Brisket is just too expensive for your average joe to experiment on. I tried once and felt like I just wasted $50, So I stick with ribs and pork.
There is a proper way to prepare everything, and you have hit on one for brisket.
Brisket is just too expensive for your average joe to experiment on. I tried once and felt like I just wasted $50, So I stick with ribs and pork.
Brisket is just too expensive for your average joe to experiment on. I tried once and felt like I just wasted $50, So I stick with ribs and pork.
No thanks!Try a $50 Fattie.........:shock: https://www.bbq-brethren.com/forum/showthread.php?t=182780
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Yes, many dislike cooking brisket, few will admit it.
1. Brisket is a damn bland piece of meat. Good luck getting it seasoned without an injection of salt and msg. Of course some people are ok with little to no flavor and if that's you then maybe it's not bland to you. If you cook brisket on a smoker that cost $2,000 or more it will taste great and have lots of flavor.
2. Packers nowadays have ultra thin flats that dry out before the fatty points have rendered. Fail on bothIf you spend $300 or more on a packer you can find some very thick flats.
3. Barbecue is making tough, cheap meats delicious, or for brisket you have WAGYU! Again spend over $300 on a brisket whether or not it is Wagyu and it will be wonderful.
4. Watch almost any video of smoked brisket. It's set in smoke for a little bit and then braised in foil in the smoker (or oven) to do the real cooking.If you have a $2,000 plus smoker you can run it naked the whole time.
5. There are so many more delicious cuts of meat to smoke, why waste time with brisket?Because generally it is the most expensive cut of meat and thus is guaranteed to be the best. Ribs rule, pulled pork is great but I see people struggling and failing with brisket all the time like it's a rite of passage.
Hey, it's ok if you don't like brisket. Only people not willing to spend the money will not like brisket
As usual, this is my opinion and ymmv.I get great mileage on my Tesla
Oh something I forgot.
Brisket is the only BBQ meat I know where you have to pray for a good packer. With ribs, sausage or shoulder, just get a pack and go. Choosing your brisket is like a dark art. It has to fold just so, the marbling has to be this much, measure the flat to make sure it's yea thick, and then let it wet age for more than 42 but less than 45 days at 33 to 34 degrees and if it stinks when you pull it out throw it out and start over.
I exaggerate but you get my point
Ive had brisket ,in Texas, that was mediocre,
I'm just thankful that it's pretty easy to cover up a slightly bad brisket due to BBQ places pulling off that trick for years
I've definitely served some that I've personally been embarrassed over just to get a bunch of accolades from folks walking by with pieces covered in sauce. I just make sure to pull a CYA move with the few people I know will know.
That's also why it's important to make good sides and sauce. Most folks seem to judge BBQ places/cooks on those two things more than the meat.
Brisket... I fall into the love hate relationship. I have had some good brisket at Mission BBQ and some fantastic pastrami at Katz deli. So i must like the cut of meat.
Now i have tried cooking brisket 3 times. All choice from local butchers. All 3 it just tasted like pot roast to me. Not sure maybe i need to up the salt content and try smoking on something like an offset or something giving more smoke profile then my pellet. Meat was tender yes but flavor i felt i could get the same roasting it in the oven. For me the cheapest i got it was 4.50/lb for a 15lber. That gave me a ton of leftovers. So for at home i have a hate relationship with brisket.
I just love it when you get the majority of the Brethren thinking, it seems that you also learn from your posts.:clap2::clap2::clap2:
You could become a better rib and PB cook if you started pick and choosing your ribs and PB's like you do briskets.....just sayin'. Why just cook any package that you comes along first, just don't make sense to me? Would you date the first girl you see, or would you pick and choose those?ray:
When I cooked brisket the lefftovers would go in the fridge and some would inevitably go bad once we got tired of it. Doesn't happen with ribs ever.
We have the exact opposite experience with leftovers. Ribs sit and then get tossed, no one has any interest in left over ribs regardless of how good they were to begin with. Left over brisket is gone within a couple of days (chili, sandwiches, nachos, straight up to name a few ways). When I cook chicken, it's gone the next day if there is any leftover.