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

Ribs-n-Bibs in Chicago served consistently tasty brisket sandwiches.
The brisket was sliced thin and layered on a bun with a tangy brown
bbq sauce. It was always tender and flavorful.