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So what is so great about Brisket

124

Comments

  • tfhanson
    tfhanson Posts: 219
    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 
    Johns Creek, GA - LBGE and a some stuff
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  • bweekes
    bweekes Posts: 725
    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. 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • nolaegghead
    nolaegghead Posts: 42,109
    what is so great about this air thing we all breathe?  And water?!  Why drink it, it just makes you pee!  Thinking?   Makes my head spin, don't like to do it, makes me tired too.  What is spinning anyway?
    ______________________________________________
    I love lamp..
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  • pescadorzih
    pescadorzih Posts: 926
    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.
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • tfhanson
    tfhanson Posts: 219
    Here are the Burnt Ends, damn they were good.
    Johns Creek, GA - LBGE and a some stuff
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  • tfhanson
    tfhanson Posts: 219

    Johns Creek, GA - LBGE and a some stuff
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  • tfhanson
    tfhanson Posts: 219

    Johns Creek, GA - LBGE and a some stuff
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  • Ladeback69
    Ladeback69 Posts: 4,484
    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? 
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • tfhanson
    tfhanson Posts: 219
    Flat turned out delicous too. Very happy with the results.  I see many more briskets in the future.  Also a longer knife would be handy too.
    Johns Creek, GA - LBGE and a some stuff
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  • cazzy
    cazzy Posts: 9,136
    edited April 2015
    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!  :tongue: 
    Just a hack that makes some $hitty BBQ....
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  • cazzy
    cazzy Posts: 9,136
    I hear Wholy Smoked is hiring!! :D


    https://youtu.be/hGAP1DG_Vs8
    Just a hack that makes some $hitty BBQ....
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  • tfhanson
    tfhanson Posts: 219
    cazzy said:
    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!  :tongue: 
    Well you should, cause they are mighty good, but I hear you.
    Johns Creek, GA - LBGE and a some stuff
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  • cazzy
    cazzy Posts: 9,136
    edited April 2015
    tfhanson said:
    cazzy said:
    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!  :tongue: 
    Well you should, cause they are mighty good, but I hear you.
    Hell to the no!  I love the point as is!   Our brisket doesn't need sauce!  :tongue: 
    Just a hack that makes some $hitty BBQ....
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  • tfhanson
    tfhanson Posts: 219
    Is that video, the "Correct" way to carve one up?
    Johns Creek, GA - LBGE and a some stuff
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  • cazzy
    cazzy Posts: 9,136
    tfhanson said:
    Is that video, the "Correct" way to carve one up?
    Yes...if you don't live in Texas.  
    Just a hack that makes some $hitty BBQ....
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  • mahenryak
    mahenryak Posts: 1,324
    edited April 2015
    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'
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Leftovers! 
    New Albany, Ohio 

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  • cazzy
    cazzy Posts: 9,136
    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!     ;)
    Just a hack that makes some $hitty BBQ....
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  • tfhanson
    tfhanson Posts: 219
    cazzy said:
    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!     ;)
    Don't worry, I won't.  I watching and saying to myself, "Self, WTF is he doing scraping off all that bark? I don't think he trimed up that brisket beforehand."
    Johns Creek, GA - LBGE and a some stuff
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  • nolaegghead
    nolaegghead Posts: 42,109
    I concur.  Do you concur?
    ______________________________________________
    I love lamp..
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  • Foghorn
    Foghorn Posts: 10,226
    nolaegghead said:
    I concur.  Do you concur?

    I concur.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • SGH
    SGH Posts: 28,988
    nolaegghead said:
      Do you concur?
    I do indeed.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • KenfromMI
    KenfromMI Posts: 742
    Yes burnt ends, the food of the Gods. 
    Dearborn MI
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  • Ladeback69
    Ladeback69 Posts: 4,484
    @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.


    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • cazzy
    cazzy Posts: 9,136
    edited April 2015
    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!  :tongue: 
    Just a hack that makes some $hitty BBQ....
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  • Ladeback69
    Ladeback69 Posts: 4,484
    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!  :tongue: 
    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.  
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • tfhanson
    tfhanson Posts: 219
    Remember all comments are okay as long as there is a winky face at the end.  ;)
    Johns Creek, GA - LBGE and a some stuff
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  • Ladeback69
    Ladeback69 Posts: 4,484
    tfhanson said:
    Remember all comments are okay as long as there is a winky face at the end.  ;)
    OK.   ;)
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • nolaegghead
    nolaegghead Posts: 42,109
    Everyone go F-themselves ;)

    Did that work?
    ______________________________________________
    I love lamp..
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  • Legume
    Legume Posts: 15,936
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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