How I do Brisket.
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bocephus What are they going for now in your neck of the woods? Packers I gather.
calldoctoday Picked up two on sale for $1.47 a lb. limit two.
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calldoctoday Picked up two on sale for $1.47 a lb. limit two.
bocephus WHAT!!! You have got to be kidding me. That would just about make it worthwhile to pack the truck up & head your way. Need a building inspected up your way. Just kidding, I am swamped right now, but sure would love to. I think the cheapest I have seen here lately & not top notch is nearly $5.00 a pound. That is amazing!
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bocephus WHAT!!! You have got to be kidding me. That would just about make it worthwhile to pack the truck up & head your way. Need a building inspected up your way. Just kidding, I am swamped right now, but sure would love to. I think the cheapest I have seen here lately & not top notch is nearly $5.00 a pound. That is amazing!
calldoctoday Yeah, I was surprised when I saw the ad, got the ad Tuesday in mail, for Wednesday start. I was there when the store opened.
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Agree on the hold. Longer the better, in my opinion (though I’m sure there are limits - I just haven’t found them yet).
Midwest_kc said in How I do Brisket.:
Agree on the hold. Longer the better, in my opinion (though I’m sure there are limits - I just haven’t found them yet).
At a minimum I rest 6 hours and really think 12 hours produces a considerably better product, but that is with a heat source set at 170f.
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bocephus What are they going for now in your neck of the woods? Packers I gather.
calldoctoday $4.49 a pound for choice that was on the ragged edge of being select.
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calldoctoday $4.49 a pound for choice that was on the ragged edge of being select.
Idaho Smokey woof. I was mad at 4.79 for prime at Costco!
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Idaho Smokey woof. I was mad at 4.79 for prime at Costco!
Midwest_kc Costco here in Idaho was #4.99 for choice. They said that they haven’t had prime in months.
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Midwest_kc Costco here in Idaho was #4.99 for choice. They said that they haven’t had prime in months.
Idaho Smokey Midwest_kc i can’t tell the difference between choice and prime but I went to buy one yesterday and it was such a poor piece of meat I bought chuck instead. Their brisket was $4.49
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Idaho Smokey Midwest_kc i can’t tell the difference between choice and prime but I went to buy one yesterday and it was such a poor piece of meat I bought chuck instead. Their brisket was $4.49
twilliams To tell you the truth I have cooked both prime and handpicked choice and I can’t tell the difference in the finished product. I will post a picture of one of this year’s poor choice briskets that we reheated for dinner last night. Darned good eats.
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I am no expert on brisket by a long stretch, but here is my theory on the different grades:
Unlike a steak that is cooked quickly, the conventional cooking of brisket is where you basically have cooked it so long that all the tough connective tissues have disintegrated ( what I like to call “cooking into submission”).
At this point, the significance of grade starts to become a little irrelevant. I would love to hear from someone with more experience if I am off base in my theory.Paul
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twilliams To tell you the truth I have cooked both prime and handpicked choice and I can’t tell the difference in the finished product. I will post a picture of one of this year’s poor choice briskets that we reheated for dinner last night. Darned good eats.
Idaho Smokey couple questions, gonna start my cook right now. What do you feel the mustard does or does not do? Also I don’t have 2 days rest time after rub, what am I going to be lacking with rub and cook today?
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I am no expert on brisket by a long stretch, but here is my theory on the different grades:
Unlike a steak that is cooked quickly, the conventional cooking of brisket is where you basically have cooked it so long that all the tough connective tissues have disintegrated ( what I like to call “cooking into submission”).
At this point, the significance of grade starts to become a little irrelevant. I would love to hear from someone with more experience if I am off base in my theory.processhead The only time grade might come into play with brisket is if you were making a corned beef or pastrami out of it, then the appearance of the fat streaks might come into play. Personally, I feel the fat will find it way through the meat either way. If I can find a select brisket cheap with a decent cap on it, I buy it. I just don’t trim the cap off as much as I would a choice or prime. They all cook the same length of time in my book, low and slow.
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I am no expert on brisket by a long stretch, but here is my theory on the different grades:
Unlike a steak that is cooked quickly, the conventional cooking of brisket is where you basically have cooked it so long that all the tough connective tissues have disintegrated ( what I like to call “cooking into submission”).
At this point, the significance of grade starts to become a little irrelevant. I would love to hear from someone with more experience if I am off base in my theory.processhead I think you are right on with this. I know the competition cooks would tell you different but they would have to prove it to me.
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Idaho Smokey couple questions, gonna start my cook right now. What do you feel the mustard does or does not do? Also I don’t have 2 days rest time after rub, what am I going to be lacking with rub and cook today?
twilliams for me the only thing that the mustard or worchestershire sauce does is wet the surface so that the rub sticks. I really don’t taste it when I use it. I am old and slow now so I have time to let the rubbed meat sit to let the salt do it’s thing and pull moisture to the surface. You won’t miss much by by not letting it sit with the rub on it. This is just something that I have picked up over the years and is called dry brining. I haven’t cooked a dry brined brisket side by side with a fresh rubbed brisket so really don’t know if there is a difference.
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We reheated one of the poor choice briskets last night. Yes it does reheat very well.
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processhead I think you are right on with this. I know the competition cooks would tell you different but they would have to prove it to me.
Idaho Smokey said in How I do Brisket.:
processhead I think you are right on with this. I know the competition cooks would tell you different but they would have to prove it to me.
A competition cook is looking for any edge he/she can get, and cost of the cut pf meat is insignificant in the big picture.
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twilliams for me the only thing that the mustard or worchestershire sauce does is wet the surface so that the rub sticks. I really don’t taste it when I use it. I am old and slow now so I have time to let the rubbed meat sit to let the salt do it’s thing and pull moisture to the surface. You won’t miss much by by not letting it sit with the rub on it. This is just something that I have picked up over the years and is called dry brining. I haven’t cooked a dry brined brisket side by side with a fresh rubbed brisket so really don’t know if there is a difference.
Idaho Smokey I found crushed rosemary no ground
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Idaho Smokey I found crushed rosemary no ground
twilliams I have been using the dry rub recipe for years, I forgot that one of the modifications I made was adding the rosemary. The original recipe didn’t call for it. You can use the crushed rosemary, just sprinkle it on after you hit the brisket with the dry rub or just leave it off.
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I want to say I like the prime better, because the fat is often times more ingrained into the meat rather than just on the cap. However, this does not always seem to be 110%. Then, I could get a better size with less overall fat, for a small amount more with prime & so often spent less to get the meat I wanted. On the other hand, there have been times when I felt the prime was too dry & so really needed the choice to get enough fat & that wonderful flavor. I suppose it just depended on the brisket at times. That was the way it used to be. Now, first off I can rarely even find a prime, when I do, they are so ridiculously overpriced that it is beyond ridiculous. For the past year or so maybe, I have just been taking the best of what I can get when we can get a good sale around here, & nothing has been that good, & just try to find what appears to be the best & has the best qualities of what is available at the time.
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twilliams I have been using the dry rub recipe for years, I forgot that one of the modifications I made was adding the rosemary. The original recipe didn’t call for it. You can use the crushed rosemary, just sprinkle it on after you hit the brisket with the dry rub or just leave it off.
Idaho Smokey I put it in with the rub, and used the same amount. We will see, I just got it in the smoker so it’s gonna be a long night but mine won’t go 24hours as I only have a small chuck and pork butt in. It’s been quite the fiasco to say the least. The pork butt that I bought yesterday I opened it up today to rub it down and it was completely rancid smelling. Took it back and went to two different stores to find a good one.
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