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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-15-2012, 05:11 PM   #16
chad
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Originally Posted by Bludawg View Post
Remember Rudy's is a Chain, I bet them briskets come out of the back of a Cisco of a Ben E. Keith truck. You get the same thing at Costco. I've hauled meat from IBP to all them places. Meat is like gasoline' Gas comes from the same pipe and goes into different trucks to all different stations, Meat comes out of the packing house on to a refer truck and the same truck will have a few stops on it for different outlets.
You are correct in a general way. TX does still have a few large independent meat packers...but most restaurants do use Sysco or one of the other food services and the meat coming in will usually be in a IBP box: approximately 70# per case for brisket. A few years managing for Luby's (when it was actually Luby's and not an extension of the Pappas kingdom) taught me quite a bit about sub-primal cuts and meat packers!
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Unread 11-18-2012, 08:47 AM   #17
KentuckyLandSales
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we do a lot of catering (a lot is subjective - at the end of the summer, i feel like its been a lot) and people go nuts over our brisket.

Now I know everyone thinks theirs is the best - I know. and BTW - I love Rudy's - I think they do a great job.

But here's what I want to share - We have done some great tests - inject/no inject/jacquard/no jacquard - and the winner EVERY TIME is S+P and wood - that's all.

Interesting, isn't it? Now I am not talking competition - my buddy is winning everything with this injection - so I bought it. Well, IMHO (and my guests), we ruined a good piece of meat. Tasted like chemicals - and MSG. But he wins - big.

For me and my catering (and my family), we will stick to the basics.

Aaron Franklin from Franklin's = "don't get fancy with brisket - S+P is all we use".

Interesting.
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Unread 11-18-2012, 10:47 AM   #18
Bbq Bubba
somebody shut me the fark up.
 
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Originally Posted by Mattlsmith View Post
Thanks everyone for the input, I think I will just have to suck it up and buy a more expensive piece of meat then what the offer at Costco. I could always try injecting one just for fun.
Its not the meat, its the cook.

Practice,practice, practice.

When you learn how to cook proper brisket, then start playing with injections.
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Unread 11-18-2012, 01:17 PM   #19
QTEX
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The regional manager from Rudy's from New Braunfels down here to south Texas (Pharr) is a good friend of mine and lives in the same town here and we compete down here next to each other weekend after weekend. Rudy's DOES NOT inject their briskets.
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Unread 11-20-2012, 09:34 AM   #20
Mattlsmith
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Quote:
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The regional manager from Rudy's from New Braunfels down here to south Texas (Pharr) is a good friend of mine and lives in the same town here and we compete down here next to each other weekend after weekend. Rudy's DOES NOT inject their briskets.
Very interesting, thank you for sharing.
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Unread 11-20-2012, 10:33 AM   #21
GMDGeek
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Unofficially, after speaking with a friend who works at one of the Rudy's - they do not, way to busy for that.

Also, I'd like to take this time to profess my sins. I am injector. LOL. I inject my butts and my brisket most of the time.
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