with ribs...nailing 9 out of 10 briskets is the challenge imo...I am still trying to replicate "my" perfect brisket I cooked a couple months ago...I have not even come close for some reason (modified low heat, then high heat cook).
Ye Olde Party Palace
Knows what a fatty is.
If it was easy then my ex-wife could've cooked it. No, really, I think that we all feel that our first brisket was pretty darn good. That is, until we taste some really gooood brisket at a competition. Then, we have to go home and try to figure out how to make ours better, and better, and......:doh:
J
jaejw1
Guest
oh dang,,,, now that I think about it.. my temps were not a consistent 225 nor 250,,, more like up and down between 215-275,,,, due to periodic checking and sleeping... since it was done overnight....
the person that tasted my brisket did say that it was close to competition and with a lil work it could be competition. but since I havent had competition brisket im not sure how close or far I was from that level,,, I can only go by what ppl said
now I have tasted other briskets ,,, BLUDSO'S,, the texas grill place in el toro,, and from newport rib company in ladera ranch,,,, I have to say Bludso's taste better than mine and all the others I have had... I would like to get to Bludso's level
the person that tasted my brisket did say that it was close to competition and with a lil work it could be competition. but since I havent had competition brisket im not sure how close or far I was from that level,,, I can only go by what ppl said
now I have tasted other briskets ,,, BLUDSO'S,, the texas grill place in el toro,, and from newport rib company in ladera ranch,,,, I have to say Bludso's taste better than mine and all the others I have had... I would like to get to Bludso's level
B
barbefunkoramaque
Guest
Son of a Bitch! He is spot on. This the product of my father teaching at Ball High and SFA for 40 years. Dude you are so "on" I cannot believe we do not bump into each other. Note were I am from.
B
barbefunkoramaque
Guest
Look at the slices behind. He slices like a Texan... which is like I think maybe Jesus would slice a brisket if he we with me. You know... properly. Thick!
Thank you. I'm still following that journey.
This is an old pic, but it makes me hungry anyway.
SmokinOkie
is one Smokin' Farker
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To answer the original question, think of it this way.
What cut of meat gets the most question for help. Having run a forum for 10 years, hands down I've seen 10 questions about brisket to any other cut.
On AVERAGE, it just appears to be a difficult cut because if you don't have good Q knowledge (or access to this forum) and you don't know heat control, Brisket is the cut that can really define how good you are at the basics.
2nd toughest might be Ribs.
PB is pretty damn easy
Chicken, if people didn't ask questions about chicken skin we probably wouldn't have any posts about chicken.
Brisket is the toughest because it exposes your weaknesses as a cook.
Russ
What cut of meat gets the most question for help. Having run a forum for 10 years, hands down I've seen 10 questions about brisket to any other cut.
On AVERAGE, it just appears to be a difficult cut because if you don't have good Q knowledge (or access to this forum) and you don't know heat control, Brisket is the cut that can really define how good you are at the basics.
2nd toughest might be Ribs.
PB is pretty damn easy
Chicken, if people didn't ask questions about chicken skin we probably wouldn't have any posts about chicken.
Brisket is the toughest because it exposes your weaknesses as a cook.
Russ
A
Attrill
Guest
I think the time commitment, patience, and fire control skills are the things that make brisket seem difficult. I've found ribs and pork butts are more forgiving if the smoker runs a bit hot, but brisket can dry out very quickly if you don't keep a close eye on your temps. The long temp plateau that you get with brisket also throws a lot of people off. I know a few people who pulled their first briskets at 160 or so since the temp hadn't budged in hours. Needless to say those weren't good briskets.
I have had really good luck with brisket, but as others have said it may take 8 hours one time and 14 the next, and it can be hard to block out a chunk of time that big. It also makes it difficult to cook for a large event - "we'll be eating sometime between 5 and Midnight" doesn't usually go over well.
I have had really good luck with brisket, but as others have said it may take 8 hours one time and 14 the next, and it can be hard to block out a chunk of time that big. It also makes it difficult to cook for a large event - "we'll be eating sometime between 5 and Midnight" doesn't usually go over well.
Q-Dat
Babbling Farker
I'm not a golfer but I've talked to enough of them to say I think cooking a brisket and playing golf are a lot alike. One day you're great and everyone respects you and the next time out the same thing makes a fool out of you.
Oh Shane, would you care to comment on this?
NorthwestBBQ
somebody shut me the fark up.
J
jaejw1
Guest
lol.. :-D
well here is a pic of my first brisket.. not sure why i didnt post it before..
toumaj
Knows what a fatty is.
At what temp do you usually pull your brisket?
I've been served a great deal of brisket that the cook thought was perfect and I thought it was crapola!
Just saying....
Just saying....
JD McGee
somebody shut me the fark up.
My first brisket was tasty shoe leather! :becky: I didn't start getting good briskets until I tossed the temp probe and started cooking them hot-n-fast...for some reason it's workin' for me...
