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bmonkman 02-16-2013 09:07 AM

Brisket - taking it to the next level
Ok, so I have done about 5 cooks of full packer briskets. My results have improved as my experience has increased. My most recent cook was, according to my wife, "momma slappin' good". I wasn't that happy with it. It was tender, tasty, good bark, etc. I wasn't sure until just now what was missing.

It hit me - it wasn't moist. It didn't have that nice sheen and glistening moisture when you cut it.

I started thinking about it and have figured it was the quality of the meat itself. I have been purchasing them from Walmart as I didn't want to spend a bucket load of money while I was learning. Excel was the meat packer and of course the package was USDA inspected but was not graded.

So I am going to go to a local butcher shop - they do custom cuts on site from the whole cow - today to see what the price per pound of a packer will be.

In addition to price what sort of questions should I ask since I assume I won't be able to see a finished product? (I know a cut like brisket they tend to do on demand.)

I will have more questions as this thread goes forward but I will stop here for now.


Goddahavit 02-16-2013 09:13 AM

I found a local butcher that stocks choice packers, about the same price as wallmart

the one that cuts from their own cows, is 2-3 times the cost, and they dont grade.

Wallmart around me, typically has select grade, but if not graded at all, id find a place you can get choice or better it will have more marbling and should be moister if cooked well.

Noob 02-16-2013 09:23 AM

My local HEB has Ungraded Swift full packers. Ugly suckers. Sams club has select at 2.19 a lb and choice at 3.19 a lb. They had 1 prime yesterday, it was over $9. The price tag was ovef $110.

I went to walmart and got a 12.9 lb USDA Choice cut by Excel for 1.19!

DMSinTexas 02-16-2013 09:38 AM

Ask him if he has a nice phosphate injection you could buy.

Oldbob 02-16-2013 09:54 AM

If anyone has access to Gordon Food Service Stores they have Pretty good looking Full Packers they were Choice Grade for about $2.50/pound

Boshizzle 02-16-2013 10:05 AM

Just select it the way you would select a good steak. Make sure it has good marbling of fat throughout the meat and look for a thick end on the flat opposite the point. Good luck!

landarc 02-16-2013 11:08 AM

Unless you know the supplier, buying no-roll meat is always a gamble. Excel Choice and Select packers both produce good results. But, if there is no grade (no-roll) then avoid it. Local butchers typically cut off the best animal they can buy, they have to charge a little more, and try to go with better quality. You may want to find out how long the carcass has hung, as beef tastes better after a couple of days.

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