Question on brisket

Unknown

Not having cooked or eaten much brisket in my life, I have a question regarding how you know superlative brisket. What does a 10 out of 10 brisket look like when it is cut and piled high on a sandwich? Is it super moist, to the point of not having to add BBQ sauce except for flavor? Should the meat be falling apart? What makes one brisket so much better than any other brisket?[p]Thanks.

Stogie

Paul B.,[p]Here is how I was taught to judge brisket.....this is used by many judges in the BBQ competitions around the country. I am speaking of the flat portion here....[p]Slice it. Pick up the slice of beef using both hands and hold it with the thumb and forefinger. The slice should stay together. Then, give it a little tug, it should separate easily. As you probably guessed, this is VERY difficult to achieve....you tend to have one or the other....too tender and it falls apart while trying to hold OR too tough and it doesn't separate easily. [p]Keep in mind, this is a common judging criteria and holds no sway when doing brisket at home. However YOU like it is how it should be cooked.[p]Brisket dries out very quickly, so moisture can be hard to judge. If you are using the point and making your sammiches from it, then it should be moist and may be judged similar to a pork butt.[p]Of course sauce is to one's own preference...many like it on brisket, many don't.[p]Hope this helps![p]Stogie

Unknown

Thanks Stogie.