Teardrops n Tiny Travel Trailers

by **caseydog** » Sun Jul 15, 2007 5:35 pm

milo wrote:Hi all, If help is needed on a brisket order, let me know. That's what I do, i've been a meatcutter for 30 years. I would be glad to help.

Good! Start a thread on how to pick out a good brisket.

I am a veteran smoker, and can pick good meats, but have a hard time finding good brisket. The fat can really be deceiving -- can't tell how far into the meat it goes.

CD

by **vipercairo** » Thu Jul 26, 2007 8:16 am

Hummm. Well, you pick up a vacuum packed brisket (that "looks" nice) [unless you got your own personal meat cutter]...at the largest end: Hold it up in front of you, hanging down and.... roll your wrists to force the brisket to horizontal in front of you. If the meat seems to want to be "limp" and "droop" rather than "stiff" (going more horizontal than being limp) .... that's a good-ern with more meat and less fat. I always use that method and it's about 90% accurate; more so than just trying to stare the decieving slab of whatever into submission to become a great cut!

A well smoked/prepared brisket should be very tender, slice nicely.... and never, never STRINGY.... even if you intend it to be for "pulled-beef" sandwiches. Just my personal preferences, and opinion. So.... PAY ATTENTION.

by **milo** » Thu Jul 26, 2007 7:32 pm

Vipercairo's advice is as good a test as any for brisket. Just remember, the brisket is a naturally tough cut. Cooking method is 90% of the game. I do prefer to pay a little more for trimmed brisket with the point and fat wedge removed. But that is mainly because i'm only smoking to feed three normally. Later, Milo

by **WarPony** » Thu Jul 26, 2007 9:23 pm

Carl, it took me about 10 reads of your post to figure out what you were talking about. As I read it, you roll the meat slab underneath itself............ is that what you were saying?

Jeff

by **critter** » Fri Jul 27, 2007 10:41 am

Silly folks,
Dont yall know BBQ is pig!

by **SteveH** » Fri Jul 27, 2007 3:45 pm

critter wrote:Silly folks,
Dont yall know BBQ is pig!

Not in the Southwest...it's BEEF! Pigs go into sausage to give the venison better flavor and a little fat. :lol:

by **tonyj** » Fri Jul 27, 2007 4:24 pm

SteveH wrote:
critter wrote:Silly folks,
Dont yall know BBQ is pig!

Not in the Southwest...it's BEEF! Pigs go into sausage to give the venison better flavor and a little fat.

Can I hear an YUUHMMM-men?

by **Sonetpro** » Fri Jul 27, 2007 4:55 pm

The only pig that goes on my grill is called ribs.

by **WarPony** » Fri Jul 27, 2007 6:03 pm

Got this in the mail today...........

Jeff

by **asianflava** » Fri Jul 27, 2007 6:25 pm

SteveH wrote:
critter wrote:Silly folks,
Dont yall know BBQ is pig!

Not in the Southwest...it's BEEF! Pigs go into sausage to give the venison better flavor and a little fat.

It's so hard to find good pork BBQ here. There is a place near me that has pulled pork BBQ but it's not the same. The first time we had BBQ in NC, I looked at my wife and said, "what is this? it looks like Tuna salad." Now, when someone is going to NC, we have them pick some up for us. I kinda prefer the Eastern NC style to the Western. My wife went to UNCG so we've been to Stamey's.

by **Loader** » Tue Aug 07, 2007 11:45 am

This relocated Chicago boy has yet to master Texas Brisket. Found (and tried) a real good recipe for Dutch Oven baked beans, so that will be my contribution.