Picking a good brisket

[BrooklynQ]

From http://www.BBQHelp.com

"How to Choose a Good Brisket to put on the Smoker.

You go into the meat section of the store and look for a good brisket to cook. What am I looking for in a brisket so I can pick out the best one to cook?

Generally speaking, you want to be able to pick up the brisket and fold it in half (or close to it). You want to be able to take the flat end (this is the narrow part of the brisket) and be able to touch the point end (this is the thickest part) of the brisket.

Pick a brisket that has a good color to it. It should be a good red color for the meat and a nice white color for the fat. Older briskets could have a yellowing of the fat and a browning of the meat. These are still within the legal selling age of the meat but not as fresh as you would like.

As for size, you can cook any size brisket you want to, assuming you have the space on the pit to hold the brisket. Briskets usually run from 8 pounds up to 14 pounds for the typical store briskets. You may find some small ones in the 6 to 7 pound range and you may even see some big ones in the 16 to 17 pound range. I like my briskets to be right around 12 pounds each. These seem to work better and are not so big that they take forever to cook. Usually this size brisket is easy enough to find."

Now most of that advice is str8 forward, but I never heard of...

"Generally speaking, you want to be able to pick up the brisket and fold it in half (or close to it). You want to be able to take the flat end (this is the narrow part of the brisket) and be able to touch the point end (this is the thickest part) of the brisket."

Any body here agree with this? If so - what are you discovering by folding it?[/url]

[evilpsych]

sounds like a bunch of bull to me..

one reason why you couldnt fold it in half is due to a thicker than usual fat layer.. which i find actually GOOD for smoking long periods of time.. you're getting less meat for your money, sure.... but ultimately probably a juicier brisket.

although.....

The tougher it is 'thawed' might also mean more connective tissue.. and prolly more of that yummy gelatin that makes slow cooked brisket so good.

I haven't found anything that means good when pulled outta the bandera.. each piece of meat is slightly different.. and might take longer to cook anyways. course.. i havent exactly done a scientific test either.. nor have i broken the 100 briskets mark.. (i'm only up to around... 15, with 5 in the freezer right now.

[BBQchef33]

Thats an old rule of thumb ive seen in alot of places. Never worked for me becase all my briskets are in cryovac. Cant fold them over if i tried. i just look for the one with a a decent size flat with uniform thickness and good color to both meat and fat. Also the point and nose shouldnt have 2 thick of a fat cap.. ive seen it where there is more fat than meat on the point.

[racer_81]

That's the old fat layer test.

The idea (even for cryovac'd briskets) is that the closer you can get to the ends touching the less fat you have embedded in the center of the brisket.

Hence, more meat for your $$.

[BigBelly]

I play with my meat each and every time I buy a brisket. You should see the look on the peoples faces when I am standing there bending briskets at Sam's. But then again, I am that dude picking all the produce, smelling it, squeezing it, and tasting if I can.

[jt]

Cryovacs don't bend in half, just like Phil said. That said, I try not to buy one that's as stiff as a board. If it's flexible, has a somewhat even layer of fat (not too much), and an even thickness on the flat then it's in the cart.

[racer_81]

Cryovacs don't bend in half, just like Phil said. That said, I try not to buy one that's as stiff as a board. If it's flexible, has a somewhat even layer of fat (not too much), and an even thickness on the flat then it's in the cart.

Weaklings.

8)

[jt]

Cryovacs don't bend in half, just like Phil said. That said, I try not to buy one that's as stiff as a board. If it's flexible, has a somewhat even layer of fat (not too much), and an even thickness on the flat then it's in the cart.

Weaklings.

8)

trying to avoid the "Fawoosh" mod in the store

[chad]

I've found that this check works well for flats but not packers due to the reasons mentioned - heavy fat and the fact that it's two pieces of meat with muscles running different ways.

If the cryovac breaks bending the brisket then you wouldn't want it anyway -- cryovac is MUCH stronger than that!

And the more flexible the flat the more likely it is to cook up well -- not foolproof, but it's worth doing. :D

[Bigmista]

I play with my meat each and every time I buy a brisket. You should see the look on the peoples faces ...

Do I even need to comment on this? The jokes write themselves..

[Arlin_MacRae]

:P

[Bigmista]

See? They just popped right into Arlin's head!

[Bigmista]

Perhaps I was wrong...

[MileHighSmoker]

Anyone else have any other suggesting about picking the best brisket? I have been hit or miss in my selections it seams and didnt know if anyone else had found a tried and true method.

[ole'e]

When I am looking for a good competition brisket. I like to start with a 12-14 lbs packer, I then look for a thick and wide flat. I also look that flat is a even thickness across.
Eric

[Jaberwabee]

I am going to buy a couple tonight for this weekend. I will try the bend test.

[jgh1204]

Bend test works well for me. Even with cryovacs.

Also, not related, Evilpsych needs to post more. Has not been around much since the kid was born.

[Sawdustguy]

If you choose a CAB brisket, find out what the packing date is. On a CAB brisket the slaughter date and the packing date are within 24 hours. A cab is supposed to be best at 21 days past the slaughter. Take the brisket home and wet age it (store in a 34* to 38* refrigerator) until it has reached 21 days. Smoke it and enjoy.

[thirdeye]

How about picking a lefty? :rolleyes:

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%203/Beefside2.jpg

[lwest99]

When I am looking for a good competition brisket. I like to start with a 12-14 lbs packer, I then look for a thick and wide flat. I also look that flat is a even thickness across.
Eric

This is usually what I follow also

[JD McGee]

It's all about the fat cap...and color IMHO!!!

JD

[swamprb]

How about picking a lefty? :rolleyes:

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%203/Beefside2.jpg

That could be the Midnight Ramblers secret weapon!
Lefty Briskets!