The Dirty Truth on Meat

Usually, little meat is left on the beef rib, because the meat connected to it is trimmed off into expensive ribeyes. Bacon is cured and smoked pig belly, and plate pastrami is cured and smoked beef belly. You’ll only need a light rinse with brined bacon, but if you used a dry salt cure you’ll need to lightly rub the bacon under the water stream to remove all the brine and undissolved salt and bits of herb, etc. Ground pepper might still stick to the meat. Ribs might not be their specialty, but the Pappas family knows how to smoke a brisket. Again, these muscles get very little exercise, so the meat is naturally tender, and the thinner meat takes less time to smoke than the larger beef brisket. Every slice was moist and pull-apart tender, and the accompanying sides were also delicious. I just don’t suggest you slice it like the photo below.

A thin line of fat hugged the bottom of each beautiful thick slice of brisket. The owner has a sense of humor as evidenced by the menu which pokes fun at this joints supposed reputation by adding the question “Fancy Barbecue?” at the bottom of each page. Detractor’s generally chalk up Lambert’s as “fancy barbecue” and insist that it does not belong in the discussion of great Texas ‘cue. You’ll notice the shoulder in the diagram, which is the Carolina BBQ standard, but we’re talking Texas ‘cue. The other popular portion of the beeve for Texas BBQ are the ribs. The sweet rub on the ribs was incredible. The salty rub had permeated the meat eliminating the need for any sauce. The black crust held a deep smokiness that permeated the meat and the fat. A hearty crust and a deep red smokeline helped contribute to the deep smoky flavor. It wasn’t cloying, but it married well with the smoke flavor. Stir the ingredients together until well incorporated. Once you’re ingredients are picked out, add them all in a pot with enough water to easily mix and cover the salt and sugar. Next time we’ll cover the science of meat preparation before it ever gets to the fire.

The descriptions on their menu do little to dissuade the first time visitor. I initially peeled some fat off before my first bite, which I rescued later after realizing just how good each previous bite was. Most joints smoke the full brisket, but first timers at home would be wise to start with the flat cut for a consistent thickness. The flat cut (deep pectoral or pectoralis profundus) is the leaner of the two and the point cut (superficial pectoral) is fattier and because so it’s considered more flavorful. A full brisket should be separated before carving as the muscle fibers of the point and flat run in different directions. I trust that locating these is not a challenge, but the point here is that the meat stick connected to the ribs gets much less exercise, and is therefore naturally more tender. The rest of the meat was fatigued from being stored creating a tough exterior while the interior remained tender. As far as this BBQ Snob is concerned, if it’s good tender meat that is caringly smoked over oak wood, then superfluous descriptions and cloth napkins are no reason to keep you from enjoying some paticularly scrumptious ‘cue. The flavor of the meat good with smoky undertones.

Try a quarter-teaspoon dab on white bread with 2 teaspoons of your favorite margarine to get an idea of its flavor profile before adventuring into cooking with it and you’ll be thankful you did. Loads of muscle fiber binding collagen which needs to be cooked low and slow in order to melt into silky gelatin, but we’ll get further into that in future 801 classes. Thin or not, the excessive amounts of fat still require the cooking to be low and slow to properly render the fat, and let it melt into the meat. A whole brisket, or packer cut, is made up of two distinct muscles separated by a layer of fat. I ordered a two meat plate with sliced beef and pork ribs. Rather than brisket, ribs and sausage, you can instead choose from “Brown Sugar & Coffee Rubbed Natural Brisket, Maple & Coriander Crusted Natural Pork Ribs, and Homemade Jalapeno Hot Link.” Fortunately the bartender understood when I simply asked for brisket, pork ribs (they do offer beef ribs) and sausage. The jalapeno sausage is house made and features a bold pepper flavor, a fine grind and great snap. I hope this gets you familiar with your favorite meaty parts, and I hope everyone understands why I didn’t bother with a diagram showing where sausage comes from.

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