Food Smokers and Smoking Tips/Tricks/Techniques

I’ve been smoking briskets for 5yrs now and it has never crossed my mind that there is a left side and right side briskets.

Someone said that the left side is usually more tender. Anyone heard of this?

 

This has been discussed many time on the BBQ forums. Some say it depend on how they laydown and get up. Kind of like humans being left handed or right handed, your dominant hand is normally more muscled than the other.

 

Pepper forward, post oak, deep bark....that is a friggin' perfect Texas style brisket. Glad to hear the reviews! I'm feeling better/closer to sending off to production.

I'll have to get your a little more. About to make another small batch of it for myself. Raw ingredients for this one are a little pricey and harder to get in bulk, so I haven't done much in the way of test making really big batches. @Kanyon71 needs some, too.

There are two folks that tried Pitfaced Meat Massage and didn't care for it due to it being on the sweet side. I offered to send a sample of a savory rub when I got closer to developing it. @CurtB might have been one? I will try to go back and find them. If it was you, post here and remind me. I will be *trying* to make some more this week/weekend, but no promises. I do need to have some ready for a cook on March 23rd at the very least. I will also send a little out for 8 other folks that quote and reply to this post. It will be enough for a couple steaks or something (use it however you want), but it'll be on the house and will let you help me know if I'm on the right path with a savory rub. Once the list is populated, I'll get PMs out to everyone to set up shipping addresses and such. First come, first served.

***ALL FULL!!!***

1. @CurtB
2. @t4daddy
3. @itzyoboipaul
4. @wilcam47
5. @AugustaTaco
6. @WBF610
7. @RickS
8. @12thmanhawkfan
9. @Captdan762
10. @burntkat
11. @scottalot - The OG of trying Pitfaced BBQ and the guy who helped launch the group buy .
12. @uhplifted - Special consideration for him helping the GF out .

 

sign me up for a unicorn!!

 

I've heard of it. Like @Bigdaddy4760 says, it has to do with a cow's tendency to be right handed and, thus, laying on their left side. When they get up, it requires more effort from their right legs, which supposedly works the right side brisket more, thus making it tougher. If I'm shopping at Costco and two briskets are a complete toss-up, I suppose I'll give the tie-breaker to the left side. Actually, who am I kidding, I'll just get both .

When I call in to the local butcher, I ask for left side briskets, though. To be clear, I think this has a completely negligible impact on the brisket's tenderness, BUT it makes for a fun bit of BBQ lore to share during the cook and, if the two briskets are otherwise identical anyways...

 

do I really have to beg?!




and yes... the brisket was very Texas style! well done again!

 

Begging is the first step, since you've gotten some before, you know what the second and third steps mean.

 

IN IN IN IN IN IN IN

 

Yep, was too sweet for my taste. I sent the remainder to another member.
I would be honored to try the unicorn rub.

 

In.

 

You have my curiosity peaked.

 

I liked it on Pork and chicken, not so much on red meat but not because it was bad/off tasting, I just prefer a savory rub on red meat.

 

Am I too late? Definitely in if you've got any left over!

 

Yeah, I did the same.

 

I have you all on the list. @CurtB and @t4daddy with the reserved spots.

Did I miss anyone? Otherwise two spots left.