JimH

No, I served with a guy that was there in '83. His description struck me one day while I was negotiating a section of downtown.

Yellow Cab The six of you can catch a cab downtown from the airport for $22 - $23 dollars. Once downtown (DT) you can catch a cab for $6 from destination to destination inside DT. I would have thought a film crew would have transportation but then you drive on the wrong side of the road so a cab would be safer. When you get tired of the glitz & glitter of DT ( which until a couple of years ago resembled Beirut) you might want to visit the The Ginger Man near Rice University for a pint.

Zapp's Spicey Creole Tomato flavored Chips, the best new bag of chips out there.

"MRE's for Long Airplane flights" Ah, the MRE, you bring back such fond memories. Ham slices, meatballs in BBQ sauce with rice, the beef patty and pork patty all bound to cause you some unbearable indigestion. It was during my time in the wilderness that I discovered natures most perfect food, peanut butter & crackers. PB&C, sustained me on many a long journey. I suggest you look in the local grocery store for those orange peanut butter and crackers that are sold six to a package in a cellophane wrapper. They are a convenient snack, easy to carry and are easy on the stomach.

I ventured into the New York section because I wanted to drool over good pizza and Italian sausage. I saw this thread and thought I'd take a look. I am not trying to start anything here, just wanted to point this out. I was absolutely blown away by the brisket descriptions. The "lean" brisket is what is served as brisket when you order it. Done properly it should be moist (not dripping with fat), tender and if pulled between your fingers should stretch like an accordian. The "moist" brisket is normally chopped for chopped BBQ sandwiches ($1 or $2 each), not served as brisket. If you are being served the point (aka moist) part of the brisket, that's not good BBQ. When you buy a brisket here, a whole packer brisket, there are two basic parts - the point and the flat. The flat is what you are concetrating on when you BBQ, it's done when a fork or other implement of destruction slides into the meat with little resistense. The point is loaded with fat which renders as you cook basting the flat. Some people will cut the point from the flat and put it back on the smoker to further render the fat, I'm too lazy and trim out the fat as much a possible. Hmm, now I'm hungry.

The Smoke Ring Forum also has a lot of information on BBQ. There's a nice mix of contest competitors & caterers who are happy to share their experience. http://www.thesmokering.com/forum/index.php

Hi, I'm new here but not new to BBQ. The plate in the top photo has slices of the brisket flat. The bottom plate has slices of the brisket point. The point is always going to be a little more juicy because of the fat content/distribution. The flat is lean (er)? and likely to dry out if you don't pay close attention when you smoke it. It's been a couple of years but if you get a chance to try it, the ribs a Dozier's Meat Market are excellent (or were the last time I went), they are in Fulshear West of Houston.