Dueling USDA Prime brisket points on the WSM this morning, one S&P and the other Goldie’s BBQ rub. Someone asked where I got Prime brisket flats…H-E-B supermarket in Plano TX.
Dueling brisket points
- Thread starter Chris Allingham
- Start date
Sporting my Goldie’s cap today while using Goldie’s rub on one of my brisket points. #notsponsoredcontent
DanHoo
TVWBB 1-Star Olympian
the usual questions are who? what? where? when? why? how?
who? clearly Chris, and not Brett nor Dan.
what? obviously prime brisket flat. Duh!
where? Did Chris move to Plano? or is this No. Cali? ( lends to the how... )
when? looks like today, and yeah I missed the invite too
why? same answer as the what... It's a prime brisket flat. Duh!
now onto how?
Did Chris move to Plano? or did this get flown? or Driven?
Help solve this mystery.
And last and most important, which was the winner of the duel ? Cleary two flats are gonna be harmed in the outcome.
who? clearly Chris, and not Brett nor Dan.
what? obviously prime brisket flat. Duh!
where? Did Chris move to Plano? or is this No. Cali? ( lends to the how... )
when? looks like today, and yeah I missed the invite too
why? same answer as the what... It's a prime brisket flat. Duh!
now onto how?
Did Chris move to Plano? or did this get flown? or Driven?
Help solve this mystery.
And last and most important, which was the winner of the duel ? Cleary two flats are gonna be harmed in the outcome.
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Picked these guys up last October while RVing through the southwest. When passing through TX, a stop at H-E-B is always on the agenda, it’s a spectacular supermarket. I posted about the H-E-B store’s barbecue restaurant here:
The taste of both was good, but the S&P was our favorite.
The tenderness of both was disappointing, the slices were a little stretchy. I wrapped in butcher paper at 165*F and took them to 207*F then a two hour rest in a cooler. Maybe 210*F would have been better? Probably destined to become chopped brisket sandwiches.
The taste of both was good, but the S&P was our favorite.
The tenderness of both was disappointing, the slices were a little stretchy. I wrapped in butcher paper at 165*F and took them to 207*F then a two hour rest in a cooler. Maybe 210*F would have been better? Probably destined to become chopped brisket sandwiches.
Brett-EDH
TVWBB Olympian
Reheat with the cheat method. Add a little beef broth and wrap in foil and oven reheat. This helps make a super moist and tender sandwich. Or place on a rack atop a tray, add water to the tray the foil seal the tray and steam reheat the brisket. Jewish delis use this method for heating brisket for sandwich slicing.Picked these guys up last October while RVing through the southwest. When passing through TX, a stop at H-E-B is always on the agenda, it’s a spectacular supermarket. I posted about the H-E-B store’s barbecue restaurant here:
The taste of both was good, but the S&P was our favorite.
The tenderness of both was disappointing, the slices were a little stretchy. I wrapped in butcher paper at 165*F and took them to 207*F then a two hour rest in a cooler. Maybe 210*F would have been better? Probably destined to become chopped brisket sandwiches.
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, I would say there was not enough gelatin yet.Jim C in Denver
TVWBB Wizard
I wrapped in butcher paper at 165*F and took them to 207*F then a two hour rest in a cooler. Maybe 210*F would have been better?
Chris -- based on your video, I have become a HUGE fan of the long hot hold in the oven. For brisket and other stuff too.
I think a long hot hold in the oven (5 to 24 hours) is superior to the towel/cooler method. And also gives the cook a lot of time flexibility.
Not sure if it provides moisture and/or temp stability, but I put a pan of water in the bottom of the oven before dialing the oven into the 150-165F range. Other folks use a covered foil tray with some liquid in the tray.
Even if using the cooler, two hours seems a little short. Four hours probably would have been better.
Chris -- based on your video, I have become a HUGE fan of the long hot hold in the oven. For brisket and other stuff too.
I think a long hot hold in the oven (5 to 24 hours) is superior to the towel/cooler method. And also gives the cook a lot of time flexibility.
Not sure if it provides moisture and/or temp stability, but I put a pan of water in the bottom of the oven before dialing the oven into the 150-165F range. Other folks use a covered foil tray with some liquid in the tray.
Even if using the cooler, two hours seems a little short. Four hours probably would have been better.
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Problem was wife got hungry around 6:30 so we broke into the brisket.
