So what is so great about Brisket

I just had a massive brisket fail this weekend. Temps got away from me and the flat was pretty dry. Hardly a smoke ring to boot! Just reinforced my respect for those that consistently nail brisket. 

tfhanson said:

I might just become a convert.  Just separated the flat from the point, and cut up the point for Burnt Ends.  Dipped a couple of those bite sized chunks in my homemade BBQ sauce.  Sweet Baby Jesus, I thought I had died and gone to Heaven 

And, THAT is why we cook brisket.

tfhanson said:

Nicely done sir!  The burnt ends look fantastic.  I am glad you tried them.  As I said before, we call them meat candy.  I am glad it worked out and glad you enjoyed it.  How was the flat?  Did it pull apart easily? 

tfhanson said:

Here are the Burnt Ends, damn they were good.

You're going the opposite direction.  If you want us to add Hansen to the likes of Franklin and Lewis, scratch the burnt ends and point separation.  Us Texas boys don't do that!   

It just occurred to me that maybe this should have been the title to A Franklin's new book: 'So what is so great about brisket'

cazzy said:

tfhanson said:

Is that video, the "Correct" way to carve one up?

Yes...if you don't live in Texas.  

Just in case...don't ever do that to a brisket.  Even if you're not from Texas!    

I concur.  Do you concur?

nolaegghead said:

  Do you concur?

I do indeed.

@cazzy, I know I am going to start something hear, but not everyone cares how Texas does it.  I like it either way, but my favorite is burnt ends.  I don't usually put sauce on my burnt ends,  unless I am making the flat into them as SWMBO ask for them that way.  I just add a little more rub and back on the smoker at a little higher temp for about an hour.  Sauce is personal preference so I let others decide if it needs it or not, usually not.  Saying don't do burnt ends is like don't make pulled pork out of the money muscle on the pork butt. 

@tfhanson, do what you want, sliced or burnt ends.  Yes there is the Franklin way, but I learned from 8 time American Royal Grand Champion Chris Marks on how to make great brisket.  He also helped me learn how to make better pork butt and ribs.  You are doing just fine my friend.  Keep up the great work.

cazzy said:

Ladeback69 said:

@cazzy, I know I am going to start something hear, but not everyone cares how Texas does it.  I like it either way, but my favorite is burnt ends.  I don't usually put sauce on my burnt ends,  unless I am making the flat into them as SWMBO ask for them that way.  I just add a little more rub and back on the smoker at a little higher temp for about an hour.  Sauce is personal preference so I let others decide if it needs it or not, usually not.  Saying don't do burnt ends is like don't make pulled pork out of the money muscle on the pork butt. 

@tfhanson, do what you want, sliced or burnt ends.  Yes there is the Franklin way, but I learned from 8 time American Royal Grand Champion Chris Marks on how to make great brisket.  He also helped me learn how to make better pork butt and ribs.  You are doing just fine my friend.  Keep up the great work.

I thought you were ladeback...relax and enjoy some of your superfast internets. As JIC would say, I was just giving him the business.     mainly because he said he would be compared to Texas greats and showed non Texas BBQ.   That's why I brought up Texas you silly man    

Nobody cares about stubby finger's championships and KC BBQ isn't real barbeuce!   

I was giving it back to.  It just seems sometimes on here when it comes to brisket there is only one way, the Texas Way.  Heck back before I was egging I used to do a great brisket in the oven.  I am just busting your chops.  I like all kinds of BBQ, lately here is KC I have tried some of the places that the Food Network said where good and was very disappointed.  Heck its hard to go out for a good streak anymore, because most places can't compare to what I can do on the egg.  We mostly go out for Mexican, Italian and Chinese, but if get done how to use the wok it may be done to 2.  I do a pretty good lasagna too, but prefer other things when we do Italian.  His fingers may be stubby, but he sure makes some great BBQ.  

Question though, if now one cares why is there over 500 teams competing ever year for the Grand Championship of BBQ here in KC.  Each area of the country has there type; Texas is big on Beef, Tennessee, the Carolina's and Georgia are pork and KC to me seams to do beef, pork, and chicken.  

tfhanson said:

Remember all comments are okay as long as there is a winky face at the end. 

OK.