Porkchop Posted June 29, 2006 Report Posted June 29, 2006 having some leftovers from the deep freeze. pulled beef ala chuck roll. speaking as a long-time brisket cooker, i can't get over how much more i like the chuck roll pull better than chopped beef. brisket cookers on this board need to give the chuck roll a try! it is good stuff! now back to my lunch...
Majestik Posted June 29, 2006 Report Posted June 29, 2006 I dunno, that brisket I had last week was easy as pie... and D-Lish. But I am keen to try a chuck roll... when I find one.
Porkchop Posted June 29, 2006 Author Report Posted June 29, 2006 i forget. was that a whole, packer trim, or just a flat. i might just be prejudiced against brisket. been awhile since i've had one on my cutting board... next big party i do tho, it's gonna be butt and roll!
Majestik Posted June 29, 2006 Report Posted June 29, 2006 Uh oh, I'm not prepared for any technical questions. My brisket was... about 18" x 12" x 3" thick and roughly triangular...?
Firemonkey Posted June 29, 2006 Report Posted June 29, 2006 a couple of hours ago... This thread would have been imploding! Especially after the last couple of posts
Majestik Posted June 29, 2006 Report Posted June 29, 2006 See, we're all calmed down and talkin' about Q again. ... We are talkin' about Q, right?
Curly Posted June 29, 2006 Report Posted June 29, 2006 Majestik, Is it possible for you to take that caveman thing away from porkchop...his nakedness is very disconcerting
Porkchop Posted June 29, 2006 Author Report Posted June 29, 2006 ahem. to steer this right, the following pic, a full packer trim brisket should have weighed between 8-13 lbs. it's real thick at one end, and thinner at the other. if your brisket had a uniform thickness and was 5-8 lbs, it was probably just the flat. IN FACT, a really great resource for how to cook and serve brisket at the following address: http://www.virtualweberbullet.com/brisketselect.html#prepping i NEVER did any fat trimming at the restaurant, but we did separate the point from the flat post-cook as shown on the site. that's what i found disagreeable. cleaning that brisket post-cook was a greasy, messy, hot job. the seam between the point and flat is full of nasty unrendered fat, with big ol' veins running thruout. noone wants veins in their nice sliced or chopped beef sammich! so you can't skip that part by just leaving the point on there and just slicing down thru both point and flat together... yuck! very little of that nonsense with the chuck roll. but then, if you only did the flat of the brisket, you didn't have to deal with all that mess...
gerard Posted June 29, 2006 Report Posted June 29, 2006 I say we take up a collection and buy him one of those Fanny Bush cricket thongs from TNW's site. Or perhaps Majestik can save us the expense and do it electronically.
Porkchop Posted June 29, 2006 Author Report Posted June 29, 2006 you better be talking about beach shoes, gerard!
Majestik Posted June 29, 2006 Report Posted June 29, 2006 I think it must have been a flat, then. Nothing veiny or gross to deal with. I guess I'm not as hardcore as I thought. And Curly, sorry about that... it's outta my hands!
gerard Posted June 29, 2006 Report Posted June 29, 2006 C'mon Majestik, put Porkchop in one of these for us: Just in case the bearskin slips off.
Curly Posted June 29, 2006 Report Posted June 29, 2006 Maybe you coould do an even better one, with hair all over it
Porkchop Posted June 29, 2006 Author Report Posted June 29, 2006 if anybody even THINKS of putting my head on that...
Porkchop Posted June 29, 2006 Author Report Posted June 29, 2006 For them interested in actually BBQ'ing a CHUCK ROLL... here's the virtual bullet write up. goood stuff! http://www.virtualweberbullet.com/chuckroll.html
Majestik Posted June 29, 2006 Report Posted June 29, 2006 Now y'all are REALLY starting to scare me. [NOTE: PICTURE REMOVED OUT OF SHEER GRATITUDE TO PORKCHOP]
gerard Posted June 29, 2006 Report Posted June 29, 2006 That's great. Remind me to NEVER post a photo of myself or anything I hold dear.
