Unpopular Opinion on Brisket

[Sheltowee]

Found your problem!

A general rule of thumb: If it didn't try (and fail) at seceding, the barbecue there probably isn't that good.

 

[JV842]

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.

Sorry but I have to disagree; yes prime is prime, but my family has been cooking briskets for hundreds of years, at all kinds of events, in real pit dug bbqs n all the way to fancy ass smokers. This was WAY before “pit masters” n the “brisket mainstream crap” This was good ole Texas boys, wtver hard wood u had around, Pearl or LoneStar beer, manning the fire n pits for hours on end all night long…….n getting the briskets either on wtvr beeves were butchered or what they had at the local store….n ultimately turning out unbelievably great bbq
That’s the point of “low n slow”
Taking what used to be a cheap cut of meat that regular folks could afford and turning it into something great

 

[noharleyyet]

Sorry but I have to disagree; yes prime is prime, but my family has been cooking briskets for hundreds of years, at all kinds of events, in real pit dug bbqs n all the way to fancy ass smokers. This was WAY before “pit masters” n the “brisket mainstream crap” This was good ole Texas boys, wtver hard wood u had around, Pearl or LoneStar beer, manning the fire n pits for hours on end all night long…….n getting the briskets either on wtvr beeves were butchered or what they had at the local store….n ultimately turning out unbelievably great bbq
That’s the point of “low n slow”
Taking what used to be a cheap cut of meat that regular folks could afford and turning it into something great

This...I've begrudgingly arrived at the realization that I don't have the patience to do brisket.

 

[Mallardsx2]

Ahh dude it's French. Hell nah.

 

[Nick87]

View attachment 357847

My wife is french....I got nothin.

 

[LousyResident]

Sorry but I have to disagree; yes prime is prime, but my family has been cooking briskets for hundreds of years, at all kinds of events, in real pit dug bbqs n all the way to fancy ass smokers. This was WAY before “pit masters” n the “brisket mainstream crap” This was good ole Texas boys, wtver hard wood u had around, Pearl or LoneStar beer, manning the fire n pits for hours on end all night long…….n getting the briskets either on wtvr beeves were butchered or what they had at the local store….n ultimately turning out unbelievably great bbq
That’s the point of “low n slow”
Taking what used to be a cheap cut of meat that regular folks could afford and turning it into something great

I have to agree. I have personally found that spending money for prime brisket is a waste. If nothing else, it's not twice or three times as good to justify the price.

 

[nontyp]

Sorry but I have to disagree; yes prime is prime, but my family has been cooking briskets for hundreds of years, at all kinds of events, in real pit dug bbqs n all the way to fancy ass smokers. This was WAY before “pit masters” n the “brisket mainstream crap” This was good ole Texas boys, wtver hard wood u had around, Pearl or LoneStar beer, manning the fire n pits for hours on end all night long…….n getting the briskets either on wtvr beeves were butchered or what they had at the local store….n ultimately turning out unbelievably great bbq
That’s the point of “low n slow”
Taking what used to be a cheap cut of meat that regular folks could afford and turning it into something great

I will defer to your expertise. I have had much better results with high quality beef, but I also have very limited experience.

 

[Bigjay73]

Collagen makes it juicy, fat gives flavor. Select is just a low fat brisket, drizzle some tallow on a well cooked select brisket and it may be just as good.
Of course, some sauce would be nice as well

 

[LousyResident]

Collagen makes it juicy, fat gives flavor. Select is just a low fat brisket, drizzle some tallow on a well cooked select brisket and it may be just as good.
Of course, some sauce would be nice as well

Or, just don't trim the giant fat cap on nearly every brisket down to almost nothing and instead let that sucker self baste all smoke long.

 

[JV842]

Or, just don't trim the giant fat cap on nearly every brisket down to almost nothing and instead let that sucker self baste all smoke long.

BINGO!!!

 

[Bigjay73]

Or, just don't trim the giant fat cap on nearly every brisket down to almost nothing and instead let that sucker self baste all smoke long.

Doesn't work that way

 

[LousyResident]

Doesn't work that way

I know it's not the same as intramuscular fat, but it's a good compromise when all that fat from the cap gets all over everything else as it gets sliced. For me, for the price, it's good enough.

 

[44hunter45]

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

On almost any corner in Central CA is an asado doing brisket. Good stuff. Don't let those south central white dudes tell you how to do it.
If you are in Madera County hit me up. I know a guy.

 

[Sheltowee]

Collagen makes it juicy, fat gives flavor. Select is just a low fat brisket, drizzle some tallow on a well cooked select brisket and it may be just as good.
Of course, some sauce would be nice as well

Where is the good 'cue up your way? Smok was pretty decent for Colorado but can't compete with the best gas stations in Alabama.