Last edit by: swag
Consolidated "BBQ" thread
#751
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Moist is good fatty not so much
punch the guy out (Urban Bar-B-Que in the Washington DC
area, for the record). Moist brisket is fatty brisket, that's what
it means. Started out as a euphemism, but then it became
accepted usage. I get irritated to have to order "extra moist"
because of the morphing of the language by people who don't
know good from evil. Anyhow, I shake my head at people who
want lean brisket. It's like asking for a grilled cheese with
lowfat cheese.
#752
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Join Date: Dec 2014
Posts: 8,460
"All our brisket is moist." As I've said elsewhere, I wanted to
punch the guy out (Urban Bar-B-Que in the Washington DC
area, for the record). Moist brisket is fatty brisket, that's what
it means. Started out as a euphemism, but then it became
accepted usage. I get irritated to have to order "extra moist"
because of the morphing of the language by people who don't
know good from evil. Anyhow, I shake my head at people who
want lean brisket. It's like asking for a grilled cheese with
lowfat cheese.
punch the guy out (Urban Bar-B-Que in the Washington DC
area, for the record). Moist brisket is fatty brisket, that's what
it means. Started out as a euphemism, but then it became
accepted usage. I get irritated to have to order "extra moist"
because of the morphing of the language by people who don't
know good from evil. Anyhow, I shake my head at people who
want lean brisket. It's like asking for a grilled cheese with
lowfat cheese.
#753
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Here's the thing: What matters is how thinly the brisket is sliced. I like it extremely extremely thinly cut. If it's cut how I want, I don't mind the fat. If it's a thicker cut, then I don't want a thick piece of fat at the end of it because, well, thick pieces of fat are disgusting.
Safer with lean - I would go 80 lean 20 fatty.
#755
Join Date: Oct 2010
Posts: 1,922
Here's the thing: What matters is how thinly the brisket is sliced. I like it extremely extremely thinly cut. If it's cut how I want, I don't mind the fat. If it's a thicker cut, then I don't want a thick piece of fat at the end of it because, well, thick pieces of fat are disgusting.
This. If there is too large a fat cap left on, then I merely cut it down to something I can handle. But, I want a thick enough slice to be able to do a respectable pull test for tenderness.
#756
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Join Date: Dec 2014
Posts: 8,460
It's your personal preference, but for me...no. Extremely thin-sliced brisket is just a way to hide toughness, IMHO. You'll find this a lot in Kansas City.
This. If there is too large a fat cap left on, then I merely cut it down to something I can handle. But, I want a thick enough slice to be able to do a respectable pull test for tenderness.
This. If there is too large a fat cap left on, then I merely cut it down to something I can handle. But, I want a thick enough slice to be able to do a respectable pull test for tenderness.
#757
Join Date: Oct 2010
Posts: 1,922
Never in the two dozen times that I've eaten there personally has it ever been very thinly sliced by my understanding of the term. It has always run a 1/2 inch or better. If that is very thinly sliced to you, you should see the paper thin slices of brisket they serve in KC. lol
#758
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Join Date: Dec 2014
Posts: 8,460
Never in the two dozen times that I've eaten there personally has it ever been very thinly sliced by my understanding of the term. It has always run a 1/2 inch or better. If that is very thinly sliced to you, you should see the paper thin slices of brisket they serve in KC. lol
#759
Join Date: Oct 2010
Posts: 1,922
Seriously though, most of the sliced brisket (not burnt ends) I ate in KC was paper thin. When I hear someone say "extremely thin-sliced" it evokes that memory, not one from Franklin BBQ.
Last edited by Pa Kettle; Feb 23, 2016 at 2:56 pm
#762
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#763
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Last edited by GRALISTAIR; Feb 24, 2016 at 7:39 am
#764
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An odd one to add to this thread, but I will: Smoke BBQ Taqueria in Pittsburgh. Tacos only (except for Tuesday, when it's burgers only), but I had the most heavenly burnt ends on my burger last night--so good I actually picked a bit off my burger and ate a small mound of them separately. (Incidentally, the burgers themselves are actually some of the best burgers I've ever had anywhere, and I know a thing or two about burgers.) They have an in-house smoker they use for their brisket tacos, and they sell the burnt ends as a separate topping you can add to any item on their menu.
I've had some burnt ends from LC's and others that border on being too tough and too dry to enjoy, but these were firm but tender and moist enough to enjoy, though there was still plenty of smoke in them.
Next time I go back, I may just order a side of burnt ends and do a better analysis, but initial results were very promising.
I've had some burnt ends from LC's and others that border on being too tough and too dry to enjoy, but these were firm but tender and moist enough to enjoy, though there was still plenty of smoke in them.
Next time I go back, I may just order a side of burnt ends and do a better analysis, but initial results were very promising.