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.

Why didn’t you just pull it......

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.

Is that a Pud joke

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

I'm sorry but your opinion is incorrect.

You people crack me up. Must be the heat.

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

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

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.