Unpopular Opinion on Brisket

[Nick87]

Agreed. It’s all about the feel.

That is the rule for a lot of thibgs in life. Even running a piece of equipment and some other stuff.

 

[Irrelevant]

I'll one up you. Beef is overrated in every way. It's kinda gross, and a bit "gamey"

 

[cgasner1]

That is the rule for a lot of thibgs in life. Even running a piece of equipment and some other stuff.

I’m just gonna say it bobcat makes a nicer piece than cat

 

[Nick87]

I’m just gonna say it bobcat makes a nicer piece than cat

Sit down.

 

[cgasner1]

Sit down.

Those new mini ex that cat marks is garbage we have a 3-4 brand new ones I always grab the 15 year old one

 

[Nick87]

Those new mini ex that cat marks is garbage we have a 3-4 brand new ones I always grab the 15 year old one

Haven't run a cat mini. We run Kubota and deere. Never been impressed with anything bobcat.

 

[WildWill]

Central CA so not Brisket country but still supposedly "award winning"

Found your problem!

 

[Forkyfinder]

I’ve been there a few times- certainly very good, but I like Hard 8 better myself.

Cheers to that. A treecarp post i love!

If you think briskets not good - Hard 8 is the best bbq around

 

[texwest44]

In my view, the whole point of brisket (pun intended) was to take a cheap, crummy piece of meat and turn it into something good. Really good if you consider the price and quality. Between food gentrification and the consolidation of meat processors and packers, the brisket experience has been ruined. Old timers here who are from beef country can tell you about when you could get 20lb briskets and bags of oxtail for free sometimes. Those days are long over.

And Texans, my dear Texans, what has become of us? I don't want to go too far off-topic but every time I come home to visit, I find myself more and more appalled at the state of bbq spots. Last summer, some jokers in Llano wanted $36/lb for goat meat, and when I asked about the cut, it was the spine. I know the state motto has become "sell out, sell high, and pave it" but there should be a roof on the shamelessness.

 

[Bigjay73]

It's everywhere, but I can see it being more prevalent in Texas. " Food gentrification", never heard it put that way, but it's pretty spot on.

 

[texwest44]

It's everywhere, but I can see it being more prevalent in Texas. " Food gentrification", never heard it put that way, but it's pretty spot on.

For some years I was able to get pretty good deals from carnicerias and Asian meat shops. Sometimes even halal shops, depending on the town and neighborhood. I would be the only white guy in the whole place and the people behind the counter would look at me like I was a space alien. Those days are coming to an end, as well.

 

[Nick87]

It’s excellent.

As far as deer and elk shanks go how much would you say they yield after the cook? Looking at the forecast I think I might as well.

 

[TheJason]

As far as deer and elk shanks go how much would you say they yield after the cook? Looking at the forecast I think I might as well.

Yield as in volume of meat?

 

[Nick87]

Yield as in volume of meat?

Yah like serving wise. Just trying to figure out how many to cook. I've got deer and elk shanks at the moment.

 

[TheJason]

Yah like serving wise. Just trying to figure out how many to cook. I've got deer and elk shanks at the moment.

It’s been a while since I did deer. Two elk shanks is PLENTY for street tacos and leftovers.

 

[Potsie]

Yah like serving wise. Just trying to figure out how many to cook. I've got deer and elk shanks at the moment.

We can feed our family off 2 elk shanks, plus vegetables and mashers or polenta.

 

[Nick87]

Thanks guys.

 

[LousyResident]

Whitetail doe shoulder is good for that as well.

 

[Nick87]

Whitetail doe shoulder is good for that as well.

Yup done a lot of shoulders that way.

 

[D_Walt]

This was yesterday’s result, 19lbs of smoky goodness. Had 15 people at deer camp, not much left over to chop up for tacos this morning. They hit it harder than the New York strips we had on Friday night.