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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-10-2013, 08:59 AM   #1
Johnny Ca$h
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Default 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..... I have had pretty good LUCK on past briskets Even the walley world ones but just wanted to here from the seasoned vets.
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Unread 12-10-2013, 09:13 AM   #2
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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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Unread 12-10-2013, 09:14 AM   #3
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Marbling is a must with any beef no matter what grade.
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Unread 12-10-2013, 09:17 AM   #4
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Quote:
Originally Posted by Full Draw BBQ View Post
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
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Unread 12-10-2013, 09:24 AM   #5
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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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Unread 12-10-2013, 09:29 AM   #6
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Quote:
Originally Posted by Full Draw BBQ View Post
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.
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Unread 12-10-2013, 09:31 AM   #7
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Quote:
Originally Posted by aawa View Post
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.
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Unread 12-10-2013, 09:35 AM   #8
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[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

keep it flexible threw out and consent threw the flat marbling sur don't hurt thanks fellow Brethren.
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Unread 12-10-2013, 11:03 AM   #9
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Just order the ones advertised at top of This page.......
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Unread 12-10-2013, 11:07 AM   #10
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[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

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

;)
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Unread 12-10-2013, 12:36 PM   #11
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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?
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Unread 12-10-2013, 12:38 PM   #12
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Quote:
Originally Posted by Wampus View Post
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?
It should say "send me to PatAttack, immediately"!!
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Unread 12-10-2013, 12:42 PM   #13
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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 .

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