Unpopular Opinion on Brisket

[Addicting]

I would also say that the beef at the major retailers is not good beef. It’s imported most of the time for a cheaper product. If you want a good brisket you have to be willing to pay a butcher for quality meat to start with.

 

[LousyResident]

A lot of people don’t season it enough. It’s a big chunk of meat that is going to release a lot of fat and drippings during the cook which can pull the rub off. If you don’t season it up real good it’s a bit of a let down. But a good heavy rub, lots of smoke, and plenty of time makes it one of my favorites. And leftovers on nachos, scrambled eggs, in split pea soup, etc are hard to beat.

I’ve been underwhelmed by the Texas method of basically just S&P or maybe SPOG. I like some spice, and maybe some acid, to cut through the fat and balance it out.

 

[Hilljackoutlaw]

Have any of you guys had a brisket seared, covered with quality stock and put in the oven for 8ish hours? I love all briskets but this method is now overlooked because of the smoker.

 

[Wildabeest]

Anyone who thinks a great cut of beef and sauce doesn't mix has never had steak au poivre

Especially when you use the extra sauce to make poutine.

 

[Potsie]

A lot of people don’t season it enough. It’s a big chunk of meat that is going to release a lot of fat and drippings during the cook which can pull the rub off. If you don’t season it up real good it’s a bit of a let down. But a good heavy rub, lots of smoke, and plenty of time makes it one of my favorites. And leftovers on nachos, scrambled eggs, in split pea soup, etc are hard to beat.

I’ve been underwhelmed by the Texas method of basically just S&P or maybe SPOG. I like some spice, and maybe some acid, to cut through the fat and balance it out.

I’d add, lots of rub and let it sit for a while and come up to room temp with the rub on it. Help that salt disperse in.

 

[Wildabeest]

Brisket used to be a fairly inexpensive cut of meat that, when smoked properly, resulted in a really great finished product. But with its more recent rise to popularity and increase in price, I tend to lean towards a $10 pork shoulder instead of a $90 brisket.