caliking
is Blowin Smoke!
- Joined
- Jan 13, 2010
- Location
- Houston, TX
Some guys don't like women either. Just sayin'.
I'm sorry... I started reading this thread and then got distracted... what were we talking about again?
Some guys don't like women either. Just sayin'.
I'd put my fast smoked rotissiere tri-tips on the table next to most anyone brisket- no sauce or marinade or injections in either one?
betcha mines gone first
HI tim
Fantastic Brisket is at best...mediocre.
I couldn't agree more, I actually feel sorry for folks who live in the part of the country where this cut is considered king (read Texas) :heh:
So what I gather from the couple of posts I read, this thread is for people who can't cook brisket?
So what I gather from the couple of posts I read, this thread is for people who can't cook brisket?
Just so happens I just picked up a 16lb packer, and am doing to it what brisket does best- Pastrami. :becky:
Prime Rib > Lowly Tri-Tip.
nothing like a well cooked brisket without cure on it. No cure, no injection...just the beef ma'am. :hand:
I'm sorry. I'm just a northern boy who likes to dabble with smoke on his old weber kettle but I have to respectfully disagree with this thread. I have visited Texas numerous times and when I get my big old meathooks on a good brisket sammich it is something extremely special and can't be put into a "boneless, skinless, tasteless, chicken" category.
Behind my uncle's place there was a "party ranch" that used to be a working cattle ranch but had a subdivision spring up around it. So the owners turned their job into putting on parties for really rich folks. I would get to tour their massive pits and help them stack up cords of east texas pecan. If the brisket that came off those old-school pits wasn't special than I don't know what is.
I'm going to unconditionally forgive you, due to the fact you are probably a Vikings fan :crazy:
This is NOT the VIKINGS UNappreciation thread. Hmph. Harrrrumph I say!:drama: