Where Did The Rage Go

[16Adams]

All the rage a while back. Wrapping brisket in tallow was all the rage. Did it just become normal? No wrap method take over? Foil boat rules the day? Who can afford a brisket? At one time I was cooking at least two brisket per month sharing with family and friends. Now it's one every 3-4 months and only share with my 90 year old mother. I was in a town with an HEB recently and brisket were on sale $1.77#
I Stayed in the car and wife went inside and bought a mini Texas waffle maker for our Grand.
Guess I'm mad at brisket

 

[Fooball]

I'm wondering why it's $1.77 in Texas and $4.46 (Walmart, Sam's) in Florida.

Guess I'm raging at brisket because I refuse to buy one at that price.

 

[16Adams]

Sam's nearest me for full packer this morning
3.98 select
4.48 prime

HEB is its own country in a world of grocery shopping.
Cool store

 

[Lynn Dollar]

My opinion of using tallow ..............its a barbecue joint thing and has little to no value for the backyard guy.

But that's just my opinion. For the barbecue joint, it helps with appearance of the product. And that's important in that business.

 

[sudsandswine]

I wonder if it’s hanging out with mayo slather?

 

[Mike in Roseville]

So you didn't buy it at $1.77#?

At that price, it sounds like the brisket is telling you it's 'sorry'? If you listened closely, you'd notice Glen Campbell's "Honey Come Back" was playing (quiet, but still discernible) over the store's cheap speakers.

 

[Smoke Dawg]

At $1.77 I'd be all over that!

 

[Pitmaster T]

yep- i bought one this weekend for a video series.

Here is what I say.... while Justin Timberlake is singing "I'm Bringing Brisket Back" Prince be saying"Brisket Never Left.


The Famed popdaddy once quipped about how Brisket had giving way to other meats

"I still ammm big - its BBQ that got smaller.

 

[Pitmaster T]

All the rage a while back. Wrapping brisket in tallow was all the rage. Did it just become normal? No wrap method take over? Foil boat rules the day? Who can afford a brisket? At one time I was cooking at least two brisket per month sharing with family and friends. Now it's one every 3-4 months and only share with my 90 year old mother. I was in a town with an HEB recently and brisket were on sale $1.77#
I Stayed in the car and wife went inside and bought a mini Texas waffle maker for our Grand.
Guess I'm mad at brisket

For some Brisket inspiration - see my new thread just posted here:
https://www.bbq-brethren.com/forum/showthread.php?t=298042

or these videos


Pitmaster T Endorses - Pit Barrel Cooker: The Raging Bull of Smokers

Pitmaster T's Famous - Night Train Brisket Experiment

The HIDDEN Secrets of Brisket

Neil "Bigmista" Strawders Championship Tips to avoid

KCBS 2020 Champion literally takes dump on brisket (Hidden Video)

Pitmaster T's Legendary Tri Level Rub on a UDS

Randy Watson's "Sexual Brisket Chop"

Popdaddy - Hot and Fast Q and the Dirty Dalmatian Post Rub Technique

 

[blackdogbbq21]

My opinion of using tallow ..............its a barbecue joint thing and has little to no value for the backyard guy.

But that's just my opinion. For the barbecue joint, it helps with appearance of the product. And that's important in that business.

I agree with you. I feel like if I do my job on the cook and the rest when i serve a brisket it's not dry if i got it right. Restaurants it makes sense with people taking pictures for social media.



It made me laugh how many Aaron Franklin's big secret youtube videos popped up at once though.

 

[Lynn Dollar]

They want all the tallow in the wrap for when they open it up at the cutting table. They can cut a slice and drag it through the melted tallow and serve it.

They want it to look pretty at the cutting table.

 

[Nuco59]

This month's hot topic is old news in short order. I sort of feel for the influencers who have to keep coming up with fresh ideas when cooking over live fire has been around just this side of forever

 

[Jason TQ]

Bruh.....if you ain't droppin tallow under the pink butch wrap on that 50/50 rubbed brisk while rollin post oak on your direct flo and jammin the 37hr active hold..........I don't even want to talk :becky:

 

[16Adams]

Bruh.....if you ain't droppin tallow under the pink butch wrap on that 50/50 rubbed brisk while rollin post oak on your direct flo and jammin the 37hr active hold..........I don't even want to talk :becky:

I Nominate for post of the year

 

[Pitmaster T]

This month's hot topic is old news in short order. I sort of feel for the influencers who have to keep coming up with fresh ideas when cooking over live fire has been around just this side of forever

new and fresh idea... The Famed Turkey and Dumplins video - Filmed in 2008 when it got about 6800 Hits - Then I deleted it and opened it again in 2013. More than 7800 hits more. Girls are still hot in it. What Dumplins



The 2008 Barbefunkoramaque original thread


Then - there is the vintage filthy BUTT video

And the associated thread from 2009



If the New Rage is what you need - and I am not getting any younger - wait, actually I am



20012 versus 2022

Shall I shoot the cryptic "Sour Dough Brisket" technique? Or did someone find that recipe buried in white in one of my rambling threads from 2009?

 

[Swine Spectator]

Too many fads for me... I barbeque to relax. Tend a fire. Have a beer. Hang out with friends. Eat.

I don't need locally-sourced organic butcher paper glazed to sustainably-sourced gazelle tallow to wrap my cruelty-free double-plus waygu prime left-handed brisket after smoking for exactly 725 minutes at 248.5° over Eastern-Brazilian broad-leaf oak in a humidity-controlled cast iron west-Texas style offset.

 

[Jason TQ]

Too many fads for me... I barbeque to relax. Tend a fire. Have a beer. Hang out with friends. Eat.

I don't need locally-sourced organic butcher paper glazed to sustainably-sourced gazelle tallow to wrap my cruelty-free double-plus waygu prime left-handed brisket after smoking for exactly 725 minutes at 248.5° over Eastern-Brazilian broad-leaf oak in a humidity-controlled cast iron west-Texas style offset.

Make sure you are also smoking cream cheese like you just invented fire :idea:

 

[pjtexas1]

Bruh.....if you ain't droppin tallow under the pink butch wrap on that 50/50 rubbed brisk while rollin post oak on your direct flo and jammin the 37hr active hold..........I don't even want to talk :becky:

Let's talk. I love a long hold. Me love you long time! ound: [emoji1787][emoji44][emoji1785]

Sent from my SM-G996U using Tapatalk

 

[Jason TQ]

Let's talk. I love a long hold. Me love you long time! ound: [emoji1787][emoji44][emoji1785]

Sent from my SM-G996U using Tapatalk

Dating Profile: I like my brisket holds like I like my walks on the beach.........long, while getting sh#t on by seagulls.

 

[Pitmaster T]

Let's talk. I love a long hold. Me love you long time! ound: [emoji1787][emoji44][emoji1785]

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theres a picture in peace love and bbq, mills, that has a STACK of briskets like thrown in a corner to rest somewhere in texas.