re: Brisket is overrated

quote:

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you ever eat at Louis Mueller's in Taylor Texas you will change your mind. I guarantee it.
There are very few people who know how to 1) Select the right meat, 2) Trim it properly, 3) Season it properly, and most importantly 4) Smoke it properly over an 8-12 hour period.
When you do all of these things right consistently, you get written up in magazines.

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I've done all these things, I've used prime briskets, I use post oak, I trim for even fat layer and shape for airflow, I develop the bark properly, I do the long rest down to eating temp, I get it so it folds over and just holds together, all that stuff, I've tried all the different ways to wrap it, boat it, tallow or no tallow, just s&p, spg, spg with Lowry's, spg with msg, etc. The ones I've made taste to me as good as what I've gotten while in Texas, it's just I don't think properly done brisket is as good as properly done beef ribs. The payoff is not worth the time and money. I think the best thing you can do with a brisket is turn it into pastrami and put it on rye bread