Brisket Selection

Black Dog BBQ · Mar 28, 2011

Just wondering what criteria you follow in selecting a brisket. I have cooked many over that last few years with varying success. I cook packers (select) since those are the easiest for me to find at our local supermarkets.

I go through everyone of the briskets and find the one that is most flexible. I actually grab them find the one that bends the easiest. What do you do?

Thanks in advance for you responses.

blues_n_cues · Mar 28, 2011

that's pretty much it. i also poke the underside w/ my finger as hard as i can w/out punching through the cryo to see if there's hard fat in the center.

bover · Mar 28, 2011

I look for the ones with the thickest point as well as ones that appear to have the thinnest fat cap (gonna trim most of it off anyway, so may as well get more meat for the weight).

TG · Mar 28, 2011

I have a friend that used to be a butcher and the easiest way is exactly what you're doing. Check the flexibilty.

Chucktown · Mar 28, 2011

I would have to agree with the flexibility test. This also gives you a chance to see if there are any knife cuts in the flat from the processing plant. I also try to make sure the brisket has a nice white fat on it. Seems the longer they sit there the fat starts to take on a yellowish color.

Brisket Selection

Black Dog BBQ

Guest

blues_n_cues

is Blowin Smoke!

bover

is one Smokin' Farker

TG

Well-known member

Chucktown

Knows what a fatty is.

Similar threads