So, I have been having smoked brisket once or twice a week recently. I get them from various establishments. While a good source of lean protein, I find them rather dry (I don't drench it in sauce) and much less exciting of a barbecue than say St Louis style ribs or links.

So here is the question: What's the big deal about brisket? So far it has been a rather dry smoky protein delivery vehicle. Are they using wrong cuts? Cook for too long?

I'm not BBQ expert as some of youse around here. Enlighten me.

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"It's not exactly a rocket surgery." D.J.

A lot of competition guys inject it prior to the smoke with a broth mixture to increase moisture.

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You know me like that.

I believe in the business they refer to that as "juicing".

Are you talking about bbq or steroids in baseball?

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"It's not exactly a rocket surgery." D.J.

I thought he was talking about a woman.

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Hopleaf has a Montreal-style brisket that I think I remembered being really good, but since I had to wait so long I was pretty hammered and could be wrong.

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brisket can be hard to smoke, since its so fucking tough you have to cook it for about 10 hours. but then you might dry it out. for the advanced smoker. I suppose you could boil it or something and then smoke it for a few hours. cook it like a pot roast covered and it is moist and good, but something different altogether.

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Reality is your friend, not your enemy. -- Seacrest

"Montreal" just means the rub, for lack of detail.
Brisket needs to be smoked/cooked as low as a temp as possible for like 10 hours, after a brining of 48 hours+. Some people inject it after that as well. I've never had success with injecting meat that isn't poultry.

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Okay, thanks. I also have not tried to cook one myself. No patience. Im fat.

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Perfect!

Brine, then wait and drink beer for 72 hours.
Throw on smoker, then wait and drink beer for 10 hours.

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Were you too hammered to watch the latest episode of Triple D last night too? I stopped in at Hopleaf where chef Ben Sheagren whipped me up a brisket that took my tastebuds on a one-way trip to Flavortown. He also made a nice headcheese. I got a little creeped out in Andersonville when I saw men holding hands with each other though. I couldn't jump in the SS and roll out fast enough! Holy Stromboli!

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Guy Fieri is co-owner of Johnny Garlic's and Tex Wasabi's Restaurants

Never been a fan of brisket. Just dont like the taste that much, but are you buying with the fat cap on? How much do you leave on? 1 inch? Set i on top?

Like I said, I dont cook it as I am just not a fan.

Get some tri tip at Trader Joes.

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“Been that way since one monkey looked at the sun and told the other monkey ‘He said for you to give me your fuckin’ share.’”

I have eaten a lot of BBQ in my life and have never been a fan of brisket. Far to many times when I have it, it is to dry.

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Brisket is my favorite BBQ meat. Yes, it can be dry but that's because a pit master f'd up. I smoke my own - did one yesterday in fact and the wood smoke was awesome. Nice smoke ring. Perfect with a touch of sauce in my lunch.

Smoque has fabulous brisket. I like it chopped.

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If you ever have the misfortune of driving south from Oklahoma City, try Roy's in Chickasha. Best damn brisket I ever had.

All these brisket experiences were south of OKC. Way south.

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"It's not exactly a rocket surgery." D.J.

The scent of any of those can be intoxicating.

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Power is always in the hands of the masses of men. What oppresses the masses is their own ignorance, their own short-sighted selfishness.
- Henry George

Dammit, I keep trying to hate this mult but it never works ....

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Power is always in the hands of the masses of men. What oppresses the masses is their own ignorance, their own short-sighted selfishness.
- Henry George

I think I figured it out. That particular cut of beef is best when heat treated in a very moist environment, i.e. deli style braise rather than smoking. Same goes for beef ribs. I watched some competition bbq on tv over the weekend and it looked like all top teams dipped the slices in sauce or au juice post slicing to restore the moisture lost in the course of smoking.

The only bbq beef that I had that was really memorable was in KC at Jack Stacks. On their dining room menu they have a hickory smoked prime rib.

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"It's not exactly a rocket surgery." D.J.

I see a lot of guys smoking the brisket in the pans so it soaks in its own juices. I might try that next time but I would think that would make it too moist and not give you a good bark - also cut down on the smoke ring which I wouldn't like.

If I were going to do that, I'd probably smoke it an hour or two on the grill before putting it in the pan to continue cooking.

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You know me like that.

My brother bought a pan for his 4th of July party. It was much better than I remember.

I had it in the stadium club at the Sox game on the 5th. Fucking orgasmic.

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O judgment! Thou art fled to brutish beasts,
And men have lost their reason.

the one time i've done it, that is the method i used......smoke it for several hours then transfer to the pan about halfway through and finish it that way
i thought the smoke ring and the flavor was there, i just overcooked a bit. i got my smoker a month or two ago so i'm still feeling my way through everything and the unfortunate thing is brisket is a rather expensive thing to be experimenting on. my biggest issue is still maintaining temperature over a long period of time....for things that only take 2-4 hours like chicken i'm fine, but pulled pork and brisket i'm fine for the first 4-5 hours but having issue "reloading" after that initial fire dies down

are you saying you smoke the tri-tip ?
i do recall seeing that at Trader Joes....to me that place is hit or miss and i rarely if ever buy any meat there , seems really pricey compared to other places . how big is it ?