Brisket Size

oldpro · May 18, 2012

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 · May 18, 2012

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 · May 18, 2012

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

Mister Bob · May 18, 2012

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

bigabyte · May 18, 2012

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 · May 18, 2012

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 · May 18, 2012

bigabyte said:
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 · May 18, 2012

^^^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 · May 18, 2012

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 :becky

Ryan Chester · May 18, 2012

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

LMAJ · May 18, 2012

$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 · May 18, 2012

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.

Brisket Size

oldpro

Knows what a fatty is.

MilitantSquatter

Moderator

bover

is one Smokin' Farker

Mister Bob

Babbling Farker

bigabyte

somebody shut me the fark up.

retired trucker

is Blowin Smoke!

hamiltont

is Blowin Smoke!

CarolinaQue

is One Chatty Farker

Wampus

somebody shut me the fark up.

Ryan Chester

is Blowin Smoke!

LMAJ

somebody shut me the fark up.

Texas Turtle

Take a breath!

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