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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-18-2012, 07:01 AM | #1 |
Knows what a fatty is.
Join Date: 10-10-09
Location: Sugar Land, Texas
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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? |
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05-18-2012, 07:13 AM | #2 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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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.
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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 |
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05-18-2012, 07:47 AM | #3 |
is one Smokin' Farker
Join Date: 01-19-11
Location: Lee's Summit, MO
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For me, the bigger the better as long as it looks and feels fresh.
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"If I were just a bit more humble, I'd be perfect" |
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05-18-2012, 07:56 AM | #4 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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I usually try to find one from 14 to 16 pounds as thick in the middle as possible.
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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05-18-2012, 08:35 AM | #5 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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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.
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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. |
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05-18-2012, 08:36 AM | #6 |
is One Chatty Farker
Join Date: 09-28-11
Location: Dallas, Georgia
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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.
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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. |
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05-18-2012, 09:01 AM | #7 |
is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
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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!!!
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If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!! |
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05-18-2012, 09:25 AM | #8 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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^^^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.
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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 |
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05-18-2012, 09:53 AM | #9 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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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 )
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[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] |
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05-18-2012, 11:06 AM | #10 |
is One Chatty Farker
Join Date: 02-06-09
Location: Orange County, CA
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I like them in the 15-20 lb. range with a thick flat. Thin flats dry out more easily.
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Ryan Chester - The Rub Company & Smoqued California BBQ |
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05-18-2012, 02:09 PM | #11 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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$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.
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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 |
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05-18-2012, 02:18 PM | #12 |
Take a breath!
Join Date: 05-26-09
Location: Fulshear, Texas
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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.
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BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc. |
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