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

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

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.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

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.

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

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.

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.

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

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

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.

wrote:
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.

I'm pretty sure there is no other way to prepare a properly aged steak

On Sun, 12 Oct 2014 20:31:27 -0700 (PDT),
wrote:

snip

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.

I agree with you about the hickory. The best one I ever made, IMO,
was a recipe/method from Cooks magazine. You smoked the meat for 2
hours and then took it inside, wrapped it tight in a couple of layers
of foil, and finished cooking it in a pan in the oven. That piece of
meat had the most personality of any of the brisket I've had,
including the one prepared by professionals in Dallas. I can see why
it is a piece of meat for contestants since it must take a special
hand to bring out the quality.
Janet US

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.

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.

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.