Brick wrote:
:: On 17-Mar-2006, " BOB" > wrote:
::
::: Reg wrote:
::::: BOB wrote:
::
:: The subject is about pulling brisket.

Huh? The subject is "Real Texas Brisket Served How" as Mike posted in
the first message in the thread. His question was "Is there anyone
here from Texas that can answer a brisket question? Is brisket served
two ways in Texas traditionally? Sliced or chopped/minced??? One or
the other or both?"

*I* added the part about pulled brisket.

:: I've done it. I like it.
:: I've heard some of the objections about it. I say, do your
:: own thing. For what it's worth, I think that the people that
:: end up with dry meat, are those that can't keep from peeking
:: all the time.

I never said anything about it not being good, I said that *I* had
never had any with a good texture, not that it didn't exist. I also
said nothing about "dry". I said "mushy" which is nothing near dry.

:: Pulled brisket is every bit as good as pulled pork
:: for sandwiches. Mine sure don't stay in the house for very
:: long. This is not to say that sliced brisket for sandwiches
:: or plates with beans and fries aren't just as good.

Get a real newsreader, Howard, so that you can read what was actually
posted, and try to quote a little of what you are responding to.

Have you been hitting TFM®'s booze locker again? Re-read the thread.

BOB

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Raw Meat Should NOT Have An Ingredients List