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Unread 11-23-2013, 08:08 AM   #16
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Quote:
Originally Posted by garzanium View Post
Agree with all of the above. One thing that hasn't been brought up is brisket quality. I personally never had any luck cooking choice. Cooked about 10, Last few where good, but not great. Bought a select when it went on sale and was hooked! Now my Costco had prime and it's just as good it seems (only like $.30/lb at Costco so it's a no brainer). Just something to consider. .. I'm now also leaving more toward"bigger brisket=bigger cow=more fat" mentality vs "smaller=more tender" the last 15lb'er I cooked had tooons of fat, more than a waygu it seemed like based on the saturated bp and about 2 cups of drippings when I pulled it from the smoker. I met Franklin at his place when we went to eat there and asked him if he basted or spritz as I had never seen butcher paper saturated with so much fat In my cooking. .. it is the meat quality.
I have cooked select, choice, and prime grade brisket. I have made plenty of select briskets taste great and melt in your mouth. Until someone has gotten the basics of the technique they use, meat quality will play less of a factor than most people think.

If you have good technique you can make a select grade brisket taste absolutely dericious and be very moist and tender.
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