Originally Posted by BigBellyBBQ
you are hooked now...looks good...I have cooked every grade of brisket and I mean about 15,000 pounds of it and when I want a comp brisket I wet age 6 to 8 weeks...this is the only time I have seen any difference amongst the grades..so try a wet age next..
Interesting. I have only ever cooked select grade brisket which is all the local Smart & Final carries (at $2.40/lb). I found a couple butchers (that are pretty much side by side) who sell prime grade brisket for $4.45/lb. and $4.99/lb. respectively (they sell flats for $1 more per lb. and sell the points alone for the same price as a packer). I was thinking of buying my first prime brisket to see if there was a difference. The one thing I did notice at the butcher was that the flat seemed more uniformly thicker than what I get at S&F (which tapers rather severely).