the perfect brisket

Full Draw BBQ said:

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!!!

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Full Draw BBQ said:

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!!!

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aawa said:

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.

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Johnny Ca$h said:

Full Draw BBQ Then I hold it to my ear and listen to it......is it speaking to me? QUOTE said:

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.

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I will have to try that

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

And some other places too

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Wampus said:

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:

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