Is Brisket Really That Good or Are We Chasing the Challenge?

SmokeyPitt

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

DoubleEgger

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. 

HeavyG

I think a place like Franklin's is missing an opportunity here.

They should sell a four or five slice "Pitmasters Sensor Calibration Pack" so that we mere mortal bbqer's can have a known reference standard to work towards.

Vac packed, frozen, mailed overnight FedEx - I'd gladly pay $30, $40, maybe a little more  for that since I'm never going to go to his place in Austin.

On the other hand, once I compare my brisket to his I may just end up sticking with grilling hot dogs. Sometimes ignorance really is bliss

SmokeyPitt

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. 

The Cen-Tex Smoker

HeavyG said:

I think a place like Franklin's is missing an opportunity here.

They should sell a four or five slice "Pitmasters Sensor Calibration Pack" so that we mere mortal bbqer's can have a known reference standard to work towards.

Vac packed, frozen, mailed overnight FedEx - I'd gladly pay $30, $40, maybe a little more  for that since I'm never going to go to his place in Austin.

On the other hand, once I compare my brisket to his I may just end up sticking with grilling hot dogs. Sometimes ignorance really is bliss

That would be cool. I think you can actually mail order a brisket from him now for like $100. I've heard the packaged ones are very good by people who have eaten there and took one home with.

It's not super hard to do one or 2 at a time like he does, especially since I got the KBQ. The trick is doing 100 every day 6 days a week, all year long, rain or shine. That's what makes him a wizard. 

The Cen-Tex Smoker

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

buzzvol

DoubleEgger said:

The only decent brisket in Atlanta is Heirloom Market. 

Wow, that's minutes from my office, but I have never been.  Anybody up for an Atl BGEforum Lunch and Learn?  The topic will be brisket tasting.

DoubleEgger

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. 

HeavyG

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. 

Thanks for the offer.

I'm better off not knowing tho since I really don't want to just grill hot dogs.

Teefus

 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.

bucky925

GATraveller

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

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. 

The Cen-Tex Smoker

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

Will do!  Thanks!!!

The Cen-Tex Smoker

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. 

lousubcap

@The Cen-Tex Smoker - you need to get a grande sized SRF box and see if you can also deal one from Valentina's and if room, I had a great experience at LaBarbeque as well.  Great gesture I will add.  

Biggreenpharmacist

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. 

The Cen-Tex Smoker

lousubcap said:

@The Cen-Tex Smoker - you need to get a grande sized SRF box and see if you can also deal one from Valentina's and if room, I had a great experience at LaBarbeque as well.  Great gesture I will add.  

I would do it but they don't sell them whole in cryo like Franklin. 

SmokingPiney

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.......

eightyfive

Sort of agree and disagree ....it's great when done well but alot of work to execute.is it the Holy Grail? Don't think so but I still love the thrill of trying to nail one. 

CtTOPGUN

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

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.

Foghorn

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. 

buzzvol

Foghorn said:

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. 

I resemble that remark.

buzzvol

Heirloom the brisket ordered.

DoubleEgger

buzzvol said:

Heirloom the brisket ordered.

Hope you get some point 

KiterTodd

@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. 

buzzvol

Wow!  The bark combination of pepper and intense smoke favor was quite a kick.  Easily  pulled apart with a fork.  Some may have considered it a little dry, but it suited me.  Okay, I now get why brisket is such a big deal to so many.  I would put it on level with a really good pulled pork.

buzzvol

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