SCSmoke
Full Fledged Farker
I have heard from several sources that they always prefer to get the biggest brisket they can find. Do you guys use this as a general rule? If so are you looking for total weight, thickness in the flat, or something else?
Brisket-Is bigger always better?
- Thread starter SCSmoke
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Kenny Rogers
Full Fledged Farker
I've never heard that. I can understand why you wouldn't want a SMALL brisket... it would have a tendancy to want to dry out quicker.
I prefer around a 12lb brisket. Some people have great success with cooking just the flats, I have not.
Brisket, like any other beef, you're looking for a cut with great marbling throughout. I usually pick up the brisket by one end, and judge how much fat is has by how limp it is. So if I'm going through a case, I'll find the one that's most limp is going to be your best one, regarless of size.
I prefer around a 12lb brisket. Some people have great success with cooking just the flats, I have not.
Brisket, like any other beef, you're looking for a cut with great marbling throughout. I usually pick up the brisket by one end, and judge how much fat is has by how limp it is. So if I'm going through a case, I'll find the one that's most limp is going to be your best one, regarless of size.
musicmanryann
is Blowin Smoke!
I cook, on average, 13 pound briskets, as that is what I can fit on my bullets (haven't cooked a comp brisket on anything else). I like as big of a point and as thick and, even more importantly, evenly thick flat as I can get with that size. FWIW, one of my highest scores ever was with an 10.5 pound packer.
Divemaster
somebody shut me the fark up.
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I too like about a 12 - 14 pound packer, but I do like to split the point from the flat. I just find that I can trim it the best.
Q-Dat
Babbling Farker
I'm still pretty new at this, but i also like 12-14 pounders. I did one 16 lb packer at a comp, and ended up having to cut the ends off of the slices to get them in the box. I could have trimmed before cooking, but I thought of that too late.
Big Mike
is one Smokin' Farker
If cooking a packer, a 12-14lb packer is best in my opinion. I have had to cook a 17lb one twice and ended up with my two worst brisket showings. Packers this size just seem to be tougher. At least for me anyways. I have also had really good luck with flats in the 9lb range. A flat this size usually has a bit of the point left on it.
The Virginian
Knows what a fatty is.
ITs all about the fat
My rule is better is better. Get a prime or a wagyu with the most intermuscular fat you can find and learn to cook it. I find they are a lot more consistent than choice once you get used to them. And they have a more beefy flavor.
Brett
My rule is better is better. Get a prime or a wagyu with the most intermuscular fat you can find and learn to cook it. I find they are a lot more consistent than choice once you get used to them. And they have a more beefy flavor.
Brett
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I prefer briskets in the 12 - 15 lbs range, but I'll take a smaller brisket with nice marbling and a thick, even flat over a bigger one any day. My timing is all based on the 12 - 15 lb range so I really try to not go smaller than 12, but I have.
Arlin_MacRae
somebody shut me the fark up.
I don't so much care what the overall weight is, but it had better have a decent point on it. The ones we cooked at the American Royal were the thinnest farking briskies I've ever seen...
P
Pack-A-Smokes
Guest
I used to think bigger is better, but I have had just as much success with 12-14 as I have with 14-17. Now, I did get 3rd out of 47 with a 21 lb brisket. That thing took up a lot of space.
JD McGee
somebody shut me the fark up.
12-14 lb packers or 7-8 lb flats here...I look for uniform thickness in the flat and limber as a wet dish rag...
Slamdunkpro
Babbling Farker
I prefer 16-18 lb packers
INmitch
is one Smokin' Farker
I agree the bigger the better for me. I had a couple 19 lbers for the royal and did decent. I've got a 19 & a 21 lber I'm gonna wack up tonight for Bentonville this weekend.
Scottie
Quintessential Chatty Farker
As big as you can get them. With a nice thick flat. A properly trimmed brisket and you have no problem getting the slices in the box from a large brisket. Nothing beats a nice 1 1/2" thick slice of a flat. You dont get that with a 12# brisket. That includes wagyu, that tend to have thinner flats.
W
WhiskeyBentBBQ
Guest
18-21 lb. with a thick flat is what we are looking to cook at contests.
New Pal Frank
is one Smokin' Farker
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Bourbon Barrel BBQ
is one Smokin' Farker
Yup.
Divemaster
somebody shut me the fark up.
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If you cut down the width while you are trimming, you don't have this problem. That's why I like to trim at home... It gives me time to correct the stuff I forgot :thumb:
bigzthamoose
Knows what a fatty is.
I have limited space, only WSM 18 inchers now, but i usually do 10-12 lb packers. Not sayin you cant do great with bigger, but the bigger the brisket, usually the older the cow, thus makin it tougher. Obviously, many many do good with big ones. Also, Wagyu do tend to have a thinner flat.
