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ChampKind

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Posts posted by ChampKind

  1. That brisket he posted was sliced from the side of the point (you can tell because its sliced against the grain).

    Every whole brisket has point layered on top of the flat. Most briskets have a thicker point on one side vs. the other. Depending on which edge of the point your moist brisket is being sliced from your slices may have mostly moist brisket, or close to a 50/50 mix of moist/lean.

    That isn’t controlled by how the brisket is sliced, its controlled by the brisket itself. caveat: unless you’re one of those neanderthals who separates the point from the flat before slicing

    • Like 1
  2. This is short notice, but we are driving from Austin to Houston tonight. My mom wants to get dinner along the way since we're leaving late-ish. I've never been to Meyer's or the other well known one (name escapes me - big place on 290). Which is better and is either actually good?


    Southside Market. Skip Meyer’s
    • Like 1
  3. Is there not too much flat on these slices when I asked for fatty? I really don't know.
     IMG-20190823-142323.jpg
     
     


    Fatty (moist) is almost always going to include a portion of the flat and the point. You got what you asked for.

    • Like 1
  4. Wes at Pappa Charlie's was very proud of his turkey and brought us samples on more than one occasion after we'd ordered beef and pork when he was still at the ice house in Montrose.
    It was excellent, but it was never going to be the reason I drove halfway across Houston.


    ahem...
  5. I’ll probably get negged for this, but...
    1)  I find the turkey to almost universally be the worst thing on the menu at most BBQ places.
    2)  I find ordering a sandwich at a BBQ place to be like ordering a hotdog at a steakhouse.
    But that’s just me...to each their own.


    Turkey is so incredibly easy to overcook. But if you go to a place where they actually care about the quality of their proteins and you’ll typically find some damned good turkey.

    Also, ain’t nothing wrong with a good chopped beef sammich from time to time
    • Like 1


  6. Random question: I remember you suggested how to properly smoke a brisket. Put it in the fridge then warm it up. What were the details? I’m about to put a 11 lb small brisket on the smoker soon (11pm-12am) and my brother wants to come by to pick it up around 1 pm. I’m thinking it’ll be done way before 1 so I’ll either have to hold it wrapped in a cooler for a while or put it in the fridge and do what you said. I think you mentioned you’d wrap in foil with a little broth and put it real low in the oven till it got warm and not to slice it till it was time to eat.


    Reheat instructions we give our customers:

    Leave it wrapped in paper and place (on a pan) in 250* oven until internal temp reaches 140*.

    If your brisket is already sliced then I’d suggest putting it in foil, adding stock, then placing in oven
  7. Congrats! Did some Fightin' Texas Aggie style voting in the online poll. 


    Thanks man. The event last night was a completely different one. So you have time to do some more of that aggy voting. Pretty sure voting is through 12/31
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