Brisket Size

oldpro · 05-18-2012, 07:01 AM

The local supermarket had packer briskets on for $1.47 a pound. When I went to pick up a couple, they ranged in size from 14 to 22 pounds. I like to buy the size that fits my smokers, which are in the 10 pound range.

What do you think is the ideal size brisket, with grade not a consideration and if cooking time is not an issue? Obviously the huge briskets come from larger cattle, but what effect does that have on the finished product?

MilitantSquatter · 05-18-2012, 07:13 AM

Generally I'm flexible with anything in the 13-18 lb range being the most common. I have a 16 lber being defrosted right now.

That said, I also pay attention to the fat content (surface of flat) as well as the overall shape / cut when making a pick.

bover · 05-18-2012, 07:47 AM

For me, the bigger the better as long as it looks and feels fresh.

Mister Bob · 05-18-2012, 07:56 AM

I usually try to find one from 14 to 16 pounds as thick in the middle as possible.

bigabyte · 05-18-2012, 08:35 AM

I pick them based on flexibility, being well sealed in cryo, flat thickness and appearance. Weight is only a concern in terms of having enough to go around. I can always buy another, and can always dole out leftovers.

retired trucker · 05-18-2012, 08:36 AM

I look for the biggest "right hand" brisket that is limber and that overall looks good and meaty. A lot of it is by feel and touch.

hamiltont · 05-18-2012, 09:01 AM

Quote:

Originally Posted by bigabyte

I pick them based on flexibility, being well sealed in cryo, flat thickness and appearance. Weight is only a concern in terms of having enough to go around. I can always buy another, and can always dole out leftovers.

Took the words right out of my mouth! There's a 13 pounder wet aging in the fridge right now. CAB Choice. It was the most flexible one in the bunch, with a tight cryovac seal. Cheers!!!

CarolinaQue · 05-18-2012, 09:25 AM

^^^What the last 4 people said^^^

I like to take them and try to bend them so they touch end to end. If it feels like it's fighting me the whole way, I keep looking. But if it bends easily, it finds its way into my grocery cart.

Wampus · 05-18-2012, 09:53 AM

I look for thicker flats, which will yield taller slices (mostly just for comps), but most importantly is the flexibility of the brisket and no air in cryo. I learned this from biggie, he's my brisket mentor (even if he doesn't know it

)

Ryan Chester · 05-18-2012, 11:06 AM

I like them in the 15-20 lb. range with a thick flat. Thin flats dry out more easily.

LMAJ · 05-18-2012, 02:09 PM

$1.49/lb??
Would you buy a bunch and ship to me please? Even with shipping that would be cheaper then the $4.00 - $4.99 I have to pay...

Oh - size makes no difference to me.

Texas Turtle · 05-18-2012, 02:18 PM

Interestingly enough, my local HEB has recently started selling packers cut in half lengthwise. I was thinking about picking up three or four to enable me to try multiple combinations of rub, foil, etc side by side. Seems like it would make for some strangely configured slices, though. They are selling they for the same $1.39 per pound whole or half.

05-18-2012, 07:01 AM	#1
oldpro Knows what a fatty is. Join Date: 10-10-09 Location: Sugar Land, Texas	Brisket Size The local supermarket had packer briskets on for $1.47 a pound. When I went to pick up a couple, they ranged in size from 14 to 22 pounds. I like to buy the size that fits my smokers, which are in the 10 pound range. What do you think is the ideal size brisket, with grade not a consideration and if cooking time is not an issue? Obviously the huge briskets come from larger cattle, but what effect does that have on the finished product?

05-18-2012, 07:13 AM	#2
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	Generally I'm flexible with anything in the 13-18 lb range being the most common. I have a 16 lber being defrosted right now. That said, I also pay attention to the fat content (surface of flat) as well as the overall shape / cut when making a pick. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

05-18-2012, 07:47 AM	#3
bover is one Smokin' Farker Join Date: 01-19-11 Location: Lee's Summit, MO	For me, the bigger the better as long as it looks and feels fresh. __________________ "If I were just a bit more humble, I'd be perfect"

05-18-2012, 07:56 AM	#4
Mister Bob Babbling Farker Join Date: 06-15-09 Location: Scituate, RI	I usually try to find one from 14 to 16 pounds as thick in the middle as possible. __________________ Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

05-18-2012, 08:35 AM	#5
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I pick them based on flexibility, being well sealed in cryo, flat thickness and appearance. Weight is only a concern in terms of having enough to go around. I can always buy another, and can always dole out leftovers. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

05-18-2012, 08:36 AM	#6
retired trucker is One Chatty Farker Join Date: 09-28-11 Location: Dallas, Georgia	I look for the biggest "right hand" brisket that is limber and that overall looks good and meaty. A lot of it is by feel and touch. __________________ Webber 22 1/2 OTG Gold, UDS, rusted out chimney, Red Lavatools Thermowand, Maverick ET 732, 1950 model wife. Walking cane to help me get around.

05-18-2012, 09:25 AM	#8
CarolinaQue is Blowin Smoke! Join Date: 06-23-07 Location: North Berwick, ME	^^^What the last 4 people said^^^ I like to take them and try to bend them so they touch end to end. If it feels like it's fighting me the whole way, I keep looking. But if it bends easily, it finds its way into my grocery cart. __________________ Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB

05-18-2012, 09:53 AM	#9
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	I look for thicker flats, which will yield taller slices (mostly just for comps), but most importantly is the flexibility of the brisket and no air in cryo. I learned this from biggie, he's my brisket mentor (even if he doesn't know it ) __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

05-18-2012, 11:06 AM	#10
Ryan Chester is One Chatty Farker Join Date: 02-06-09 Location: Orange County, CA	I like them in the 15-20 lb. range with a thick flat. Thin flats dry out more easily. __________________ Ryan Chester - The Rub Company & Smoqued California BBQ

05-18-2012, 02:09 PM	#11
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	$1.49/lb?? Would you buy a bunch and ship to me please? Even with shipping that would be cheaper then the $4.00 - $4.99 I have to pay... Oh - size makes no difference to me. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

05-18-2012, 02:18 PM	#12
Texas Turtle Take a breath! Join Date: 05-26-09 Location: Fulshear, Texas	Interestingly enough, my local HEB has recently started selling packers cut in half lengthwise. I was thinking about picking up three or four to enable me to try multiple combinations of rub, foil, etc side by side. Seems like it would make for some strangely configured slices, though. They are selling they for the same $1.39 per pound whole or half. __________________ BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc.