Originally Posted by Haveuseen1?
I dont put much faith in the flop method, and I'm not sure I would put much faith in the squeeze method. Kroger freezes their briskets, and all of them might. So if you squeezed one that had not fully thawed out you might think it was firmer than one that had fully thawed.
It may not make a difference, but I should note that I tested the squeeze test yesterday at Restaurant Depot where everything is fresh never frozen. There were significant differences in meat texture from one brisket to the next. Not thickness of meat differences, or thickness of fat differences, or tightness of packaging differences, or temperature differences.
Very different textures in the MEAT from brisket to brisket all IBP, and all the same kill date.