Rudy's BBQ

[yelonutz]

Last summer I went to Austin to visit my son. He took me to Rudys for dinner. They had two choices for the brisket. Regular and moist ( or juicy, i don't remember exactly). I tried them both and the moist was really moist and juicy. How do they do that? Is it a matter of foiling or temps? Please let me know, I would love to have some like that at home. John.

[Zilla]

Your choices were actually Flat or Point. You chose juicy, they gave you the point. Saying flat or point just causes to many questions I guess.

[HFD26]

First I have heard of a BBQ joint offering a choice of flat or point. I would guess that most places would serve the flat as sliced beef, and the point as chopped beef.

[M38A1]

While our distinguished form Moderator Mr. Zilla may very well know the answer (as he has one right down the street from him), I've seen two different people ask for regular and moist. The guy cutting took it from the same piece of meat, just different ends.

Now, understanding how a point is connected to the flat I can see how that was done, but the grain doesn't line-up for a good perpendicular cut across both.

Any ideas?

[Zilla]

That may be, I never pay much attention to what they're doing.

[1044]

First I have heard of a BBQ joint offering a choice of flat or point. I would guess that most places would serve the flat as sliced beef, and the point as chopped beef.

I am beginning to that done more often. A couple of places here do it.

[TexLaw]

First I have heard of a BBQ joint offering a choice of flat or point. I would guess that most places would serve the flat as sliced beef, and the point as chopped beef.

That's the way I've always done it. Since it's so fatty, sliced point doesn't look very good when you slice it across the grain. Since it's so lean, flat doesn't chop well. That's about that. :)


TL

[M38A1]

Does that mean every brisket you cook, you separate the point from the flat and then slice/serve?

(sorry about the hijack....)

[TexLaw]

Does that mean every brisket you cook, you separate the point from the flat and then slice/serve?

(sorry about the hijack....)

Yep. Usually, the first thing I do when I'm about ready to serve is separate the flat from the point. If I serve the whole brisket, I chop the point first and cover to keep it warm. Chopped point really doesn't dry out. Then, I slice as much of the flat as I need for the first go-round. If I need to slice more flat later, that's no problem.

If I'm in a big hurry, for some reason, I'll slice the flat up to the point and then separate. That doesn't save much time, really, but if you have hungry folks beating a drum, seconds can count. :)

If I just save thr brisket after cooking, I still separate the point from the flat and pack them separately. It's a lot easier to separate those two muscles while the brisket is hot, and they are a lot easier to reheat when packed separately. Also, I may want to reheat only the point or the flat.


TL

[david brace]

Sounds liike good advice from you, TL. My next brisket :roll: will have a lot of info to help it out...just hope I ain't too old to enjoy it...

DB

[vinman]

Yep. Usually, the first thing I do when I'm about ready to serve is separate the flat from the point. If I serve the whole brisket, I chop the point first and cover to keep it warm. Chopped point really doesn't dry out. Then, I slice as much of the flat as I need for the first go-round. If I need to slice more flat later, that's no problem.

If I'm in a big hurry, for some reason, I'll slice the flat up to the point and then separate. That doesn't save much time, really, but if you have hungry folks beating a drum, seconds can count. :)

If I just save thr brisket after cooking, I still separate the point from the flat and pack them separately. It's a lot easier to separate those two muscles while the brisket is hot, and they are a lot easier to reheat when packed separately. Also, I may want to reheat only the point or the flat.


TL

Sounds like a good plan to me. I always set out planning to separate but always end up quieting the "beating drums" first.
As far as Rudy's asking that question, I've only been to the one in New Braunfels and have never been given the choice. Maybe it's a matter of what's on hand?

[kpigout]

Speaking of Rudy's, Doc Holiday, the Pitmaster and co-founder, died of a heart attack a few days ago. He was only 58.

[vinman]

Speaking of Rudy's, Doc Holiday, the Pitmaster and co-founder, died of a heart attack a few days ago. He was only 58.


That's sad to hear. I'm going to honor him by ordering some more sause now. I'm about out of it anyhow.

[M38A1]

Thanks TexLaw.... As usual, your insight is appreciated.
~m

[bandit05]

First of all TL is right on. When I cook a whole brisket I chop the point.
Here is MS we have hardly any "butchers" anymore. Walmart has driven the mom and pop stores out. We have the big chain grocers but that is it.
That said a good packer is hard to find. You can get the packers from WalMart but they are 1.19-1.30 lb and are mostly fat on the point. Too much waste for me. For this reason I buy mostly the flats from Sams or Kroger (when on sale). The points are too fatty and once trimmed there is hardly anything left.

[herper]

DB, what bbq joint ya ordering that brisket from??
Herper

[rstcso]

DB, what bbq joint ya ordering that brisket from??
Herper
Hey DB, try Cooper's BBQ (http://coopersbbq.com/).

[cappy]

Hey DB, try Cooper's BBQ (http://coopersbbq.com/).

rstcso - Ironically, my boss was just telling us 5 minutes ago he'd eaten at Coopers in Llano weekend before last.

I confess I haven't been to either of the two Coopers but keep meaning to run by there. Have you been to both the one in Llano and the one in Mason and if so, what did you think?

Coopers in Mason (http://www.masontxcoc.com/member/cooper/)

[bigwheel]

Yepppers gonna have to swing by Coopers one of these days. Now always hear on brisket they offer a choice of lean or fat meat. Guessing the fat meat come from the point maybe?

bigwheel

[bandit05]

Can any bbq place have brisket like we cook low and slow?

[vinman]

Hey DB, try Cooper's BBQ (http://coopersbbq.com/).

That price really isn't that bad. Unless the shipping is outrageous :shock:
The few BBQ places around here sell it for $7.00 a half pound.
Coopers is around $10.00 per pound. Plus it'll save you on gas 8)

[Bolo]

Can any bbq place have brisket like we cook low and slow?

The problem is that they probably have the brisket sitting for a long time in there pit or heating lamp until order. If they dont move the brisket quick enough the meat will be dry by time you order it. This is the reason why most home cooking bbq comes out better than commerical stuff. Also we give a lot of TLC. :D

[M38A1]

I've been to both the Mason and Llano Coopers and enjoyed both. I tend to lean towards Llano more. IIRC, the original was in Mason, and they opened the more popular one in Llano. Then, one of their employees quit and created a 'knock-off' in Spicewood called Opies. Looks identical as is the food, serving method, cooking etc.

Yep, I like Coopers in Llano. :lol: Home of the 1" thick or better pork chop.

[RuiNT BBQ]

Yep, I like Coopers in Llano. :lol: Home of the 1" thick or better pork chop.[/quote]

Yep, them pork chops are awesome :D They'll put a hurtin' on ya. Never been to the Mason location but the Llano one has always been good.

[txpgapro]

I like Rudys chopped pork sammies.