Brisket UN-appreciation thread - Page 5

Zing · 06-09-2011, 08:11 PM

I grew up in California, and have eaten my fair share of Tri-Tip. It is good stuff....But I like a good brisket better. The depth of flavor in a well smoked brisket just suits me, and is something Tri-Tip can't compare with.
I will still make Tri-Tip when the mood hits me, but most of the time when I am looking to cook beef that's best medium rare, I will go with a good thick Ribeye.

deguerre · 06-09-2011, 08:15 PM

Quote:

Originally Posted by Zing

I will still make Tri-Tip when the mood hits me, but most of the time when I am looking to cook beef that's best medium rare, I will go with a good thick Ribeye.

Ah, my favorite. But still, not a brisket.

Groundhog66 · 06-09-2011, 09:54 PM

Quote:

Originally Posted by OakPit

Why all of the California bashing? I've gotta chime in - name a beef cut that is worse than brisket...No other cut chews up more fuel, time and rub to come out only marginal. I cook them cuz I have to - not cuz I want to. Almost every other cut is both more flavorful and easier to prepare. This is not a regional thing to me, it is generally accepted that brisket is a low grade cut of meat. And the idea to cook something for its "Fat" is interesting, Why not just get a lump of lard and season it up?

Please give me any other cut from the cow...especially a nice plump Tri Tip even with all the fat left on...still better in my mind.

A respectful .02 to those who love brisket, just not my preference.

Well said...

Still Smokin · 06-09-2011, 10:03 PM

I am not a big fan of Brisket either, but on occasion have had some that would blow your mind.

Going to TX for 10 days, I will seek out some while there. Any recomendatioons in the Dallas Ft Worth area or between Dallas & Belton?

rxcellentq · 06-09-2011, 10:21 PM

pig fat rules! If I have to eat smoked beef give me a big fat rib with burnt ends a close second. As for the flat, slice it up and give it to the judges.

42BBQ · 06-09-2011, 10:47 PM

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!

Big_Alvin · 06-09-2011, 10:58 PM

i don't like fish, yuck. but i'll take a lobster and steamers any day of the week.
i love brisket, my peeps go bonkers over it. but like someone said, to each their own.
that's what makes us all so special - we all are different with various likes/dislikes. I'll have to give a tri-tip a shot.

R2Egg2Q · 06-09-2011, 11:19 PM

Quote:

Originally Posted by landarc

Tim (Groundhog) has had an excellent brisket, R2Egg2Q and Phat Matt's both cook excellent briskets. He just doesn't like em as much as other cuts. I can see that. /My preference is for sliced point, but, I will always take good brisket fresh from the cooker. Tim also eats brisket without pickle and raw onions, with utensils off of plates, so, what does he really understand.

Quote:

Originally Posted by Groundhog66

Yes, John's was pretty much spot on.

Whew! I was starting to question my brisket!

Admittedly, I prefer the point over the flat.

Tim - if you don't want the wagyu, I can trade you a couple pounds of hamburger for it and save you the trouble of grinding it.

martyleach · 06-09-2011, 11:41 PM

I like to cook Brisket occasionally.... for the challenge. When done perfectly, the flat is OK and the Point is awesome. But if you set it next to a properly cooked tri-tip, the flavor on the tri-tip just blows away the brisket.

The interesting thing is that with a brisket you need to rub, inject, blah, blah. The tri-tip is just a little seasoning and BAM!

So, I know this thread was started by Groundhog, who always likes to throw controversy on the table, but in this case I can see where he is coming from. Kinda like the Brits who say Haggus is a delicacy, when in fact it is just the parts of meat that nobody else would eat

smellysockalarmclock · 06-09-2011, 11:42 PM

If it were easy; everyone would do it! Properly done Brisket needs to be tasted from point to flat! I have had tri tip, which is nothing more than a trimmed "Picanha" (very good by the way)". If i was after that i would go Rib eye. But to each there own!!!

gtr · 06-09-2011, 11:43 PM

Quote:

Originally Posted by martyleach

I like to cook Brisket occasionally.... for the challenge. When done perfectly, the flat is OK and the Point is awesome. But if you set it next to a properly cooked tri-tip, the flavor on the tri-tip just blows away the brisket.

The interesting thing is that with a brisket you need to rub, inject, blah, blah. The tri-tip is just a little seasoning and BAM!

So, I know this thread was started by Groundhog, who always likes to throw controversy on the table, but in this case I can see where he is coming from. Kinda like the Brits who say Haggus is a delicacy, when in fact it is just the parts of meat that nobody else would eat

^^^or like country ham - which I and lots of folks from the Southeast love, but most other people think is horrible.

More for me!

Groundhog66 · 06-10-2011, 12:04 AM

Quote:

Originally Posted by R2Egg2Q

Whew! I was starting to question my brisket!

Admittedly, I prefer the point over the flat.

Tim - if you don't want the wagyu, I can trade you a couple pounds of hamburger for it and save you the trouble of grinding it.

I don't mind grinding it, but thanks for the offer

Quote:

Originally Posted by martyleach

So, I know this thread was started by Groundhog, who always likes to throw controversy on the table

Ummmm, what

Quote:

Originally Posted by smellysockalarmclock

If it were easy; everyone would do it!

Everyone DOES do it

jazzybadger · 06-10-2011, 12:05 AM

Yep, I gotta say I love the brisket. Brisket all the way. Salt and pepper, some garlic salt, chili powder. Perfection for me. Nothing against tri-tips or anything, but death on gasser grills to ALL CALIFORNIANS MWAHAHAHAHA! Nah I'm just funnin'. In the end my favorite food is ribs though. I'm just a Texan trying to pretend he's from the Carolinas. Sigh.

Frank Grimes · 06-10-2011, 12:10 AM

Sliced flat, when done right, is very good. But the money dish from brisket is burnt ends. When done properly, it's one of the best meat dishes I've ever tasted.

smellysockalarmclock · 06-10-2011, 12:20 AM

Quote:

Originally Posted by Groundhog66

Everyone DOES do it

Improperly! Not that im any better, just sayin

06-09-2011, 08:11 PM	#61
Zing On the road to being a farker Join Date: 01-18-11 Location: Rogers, AR Downloads: 0 Uploads: 0	I grew up in California, and have eaten my fair share of Tri-Tip. It is good stuff....But I like a good brisket better. The depth of flavor in a well smoked brisket just suits me, and is something Tri-Tip can't compare with. I will still make Tri-Tip when the mood hits me, but most of the time when I am looking to cook beef that's best medium rare, I will go with a good thick Ribeye. __________________ Dark Blue Metallic Pitmaker BBQ Safe, Lg BGE X 2, Weber Kettle, Super Accurate Super Fast Black Thermapen.

06-09-2011, 10:47 PM	#66
42BBQ is One Chatty Farker Join Date: 06-26-10 Location: Manheim, PA Downloads: 0 Uploads: 0	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! __________________ Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-

06-09-2011, 10:58 PM	#67
Big_Alvin Full Fledged Farker Join Date: 03-17-11 Location: Marlboro, MA Downloads: 0 Uploads: 0	i don't like fish, yuck. but i'll take a lobster and steamers any day of the week. i love brisket, my peeps go bonkers over it. but like someone said, to each their own. that's what makes us all so special - we all are different with various likes/dislikes. I'll have to give a tri-tip a shot. __________________ Al - CG SuperPro w/SFB and Outlaw w/SFB, 18" WSM, 22.5" WSM

06-09-2011, 11:41 PM	#69
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	I like to cook Brisket occasionally.... for the challenge. When done perfectly, the flat is OK and the Point is awesome. But if you set it next to a properly cooked tri-tip, the flavor on the tri-tip just blows away the brisket. The interesting thing is that with a brisket you need to rub, inject, blah, blah. The tri-tip is just a little seasoning and BAM! So, I know this thread was started by Groundhog, who always likes to throw controversy on the table, but in this case I can see where he is coming from. Kinda like the Brits who say Haggus is a delicacy, when in fact it is just the parts of meat that nobody else would eat __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

06-09-2011, 11:42 PM	#70
smellysockalarmclock On the road to being a farker Join Date: 08-28-09 Location: Kalamazoo, MI Downloads: 0 Uploads: 0	If it were easy; everyone would do it! Properly done Brisket needs to be tasted from point to flat! I have had tri tip, which is nothing more than a trimmed "Picanha" (very good by the way)". If i was after that i would go Rib eye. But to each there own!!! __________________ UDS, MUDS, Weber 22 OTG

06-09-2011, 10:03 PM	#64
Still Smokin Full Fledged Farker Join Date: 10-20-10 Location: Lowcountry SC Downloads: 0 Uploads: 0	I am not a big fan of Brisket either, but on occasion have had some that would blow your mind. Going to TX for 10 days, I will seek out some while there. Any recomendatioons in the Dallas Ft Worth area or between Dallas & Belton?

06-09-2011, 10:21 PM	#65
rxcellentq On the road to being a farker Join Date: 09-07-09 Location: Seaford, NY Downloads: 0 Uploads: 0	pig fat rules! If I have to eat smoked beef give me a big fat rib with burnt ends a close second. As for the flat, slice it up and give it to the judges.

06-10-2011, 12:05 AM	#73
jazzybadger Babbling Farker Join Date: 04-12-10 Location: Jazzy Gerbil Land. Downloads: 0 Uploads: 0	Yep, I gotta say I love the brisket. Brisket all the way. Salt and pepper, some garlic salt, chili powder. Perfection for me. Nothing against tri-tips or anything, but death on gasser grills to ALL CALIFORNIANS MWAHAHAHAHA! Nah I'm just funnin'. In the end my favorite food is ribs though. I'm just a Texan trying to pretend he's from the Carolinas. Sigh. __________________ The Life of the Knife is Ended By! The Wife.

06-10-2011, 12:10 AM	#74
Frank Grimes Full Fledged Farker Join Date: 07-24-08 Location: Hudson, IL Downloads: 0 Uploads: 0	Sliced flat, when done right, is very good. But the money dish from brisket is burnt ends. When done properly, it's one of the best meat dishes I've ever tasted.

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