Briskett

[Retired-Guy]

How do you guys select a good beef brisket for smoking? I recently smoked one (about 14 lb) that I got at a popular Bis/Mandan butcher shop. I paid a huge price for it and it is TERRIBLE. Most of it is pure fat and what isn't pure fat it is fat mixed in with the lean. I love smoked brisket. Any tips here?

 

[lindy1420]

I found that I have my best luck with Sam's club

 

[Auggie]

Ive had good luck with cheaper Walmart (Sam's are better) briskets and expensive ones. When picking, I hold the different briskets and go with the one with the biggest bow.
You gotta do some trimming. The point (fattier end) will need the most trimming. Leave atleast 1/4in of fat though. The flat usually needs no trimming.
I cook at 225F with full smoke for about 4 hours. The internal temp should be about 180F and will stall. This is caused by the evaporation of juice from the fat. ALWAYS COOK FAT CAP UP! After 4 hours, I wrap in tinfoil. The meat will self baste and heat up. 2-3 hours later it should be at 205F. Pull it and let it rest at least an hour in a cooler. It'll still cook and this is when the connective tissue breaks down and really turns tender.

 

[eyexer]

I just did 50 lbs a couple months ago. Ordered competition briskets from cashwise. They were fantastic.

 

[Retired-Guy]

I don't mind trimming some fat on the outside but there didn't seem to be an end to it on this last one I had. Guess I will check Sam's and Walmart out. I am sure they will be less expensive and can't be any poorer quality. I have heard that you should try to flex the brisket and the easier it flexes the more tender it should be. I think that is what you are getting at when looking at the amount of bow. Thanks for your advice.

- - - Updated - - -

I just did 50 lbs a couple months ago. Ordered competition briskets from cashwise. They were fantastic.

Do you recall the approximate price per pound?

 

[Whisky]

Costco Prime grade are the only briskets i will cook from now on. Brisket is a tough chunk of meat to get right, and one thing that I have not cooked enough of to get consistently "good' at... As you learned it's important to start off with a good chunk of meat to help level the playing field. I wouldn't waste my time with a Walmart brisket if it was free.

If you want to get real fancy you can order a Wagyu from Snake River Farms...