TPRJones wrote:All because y'all don't know how to cook a good brisket - the fact that it could possibly taste anything like either steak or roast beef is a clear indication that it is being done tragically wrong
The problem with brisket is that is tastes nothing like steak. It's a perfect ruining of beef. It's god awful.
TPRJones wrote:Regardless, I think we can at least all agree that ribs are good, but they're just too flashy to be at the core of the definition of BBQ. Yes?
I dunno, cuz once you start talking ribs we have to talk wet versus dry...
TheCatt wrote:The problem with brisket is that is tastes nothing like steak. It's a perfect ruining of beef. It's god awful.
Well now I know you're just trolling. There's no way that's a serious opinion.
Based on what I've seen here, you just haven't had a properly prepared brisket. If it was cooked less then 12 hours and doesn't melt in your mouth like cotton candy then it just wasn't done right.
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TPRJones wrote:Based on what I've seen here, you just haven't had a properly prepared brisket. If it was cooked less then 12 hours and doesn't melt in your mouth like cotton candy then it just wasn't done right.
Wow! Here they wouldn't waste all that slow cooked grill time on beef when you could be using it on pork shoulder or ribs.
Seriously though, I wonder how much of the Texas view on BBQ is because they raise a lot of beef and wild hogs are vermin?
"... and then I was forced to walk the Trail of Tears." - Elizabeth Warren
I stand corrected on one point. I picked up two pounds of brisket on the way home for the weekend and asked, and he cooks his for only 9 1/2 to 10 hours most days. He makes the best I've ever had, so I guess it can be done in less than 12.
He also does a pork shoulder alongside, but that he pulls and puts in the baked beans (which are also phenomenally good). Few people around here were interested in his pulled pork - no matter how good - when there was such good brisket to be had.
His ribs and chicken are also absurdly tender fall-off-the-bone, but not quite as tasty.
I think I'm in love.
Here they wouldn't waste all that slow cooked grill time on beef...
And there's the problem. You just haven't had good brisket. :p
...and wild hogs are vermin?
Wild hogs are tasty. As sausage. Ideally 1/2 wild hog and 1/2 venison. Although the best I ever had also had about 5% squirrel in there as well.
Honestly, thought, I think BBQ is a lot like religion. Whatever you grew up with is the right and true thing, and conversions are rare. I will admit that pulled pork can be almost as good as a good brisket. But I'll always prefer the brisket, because it'll always be better. :p
Edited By TPRJones on 1407525578
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TPRJones wrote:Honestly, thought, I think BBQ is a lot like religion. Whatever you grew up with is the right and true thing, and conversions are rare. I will admit that pulled pork can be almost as good as a good brisket. But I'll always prefer the brisket, because it'll always be better. :p
In many cases I'd agree, though I have seen a couple of converts. Or one and a half. Gordo can speak to his experience. Not sure if he was a true "convert" as I don't know if he had a preference before he got here. But I did have a manager from KC that ended up a bigger fan of Memphis BBQ than what they had up there.
Edited By Vince on 1407527831
"... and then I was forced to walk the Trail of Tears." - Elizabeth Warren
Still just as tender after reheating in the microwave. Flats dry out a tiny bit but not too much. Points come out absolutely perfect. So for future reference, if you'll be reheating your brisket request cuts from the point.
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