re: Brisket is overrated

Shut your whore mouth!

Have a downvote

It all originated with the poorer class. Some things take more skill than others though. Pulled pork is on the bottom rung when it comes to that compared to other cuts.

You lost me on that one. Those cuts and prep methods are just awful IMO.

That should have been all the warning you needed.

I know people love it, but I just can't with the texture.

You can absolutely screw up pulled pork.

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You can absolutely screw up pulled pork.

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People act like cooking brisket is rocket science relative to cooking pulled pork. It's not. You have to know how to trim a brisket more than a pork butt, and if you know what you are doing you won't wrap a pork butt unless you want it soupy but you will do some form of wrap in a brisket toward the end, but they really are not that different. It's about fire management and knowing the signs/temps to take it off. It's funny how many people on here will go "you have to go to such and such place and get the absolute best cooked brisket in the universe and then you will know how it's the best" and in the same post say you can throw some pork shoulder in a crockpot and get acceptable pulled pork

There is so much cork sniffing around brisket, and that's exactly why it's overrated. I said in the op it's good in the same way that all BBQ is good. Tough meat plus low temps plus smoke is delicious. Brisket is marginally harder than other types, which is probably why it came to be the one that restaurants got judged on, but it's not because brisket done well is objectively better to eat than other types of BBQ done equally well. Anything I want to get taste wise from brisket I can do quicker and better with beef short ribs, and I don't have to have like 20 people over to make it worth the effort

Absolutely. But what I said or at least tried to was that quite often you can fix iffy pork by saucing it up. But there’s zero fixing bad brisket. If it’s bad, it’s bad.

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Absolutely. But what I said or at least tried to was that quite often you can fix iffy pork by saucing it up. But there’s zero fixing bad brisket. If it’s bad, it’s bad.

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You got that right. Brisket is a science and if it sucks there's no fixing it.

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.