This is most disturbing... and it's in Texas... and its brisket

Pitmaster T · 02-26-2013, 10:50 AM

Hmmmm

City Meat Market (Giddings, Texas) - YouTube

Watch the End

deguerre · 02-26-2013, 10:51 AM

Oooooooooooooooooooo KAY.

Pitmaster T · 02-26-2013, 10:53 AM

I mean... I will let y'all throw them to the wolves. The problem is, and this is co9ming from me, the guy that wrote the thread "The Taboo of Simmering".... but let's all just smoke something then wash all the goodie out of it.

Pitmaster T · 02-26-2013, 10:54 AM

Quote:

Originally Posted by deguerre

Oooooooooooooooooooo KAY.

Look again

Pitmaster T · 02-26-2013, 10:55 AM

Compare

Black's Barbecue, Lockhart, Texas - YouTube

KnucklHed BBQ · 02-26-2013, 10:57 AM

Well, but what if they had put liq smoke in the broth that they simmered it in... maybe they think that they're putting the goodie back in... ya know?
And as for having smoked that brisky, I didn't see much of a smoke ring AT ALL on that thang!

deguerre · 02-26-2013, 11:24 AM

Quote:

Originally Posted by Pitmaster T

Look again

Ooooooooooooooooo kay...

deguerre · 02-26-2013, 11:25 AM

Quote:

Originally Posted by Pitmaster T

Compare

Black's Barbecue, Lockhart, Texas - YouTube

Love the product placement...

Pitmaster T · 02-26-2013, 11:48 AM

The only thing stupider I have seen is the Dallas' Sony Bryans.

Sony Bryan's Brisket

They literally cook the damn thing... then slice off ALL of the smoke ring and bark.

Can you believe that? Sure it goes into their top seller, their burndt ends sandwich but PLEASE!!! I don't know whether thats stupid or brilliant.

yakdung · 02-26-2013, 11:50 AM

Ok then, dipping is bad. Don't mention it to the folks standing in this line. Also, no low and slow here. Kind of goes against the Texas BBQ mystique.

http://youtu.be/tSDdCZuA-nY

Pitmaster T · 02-26-2013, 12:34 PM

This brisket I posted is NOT dipped. It is simmered AFTER the smoke. Like I said, I am very historically credentialed on the necessity and original tradition of simmering cuts before smoking... but this is done after the cook. AND you can see the impact on the bark... its gone, washed away...

hold it....

maybe... maybe I wanna go try it... I bet they make a great Texas Dip... with all that flavor in the broth at the end of the day. LOL

Wampus · 02-26-2013, 12:37 PM

You know...my parents once were so proud of a brisket that they did. I was impressed.....until they explained that they did it in a crock pot.

Wampus · 02-26-2013, 12:38 PM

Quote:

Originally Posted by Pitmaster T

The only thing stupider I have seen is the Dallas' Sony Bryans.

Sony Bryan's Brisket

They literally cook the damn thing... then slice off ALL of the smoke ring and bark.

Can you believe that? Sure it goes into their top seller, their burndt ends sandwich but PLEASE!!! I don't know whether thats stupid or brilliant.

I thought that was a roast beef manhattan until I read your description!

landarc · 02-26-2013, 12:56 PM

Hey, their slogan is that it is 'the best BBQ around'. Maybe that is true.

I think you are right Donnie, I bet that Texas Dip liquid is amazing. Get you a roast beef sandwich on a French roll, a cup of that simmering liquid...

Smokey Al Gold · 02-26-2013, 12:56 PM

My brisket process is smoke, simmer, sou vide, microwave and finally george foreman it before serving.

Kidding. I guess I've seen crazier things before at bbq restaurants.

02-26-2013, 10:51 AM	#2
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Oooooooooooooooooooo KAY. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

02-26-2013, 10:53 AM	#3
Pitmaster T is Blowin Smoke! Join Date: 04-03-11 Location: Dickinson, Texas Downloads: 0 Uploads: 0	I mean... I will let y'all throw them to the wolves. The problem is, and this is co9ming from me, the guy that wrote the thread "The Taboo of Simmering".... but let's all just smoke something then wash all the goodie out of it. __________________ 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

02-26-2013, 10:57 AM	#6
KnucklHed BBQ is Blowin Smoke! Join Date: 10-14-09 Location: Kalispell, Montana Downloads: 4 Uploads: 0	Well, but what if they had put liq smoke in the broth that they simmered it in... maybe they think that they're putting the goodie back in... ya know? And as for having smoked that brisky, I didn't see much of a smoke ring AT ALL on that thang! __________________ Hybrid Pellet Pooper "The Meat Vault" - 3 *RED* Weber Kettles O, H (with Cajun Bandit Mod) & pre '79 - *Black* OT Platinum (DH) - SS AusPit - Rib-O-Lator - SJ UDS (DI) - *CRAZY FAST* Yeller Thermapen *We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this. ~Butz* (\__/) (='.'=) (")_(")
	1 members found this post helpful.

02-26-2013, 11:48 AM	#9
Pitmaster T is Blowin Smoke! Join Date: 04-03-11 Location: Dickinson, Texas Downloads: 0 Uploads: 0	The only thing stupider I have seen is the Dallas' Sony Bryans. Sony Bryan's Brisket They literally cook the damn thing... then slice off ALL of the smoke ring and bark. Can you believe that? Sure it goes into their top seller, their burndt ends sandwich but PLEASE!!! I don't know whether thats stupid or brilliant. __________________ 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

02-26-2013, 12:34 PM	#11
Pitmaster T is Blowin Smoke! Join Date: 04-03-11 Location: Dickinson, Texas Downloads: 0 Uploads: 0	This brisket I posted is NOT dipped. It is simmered AFTER the smoke. Like I said, I am very historically credentialed on the necessity and original tradition of simmering cuts before smoking... but this is done after the cook. AND you can see the impact on the bark... its gone, washed away... hold it.... maybe... maybe I wanna go try it... I bet they make a great Texas Dip... with all that flavor in the broth at the end of the day. LOL __________________ 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

02-26-2013, 11:50 AM	#10
yakdung is one Smokin' Farker Join Date: 04-12-10 Location: Houston, Texas Downloads: 0 Uploads: 0	Ok then, dipping is bad. Don't mention it to the folks standing in this line. Also, no low and slow here. Kind of goes against the Texas BBQ mystique. http://youtu.be/tSDdCZuA-nY

02-26-2013, 12:37 PM	#12
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	You know...my parents once were so proud of a brisket that they did. I was impressed.....until they explained that they did it in a crock pot. __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

02-26-2013, 12:56 PM	#14
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Hey, their slogan is that it is 'the best BBQ around'. Maybe that is true. I think you are right Donnie, I bet that Texas Dip liquid is amazing. Get you a roast beef sandwich on a French roll, a cup of that simmering liquid... __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

02-26-2013, 12:56 PM	#15
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX Downloads: 0 Uploads: 0	My brisket process is smoke, simmer, sou vide, microwave and finally george foreman it before serving. Kidding. I guess I've seen crazier things before at bbq restaurants. __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"