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I remember when it used to be .79 /lb in the stores.

Nothing beats a good brisket sammich

Good to know. I didn't know I was being so health concious, when I order the brisket at my favorite BBQ restaurant.
Let's get A&M looking at how much more healthy a cold beer is with the brisket.

Jusme wrote:Good to know. I didn't know I was being so health concious, when I order the brisket at my favorite BBQ restaurant.
Let's get A&M looking at how much more healthy a cold beer is with the brisket.

You can learn so much on the forum.

I believe it is time to prepare some more health on my pellet smoker. (yes, I have succumbed to the temptation of pellets, but I can still use the woodbox, if smoking large)

I'm sure the ground brisket was not laden with salt that most of the great brisket marinades are loaded with and makes us love it so. Brisket can be rather dry,

WTR wrote:I'm sure the ground brisket was not laden with salt that most of the great brisket marinades are loaded with and makes us love it so. Brisket can be rather dry,

If it is dry they are doing it wrong.

anygunanywhere wrote:

WTR wrote:I'm sure the ground brisket was not laden with salt that most of the great brisket marinades are loaded with and makes us love it so. Brisket can be rather dry,

If it is dry they are doing it wrong.

Properly cooked brisket is very moist and tender. If it's dry it was cooked too fast and at too high a temperature. Or trimmed improperly before cooking.

Everyone who grew up in the hill country, and paid any attention, knows the magic of exposing a brisket to mesquite smoke at the right temperature for >12 hours which "lets the strings out," resulting in a moist, tender, flavorful cut of goodness.

Jusme wrote:

anygunanywhere wrote:

WTR wrote:I'm sure the ground brisket was not laden with salt that most of the great brisket marinades are loaded with and makes us love it so. Brisket can be rather dry,

If it is dry they are doing it wrong.

Properly cooked brisket is very moist and tender. If it's dry it was cooked too fast and at too high a temperature. Or trimmed improperly before cooking.

I agree. However, most people try to cook fast and at a high temp. The only way they get it moist is swimming it in something like Claude's. I had a 1/2 pound at Rudy's the other day that took a whole glass of tea to choke down. Nothing beats patience.

WTR wrote:

Jusme wrote:

anygunanywhere wrote:

WTR wrote:I'm sure the ground brisket was not laden with salt that most of the great brisket marinades are loaded with and makes us love it so. Brisket can be rather dry,

If it is dry they are doing it wrong.

Properly cooked brisket is very moist and tender. If it's dry it was cooked too fast and at too high a temperature. Or trimmed improperly before cooking.

I agree. However, most people try to cook fast and at a high temp. The only way they get it moist is swimming it in something like Claude's. I had a 1/2 pound at Rudy's the other day that took a whole glass of tea to choke down. Nothing beats patience.

Rudy's won't see my business again. I had the same experience. Brisket cooked at 225 degrees for several hours results in tender, moist, and delicious eating. That's why outside ofTexas "barbeque" usually doesn't include brisket, they stay with pork, and douse it with vinegar sauce to try to make it palatable,

Am I biased? You bet I am , and I will put my brisket against anyone's. I prefer Pecan wood, Hickory will work. If someone tells you they use Mesquite for good BBQ, run for the hills.

Jusme wrote:




Rudy's won't see my business again. I had the same experience. Brisket cooked at 225 degrees for several hours results in tender, moist, and delicious eating. That's why outside ofTexas "barbeque" usually doesn't include brisket, they stay with pork, and douse it with vinegar sauce to try to make it palatable,

Am I biased? You bet I am , and I will put my brisket against anyone's. I prefer Pecan wood, Hickory will work. If someone tells you they use Mesquite for good BBQ, run for the hills.

I won't go to Rudys anymore, either. I was just there this past week, with an old Navy buddy from San Diego. He wanted to go to Rudy's because he orders sauce mail order from them. Everything was HOT, except the potato salad, maybe the cole slaw. I've noticed that at restaurants around here, generally, Almost everything is seasoned hot, jalepeno hot, so hot the other flavors are indiscernible. The brisket was moist but not flavorful. The sausage was HOT, and that was regular sausage, not the jalapeno version!

The best brisket is exposed to mesquite smoke. If it is, run, for the food line! I know Aaron Franklin is setting the world on fire with oak, but mesquite is much more flavorful. Franklin is something different, real good, but not mesquite. All the old style masters in the hill country favored mesquite for flavor, not spices, rubs and that sort of nonsense.

I've never met anyone who cooks their own brisket who didn't strongly believe theirs is the best brisket in the world, and their preparation methods are the only way. Just the way it is.

I like to chock down Rudy's BBQ brisket with 4 Lone Star beer most times when i'm not driving. If i have a choice i rather go to a place called Hickory Barn on Wilcrest Dr. Been there for a number of years.

What is this hickory of which you speak?? All the while slandering the goodness of properly burned mesquite?

I am offended.