Brisket UN-appreciation thread

Groundhog66 · Jun 9, 2011

I gotta tell you, I think a brisket flat is one of the most overrated meats in the BBQ world. Even when done properly, I am only looking to have a slice or two. IMO it rates just above chicken breast, and just below just about everything else.

The_Kapn · Jun 9, 2011

Lots of folks like or dislike a lot of things.

Nothing wrong with that.

TIM

che22879 · Jun 9, 2011

As far as low and slow beef I prefer tri tip. I've only done one 14# packer brisket that took me 12 hours to cook. It tasted great but I can make a tri tip in 1.5 hours and get more flavor out of it.

chad · Jun 9, 2011

Glad to hear another opinion!
But, don't hold back! Tell us how you REALLY feel! :-D

aquablue22 · Jun 9, 2011

I'm not fond of liver either!

deguerre · Jun 9, 2011

I do really like brisket points over the flat, but I won't turn down a properly cooked slice or two (or four or six). Having said that, I'd much prefer a nicely smoked chuck for pulled beef in a sandwich.

Groundhog66 · Jun 9, 2011

aquablue22 said:
I'm not fond of liver either!

You BBQ liver often, do you?

Warthog · Jun 9, 2011

To each his own. :crazy:

Fatback Joe · Jun 9, 2011

Good to hear.........more for me. :becky:

The_Kapn · Jun 9, 2011

Groundhog66 said:
You BBQ liver often, do you?

Liver takes on smoke well.

I do a bacon wrapped chicken liver that folks love, even if they do not normally like liver. :-D

To each his own.

TIM

Ryan Chester · Jun 9, 2011

I love cooking brisket but hate eating it. Im with you Tim.

chad · Jun 9, 2011

Must be a California bias. :-D Glad you like tri-tip and so glad you're not a closet vegan!!

aks801 · Jun 9, 2011

Texas contingent reporting in.

Proper brisket can be elusive, but when done right: man oh man, real hard to beat.

deguerre · Jun 9, 2011

The_Kapn said:
Liver takes on smoke well.

I do a bacon wrapped chicken liver that folks love, even if they do not normally like liver. :-D

To each his own.

TIM

Yep, I've even wrapped the livers in marinated chicken thigh skin before smoking and finishing off over direct heat.

goro25 · Jun 9, 2011

deguerre · Jun 9, 2011

chad said:
Must be a California bias. :-D Glad you like tri-tip and so glad you're not a closet vegan!!

I want some smoked kholrabi now...

Groundhog66 · Jun 9, 2011

chad said:
Must be a California bias. :-D Glad you like tri-tip and so glad you're not a closet vegan!!

I'm not a Californian, I just live here :wink:

aks801 said:
Texas contingent reporting in.

Proper brisket can be elusive, but when done right: man oh man, real hard to beat.

I've had it done properly, still not a big fan.

gtr · Jun 9, 2011

There's no point in just doing a flat. :heh:

Groundhog66 · Jun 9, 2011

gtr said:
There's no point in just doing a flat. :heh:

:laugh:

mbshop · Jun 9, 2011

i like it. i seem to be able to make it edible and rather tasty. its also a meat that is cheap per serving and can fill up a lot of meals for my family.

Brisket UN-appreciation thread

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