Most cows are said to be right handed.......

BBQSamYesIam · 06-25-2011, 01:23 PM

It is projected that about 75% of cows are "right-handed", meaning that they get up from a laying position using their right leg. This supposedly causes the right brisket to be more muscular, and hence, less tender. I've been told that most competition teams always try to get the left brisket for cooking. At the risk of causing a world-wide shortage and price hike of left briskets, I must ask.....how does one determine the left brisket from the right?

BBQ Bandit · 06-25-2011, 01:29 PM

Something like this?
http://www.bbq-brethren.com/forum/sh...t=right-handed

El Lobo · 06-25-2011, 02:16 PM

I can honestly say... I have never considered this. Interesting!

Butt_Pirate · 06-25-2011, 02:19 PM

I have had 2 butchers laugh at me when asking about this so although I thought it was a good idea in theory aparently my butchers tell me its a urban legend...

BBQ Grail · 06-25-2011, 03:02 PM

So, just for the sake of playing along...

How the fark do you tell a right handed brisket from a left handed brisket?

And what would happen if if Tasterner were to cook a left handed brisket on his right handed Weber? I'm sure there's some kind of BBQ Vortex or something that happens...

bigabyte · 06-25-2011, 03:26 PM

Total crap.

BBQ Grail · 06-25-2011, 03:28 PM

Quote:

Originally Posted by bigabyte

Total crap.

Yeah but what about the left handed brisket theory?

Pitmaster T · 06-25-2011, 03:31 PM

I wonder why I can make a stiff ass select brisket as tender as some yahoo's choice then.

Pitmaster T · 06-25-2011, 03:36 PM

Quote:

Originally Posted by BBQ Grail

So, just for the sake of playing along... sure there's some kind of BBQ Vortex or something that happens...

like crossing the streams... you said crossing the streams was bad.

YouTube - ‪Cross the streams‬&rlm;

OakPit · 06-25-2011, 03:40 PM

25% of the time you'll be wrong anyway - the butcher cant possibly know the "handedness" even if he were to know the side of the beef that the brisket came from. I can't speak to the creation of a vortex, but it sounds cool enough to try.

Westexbbq · 06-25-2011, 03:58 PM

Maybe so but if they have a left-handed breaking ball that breaks down and in, they usually get paid more.

BBQ Grail · 06-25-2011, 04:01 PM

Quote:

Originally Posted by Westexbbq

Maybe so but if they have a left-handed breaking ball that breaks down and in, they usually get paid more.

Cows can't throw a decent curve ball. Everyone knows that...

BBQ Bandit · 06-25-2011, 04:04 PM

Its time ... to pump you up!

Q-Dat · 06-25-2011, 05:14 PM

One day I am going to get two Briskets from the same animal, and cook them in the same pit, at the same time, at the same temp, for the same amount of time, with the same seasoning, in the same spot on the grate. And then I will post the results, and once and for all this will be settled.

For the record I am of neither opinion, I just know that a lot of people are very quick to dismiss the idea as hogwash without the data that one would need to make this assumption. I'm not saying that there is a difference, in fact I doubt that there is. I just want to know.

BBQ Grail · 06-25-2011, 05:27 PM

Quote:

Originally Posted by Q-Dat

One day I am going to get two Briskets from the same animal, and cook them in the same pit, at the same time, at the same temp, for the same amount of time, with the same seasoning, in the same spot on the grate. And then I will post the results, and once and for all this will be settled.

For the record I am of neither opinion, I just know that a lot of people are very quick to dismiss the idea as hogwash without the data that one would need to make this assumption. I'm not saying that there is a difference, in fact I doubt that there is. I just want to know.

And if you did just that would it really prove anything? I think not. You'd have to do 100s if not 1,000s of briskets pairs to have data that would prove anything.

In the mean I'm I'm going with the hogwash theory because I like my pigs clean...

06-25-2011, 01:23 PM	#1
BBQSamYesIam Knows what a fatty is. Join Date: 08-09-09 Location: Plano, TX Downloads: 0 Uploads: 0	Most cows are said to be right handed....... It is projected that about 75% of cows are "right-handed", meaning that they get up from a laying position using their right leg. This supposedly causes the right brisket to be more muscular, and hence, less tender. I've been told that most competition teams always try to get the left brisket for cooking. At the risk of causing a world-wide shortage and price hike of left briskets, I must ask.....how does one determine the left brisket from the right?

06-25-2011, 01:29 PM	#2
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	Something like this? http://www.bbq-brethren.com/forum/sh...t=right-handed __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

06-25-2011, 02:19 PM	#4
Butt_Pirate On the road to being a farker Join Date: 06-07-11 Location: Ontario Canada Downloads: 0 Uploads: 0	I have had 2 butchers laugh at me when asking about this so although I thought it was a good idea in theory aparently my butchers tell me its a urban legend... __________________ Large BGE:Hatched Jan 2011Weber OTS:salvaged Jun 2011Gasser*Komado Aficionado

06-25-2011, 03:02 PM	#5
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	So, just for the sake of playing along... How the fark do you tell a right handed brisket from a left handed brisket? And what would happen if if Tasterner were to cook a left handed brisket on his right handed Weber? I'm sure there's some kind of BBQ Vortex or something that happens... __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

06-25-2011, 03:26 PM	#6
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Total crap. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

06-25-2011, 02:16 PM	#3
El Lobo is one Smokin' Farker Join Date: 01-18-11 Location: Great White North Downloads: 0 Uploads: 0	I can honestly say... I have never considered this. Interesting!

06-25-2011, 03:31 PM	#8
Pitmaster T is Blowin Smoke! Join Date: 04-03-11 Location: Dickinson, Texas Downloads: 0 Uploads: 0	I wonder why I can make a stiff ass select brisket as tender as some yahoo's choice then. __________________ The Greatest & Funkiest Movie about BBQ Ever! Or Click The Edict. PITCOOKER T - TRUTH ABOUT THE PBC "The Pitmaster T Video Page is Great" Adam Perry Lang -- 10-15-2011 Pitmaster T on Facebook

06-25-2011, 03:40 PM	#10
OakPit is One Chatty Farker Join Date: 03-17-09 Location: Livermore, CA Downloads: 0 Uploads: 0	25% of the time you'll be wrong anyway - the butcher cant possibly know the "handedness" even if he were to know the side of the beef that the brisket came from. I can't speak to the creation of a vortex, but it sounds cool enough to try. __________________ -Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA Each wearing custom handles from Marty Leach

06-25-2011, 03:58 PM	#11
Westexbbq Quintessential Chatty Farker Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ . Downloads: 0 Uploads: 0	Maybe so but if they have a left-handed breaking ball that breaks down and in, they usually get paid more. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

06-25-2011, 04:04 PM	#13
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	Its time ... to pump you up! __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

06-25-2011, 05:14 PM	#14
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	One day I am going to get two Briskets from the same animal, and cook them in the same pit, at the same time, at the same temp, for the same amount of time, with the same seasoning, in the same spot on the grate. And then I will post the results, and once and for all this will be settled. For the record I am of neither opinion, I just know that a lot of people are very quick to dismiss the idea as hogwash without the data that one would need to make this assumption. I'm not saying that there is a difference, in fact I doubt that there is. I just want to know.

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