I was in Amarillo Friday June 16th and had lunch at Rudy’s. Their brisket is expensive so I’ll request my brisket cut.
I had requested brisket cut from the point (first sliced) so the first cut was nice crispy crunchy peppery bark and it was absolutely delicious.
After my first bite my reaction was, my brisket tasted much like theirs. I now know am on the right path. Just need to work on getting my bark crispy peppery crunchy.
No sir didn’t take a picture. I didn’t even think about it. About 90 minutes later was belching BBQ and even that tasted GOOD.
The brisket tasted so good that if I had tossed it up. Would’ve probably ate it again.
I am of the opinion that most, most of the members of this here “club” are quite accomplished at the bbq/cookin trade. Some more than others, but purdy good cooks nonetheless. If’n ya aren’t good when ya git here, ya sure are if ya hang around thes parts long enough.
Congrats to ya’ll!
I’ll keep at it until my brisket is excellent even if that means working at it until my last day on earth. I won’t stop working on smoking my best brisket. I’m getting close every time. It’s almost like learning to play an instrument well.
I’ve eaten at Rudy’s quite a few times. There are a lot of them in the Dallas area and they have good BBQ for a chain. Their rub is really good. I make my own version of it.
Yep! I like Rudy’s, too! While there are many Rudy’s in the Dallas area there isn’t one close to me. If there was I would frequent Rudy’s more often. It is one of the better BBQ chains IMO.
Also a fan, although I have not been to one but once in the past four years since moving away from Texas - had a visit a few months back and stopped there for a meal. Their brisket wasn't their best on that particular day, and I also discovered that their pulled pork is braised, not a lot of smokiness and awash in liquid. That's OK, everyone gets thrown out on a sharp ground ball once in a while.
I do make sure to stay stocked with their BBQ sauce though, it's our favorite of everything we've tried.
In my experience, bark is all about airflow. More airflow promotes deeper, crunchier bark.
My stick burner definitely does better bark than my ‘cheap offset smoker’ used to.
I have heard that some folks use white sugar to get the bark crunchy. I have not tried that.
Brisket bark is like the icing on the cake. No icing and the cake isn’t worth a darn.
My brisket slices was from the point and the brisket was first sliced. I got the crispy edge’s because it hadn’t been cut yet. I think there are more people than we know that are not to crazy about eating the bark then say the brisket wasn’t good. Cake isn’t good without icing.
Airflow + low temps.
The bark difference between cooking at 225 & 275 is very noticeable. The additional time allows more bark to build up. This is especially important if you wrap.
BTW, it is easy to increase airflow on a COS by increasing the length of the stack. I think the general rule is the stack should be 3”-6” shorter than the length of the smoker. That should work except in cases of extremely short or long smokers.
Your brisket looks like it turned out great. Congrats.
bbqLuv
I’ll make sure and get picture next time. Only thing is my next slices won’t be the first cuts.
I just hit it right. I’ve seen Rudy’s flip the brisket fat side up using electric knife and totally trim the bottom fat away taking the flat bark with it.
To me that’s a big No No - that shouldn’t be tossed out.
When I was in the Houston area, my buddies and I went to Rudy's pretty much every Friday for lunch, and we got to learn the lingo they use in the kitchen. "Moist" and "lean" are point and flat, respectively, and "on the inside" means to cut away the bark. Before I knew anything, I used to order "half moist inside" for half a pound of de-barked point. When I was there a few months ago for the first time in years, I specifically did not use that code and just asked for a half moist -- and it came with the bark cut away by default. I can only guess that their customers keep asking for it to be cut away (the horror!)...
It would be surprising if a Texan born and raised were to request bark cut away. I was
born and raised in Texas. My company transferred us to Arizona in 1985 and my first visit to a place to that had catfish Friday.
I asked them if they had all you can eat catfish? I was almost chewed out and told in your dreams, there is no way we are going to serve all you can eat catfish in this place. All you can eat catfish meal will NEVER be found in an Arizona restaurant.
I grew up in the Austin area and actually didn’t like Rudy’s bbq too much, thought it was just spicy…oh the naiveté! Now that I’ve learned to do it myself and appreciate good bbq from up here in Chicago, I definitely need to give Rudy’s another chance. I definitely miss their breakfast tacos. You don’t find good breakfast tacos up here in Chicago…
I grew up next the to original Rudy’s in San Antonio off I-10 (technically Leon Springs). A fun fact about them…
SA had 2 huge floods a few years apart. Rudy’s and all the businesses got flooded. But because Rudy’s there is brick and cement with old school brick pits they reopened immediately once the water cleared. They then fed all the people clearing the damage! If you go to the original one they have the water levels painted on the wall.
I’ll always have a soft spot for Rudy’s. And it doesn’t hurt that their bbq and sauce are damn good!
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