On Sunday, October 12, 2014 2:13:01 PM UTC-7, 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.


I'm thinking the brisket you had was smoked either too long or not long enough.
All smoked meats should have shrinkage. But maybe the brisket should be
wrapped after a couple hours?

Every meat needs to be sliced against the grain for serving, IMHO.