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re: Brisket is overrated
Posted on 2/24/24 at 8:16 am to narddogg81
Posted on 2/24/24 at 8:16 am to narddogg81
Nothing calls the fatties like a bbq thread.
Posted on 2/24/24 at 8:54 am to 49 to nada
Pulled pork is a dime a dozen as well. It's the lowest tier of skill and flavor. Anyone can make pulled pork. To make amazing ribs and brisket takes so much more. Hell, theres a lot of places that chunk some pork in a crockpot and call it "BBQ."
Ain't no way in hell you can pull that off with brisket.
Ain't no way in hell you can pull that off with brisket.
Posted on 2/24/24 at 9:18 am to JamesVinson
Fricking pork barbecue originated with poor people trying to make something they could eat out of cheap arse hunks of hog meat, it morphed into a culinary delicacy that took tons of skill to prepare LOL.
Posted on 2/24/24 at 9:20 am to InkStainedWretch
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.
Posted on 2/24/24 at 9:33 am to JamesVinson
Same with a lot of Jewish deli stuff like beef tongue (which is absolutely scrumptious, BTW). They had to use every part of the animal to survive.
Posted on 2/24/24 at 9:35 am to InkStainedWretch
You lost me on that one. Those cuts and prep methods are just awful IMO.
Posted on 2/24/24 at 9:55 am to JamesVinson
If you are talking about tongue, I had to get over the ick factor but it tastes like the deepest, richest flavored roast beef you could ever imagine. It actually was an LSU corndog friend (yes I have them) of mine, an honest to God Cajun, who talked me into it.
Posted on 2/24/24 at 10:02 am to InkStainedWretch
That should have been all the warning you needed.
I know people love it, but I just can't with the texture.
I know people love it, but I just can't with the texture.
Posted on 2/24/24 at 10:05 am to InkStainedWretch
You can absolutely screw up pulled pork.
Posted on 2/24/24 at 10:19 am to narddogg81
It is good but I prefer Memphis style BBQ pulled pork, shoulder butt and ribs as I was raised on that.
Arkansas BBQ pretty much favors Memphis style BBQ.
Arkansas BBQ pretty much favors Memphis style BBQ.
Posted on 2/24/24 at 10:20 am to dchog
quote: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
You can absolutely screw up 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
This post was edited on 2/24/24 at 10:25 am
Posted on 2/24/24 at 10:27 am to narddogg81
food is subjective. Brisket is my favorite but that doesn't mean I don't also love Pork from the Southeast region. Like you said all BBQ is great.
Posted on 2/24/24 at 10:28 am to dchog
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.
Posted on 2/24/24 at 10:31 am to narddogg81
It is obvious you haven’t had Hutchins in McKinney, TX.
Posted on 2/24/24 at 10:33 am to FriscoTiger
quote:
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.
You got that right. Brisket is a science and if it sucks there's no fixing it.
Posted on 2/24/24 at 10:34 am to narddogg81
quote:
Brisket is overrated
It's the worst of all the barbeque, after "tri tip" (California "barbeque").
Posted on 2/24/24 at 10:35 am to narddogg81
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.
This post was edited on 2/24/24 at 10:48 am
Posted on 2/24/24 at 10:48 am to narddogg81
and also, since ive already triggered all the texas people, those texas smoked sausage links are gross.
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