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Is it heresy to not like brisket?

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  • Guy
    Guy
    Former Member
    • Oct 2014
    • 366
    • Niceville, Florida

    #16
    I went by Publix today and a whole flat was $6.99 a pound. Walmart was $3.98.
    Last edited by Guy; November 22, 2014, 07:30 PM. Reason: Went to Walmart for something else and looked at the brisket while there.

    Comment


    • Jon Solberg
      Jon Solberg commented
      Editing a comment
      amen to that A-ron!

      I'm still doing my best to keep J-rod working. Eating LOTS of .99 lbs legs and thighs

    • Huskee
      Huskee commented
      Editing a comment
      Lol Jon, speaking of that I have 5 leg quarters on the Yoder as we speak. Mix of ash & apple woods. Jerod, we're pulling for you and your comfy retirement.

    • HC in SC
      HC in SC commented
      Editing a comment
      Just to double check that I wasn't remebering incorrectly on the last price I paid for brisket, I double checked yesterday when picking up goodies for the weekend.

      Brisket flat was indeed $7.99 per lb. I chose a nice boneless pork butt for $3.95 per lb.

      Jerod must 'know a guy' at WalMart to get the prices he is getting - LOL.
  • Mosca
    Charter Member
    • Oct 2014
    • 3777
    • PA
    • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

    #17
    Understand, I eat beef daily. I LOVE beef. I would rather eat beef than ice cream. I'm not afraid of a $400 dry aged prime rib roast, I'm right on that son of a gun, done them maybe half a dozen times. And regular choice rib roasts too many times to remember going back 30 years. But every brisket I've eaten has just been "meh".

    The answer probably is that I've never had good brisket. But why should it be so hard?

    This coming summer I'll put aside the time to try one. But I'll probably make some tacos on the side if the brisket doesn't turn out!

    Comment


    • Huskee
      Huskee commented
      Editing a comment
      Hard to beat a prime rib roast. That's good eatin there.
  • W.A.
    Charter Member
    • Sep 2014
    • 758
    • Kingwood, TX
    • Rec Tec Stampede, Pit Barrel Cooker, Weber One Touch Gold 22.5", Kamado Joe Classic

    #18
    I actually enjoy smoked brisket more as leftovers in tacos or just heated in the microwave. I would rather have/cook a ribeye any day. I agree that pastrami or corned beef is better. Brisket should be like $2/lb or its not worth it at all in my mind.

    Comment

    • Mayhem Mike
      Former Member
      • Jul 2014
      • 34
      • Salt Lake City, Utah

      #19
      Mosca, my friend, I have not yet done a brisket on my Pit Barrel Cooker, so may not be "qualified" to comment. However, I smoked four chuck roasts and thought they were terrific! (See attached pic.) Click image for larger version

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      Comment


      • HC in SC
        HC in SC commented
        Editing a comment
        Wow - looks awesome!!

      • Mosca
        Mosca commented
        Editing a comment
        Mike, those look great! What do you do with them? Shred?

      • Guy
        Guy commented
        Editing a comment
        Whoa, those do look good. Thanks for the pics.
    • David Parrish
      Founding Member - Pit Boss Emeritus
      • May 2014
      • 4899
      • Charlotte, NC

      #20
      Originally posted by HC in SC View Post
      I paid $7.69 / lb for a HOF at Publix not too long ago - and it was on sale.

      I am still learning to get the cooking on a brisket right, but now that you guys mention it, I am rather "MEH" on brisket. Granted, SC is not a bastion of good brisket joints - really outside of some crappy chains like Smoky Bones or Arby's, brisket really isn't served here in the Lowcountry. I work with lots of peeps from TX, OK, MO, etc who biatch about the lack of good brisket here in SC - evidently out there they have good brisket joints pretty much everywhere back home.

      The best I have had was from a chain restaurant called "Jim N Nicks" - it was pretty good I guess; but co-workers from the midwest say its marginal at best. Smoky Bones tasted like liquid smoke and Arby's was flat out rubbery - even the Hawaiian bun it was served on couldn't save it.

      I agree w/ pitboss - it is really hard to pay that much for a cut of brisket when you could get a good CAB steak or a couple of nice Chuck roasts for the same price. Coming from a smoking novice, I sure would rather have a smoking fail on a pork butt, chuck roast or chicken that I only paid 12-20 bucks for than a brisket that I paid $25-30.

      It is strange how once typically cheap cuts of beef are now just as pricy as a high end steak. Heck, it is hard to find good flank / skirt steak for less than $7-8 / lb and back in the 80s they practically gave those cuts away. Supply and demand thing I suppose.

      HC I live in Charlotte, NC now and have ate at Jim N Nicks, Smokey Bones, Sticky Fingers, Arby's, Sonny's, and a bazillion other barbecue joints around here. None of them can cook brisket. Stickey Fingers is the worst offender. JnN is probably the best (relative). This is for brisket. There are a lot of places around here than can make good pork shoulder.

      IMO there is one good place in Charlotte for brisket.... Midwood Smokehouse. I reviewed them in the review channel.

      Comment


      • HC in SC
        HC in SC commented
        Editing a comment
        Thanks for the info David. It makes it extra hard to judge your own brisket when you don't have a clue what good brisket actually tastes like. I have done 1 HOF and it came out pretty good (I think?). The Bad Beef rub kinda killed it for me - the only taste I got was a mouthful of black pepper; even after I scraped the rub off. The meat was tender and not dry - so I count it as a partial win.

        I think I paid $25 or so for it at Publix - it was rather small. The average to large sizes go from $40-$65 -- that has been what is keeping me from doing another one with a different rub. I don't want a $50 piece of meat to end up as a science project.

        I'll try Midwood next time I'm up in the 'Sister City' of Charleston. It would be nice to have a good perspective on what good brisket should taste like.

        At least we don't have any shortage of barbecue joints in the Carolinas!!!

        BTW - I ate a pretty unique place in Hendersonville, NC not too long ago called '2 Guys Pizza and Ribs'. I was skeptical: "Pizza and ribs? - Geez Loiuse", I thought. I was pleasantly surprised - really good ribs and some extra good pizza (I had the BBQ chicken pizza) and a nice laid back atmosphere.
    • frijolefrito
      Former Member
      • Jul 2014
      • 288
      • Right now Minot AFB ND

      #21
      I am with you on brisket. I've done 10 briskets with the whole fork test meat like butter type deal... NOT a fan. This is weird because I am a carnivore and usually any kind of beef is like my jam! I'm keeping my eye out for a place that is known for it's brisket and trying it there. Maybe I'm doing something wrong.

      Comment

      • _Keith
        Former Member
        • Jul 2014
        • 144

        #22
        Brisket is definitely easy to mess up, but when it's done well, it's divine. As time goes on, I get less and less willing to get it anywhere other than Dinosaur BBQ.
        But I haven't been to Texas.
        Yet.

        Comment

        • richinlbrg
          Founding Member
          • Jul 2014
          • 1892
          • Leesburg, VA. (Northern, VA)
          • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

          #23
          Late to the party, Mosca. We all have different tastes. To ME, and only me, heresy is not being true to one's self. Don't like? Don't have it. That is just me.

          Comment

          • Ernest
            Founding Member
            • Jul 2014
            • 3413
            • Dallas, Texas
            • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

            #24
            I don't care for the flats, BUT I'll gladly smoke a point and tear it up.
            Now had you said you don't dig on beef ribs I'd say that there was something wrong with you.....LOL!!

            Comment


            • Mosca
              Mosca commented
              Editing a comment
              Man, one of the reasons I make my rib roasts bone-in is so I can gnaw on the bones. Beef ribs are cave-man! Short ribs, dinosaur bones, any kind of beef rib is insane.
          • CandySueQ
            KCBS President, and Moderator
            • Jul 2014
            • 1523
            • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

            #25
            Only heresy in Texas! But it ain't against the law. I love brisket. I've cooked lots of them, all grades and types of cow. There are great differences, IMO. Angus beef has a dry mouth feel when you chew, doesn't matter how juicy it is as its sliced. I've won brisket at BBQ contests with select, choice and prime. With grocery briskets, I always cooked 2. Never fails that one will be remarkably better than the other and many times I'm surprised by which one is better. Picking out a brisket at the grocery, I use the flex and bend test. When picked up in the middle do the ends touch? Buy it! Made a Texan cry in Tennessee once upon a time. I was cooking for my aunt's birthday block party. Did a "classic" Texas brisket, salt, pepper and a touch of garlic slow cooked with oak and mesquite, no sauce. Fellow was working in the neighborhood, bought a plate for lunch. Came back for more about an hour later. He said, "This took me back to Texas!" Made me proud.

            Comment


            • HC in SC
              HC in SC commented
              Editing a comment
              Thanks for the tips when picking out a brisket. The HOF I did a few weeks ago was a CAB and though it sliced juicy (I used the crutch with additional beef broth), it did taste dry. I dismissed due to all of the black pepper in the rub, but next time I'll choose more wisely. Hoping the beef prices come down soon, until then I may have to do brisket dry runs with chuck roasts.

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