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My rant--Brisket is not a mystery meat!

Dave, yes, I understand that perception. I think there are many of us, who, if someone were, for instance to search for 'brisket help' they would learn that there is a larger window than most people think.

The one thing that puzzles the heck out of me, where do people get the information that they should pull brisket at 190F? There is only one person on this forum who states that he always pulls brisket at 190F. And yet, I see all to often, "I read all the brisket threads, and I pulled right at 190F and wrapped"...where did that come from? I am always puzzled by that.
 
Quite honestly Bob, I see it all of the time too and I don't know where it originated.

In my few short months of BBQ, I go by instinct rather than anything.

I do use my Black Thermapen (which operates at 300 Mega-Delineations/Sec) occasionally, but not very often.

Dave
 
---k--- said:
Agreed.
There's not enough people around with a 2004 join date to remind us of this. :sad:
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There are a few of the Purple People that are logged in most days, but, they get tired easily. :biggrin1: Some, need to take small breaks from posting, as they get captious :shock: But, it is worth listening when a purple person speaks, as there is often merit.
 
Brisket, Schmisket I like mine corned and then turned into Pastrami, go figure! Seriously folks, there is a wealth of information here. Generally,I try to search past posts and digest as much information as i can prior to posting a question. Other times I prefer just to poll the audience, use one of my lifelines, if you will. I am just a nube, on this forum, but I have been around the block and this is not my first rodeo. So my suggestion to the new comers like myself.....Pay for a subscription, this site is not hosted and administered for free, be polite and have fun, Show respect for your elders (easily done by looking at their profiles) and don't take yourself too seriously! Q is fun if you let it be!

Farkity fark did I say that outloud?
 
BBQ isn't difficult if you stick with the roots> laid back beer swilling redneck cookery> heat & meat & time. There are many ways to achieve a great product, in 30+ yrs I've tried more than a few and it took time & enough beer to float the USS Iowa to come to the conclusion My Granddad was a wise soul. SMALL,Clean hot fire S&P & time it's done when it's done> probe tender.
 
landarc said:
Hmmm, brisket costs $5 a pound, burger meat costs $4 a pound, steak costs $9 a pound, seems like brisket is still a great deal. Plus, you can always make it into chili.

Brisket is actually quite forgiving if all you want is to make a tasty meal. And there are ways to save it if you miss a little. For instance, over-cook it, just slice it a little thick, it will hold together just fine. Undercook? Then slice it 'wafer' thin, it will be fine. Too dry, add some jus and sauce, too moist, tell me what you did, I would like to know.
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good ground is around here is around $2lb, The wife just informed me that I am a snob :oops:won't eat "grocery store steaks"

She informed my my beloved Round Steak's are $4lb. ON SALE:shock:
 
Bludawg said:
BBQ isn't difficult if you stick with the roots> laid back beer swilling redneck cookery> heat & meat & time. There are many ways to achieve a great product, in 30+ yrs I've tried more than a few and it took time & enough beer to float the USS Iowa to come to the conclusion My Granddad was a wise soul. SMALL,Clean hot fire S&P & time it's done when it's done> probe tender.
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The older I get the smarter my father gets!
Thanks,
jed
 
BBQ, to me, is nothing more than an extension of what I love to do, which is cook.

I researched this site for 6 months before I decided to become a member because I didn't want to be the guy that asked "How do I boil water."

There seemed to be a camaraderie here that appealed to me (and still does) and I knew I could draw upon the experience of the veterans.

Hot and fast or low and slow, I'll try them all and report back with my experience.

In the end, I'd like to just make some friends that share the same passion.

Dave
 
asked "How do I boil water."
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I lived with a gal that could not boil water:shocked: How somebody could burn water confuses me to this day
 
I know, it's a tall order.

But I'll take the friends.

:grin:

Dave
 
superlazy said:
I lived with a gal that could not boil water:shocked: How somebody could burn water confuses me to this day
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I prefer boiled water with salt, noodles and olive oil please.

:grin:

Dave
 
You said it Super!

(After the crockpot)

:biggrin1:

Dave
 
The_Kapn- I have been here for a long time and have watched all the "cultural" changes--both good and bad. 8)
Brisket has become the most frequently discussed and fought about item I have ever seen--and for no reason I can figure out.

It seems to be apparent that the reason for this is new brethren wanting to know all that we've learned and needing help, so as nice breathren we do just that in are own way technique etc.

There are folks that consider it the "holy grail" and say ya gotta do "this, that, and the other" to make some sort of nirvana brisket.

I don't think I've ever read about someone dictating this is the only way brisket can be cooked my way or the highway mentality doesn't seem to be the nature of this here brethren.


Foil, Paper, nothing--225, 250, 275, 300, 325--just pick a Farking technique and a number and cook the Farking meat!!!!!!!!!!!!!!!


To each his own you should've also included sous vide


I think 90% of the more of the "help me" brisket threads are due to under cooking. SIMPLE

I couldn't agree more, practice makes perfect.

Back when I first starting competing in 2004, brisket was our best category and remained so to the end in 2010. Although we were not "nationally" ranked, we were always contenders.
We injected, cooked, foiled, and sliced the flat with cubed point around the sides--simple!

I'm willing to bet you spent weekend honing your craft that leads me back to practice and I'm sure you put in work before you put your name on it. Am I wrong?

For folks that view Texas as the birthplace of BBQ Brisket (which I am not uncomfortable with)--do you really think the folks in the past made it so complicated???


Keeping it simple is something of a tradition around here. I don't think anythings complicated about bbq I think it's over thought most the time.

For those of you who claim that ya gotta cook a hundred or a thousand briskets to get the "feel right"--how do you sleep with that kind of crap!
Brisket is one of the easier meats to cook IMHO~

I sleep very well and am a firm believer of BluDawgs BBQ RULES, back to practice your making it sound like you came out swingin moist tender brisket without having a few cooks under your belt, did I miss something here?

But, what in the heck do I know?? 8)

TIM

Conclusion: People may say it's easy or nothing to it but at one point it was a challenge and without cooking more asking questions an trying new things you will never learn.Nice rant though
 
Terry The Toad said:
Dang, first there was the post that was bee-itchin' about not enough pictures, now this. Sniff. :sad: I think I'm gonna go join the BBQ sistren. They'll probably appreciate a sensitive guy like me. :drama:
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If it will make you feel better, I'll sit down the next time I pee.

Dave
 
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