SmokeyPitt said:

buzzvol said:

I have very rarely had brisket, and I acknowledge that I probably have not had a good one.  It has always seemed like a smokey pot roast flavor.  I am assuming that if I could make it to Brisket Camp I could find out what I have been missing.

@buzzvol, FWIW I see you are in Lawrenceville. I recall when there was a "GA BBQ" thread a while ago someone mentioned Moonies in Flowery Branch for authentic Texas Brisket. 

http://gabarbecue.blogspot.com/2012/03/moonies-texas-barbecue-flowery-branch.html

I went there based on recommendations that it was good. The brisket sucks. The only decent brisket in Atlanta is Heirloom Market. 

DoubleEgger said:

SmokeyPitt said:

buzzvol said:

I have very rarely had brisket, and I acknowledge that I probably have not had a good one.  It has always seemed like a smokey pot roast flavor.  I am assuming that if I could make it to Brisket Camp I could find out what I have been missing.

@buzzvol, FWIW I see you are in Lawrenceville. I recall when there was a "GA BBQ" thread a while ago someone mentioned Moonies in Flowery Branch for authentic Texas Brisket. 

http://gabarbecue.blogspot.com/2012/03/moonies-texas-barbecue-flowery-branch.html

I went there based on recommendations that it was good. The brisket sucks. The only decent brisket in Atlanta is Heirloom Market. 

Good to know- thanks! I still need to try Heirloom Market. 

actually they are take out only. I'll pick one up ship you one though. They are $110 in cryo. 

Heirloom is run by a guy with a Korean wife so there's some Asian influence with the sides. She used to run a Korean place down in Druid Hills/Emory area but I heard it was closed. The pulled pork sandwich with the Asian slaw is great. 

 I was raised on BBQ chicken (grilled chicken with BBQ sauce) and oven cooked ribs. Pretty mass market stuff. When I first had Texas Style Brisket it was an epiphany. It was what BBQ was supposed to taste like. So yes, it is that good.

DoubleEgger said:

SmokeyPitt said:

buzzvol said:

I have very rarely had brisket, and I acknowledge that I probably have not had a good one.  It has always seemed like a smokey pot roast flavor.  I am assuming that if I could make it to Brisket Camp I could find out what I have been missing.

@buzzvol, FWIW I see you are in Lawrenceville. I recall when there was a "GA BBQ" thread a while ago someone mentioned Moonies in Flowery Branch for authentic Texas Brisket. 

http://gabarbecue.blogspot.com/2012/03/moonies-texas-barbecue-flowery-branch.html

I went there based on recommendations that it was good. The brisket sucks. The only decent brisket in Atlanta is Heirloom Market. 

B's Cracklin BBQ has the really good consistent brisket up there with Heirloom Markets.

Biggreenpharmacist said:

The Cen-Tex Smoker said:

actually they are take out only. I'll pick one up ship you one though. They are $110 in cryo. 

Holy hell I might would take you up on that. 

Any time. Just say the word. probably close to $100 to ship it but still cheaper than a trip to the ATX for brisket. I'll look at what the brontosaurus brisket I shipped to Scottie and Grim cost and let you know. Should be quite a bit less than that since those were like 30 lbs and I had to build custom boxes.  These are 5 and I can ship in a SRF box I think I have saved. 

Biggreenpharmacist said:

Will do!  Thanks!!!

I would either need to freeze it and ship it ground or ship it defrosted overnight. I shipped theirs frozen ground and they showed up in 2 days still cold but defrosted. Again, in a box I built so I'm sure it wasn't textbook conditions. I'm guessing you would be close to $200 all in ($139 with tax plus $50-$60 to pack and ship it. Glad to do it, just say the word. I may go pick one up for a tailgate party the first week or 2 of September. I'll let you know what I think. Someone on here took ate there and took one home on the plane and said they were very similar. If that is the case, that would be a score. 

The Cen-Tex Smoker said:

Biggreenpharmacist said:

Will do!  Thanks!!!

I would either need to freeze it and ship it ground or ship it defrosted overnight. I shipped theirs frozen ground and they showed up in 2 days still cold but defrosted. Again, in a box I built so I'm sure it wasn't textbook conditions. I'm guessing you would be close to $200 all in ($139 with tax plus $50-$60 to pack and ship it. Glad to do it, just say the word. I may go pick one up for a tailgate party the first week or 2 of September. I'll let you know what I think. Someone on here took ate there and took one home on the plane and said they were very similar. If that is the case, that would be a score. 

Absolutely let me know what you think. 

Brisket on the Egg? Tried it a few times and not a fan.

Brisket on a dedicated smoker? Big difference and I'm in. 

Putting flame proof jacket on now.......

Never been to Texas. Do not cook brisket often due to my egg being on a wooden deck. Overnights scare me. I do enjoy smoked brisket, though. And I have a SRF in the freezer now waiting for a "special" occasion. I will wake up real early one day and get it done with the crutch at elevated temps if I must once I get enough smoke on it.

  Some seem to have the same dilemma that I had when I was a young advancing skier. I got carried away with skiing while in college. Would get 40-50 days in each season and the mountains were 4-7 hour away from me. Being in the Northeast I skied on mostly hardpack and plenty of ice.  When offered a chance to go out West to ski much bigger/better mountains I always declined. I was worried that better conditions would spoil the joy of skiing closer to home. I knew I did not have the time nor the money to ski often enough if going West.

Shineristhewiser said:

Wow!?!? I'm not sure I'm in the correct group. Nothing better than moist fatty beef surrounded by crispy peppery bark. Brisket was king in South and central Texas way before Aaron Franklin. It has always been a way of life here.

@Shineristhewiser, you're in the right group. Many of us agree with you. Most of the rest are just ignorant. 

Heirloom the brisket ordered.

@kwdickert , it's a little bit of everything you said.

I have made fantastic brisket that falls apart in your mouth and tastes delightful...  but when I've achieved that, it's only been half of the brisket that was cooked perfect.  The other half, I guess that's why people make burnt ends.

I've also made dry tough briskets (with a good smoke ring that looks pretty in pictures) and I've made good briskets fresh, but dry by the time I serve them.

It's a fickle cut, for sure.  The bigger the cut, the better the results, but that gets quite expensive.

Restaurants are the same way. I very rarely have good brisket in a restaurant no matter how much people rave about it. It is usually dry slices of beef that is saved by the sauce.

I have, however, had fantastic brisket made in a slow cooker that is juicy, repeatable, and keeps well.   On a grill, it's just something we chase, I guess.  I know there are people here who have it mastered and I have no idea how they afford all the beef it took to get their skills up. 

@DoubleEgger, I am not sure, but I think it was from the flat.