If no one wants brisket, as you say, why would a BBQ establishment waste 12 hours to smoke it? It takes a lot of management and based on humidity and cut it needs to be managed and prepped differently. Why would the BBQ places all over the region where brisket isn't popular have the knowledge and experience to do it the right way? They wouldn't. They'd just half arse it and provide something lower. So you're telling me that places that don't have customers that like brisket will actually go above and beyond to do it right? Why? This isn't some "hur dur hur Texas knows all" post, it's just based on the reality of something being less popular because like... we produce a frick ton of cattle and we have for forever.

This post was edited on 3/28/17 at 8:59 am

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Posted by LSU Patrick

Member since Jan 2009

73548 posts

Posted on 3/28/17 at 9:03 am to TeLeFaWx

KC brisket is honestly very good. I usually go out to get it. I make my own pork (including ribs), chicken, turkey, and salmon. I do it better than any place I've tried in the KC area.

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Posted by weagle99

Member since Nov 2011

35893 posts

Posted on 3/28/17 at 9:04 am to TeLeFaWx

TLDR

Pork BBQ > Beef BBQ

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Posted by NYCAuburn

TD Platinum Membership/SECr Sheriff

Member since Feb 2011

57002 posts

Posted on 3/28/17 at 9:40 am to TeLeFaWx

quote:
If no one wants brisket, as you say, why would a BBQ establishment waste 12 hours to smoke it?

Because they are in business to smoke meat and sell food. you do get how restaurants operate, dont you...

quote:
It takes a lot of management and based on humidity and cut it needs to be managed and prepped differently. Why would the BBQ places all over the region where brisket isn't popular have the knowledge and experience to do it the right way? They wouldn't.

good lord your theories and myopic view of the world are hilarious