Panera Bread did it to me again.

[Freed Roger]

With that "decider" thread- brisket is one that I kvetch over. A good bbq place, I beat my head against the wall, choosing between pulled pork and brisket. That one sandwich at Sugarfire-gives you both (and sausuage?).

Oh that damn LDL cholestoral #.

[lukethedrifter]

sidenote: i'm not a fan of the brisket at Pappy's. It tastes like an afterthought.

[heyzeus]

Brisket should never be an afterthought. It's the main event. Come to Austin, I'll get you fixed for brisket.

[33anda3rd]

I feel like you should have to go to Kreuz or Franklin before you are allowed to publicly say a bad thing about brisket. It's like getting a learners permit before a drivers license. Franklin is better, but a pain in the ass. I know that mothergrabber and I have to wait in line at that place. Kreuz is awesome and the experience of going to the market is just as good as the meat.

[haltz]

It's awesome. Ruhlman's is boring by comparison. Charcuteria you get a lot of tradition and story, especially the tradition of the Matanza. That's a 2-4 day celebration where the family takes a pig they've raised and love, very humanely kill it. The men butcher it, they use the whole animal, the "sabias" (little old ladies in the family) make the charcuterie. It's pretty fascinating, and something we're looking at as a bar concept.

Ah, ok thanks.

I had Pappy's brisket the other day because Southern was closed for a private event or some such bs and it was ... not great. It doesn't help that I've been to Lockhart a couple of times recently.

[cardsfansince82]

Most of the KC places slice their brisket really thin and it just ends up gray and dry and uninspiring. It's a fine enough option for a sandwich, but I almost never order it just on a plate by itself.

[lukethedrifter]

To me, brisket is either incredible or not worth eating.

[Freed Roger]

When I decided to change it up & smoke brisket for xmas, heard people say how much harder it was to get right. I wasnt anymore vigilant than pork butt. Not the worlds best brisket though it was well liked and all gone. I jusr retake the lecture from the butcher each time and do it without a huge fuss.

A huge ass fatty piece of meat cooked low and slow with a little love.

What i am getting at here is-how are people [expletive] this up? Maybe just beginners luck for me

[cardsfansince82]

It's gotta be pretty hard to pull off good BBQ on a mass level and have it be hot and fresh all day.

[Freed Roger]

It's gotta be pretty hard to pull off good BBQ on a mass level and have it be hot and fresh all day.

We should have gone to meat smoking thread...

the cut, against the grain for brisket. With brisket and pork butt, i end up random chunking it that way. I havent googled or asked around, and I know the chunk isnt as pretty. but I sense it is best for a long day with the masses -and a reheat if anything is left. It can stay on a low crock pot server-a little apple juice. It still works down and gets better. Leftovers make good foundation for kickn tacos.

I like to eat a shred (Asheville Biscuithead's biscuit brisket -i dream about it often) but too much work for me to execute. i wonder how it keeps? The thin slice. I know that can dry out.