Texans dont know how to cook a brisket.

I have yet to see a brisket cooked right in Texas. The common way is to cook them till it is like eating brown oat meal -------- If I want oat meal I will buy it and cook it. I want meat.
I BBQ it on low heat for 3 hrs -------- take it off, instead of cutting it vertically, cut it horizontally ( that means left to right, not up and down). Use a sharp knife and cut it into paper thin slices . The meat will be rare, and people will rave how good it is and never believe it is brisket.
If anyone wants to know how to do red beans and rice just pm me.

I prefer oven brisket to smoked.

Yep you nailed it!

I've gotten to this point, myself. I love smoked turkey, chicken, and sausage, but brisket usually comes out so dry...and it's either undercooked, or way overcooked. There doesn't seem to be an in between. To be fair, however, I have not tried 407, or a lot of the new BBQ places that have popped up around the metroplex in the last 5 years.

I grew up in Arkansas. Pulled port is what we called barbecue.

Rare chewy brisket sounds delicious!

How unfortunate.

But I understand, I have never had good red bean and rice.

Heresy. You'd HAVE to slice it razor thin to be able to choke a tough cut of meat like brisket down if only cooked for 3 hours. Briskets should have a smoke ring and melt in your mouth after 12+ hours in the pit.

HSO!

BBQ and briskets can best be described by the different regions of the US. Just because you don't like it the way it is done in Texas, doesn't mean most Texans also don't think it is great. When I was in Georgia at Fort Benning we went to town and landed up at a BBQ joint. Those poor bastards didn't even get to eat brisket, all they had was chicken, ribs and pork. If you think that was bad, the beans were pork and beans out of a can and the potato salad was like spiced up mashed potatoes. The latter seems to be the norm today, unless it is at home and homemade, most potato salad sucks.

Our likes and dislikes in tastes of food are based on what we grew up with. In the 1960s we were headed overseas, we stopped at some small town to eat, pecan pie was on the menu. That was a mistake, not sure what it was but it wasn't a pecan pie like we make them in Texas. Another example, ordered a grilled cheese sandwich in Newark NJ, who in the hell makes a grilled cheese sandwich with swiss cheese??? And the idiot didn't even know how to toast the bread???

I do not cook/smoke a lot of briskets, when I do they are usually pretty tender and juicy. And the great thing about it is you can enjoy nice thick slices like a man

That is a good looking Brisket Stub. And I like the presentation.

Also Nate33... we all cook them the correct way in Texas because we take it serious, and it's the law.

In late 1975 Governor Dolph "Brisket" Brisco signed into law the Smoked Meats Proper Means and Methods Statutes that all God fearing Texans abide by. This was in response to fears that recent immigrants from Californian and the East Coast would commit meat and meat by-product atrocities during the numerous bi-centennial celebrations scheduled the following year. So please keep your Yankee under-cooked meat fetish to yourself or BP will have to stop by your place and cite you for misdemeanor beef abuse.

Don’t be silly Dave, what he is doing to a brisket constitutes a felony.

I have a thread on the recipes forum for presentations. It would look great on there.

Agreed, that Yankee needs to go home.

Soooo....do you boil your brisket first like Yankees do their ribs....

Boil it until there is no flavor left, put on grill and mop with BBQ sauce....voilà...yankee BBQ!

How is it possible to cut meat "paper thin" or "razor thin" -- unless you have some sort of meat slicing machine?

Anyway -- isn't brisket a cheap cut of meat? Why even bother?

When my buddies and I were catering we would start the pit about 6:00 PM and throw the brisket's on the grill until browned all the way around. We then pulled them off the grill, seasoned and double wrapped with heavy duty foil. Then it was back in the pit until the next day, turning them once in 4 hours. Many times we just left them in the pit while we were driving to the location. When we unwrapped and served they were falling apart, no need for a knife. These black things they are calling brisket now just don't cut it. We would cook 10 15 lb brisket's at a time.

That's called roast, or pulled beef.

Pulled beef.....

Just don’t pull the sausage......

I guess we cannot cook pork butt either

Why didn’t you just pull it......

Is that a Pud joke

I'm sorry but your opinion is incorrect.

You people crack me up. Must be the heat.

And thats only like 5 or 6 beers. Plus you risk cutting a finger off.

lmao some people wouldnt know a good brisket if it walked up and bit them on the [censored]

Me too....it’s the heat....alcohol has nothing to do with it...

You must have lost your ever lovin mind!

Showem and tellem bobcat1, that looks delicious

As a reformed Yankee, I must confess Texas does it right.

I’d take a slice of Bobcat’s brisket any day over a thin raw slice

Amen

Them's fightin words right there.........

I'll have to go with Oxner on this one. Southern BBQ is always pork with beans and coleslaw. Texas BBQ is beef brisket. tater salad, and pinto beans. I dearly love both and eat the snot out of them.

i like it when people dont have a clue what they are talking about...every once in awhile you run into somebody who'll knock you in the mouth with truth.

Now that right there is what I call good looking BBQ Brisket Texas Style !

Go home yankee

Yum Yum Yum!

I ride with NG.

Honestly guys, I think ya'll got trolled

especially with the pic of pork that Stub posted.....

Truth^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Watched a guy pour a ton of BBQ sauce on sliced brisket and started bragging how good the brisket was

If it is good you don't need nuthin on it, just chow down

Zactly Stub!

4 hours on the smoke and 8 hours in the oven @ 250F
always works for me.

Thats about all the OP is good for.

Yup....was still a fun post in spite of the troll.....

Amen Bro......

Maybe a little salt and pepper, then fold it in a slice of white bread. I like the heel

I'll say one thing tho, this thread brought the The Best Brisket Ever thread.

We can be thankful for that.

How many PMs did you get? Can't you publicly share the recipe? We'd all like to know the secret.

Per nate33's post the brisket, though knock-your-socks-off-fantastic, at my last party was done wrong. <scratching head> So now I'm conflicted for how to prepare the brisket for my next party, Labor Day... the "wrong" way or nate33's way.

Sapper brought you back to this thread from the OT, didn't he?

Ha, you know it.

Yup

I couldn't let this horrible thread go unnoticed by those in the off topic