Brisket - point or flat cut?

Barbecue experts:

I'm cooking 5-6 pounds of brisket for Saturday.  Partly because of available time and partly because DW found a recipe that made my mouth water, the plan is to give it 8+ hours in the slow cooker on Friday, and then finish it on the grill Saturday afternoon.

Do I want a point cut or a flat cut, assuming I have a choice at the warehouse store tonight?

Point cut is fattier and more forgiving of over cooking, but harder to slice pretty. Flat cut is more lean and easier to work with and looks nice for company, but not as tasty.

Awesome, just what I wanted to know.  Thanks.

Don't forget to turn on the slow cooker once it's in there

paranoid_android said:

Don't forget to turn on the slow cooker once it's in there

Its not fun if it's not a mystery  

Brisket is not barbecue 

In reply to Fueled by Caffeine :

Like I would consider the opinion of someone who gets all their groceries from Sharper Image and Skymall when it comes to BBQ. 

Fueled by Caffeine said:

Slow cooker is not barbecue 

FTFY

Fueled by Caffeine said:

Brisket is not barbecue 

I’ve got WAAAY too much E36 M3 on my plate right now to worry about semantics. 

I lived in South Carolina for a little bit. BBQ is pork. Everything else is just imitation. 

Fueled by Caffeine said:

I lived in South Carolina for a little bit. BBQ is pork. Everything else is just imitation. 

 

I'd suggest you keep your opinions to yourself when in Texas. I agree with you that pork is BBQ, but they don't play that way down here.

I expect that this thread could get ugly, and will be closed pretty soon. 

In reply to Nick Comstock :

vinegar based.. mustard based or ketchup based????

that's the most important question.

T.J. said:

In reply to Fueled by Caffeine :

Like I would consider the opinion of someone who gets all their groceries from Sharper Image and Skymall when it comes to BBQ. 

I think skymall closed... 

In reply to Fueled by Caffiene:

You must be starving then.

I'm keeping an eye on this thread.  BBQ is srsbzns. I am secretly hoping a fight breaks out. 

My vote in this is vinegar based, ketchup is for Bob Costases.

In reply to EastCoastMojo :

You're berking wrong. Mustard base is the only way to go. 

Definitely vinegar based when it comes to pulled pork (but not Lexington style), dry rubs when it comes to ribs, and brisket is delicious. Hop on a plane and go to Lockhart's in Dallas. It alone is almost worth the trip.

Mustard for ribs, not BBQ.

FOOD FIGHT!

In reply to EastCoastMojo :

right on..  You and me could be friends.

There is a lot of misinformation already in this thread.

In reply to KyAllroad (Jeremy) :

I agree. It all started with the mention of a crock pot. Went downhill from there. 

KyAllroad (Jeremy) said:

There is a lot of misinformation already in this thread.

Fake news. Stop listening to the Russian twitter bots. 

IMHO, does it matter?  If you cook it right, it will be awesome.

And I'm going to throw some high test gas on the bonfire....

Back in college, I worked at a resort for a summer, where they had a nightly BBQ serving fried trout, baked beans, and brisket.  (this was in the Rockies, so the trout reflected what people could catch...).

So the BBQ method?  Braze for hours in a HUGE stock pot using liquid smoke.

Yes, that was called BBQ, and I can tell you, it was awesome.

After the brazing was done, the meat was sliced and layered in a pan like lasagna where a very custom sauce layered at the same time.  That was put in a low oven, and then when the time came that we had our outdoor BBQ, we then took it out to keep warm over a flame.

Yea, I know it wasn't real smoke, nor real BBQ, nor much anything else.  But damn it was good.  And much more fool proof to make,

Flame suit on.

Pork is for people who don't have the time to do real BBQ.

"BBQ" is for people who can't spell barbeque.