Brisket better than pork shoulder?

[John - au4stree]

I grew up in a pork first house in a pork is king state. I came here to say after much thought, consideration and discussion with my family (multiple cookers) I much prefer brisket. There, I said it, whew! Feel like a weight has been lifted.

 

[ChuckO]

Bottomline is: Hamburger can be better than Prime Rib if the cook is "da cook."

 

[Tony-Chicago]

If brisket were as easy as pulled pork...

 

[Jeff Boudman]

I favor pulled pork.

 

[Timothy F. Lewis]

This reminds me of an old joke.
“Do you walk to work or carry your lunch?”
The point being one isn’t necessarily better but they are different. I like them both.

 

[Lynn Dollar]

If brisket were as easy as pulled pork...

I think brisket is hyped to be more difficult. There's a lot more to trimming a brisket but the cook is pretty similar.

 

[Lynn Dollar]

I much prefer brisket. Fatty brisket is maybe my most favorite barbecue. Its a tight race between brisket and spare rib.

 

[Timothy F. Lewis]

I agree Lynn, brisket isn’t hard, just more expensive if you fail. Butts are pretty cheap but, the long extended cook of them is just about the same. I don’t tend to trim as closely as some but, I’ve had no complaints.

 

[JKalchik]

I grew up in a pork first house in a pork is king state. I came here to say after much thought, consideration and discussion with my family (multiple cookers) I much prefer brisket. There, I said it, whew! Feel like a weight has been lifted.

Admission is the first step on the road to recovery.....

 

[ChuckH]

I think brisket is hyped to be more difficult. There's a lot more to trimming a brisket but the cook is pretty similar.

The problem is, with brisket there is a much smaller window between its done, and it’s done right. A pork shoulder is much easier to get right. I found pork to be very forgiving. Just speaking from my own experience.

 

[Lynn Dollar]

The problem is, with brisket there is a much smaller window between its done, and it’s done right. A pork shoulder is much easier to get right. I found pork to be very forgiving. Just speaking from my own experience.

That's true.

But its only the flat of the brisket that has the small window. The point has enough fat to be forgiving. Me, I've begun just worrying with the doneness of the flat. The point will be OK and I don't even bother probing the point.

 

[David-B]

brisket is harder to duplicate, I dont think ive had 2 taste exactly the same. If I'm looking to feed a bunch of people on the cheap I go the butt route ...I prefer brisket but pulled pork is good too

 

[Lew Newby]

I like both but my wife’s favorite Q is pulled pork. She’s not a Brisket fan. SIGH!!!!

 

[Mark Foreman]

Here in our house, we like both, ribs too....

 

[Bob Bass]

My loves are Brisket and sliced Boston Butt Money Muscle.
Unfortunately, the latter is generally only found when judging competitions...

 

[Brett_Roundy]

Go to a 'Cash and Carry' type of restaurant supply grocery store and get a primal Chuck Roll and cook it like you would pulled pork.....always a hit....my favorite for larger groups and no finicky brisket stuff....

 

[John - au4stree]

I don’t mean to say I don’t like pork shoulder cause my waistline surely says differently. Just that I much prefer the cook (&eating) of the brisket.

 

[Dwain Pannell]

If brisket were as easy as pulled pork...

they are. 5 hours every time. Start the fire, put on the brisket, wait two and a half hours, wrap it in foil, wait two and a half hours, test for tenderness, add time if required. EZ PZ (look up Hot n Fast). Moist and tender every time.

....not that pulled pork isn’t awesome.

 

[Timothy F. Lewis]

brisket is harder to duplicate, I dont think ive had 2 taste exactly the same. If I'm looking to feed a bunch of people on the cheap I go the butt route ...I prefer brisket but pulled pork is good too

But the thing is, I have yet to see two animals that are the same. I have never had two pieces of ANYTHING that wasn’t processed that were the same. It’s the nature of...nature. If you were lucky to have “left” and “right” pieces from the same animal, they will not cook exactly the same. Barbecue is a process not necessarily the product, it will be done when it wants to be done. But, even saying that, if you start earlier than you think, you can wrap, towel and rest for several hours. Saturday’s brisket rested for somewhere between five and six hours, I can’t be more specific...there was bourbon involved.
Results were proclaimed the best one yet!
Average can be replicated, excellence takes its own time.

 

[Tony-Chicago]

they are. 5 hours every time. Start the fire, put on the brisket, wait two and a half hours, wrap it in foil, wait two and a half hours, test for tenderness, add time if required. EZ PZ (look up Hot n Fast). Moist and tender every time.

....not that pulled pork isn’t awesome.

Always do the hot and fast. But getting it perfect is not as big a target as a pork shoulder. I do prefer brisket.
For parties I usually do several pulled pork and one or two briskets.