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-   -   the perfect brisket (https://www.bbq-brethren.com/forum/showthread.php?t=177039)

Johnny Ca$h 12-10-2013 08:59 AM

the perfect brisket
 
What do you look for when eyeing up that perfect brisket? My RD location has USDA Choice for $2.24 lb. until the 15th, It seems like a fair deal but Every time I go there I go into a Blank stair and unstoppable drool.....:doh: I have had pretty good LUCK on past briskets Even the walley world ones but just wanted to here from the seasoned vets.

Full Draw BBQ 12-10-2013 09:13 AM

I look for a thick, even flat, even marbeling (sp?) and that the entire brisket is floppy......or not stiff from hard fat. Then I hold it to my ear and listen to it......is it speaking to me? at least I should do that, our brisket scores have sucked!!!

grillinguy247 12-10-2013 09:14 AM

Marbling is a must with any beef no matter what grade.

peeps 12-10-2013 09:17 AM

Quote:

Originally Posted by Full Draw BBQ (Post 2724754)
I look for a thick, even flat, even marbeling (sp?) and that the entire brisket is floppy......or not stiff from hard fat. Then I hold it to my ear and listen to it......is it speaking to me? at least I should do that, our brisket scores have sucked!!!

Sounds like you are picking it right...wonder what else it could be :boink: :becky:

aawa 12-10-2013 09:24 AM

I look for a nice thick flat in the brisket and is even all the way across. Then i look for marbling in the briskets. After I have a few selections made, I look to see which brisket seems more relaxed/flexible.

cpw 12-10-2013 09:29 AM

Quote:

Originally Posted by Full Draw BBQ (Post 2724754)
Then I hold it to my ear and listen to it......is it speaking to me? at least I should do that, our brisket scores have sucked!!!

That's what I've been doing wrong! I need to work on my brisket whispering.

sliding_billy 12-10-2013 09:31 AM

Quote:

Originally Posted by aawa (Post 2724772)
I look for a nice thick flat in the brisket and is even all the way across. Then i look for marbling in the briskets. After I have a few selections made, I look to see which brisket seems more relaxed/flexible.

^^^Pretty much this. Low price helps too. :becky:

Johnny Ca$h 12-10-2013 09:35 AM

[QUOTE=Full Draw BBQ Then I hold it to my ear and listen to it......is it speaking to me? QUOTE]


Every time I have talked to the meat people seam to wonder away from me quickly :heh:

keep it flexible threw out and consent threw the flat marbling sur don't hurt thanks fellow Brethren.

SmittyJonz 12-10-2013 11:03 AM

Just order the ones advertised at top of This page.......

ButtBurner 12-10-2013 11:07 AM

[QUOTE=Johnny Ca$h;2724787]
Quote:

Originally Posted by Full Draw BBQ Then I hold it to my ear and listen to it......is it speaking to me? QUOTE


Every time I have talked to the meat people seam to wonder away from me quickly :heh:

keep it flexible threw out and consent threw the flat marbling sur don't hurt thanks fellow Brethren.

I will have to try that

I wish people would stay away from me at the grocery store.

And some other places too

;)

Wampus 12-10-2013 12:36 PM

I look primarily for two things (both have already been mentioned above):

1. I want a nice limber (floppy) brisket. I want it to nearly fold in half IN the cryovac. If a brisket is real limber when it's raw, it'll be more limber when it's cooked (as long as I don't fark it up).

2. I look for a nice thick flat at the end opposite the point. Many briskets will really taper off and get real thin at that end. Those are the ones that typically overcook on that end. I want my slices nice and tall throughout the flat so I look for a nice thick, uniform thickness throughout the flat.



What I have NEVER done, however, is put it to my ear and listen to it.
But....heck.........with our brisket scores this year.....I'll try anything once.
I'm curious though, Full Draw BBQ, what should it say back if it's a good'n?
:wink:

PatAttack 12-10-2013 12:38 PM

Quote:

Originally Posted by Wampus (Post 2725002)
I look primarily for two things (both have already been mentioned above):

1. I want a nice limber (floppy) brisket. I want it to nearly fold in half IN the cryovac. If a brisket is real limber when it's raw, it'll be more limber when it's cooked (as long as I don't fark it up).

2. I look for a nice thick flat at the end opposite the point. Many briskets will really taper off and get real thin at that end. Those are the ones that typically overcook on that end. I want my slices nice and tall throughout the flat so I look for a nice thick, uniform thickness throughout the flat.



What I have NEVER done, however, is put it to my ear and listen to it.
But....heck.........with our brisket scores this year.....I'll try anything once.
I'm curious though, Full Draw BBQ, what should it say back if it's a good'n?
:wink:

It should say "send me to PatAttack, immediately"!!:thumb::becky:

Jason TQ 12-10-2013 12:42 PM

I look to see if it will ever amount to anything in life. If it doesn't, I berate it and call it scum and then buy it and wreck it :crazy:.

Though I do look for even thickness in the flat and marbling for the most part.


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