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.

 

[BearFoot]

After watching countless YouTube videos and reading bbq blogs the last few years I've smoked a handful of Briskets (all prime from costco) and I dont know what all the fuss is about. It's never been inedible but people always act blown away by brisket and I've yet to have one to really make it something that's all that special. I thought maybe I need to try real brisket from a pro to really appreciate what others get out of it, so I've tried a few local spots that have won awards for their brisket and even though it was better than mine it still wasn't anything special.

Not meaning to ruffle feathers but I wonder if I'm the only one that doesn't get the hype?

On a side note, I made some burnt ends with a couple and those were excellent.

Season with salt, pepper. Smoke 225 for hours into stall. Then Texas wrap with little bit of favorite juice. I pull 203, 205F. Rest awhile. Often I'll rest over night. Cook is done late at night. Brisket stay wrapped at 140, in electric smoker into next day. If I'm making brisket, whole family, near and far, show up!

 

[the nikster]

YouTubers are selling their results. Your mileage may vary.
After a half dozen attempts I turn out a pretty good brisket but I have yet to experience an ‘O’, if you know what I mean.

 

[nontyp]

Meat quality is the number 1 thing that has an effect. It took me about 5 briskets to figure that out. Get the best quality beef you can find before putting all that work into cooking it.

 

[Nick87]

poutine

I can not read that word without pronouncing it "poontang". I've tried growing up, I just can't.

 

[seeth07]

I agree with lots here. It's a low cut of meat and it requires a good chef to prepare it to taste great.

Ask yourself this: if you took the rib roast and cooked it the exact same way as you do a smoked brisket, would it be better? The answer is yes

 

[Potsie]

I agree with lots here. It's a low cut of meat and it requires a good chef to prepare it to taste great.

Ask yourself this: if you took the rib roast and cooked it the exact same way as you do a smoked brisket, would it be better? The answer is yes

Two cuts of meat on exact opposite ends of the spectrum.

I can’t think of a more idiot thing to do to a rib roast than to cook it like a brisket.

 

[Nick87]

Two cuts of meat on exact opposite ends of the spectrum.

I can’t think of a more idiot thing to do to a rib roast than to cook it like a brisket.

Yah a rib roast no go on cooking rib roast like that for me.

 

[seeth07]

Exactly my point...thanks guys

 

[longbow51]

Aaron Franklin gets his briskets from Creekstone Farms. Myron Mixon, perennial winner of BBQ cook-offs, uses Snake River Farms Prime, which are $129.

We can make good brisket, but even the so-called prime ones from our local stores were so inconsistent in quality we got tired of wasting money and time.

If we want beef, we just do beef ribs short plate.

 

[LuketheDog]

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.

This reminds me, I need to go pull some elk shanks out of the freezer for carne adobada...

 

[Nick87]

This reminds me, I need to go pull some elk shanks out of the freezer for carne adobada...

Sounds intriguing.

 

[TheJason]

Sounds intriguing.

It’s excellent.

 

[INMT]

This reminds me, I need to go pull some elk shanks out of the freezer for carne adobada...

Any recipe you follow or just freewheelin?

 

[Johnny Bravo]

And just to stir the pot a little more, I love a good BBQ sauce on brisket.

Sinner ! Lmao..