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In Reply to: Re: Brisket Cooking Time and Cut posted by bbqwizard on May 12, 2008 at 21:50:56:
Hey I was just thinking of you earlier as I was reminiscing about some friends from Michigan.
Did a graduation party Saturday for a frat house at the University of the South (your gas powered blender you used at the Royal would have been a great addition!) and had a lady from Texas made sure she found me so she could tell me personally that the brisket I served was by far the best she has had and it was better than anything she has had in Texas. said if we ever wanted to move to the Fort Worth area that she'd be happy to market the products we served for their lunch.... Kind of nice when you get a Texan telling you that ya cooked a good brisket....
Took some leftover brisket tonight and added it to a rosemary/garlic infused as jus and topped it on some very good hogie style rolls with some swiss cheese then hit them under the broiler to toast the buns and melt the cheese. OMG! These along with some brisket enchiladas I made the other night are getting added to my catering menu.
BTW, had a call from John today. Call me tomorrow when you can.
Bob