re: Best Brisket in BR?

Why does resting for 8-12 hours change the game? Please explain. Why 8 hours in particular?

Yes, but what science says it must be 8-12 hours?

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Yes, but what science says it must be 8-12 hours?

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Good question.

It is my understanding that some top-end joints place their briskets in a warmer to allow fat to continue rendering-out. I suspect that how long that needs to last is a function of how much fat is left on the brisket after it's taken off the smoker.

FTR, I smoke on a BGE. Not ideal but over time I've developed a process where I can usually hit around "8" on a 1-10 quality scale with say LA BBQ or Truth being a 10. I don't have the capability to rest my briskets in a warmer.

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This extended resting phase allows extra time for collagen breakdown, elevating tenderness without overcooking

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Me trying to find where it says 8-12 hours, specifically.

Seriously, can people just recommend good restaurants to buy smoked brisket from rather than flex their skoking rigs? It literally has nothing to do with the primary question of the thread.

If someone was looking for a good deal on a hotel room for a vacation, you wouldn’t show them pics of your living room (assuming it’s not a bed n breakfast)! You certainly wouldn’t spend a page debating furniture and window treatments! It has nothing to do with what OP asked.

So please, will just one of you autistic smoked morons recommend a restaurant that serves a good brisket or GTFO if this thread and start your own BBQ home rig thread where you can discuss every little insignificant detail to your heart’s delight.

And yes: THIS IS A MELT!

No, I’m not saying good brisket requires that. I am saying that for a really great meal, someone would likely be willing to drive or wait for it to get it. I was asking if anyone knows of good places in Baton Rouge to eat brisket because I haven’t had any around here that I would wait in line for. I think Whole Foods might have the best brisket in town, and it’s not even all that good. I also like Couyons in Port Allen and The Francis Smokehouse in St. Francisville, but I don’t think they’re good enough to justify a trip just to eat there.

On the flip side, I would absolutely take a drive to Roberto’s River Road for a nice meal. It’s a restaurant that is good enough to be worth a little extra effort. There’s actually quite a few seafood and Italian restaurants in BR that I think would warrant that kind of effort because they’re that good. I have yet to taste a local BBQ joint in that category.

I want someone to prove me wrong. Smoked brisket is damn near my favorite food. I just don’t find anywhere in Baton Rouge does it very well. But I am willing to go out of my way to try restaurants I haven’t been to before if there’s a good brisket to be bought there.

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Man, yall overthink shite. Just cook the bbq right and make good bbq. I don’t understand how some of yall nitpick every detail when it comes to bbq. It’s like yall have standards that will never be achieved unless you’re at one particular spot in Texas that you’ve been to twice.

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the pit matters, it is just easier to recreate the flow needed for good bark and good smoke if you are moving a ton of air and this is only feasible if you have a bunch of briskets on em. You need a bunch of fuel. Yes, you can produce great stuff at home in one of many cooking vessels. But if you watch the best pitmasters, the first thing they do is insure air is moving thru that pit exhaust at a rate that bad smoke isn’t settling in their meat.

Let me make this really easy for everyone who wants Brisket in BR, it's very simple, in no particular order and keep your comments to yourself.......Hannah Q, Off Set, and Salt Pepper Oak. If you want to drive 45 minutes to Luling, Gonzo's is worth it. Blanchard's in Lafayette is also good.