Smokelahoma

Nice prep job on the St. Louis spares, Russ. Good article, but I might take a slight exception on th claim that Texas has best Brisket. I'm sure I didn't visit the right places, but the three times I sought good Brisket while in Houston, TX, I was quite let down. They seemed to like and keep it under those red heat lamps. At my restaurant, although keeps me a bit too busy, I keep my Briskets wrapped in foil or paper in warmer and cut each as ordered. Sure keeps it moister. What I've been doing lately, instead of making burnt ends from the entire point, is serving the Brisket sandwiches with half the meat coming from the flat, and half from the (moister/fattier) point. People are seeming to like that !

Russ, great pictures nd enjoyed another great article.

Nice write-up; great pics, Russ.

quote:

Originally posted by astronorick:
... that Texas has best Brisket. I'm sure I didn't visit the right places, but the three times I sought good Brisket while in Houston, TX, I was quite let down.

Don't take it wrong, but the author (not me) is from Texas and I venture to say that "most" BBQ experts will say Texas is known for Brisket.

Mine is the best, so obviously the best isn't from Texas...

quote:

Originally posted by astronorick:
I'm sure I didn't visit the right places, but the three times I sought good Brisket while in Houston, TX, I was quite let down.

Astro, next time you're in the Houston metroplex check out Corkscrew Barbecue in the Woodlands, I 45 N. Pappas BBQ off the Southwest Fwy is pretty decent as well. Both have excellent brisket the times I visited.

Ah ! I'm pretty sure one was a Pappa's. Perhaps I just caught them at a bad time. I just found the stuff a tad dry to my taste, and all the places I tried definitely liked their mesquite/creosote smoke profile. I also at at their Pappadeux seafood a number of times, which was pretty good.

I work very hard at keeping my Brisket moist at the restaurant, so perhaps I'm just used to my own. I won't comment how good my brisket is, cause Mr. Okie already stated his is the best. However, any of you guys ever get out to the East side of Pennsylvania I'd enjoy having my BQ critiqued' by y'all.

quote:

Astro, next time you're in the Houston metroplex check out Corkscrew Barbecue in the Woodlands, I 45 N. Pappas BBQ off the Southwest Fwy is pretty decent as well. Both have excellent brisket the times I visited.

While not wanting to hijack this thread too far afield of the subject, my experience with "restaurant" brisket is usually disappointing. No doubt Smokin's stint at Coach's produced the real McCoy.

The BBQ joints that earn a name for themselves usually post the "Sorry - Out" sign around mid-afternoon. They know how much will sell given a limited window and produce accordingly. It's always hot, moist and juicy. Most of it anyway.