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re: Brisket is overrated
Posted on 2/23/24 at 4:48 pm to Doak Walker
Posted on 2/23/24 at 4:48 pm to Doak Walker
quote: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
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.
Posted on 2/23/24 at 5:18 pm to narddogg81
quote:
I think the best thing you can do with a brisket is turn it into pastrami and put it on rye bread
I like bbq brisket but I also support this statement.
Posted on 2/23/24 at 5:39 pm to narddogg81
quote:
The ones I've made taste to me as good as what I've gotten while in Texas
If you have had brisket at any of the places in Lockhart TX, especially at Kreuz or Terry Blacks, and you truly feel this way, the problem is you. And I like beef ribs just as much or better, but that takes nothing away from how good brisket can be.
Posted on 2/23/24 at 6:40 pm to narddogg81
quote:
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
Pretty much.
I mean, it can be good, but people rave about it like it's some kind of haute cuisine. Wow, they made a tough cut tender by cooking it low and slow. Surprise, you can do that with chuck as well.
Give me a well prepared prime rib over a brisket every single time.
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