Janet Bostwick wrote:
> On Mon, 13 Oct 2014 01:08:39 +0000 (UTC), tert in seattle
> wrote:
>
>>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.
>
> Is it the meat or the sauce that is flavorful?
> Janet US

good question - to me beef needs a lot of help no matter what - for
example if you're not making bbq with it then it absolutely needs onion
in some form as a complement

there are those rare occasions like a properly aged steak that needs
nothing else but its own juices

in the case of Ribs 'n' Bibs, by my reckoning they just know how to do
brisket right

the honest answer in this case is, mostly the sauce