Smoking always seems to perk up everyone’s ears. I know …

Comment on How to Make Smoked Beef Brisket by kita.

Smoking always seems to perk up everyone’s ears. I know I for one, was excited to see this post today on facebook and couldn’t wait to read it when I got home.

In reply to the post – your brisket looks like a 10 to me.

Perhaps it is a regional thing, but finding a packer cut in my neck of the woods is hard to come by, very very pricey and also requires special order from local butchers several days in advance. To top it off, unless I am throwing one my major parties, I really have no need for that much beef. It’s just two of us in my house, so one good flat cut can feed us for a few days. I am not a fan of wasting food at all, so anything larger then that just doesn’t make sense for us. If you are experimenting with flavors, sauces, and rubs, a flat cut makes more sense on the wallet too. Until you have mastered the championship winning rub, I see no reasong to need a larger cut.

I love the use of the apple cider. I have used water and a mop, but I think the apple cider would really go a long way.

I also believe saucing is a regional thing. Some people love it and can’t imagine barbecue without it (no matter how melt in your mouth tender the meat it) and other’s think its like burning the bible. Personally, I love trying new barbecue sauces out – and this one does indeed sound killer.

Smoking and grilling always seem to bring out the best and worst in people. The best in that you get great passionate responses about the food, and the wrong in that my way or no way mentality I see with a lot of serious smokers. As far as I’m concerned, if the meat is tender and taste good – job well done. Smoking is an art – but an art that anyone can learn with practice and a little Googling. Everyone’s smoker is different and the techniques vary widely from forum to forum. One thing I can guarantee is that no one smoked the perfect cut of meat the first day they got their smoker. The time, temp, and flavors they finally use to create that perfect masterpiece was something they learned through trial and error. I’m not a fan of anyone telling someone there way is wrong just because it wasn’t how they would do it – especially if they haven’t had a bite to back up their comment. But like I said, best and worst.

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Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the taco-centric blog "Eat More Tacos," and the junk food-centric "Spork & Barrel." His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.