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Old 11-06-2019, 08:18 PM   #1 (permalink)
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Apologies to Texas, Brisket Edition

Every time a Texan posts about brisket, Iím like ďreally?Ē Tonight I had brisket in Vegas. It was everything I want it to be from your description. Tender, moist and delicious. I can only imagine what itís like in a sketchy place in the middle of nowhere Texas. We got a 4 meat sampler and both agreed the brisket was the best. @virgils in the linq promenade.
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Old 11-06-2019, 08:25 PM   #2 (permalink)
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Now Iím hungry for brisket.
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Old 11-06-2019, 08:26 PM   #3 (permalink)
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I go here in Vegas. https://johnmullsmeatcompany.com/
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Old 11-06-2019, 08:29 PM   #4 (permalink)
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Frank, hit up rolling smoke bbq if you have a chance while youíre in town.
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Old 11-06-2019, 08:30 PM   #5 (permalink)
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Check out this place.

https://rollinsmokebarbeque.com/

The location I went to is right down the street from Count's Customs (TV Show).

Apparently Rick Harrison from Pawn Stars has his skin in the game now.

Either way texas brisket is fucking awesome.
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Old 11-06-2019, 08:38 PM   #6 (permalink)
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i still have some Black's brisket from Lockhart in my freezer.
(Texans will know what that means.)
Now I'm going to have to heat some up for lunch tomorrow.
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Old 11-06-2019, 08:43 PM   #7 (permalink)
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Burnt ends are where it's at.

Theres several different Blacks establishments, and they're all different. Kent being the best.
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Old 11-06-2019, 09:18 PM   #8 (permalink)
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There's something magical about good brisket.

I've been experimenting with cooking briskets in the smoker all summer and fall this year. I've never had it PERFECT, but it's always pretty darn good.

The best part about experimenting with brisket (you end up with alot of meat, haha!) is making smoked baked beans with the leftover brisket chopped up in the beans. That's pretty fantastic
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Old 11-06-2019, 09:22 PM   #9 (permalink)
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Check out this place.

https://rollinsmokebarbeque.com/

The location I went to is right down the street from Count's Customs (TV Show).

Apparently Rick Harrison from Pawn Stars has his skin in the game now.

Either way texas brisket is fucking awesome.
Yup. Best BBQ I've had in Vegas.

One of my accounts had a grand opening catered by them to the tune of $15k.
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Old 11-07-2019, 12:18 AM   #10 (permalink)
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I grew up 2 blocks from Louie Mueller's. I haven't had good brisket in a while...
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Old 11-07-2019, 12:40 AM   #11 (permalink)
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I grew up 2 blocks from Louie Mueller's. I haven't had good brisket in a while...
There was only two reasons to go to Taylor... loose women and drugs.

Its still the same, but the town is growing exponentially. I grew up 10 miles down the road from you.
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Old 11-07-2019, 06:30 AM   #12 (permalink)
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Check out this place.

https://rollinsmokebarbeque.com/

The location I went to is right down the street from Count's Customs (TV Show).

Apparently Rick Harrison from Pawn Stars has his skin in the game now.

Either way texas brisket is fucking awesome.

Screw the brisket here the smoked meatloaf is where its at!
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Old 11-07-2019, 06:52 AM   #13 (permalink)
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Great brisket will make vegans change their ways. Iíve seen it done three times.
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Old 11-07-2019, 07:04 AM   #14 (permalink)
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That place was on Diner's, Drive-Ins & Dives. It's on our list of places to try next time through Las Vegas.
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Old 11-07-2019, 07:12 AM   #15 (permalink)
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That place was on Diner's, Drive-Ins & Dives.
Love triple-D. Hi Gary!
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Old 11-07-2019, 07:17 AM   #16 (permalink)
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First time I ate brisket was at the Stockyards in Ft. Worth. Nothing has compared since then. Every time I get it, I'm disappointed. The northeast does not do it right.
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Old 11-07-2019, 07:21 AM   #17 (permalink)
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Love triple-D. Hi Gary!
Morning Bob. Triple-D is one of our favorite shows.

You got a radical change of scenery with your move, huh.
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Old 11-07-2019, 07:23 AM   #18 (permalink)
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Threw an 18 pound brisket on the smoker Saturday, started in at 06:00, and puled it off around 9:00 that night. It came out absolutely perfect.

My kids destroyed that thing, and we polished off the rest of it last night.

The key to a good brisket, it to not over complicate the rub, rub it down in mustard, coat it heavily in salt and pepper and toss it on the pit. Cook it low and slow, 225 degrees for about 45 minutes or so per pound.
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Old 11-07-2019, 07:26 AM   #19 (permalink)
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Threw an 18 pound brisket on the smoker Saturday, started in at 06:00, and puled it off around 9:00 that night. It came out absolutely perfect.

My kids destroyed that thing, and we polished off the rest of it last night.

The key to a good brisket, it to not over complicate the rub, rub it down in mustard, coat it heavily in salt and pepper and toss it on the pit. Cook it low and slow, 225 degrees for about 45 minutes or so per pound.
with/without foil, and or smoke?
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Old 11-07-2019, 07:39 AM   #20 (permalink)
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with/without foil, and or smoke?
No foil, just smoke and heat.
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Old 11-07-2019, 07:46 AM   #21 (permalink)
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First time I ate brisket was at the Stockyards in Ft. Worth. Nothing has compared since then. Every time I get it, I'm disappointed. The northeast does not do it right.
I grew up just on the skirts of Ft. Worth. When I was a young kid we were in Euless. There was a place on Euless Main on the North side of 121 called South Main BBQ. They were open one day a week. They would smoke meat for several days and then serve it cafeteria style till it was all gone. All they had was picnic tables and paper towels. It was so good, that 8 year old me wanted to have my birthday there.

I sure hope they're still in the game. I remember there were hundreds of awards all over the place inside.

:edit: Sad. I just looked them up, and they're still around, but the reviews indicate they've recently gone to shit.

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Old 11-07-2019, 07:53 AM   #22 (permalink)
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What’s up with the onion paper in the recipes I’ve been reading?

Just smoke it normal?

I’m doing one this weekend now.

I’m so hungry. Smoked a chuck roast that my boss gave me from a fair cow and tasted a lot like brisket, and a little like tri-tip combined. Same cut or close?

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Threw an 18 pound brisket on the smoker Saturday, started in at 06:00, and puled it off around 9:00 that night. It came out absolutely perfect.

My kids destroyed that thing, and we polished off the rest of it last night.

The key to a good brisket, it to not over complicate the rub, rub it down in mustard, coat it heavily in salt and pepper and toss it on the pit. Cook it low and slow, 225 degrees for about 45 minutes or so per pound.
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Old 11-07-2019, 07:53 AM   #23 (permalink)
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When you wake up go to Hash House a Go Go for breakfast/brunch.

You can thank me later.
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Old 11-07-2019, 08:35 AM   #24 (permalink)
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When you wake up go to Hash House a Go Go for breakfast/brunch.

You can thank me later.
Since thatís a very close push from the elevator, I think you win.
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Old 11-07-2019, 08:37 AM   #25 (permalink)
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Check out this place.

https://rollinsmokebarbeque.com/

The location I went to is right down the street from Count's Customs (TV Show).

Apparently Rick Harrison from Pawn Stars has his skin in the game now.

Either way texas brisket is fucking awesome.
Tonight is our last night here and I donít think Terina wants to go to barbecue tonightĎs in a row. Weíre going to do something fun. Not sure what. I was thinking of looking at the triple D app to see what they have, she kind of wants to go to the restaurant in the hotel. Yesterday I made her push 6 miles in a manual chair Iím feeling a little bit more conservative today.
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