Reg wrote:
:: 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.

It's usenet, after all. '-)

::
::: 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.
::

I agree. Chuck does make good pulled beef, but Pete mentioned
brisket, and that's about all the beef that is allowed in BBQ
contests, at least around here.

BOB


--
Raw Meat Should NOT Have An Ingredients List