re: Brisket is overrated

Also, all these restaurants that have been mentioned that I need to go to are not special, they just have something the average home BBQ doesnt have. A warming oven that keeps accurate serving temp. None of them use just s&p for starters, most of them are using msg, and they just smoke a bunch of admittedly high quality briskets until they bark is set and then throw them in the warming oven wrapped for 15 plus hours and that does the work of tenderizing. It's all just about rendering cologen, and an extra 15 hours at 160 in the warming oven does it just as well and more predictably than trying to get it up to 200 on the smoker. Cologen rendering is a function of both time and temperature. Lower temp, longer time. They are cooking what you eat like 2 days before you eat. Home cooks try to approximate this by bringing up to temp and then resting over night in the cooler but it's way trickier than what the restaurants do.