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Old 12-10-2014, 10:13 PM posted to rec.food.cooking
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Default I just don't get brisket

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

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Old 12-10-2014, 11:00 PM posted to rec.food.cooking
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Default I just don't get brisket

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
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Old 12-10-2014, 11:05 PM posted to rec.food.cooking
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Default I just don't get brisket

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


I don't get it either although I do like it as corned beef....
particularly as hash. I shred it first and then cut the long strands
because if my corned beef hash isn't made with shredded meat, it might
as well come from a can.


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Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
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Old 12-10-2014, 11:15 PM posted to rec.food.cooking
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Default I just don't get brisket

On Sun, 12 Oct 2014 16:00:10 -0600, Janet Bostwick
wrote:

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


What beef do you like to smoke? I was thinking about trying a tri-tip
sometime soon.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
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Old 13-10-2014, 01:22 AM posted to rec.food.cooking
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Default I just don't get brisket

On Sun, 12 Oct 2014 15:15:50 -0700, sf wrote:

On Sun, 12 Oct 2014 16:00:10 -0600, Janet Bostwick
wrote:

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


What beef do you like to smoke? I was thinking about trying a tri-tip
sometime soon.

I haven't ever done a tri-tip but I do have one in the freezer. I may
do that sometime. I'm definitely doing pork next followed by shrimp.
By then it may be close to Thanksgiving and I am sure that I am not
doing turkey by whatever means.
Janet US


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Old 13-10-2014, 01:39 AM posted to rec.food.cooking
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Default I just don't get brisket

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.
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Old 13-10-2014, 02:08 AM posted to rec.food.cooking
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Default I just don't get brisket

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.

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Old 13-10-2014, 03:08 AM posted to rec.food.cooking
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Default I just don't get brisket

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
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Old 13-10-2014, 04:19 AM posted to rec.food.cooking
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Default I just don't get brisket

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

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Old 13-10-2014, 04:31 AM posted to rec.food.cooking
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Default I just don't get brisket

On Sunday, October 12, 2014 8:19:47 PM UTC-7, tert in seattle wrote:
Janet Bostwick wrote:

On Mon, 13 Oct 2014 01:08:39 +0000 (UTC), tert in seattle


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


Needs to be charred, IMHO. And sauteed mushrooms on top doesn't hurt.


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


I just remembered something significant: Hickory is the only smoke for beef.
I have had oak smoked barbeque, and the end product is a hearty meh.


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Old 13-10-2014, 06:45 AM posted to rec.food.cooking
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Default I just don't get brisket

On 10/12/2014 6:00 PM, Janet Bostwick wrote:


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


Good brisket is very tender and moist. You usually have to slice it
about 1/4" so it does not fall apart. It tastes like beef with a little
smokey flavor. Good brisket needs no sauce.
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Old 13-10-2014, 06:51 AM posted to rec.food.cooking
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Default I just don't get brisket

On 10/12/2014 6:26 PM, The Other Guy wrote:


TO be 'award winning', it needs to have the right rub on it
before going in the smoker.

The people who win cooking contests JEALOUSLY guard their rub recipes,
because the cooking process is the same, only the rub is different, and
what makes the difference between good, and a winner.




I've seen rub recipes with 15 ingredients. You really only need salt
pepper, garlic powder. Mabe one or two more max.

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Old 13-10-2014, 06:52 AM posted to rec.food.cooking
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Default I just don't get brisket

On 10/12/2014 6:05 PM, sf wrote:


I don't get it either although I do like it as corned beef....
particularly as hash. I shred it first and then cut the long strands
because if my corned beef hash isn't made with shredded meat, it might
as well come from a can.


If you have long strands, it was not cooked right.


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