BOB wrote:

> I noticed that Sonny's has a sign advertising "Pulled Brisket".
>
> I know I didn't answer your question (I'm not from Texas, so I can't
> anyway).
>

True, but it's a great ancillary topic.

> Also, No, I won't be trying Sonny's pulled brisket.
>
> I have been served *pulled* brisket at BBQ contests, and so far, I
> haven't had any where the texture was any better than mush, kinda
> over-done like pulled pork gets if it's cooked too long. I'll keep
> trying it at contests when it's presented, and hoping for the better.

I've never been able to get decent pulled beef using brisket,
and I haven't had anyone else's that I liked either. It comes
out as you say, either too stringy or too mushy. It never
has the right tooth to it. For pulled beef, I get best results
using chuck.

--
Reg