On Sun, 12 Oct 2014 16:38:15 -0500, Sqwertz >
wrote:

>On Sun, 12 Oct 2014 15:13:01 -0600, Janet Bostwick wrote:
>
>> I've had it prepared in Dallas. One of those catered things for a
>> convention of thousands. When I saw the meat I wondered what was
>> wrong with it and thought maybe the caterers messed up. I've smoked a
>> couple. Same result as the brisket in Dallas. To me it is a pot
>> roast and not a particularly good one. I've had it as corned beef.
>> The mouth feel is stringy, dryish. You'd think with all that fat on
>> the meat would make it more unctuous I think if you mixed brisket
>> with another piece of beef, it would grind into good burger meat. Now
>> I see that the burger chains are all touting that they've got a
>> special burger with brisket. Tell me what I am missing.
>> Janet US
>
>You must not have good smoked brisket. Properly smoked brisket isn't
>anything like pot roast.
>
>-sw
No, it hasn't been like pot roast. I was saying maybe that was the
best use for it. You tell me, what is good brisket supposed to be
like? Maybe I just like a juicy, softer smoked meat.
Janet US