The Brisket Chronicles - Part III - Page 2

Hugh Jorgan · 10-14-2009, 01:09 AM

^^^^^
Bigmista
It's all about what the people want. It is after all why we do it.

Sometimes, I find it easy to get confused when perusing this wonderful, all encompassing forum. There can be quite a bit of difference in the way one must prepare BBQ for the masses, and for the judges, and the way one would prepare the same said BBQ in their own backyard, with and for their family and friends. I like to cook it all together.
I've never made burnt ends, except for the "natural" ones, but I can see how it would be a good vend item. Heck, I did make a whole brisket into a burnt end once when I drank too much and fell asleep.

I never ran a brisket cook until I got my drum. All the brisket cooks I participated in used big gassers too. I wouldn't personally do that again either. But I would for people whose only exposure to BBQ was Tony Roma's, Applebee's or the like.

I regularly cook for myself differently than I do my wife, or mother. I'll do two cuts, seasoned and cooked differently. Some like sliced, some like pulled. You can't make people eat what you like and enjoy it. It's also easy to see being able to offer the "booty brisket" with an optional leaner cut. At home, I usually slice the flat for sandwiches and cube the point for chili, or beans, but people around here think that anything other than ham shanks with bean is a disgrace.

Bigmista · 10-14-2009, 08:49 AM

The point is the cut of choice at my house.

Wornslick · 10-14-2009, 09:02 AM

Interesting reading, Thanks to all.

WineMaster · 10-14-2009, 09:52 AM

Quote:

Originally Posted by Bigmista

The point is the cut of choice at my house.

Ours too!!!

Fat = Flavor

Isnt the point like the Arm-pit of the Cow?????

Dan

cameraman · 10-14-2009, 10:24 AM

I sent my brisket link to my brother who forwarded it on to a friend who made the "best brisket" he ever tasted. I heard from the guy and found out he only does the point. I thought hmmmm.... not quite as impressive as you'd think.

Dr_KY · 10-14-2009, 10:34 AM

Quote:

Originally Posted by cameraman

I sent my brisket link to my brother who forwarded it on to a friend who made the "best brisket" he ever tasted. I heard from the guy and found out he only does the point. I thought hmmmm.... not quite as impressive as you'd think.

Photography is my passion, truth my obsession.

No pictures didn't happen lol

Bigmista · 10-14-2009, 01:10 PM

Quote:

Originally Posted by WineMaster

Ours too!!!

Fat = Flavor

Isnt the point like the Arm-pit of the Cow?????

Dan

Nope. Cows don't have arms.

WineMaster · 10-14-2009, 01:32 PM

Quote:

Originally Posted by Bigmista

Nope. Cows don't have arms.

LOL true

Leg Pit?????

HB-BBQ · 10-14-2009, 01:49 PM

These are some great threads you guys have put together, I am book marking each one of these.

Skip · 10-14-2009, 02:07 PM

Quote:

Originally Posted by WineMaster

LOL true

Leg Pit?????

Equating it to yourself I believe it is your pectoralis minor and the flat is the pectoralis major.

deguerre · 10-14-2009, 02:07 PM

Well, I can't say I haven't braised a brisket, but I can say I've never cooked one on a smoker so all the information here is VERY valuable to me and I will be referencing when I do my first. Thanks Bigmista and everyone else in this thread!

Jay Bird · 10-14-2009, 03:41 PM

These brisket threads are definitely keepers. Thanks to all for sharing your wisdom.

WineMaster · 10-14-2009, 03:55 PM

Quote:

Originally Posted by Skip

Equating it to yourself I believe it is your pectoralis minor and the flat is the pectoralis major.

I dont know about that, but I do know that Mista does a great job with his briskets. Thanks again for the info.

Dan

Neil · 10-14-2009, 03:59 PM

It's all love when it comes to brisket reaching nirvana.

Bigmista · 10-14-2009, 04:27 PM

Quote:

Originally Posted by WineMaster

LOL true

Leg Pit?????

Wouldn't that be a crotch?

10-14-2009, 01:09 AM	#16
Hugh Jorgan is One Chatty Farker Join Date: 07-13-09 Location: Metrolina Downloads: 0 Uploads: 0	^^^^^ Bigmista It's all about what the people want. It is after all why we do it. Sometimes, I find it easy to get confused when perusing this wonderful, all encompassing forum. There can be quite a bit of difference in the way one must prepare BBQ for the masses, and for the judges, and the way one would prepare the same said BBQ in their own backyard, with and for their family and friends. I like to cook it all together. I've never made burnt ends, except for the "natural" ones, but I can see how it would be a good vend item. Heck, I did make a whole brisket into a burnt end once when I drank too much and fell asleep. I never ran a brisket cook until I got my drum. All the brisket cooks I participated in used big gassers too. I wouldn't personally do that again either. But I would for people whose only exposure to BBQ was Tony Roma's, Applebee's or the like. I regularly cook for myself differently than I do my wife, or mother. I'll do two cuts, seasoned and cooked differently. Some like sliced, some like pulled. You can't make people eat what you like and enjoy it. It's also easy to see being able to offer the "booty brisket" with an optional leaner cut. At home, I usually slice the flat for sandwiches and cube the point for chili, or beans, but people around here think that anything other than ham shanks with bean is a disgrace. __________________ Hot Rod Hog Cookers Association, Charter Member, President

10-14-2009, 08:49 AM	#17
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	The point is the cut of choice at my house. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

10-14-2009, 09:02 AM	#18
Wornslick On the road to being a farker Join Date: 09-24-06 Location: Hannibal Missouri Downloads: 0 Uploads: 0	Interesting reading, Thanks to all. __________________ Wornslick Stumps GF-112

10-14-2009, 10:24 AM	#20
cameraman is One Chatty Farker Join Date: 08-30-09 Location: Nashville, TN Downloads: 0 Uploads: 0	I sent my brisket link to my brother who forwarded it on to a friend who made the "best brisket" he ever tasted. I heard from the guy and found out he only does the point. I thought hmmmm.... not quite as impressive as you'd think. __________________ Dave Photography is my passion, truth my obsession. No wait, Stieglitz said that. 22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp.

10-14-2009, 01:49 PM	#24
HB-BBQ is Blowin Smoke! Join Date: 06-14-07 Location: Huntington Beach, CA Downloads: 0 Uploads: 0	These are some great threads you guys have put together, I am book marking each one of these. __________________ Lang 36 custom, Backwoods Patio, Horizon Patriot, UDS by Norco, Spirit E-310

10-14-2009, 02:07 PM	#26
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Well, I can't say I haven't braised a brisket, but I can say I've never cooked one on a smoker so all the information here is VERY valuable to me and I will be referencing when I do my first. Thanks Bigmista and everyone else in this thread! __________________ 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!

10-14-2009, 03:41 PM	#27
Jay Bird is one Smokin' Farker Join Date: 08-03-09 Location: Gig Harbor, WA Downloads: 0 Uploads: 0	These brisket threads are definitely keepers. Thanks to all for sharing your wisdom.

10-14-2009, 03:59 PM	#29
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI Downloads: 0 Uploads: 0	It's all love when it comes to brisket reaching nirvana. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.

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