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So what is so great about Brisket
Comments
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To me, steak is king. A good ribeye, t-bone, porter house, tri tip or flat iron any day of the week, followed by chicken, but none of that dry white meat chicken.Johns Creek, GA - LBGE and a some stuff
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st¡ke said:Not to be a complete dingus, but this is the same thing as "What is so great about sunny side up eggs? Every time I have them, the yolks are hard and dry"
you have just been eating sh!tty brisket
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Please don't show us your dingus again @hapster
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I think it is okay to not like brisket. I like it fine but it is still not my favorite even in the beef category. I would rather have chuck roast or short ribs. Chuckies and shorties are about the same price as brisket in GA, and they are much more forgiving. That being said I do plan to try a SRF brisket one day for a special occasion.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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henapple said:I don't like brisket. Centex eggs the best I've had but still prefer pork. Yes, I've had some Aaron Franklin. ..Just a hack that makes some $hitty BBQ....
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I've had Franklin brisket reheated too. No bueno. Have to eat it right of the cutting block.
Keepin' It Weird in The ATX FBTX -
It can't be that much better than John's. ..it was great but brisket isn't my favorite.Green egg, dead animal and alcohol. The "Boro".. TN
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Nothing better than a well prepared brisket and not much worse than a bad one. The good thing if it's bad is you can still make great chili.McKinney, TX
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Lmidkiff said:Nothing better than a well prepared brisket and not much worse than a bad one. The good thing if it's bad is you can still make great chili.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
tfhanson said:To me, steak is king. A good ribeye, t-bone, porter house, tri tip or flat iron any day of the week, followed by chicken, but none of that dry white meat chicken.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
A perfectly cooked and flavored slice of cow chest is moist, feels really good in your mouth, and has a flavor of BEEF like no other cut. When you achieve and taste that perfectly cooked slice, you know it is like nothing that exists in the world. Brisket is also one of those cuts where it needs to be consumed immediately after slicing. It does not hold well.
There are many people that do not get excited about brisket. My hunch is that a vast majority of them just haven't had a real good one. There is a reason the price of brisket keeps going higher.
Of course, as always, taste is highly subjective.
Cheers
Chris -
johnkitchens said:Growing up in this part of Georgia when I was a kid BBQ meant pork and only pork.
We didn't BBQ in the back yard we grilled. I knew of no one that cooked brisket, and I had never tried brisket until I was grown.
I agree with @Jeepster47. Where you are from has a lot to do with what you define as BBQ.Augusta, GA
#BGETEAMGREEN member
MiniMax, Large, XL BGE
Featured on Man Fire Food Season 7 -
In general, I'll take the oink over the moo just about every time. A medium rare ribeye trumps the oink though.Flint, Michigan
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Pork is king of Que.
Brisket is ok for pastrami and grinding burgers.
Anymore, I'd take a thick cut Berkshire chop over any cut of steak, even aged.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
tfhanson said:To me, steak is king. A good ribeye, t-bone, porter house, tri tip or flat iron any day of the week, followed by chicken, but none of that dry white meat chicken.GWN
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Nanook said:tfhanson said:To me, steak is king. A good ribeye, t-bone, porter house, tri tip or flat iron any day of the week, followed by chicken, but none of that dry white meat chicken.
1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet. Seaforth, On. Ca.
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An average brisket can be awesome in the right hands. Respectively a SRF in the wrong hands can turn out like shoe leather. No different than steak, chops, chicken, fish etc. in that they can all be overcooked and dry.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Nanook said:tfhanson said:To me, steak is king. A good ribeye, t-bone, porter house, tri tip or flat iron any day of the week, followed by chicken, but none of that dry white meat chicken.Johns Creek, GA - LBGE and a some stuff
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NPHuskerFL said:An average brisket can be awesome in the right hands. Respectively a SRF in the wrong hands can turn out like shoe leather. No different than steak, chops, chicken, fish etc. in that they can all be overcooked and dry.
https://www.youtube.com/watch?v=J3sgbX9Nxgs
XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
I like corned beef and cabbage, and I'm not Irish. I had a good brisket sandwich once at a motorcycle rally in Johnson City. He sold out before I got another one the next night.
I have tried other places, but even if moist and tender, did not compare to a butt for taste. Let the Texans keep them.
Ready for the flaming to begin.
Bob
Cookin' on the coast
Shellman Bluff, GA
Medium BGE -
Coastalcooker said:I like corned beef and cabbage, and I'm not Irish. I had a good brisket sandwich once at a motorcycle rally in Johnson City. He sold out before I got another one the next night.
I have tried other places, but even if moist and tender, did not compare to a butt for taste. Let the Texans keep them.
Ready for the flaming to begin.
BobXL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
This is just one man talking here, but to try and answer the posed question above: "What is so special about brisket"? For some, it's simply the challenge of taking the 2nd toughest cut of meat from the steer and transforming it into a delicacy. To do it consistently, or "at will" is a rewarding achievement for many. For people that just enjoy grilling occasionally, or that prefer other types of food over Q can't really relate to the thrill of victory that hitting a brisket spot on brings. For some it's the accomplishment more so than the actual eating. For folks that live to Q, short of whole carcass and splits, brisket and unseperated clod present the ultimate challenge due to containing different muscles and different types of fat. Clod and brisket are the World Series and Super Bowl of the Q arena. I cook quite a bit of food for friends, family and fund raisers. More often than not, no matter how good the chicken, pork or whatever else is, it's the big beef Primals that everyone marvels over. Why? There are more people out there who can not cook them correctly than there is who can cook them correctly. Most meats can can be cooked pretty good by simply following a simple recipe from a book or someone's instructions. This however is not the case for brisket and clod. There is a look and a feel that has to be achieved for it to be great. Learning that feel takes trial and error. There is very little redundancy in how individual briskets or clods will perform. For the record, there are things out there I like better to eat than brisket and clod. Not many, but there are a few. That said, they are two of my absolute very favorite things to cook for all the reasons listed above. One other factor that has help elevate brisket to Holy Grail stature in the last half century is the fact that cooking whole carcass has sadly fell out of vogue due to sheer economics reasons. That said, from a economic stand point, brisket is the biggest and most affordable challenge out there for most or the average home Q enthusiast. To wrap up my summation, for me it's the challenge, the thrill of victory if you will. More so than the actual taste of brisket. Anyone can cook a great ribeye or pork butt. But only a chosen few can reduce the big Primals to mouthwatering goodness time and time again. Brisket separates the heavyweights from the light weights. Those who can do it are referred to as the Brisket Gods. A very elite group. Those of us who do not walk among them can only keep praying for their guidance in hope that one day they will harken our call and bless us. Until then it's the constant battle of thrill of victory against the crushing agony of defeat.
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. -
SGH, I applaud you, I stand up and salute you, but now you have tossed down the gauntlet for me. Dry meat be damned, I now will not rest till I have perfected the brisket. In the future men will stand up and say Franklin, Lewis and Hanson in the same sentance........
Johns Creek, GA - LBGE and a some stuff -
tfhanson said:
SGH, I applaud you, I stand up and salute you, but now you have tossed down the gauntlet for me. Dry meat be damned, I now will not rest till I have perfected the brisket. In the future men will stand up and say Franklin, Lewis and Hanson in the same sentance........
XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
@SGH I concur with your summation.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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tfhanson said:
SGH, I applaud you, I stand up and salute you, but now you have tossed down the gauntlet for me. Dry meat be damned, I now will not rest till I have perfected the brisket. In the future men will stand up and say Franklin, Lewis and Hanson in the same sentance........
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. -
Nanook said:tfhanson said:To me, steak is king. A good ribeye, t-bone, porter house, tri tip or flat iron any day of the week, followed by chicken, but none of that dry white meat chicken.
Green egg, dead animal and alcohol. The "Boro".. TN -
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DMW said:Lmidkiff said:Nothing better than a well prepared brisket and not much worse than a bad one. The good thing if it's bad is you can still make great chili."I've made a note never to piss you two off." - Stike
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