Can we talk about how gas stations are ruining brisket in Texas?

I drove down to Lockhart last weekend and hit three different famous spots, but I noticed something weird. Every single place now pre-slices their brisket for you, even if you ask for a whole pound. One pitmaster told me it's because customers complained about having to cut it themselves at the table. But here's the thing: that brisket dried out in like 5 minutes from all the exposed surface area. I paid $28 a pound for that, and by the time I got to the picnic table it was already tough on the edges. Has anyone else dealt with this pre-sliced trend ruining a good cook?

3 comments

3 Comments

robertb4716d ago

Is it really that big of a deal? Just ask for it unsliced.

sean_torres7116d ago

Used to think pre-slicing was no big deal but you're right, that extra air exposure ruins it fast.

charles44215d ago

Yeah I found that out the hard way with a block of cheddar last week. Bought it pre-sliced cause I was in a hurry and it was basically dried out by day 3. Now I just get the whole block and slice it myself as I need it. Takes like 30 seconds and the cheese stays fresh way longer in the fridge. I keep it wrapped tight in the original plastic and only cut off what I'm gonna use that day. Makes a huge difference especially with softer cheeses like provolone or havarti.