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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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03-04-2013, 08:32 PM | #1 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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The Raw Brisket Flop Test For Tenderness
Legit strategy or much ado about nothing?
I suspect it makes a difference, but wanted to see what the brethren think. |
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03-04-2013, 08:39 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I do it, but, I do have some questions about it.
For instance, if there is a fat cap of some thickness, it is less flexible. A floppy raw brisket might also mean a thin flat.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-04-2013, 08:59 PM | #3 | |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Re: The Raw Brisket Flop Test For Tenderness
Quote:
Flopping can be affected as you said by fat cap thickness and the thickness of the flat. I also suspect that the tightness of the cryo pack can affect it. |
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Thanks from:---> |
03-04-2013, 09:00 PM | #4 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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I would think a tender brisket with an unusually thick flat might not pass a flop test.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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03-04-2013, 09:12 PM | #5 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Never had much success bending it while still in the cryovac.
Wound up buying basing on size, trim, and marbling.
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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03-04-2013, 09:34 PM | #6 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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I'm into grade. Night and day. Prime = No. Choice = Yes.
Alot of time and effort involved in my world to do a good brisket. Bigabyte has a killer thread on the subject. But to me, it all starts with the quality of the cut. I'm sure there are folks here that can make any cut tender but I can not. Choice has the marbling as Bandit says.
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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03-04-2013, 10:25 PM | #7 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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In my experience I don't think it makes much difference, When I pick out my briskets I look for a blunt point and uniform thickness end to end. I will pick a choice over a select all things being equal.if the price is roughly the same. To be honest some of the best briskets I have cooked have been select. Grading on a brisket don't mean much because cows are graded between the 4th & 5th rib, the more the cow moves around the leaner the brisket is going to be(marbling) because that muscle is exercised more than the muscles where it is graded.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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03-04-2013, 11:07 PM | #8 | |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Quote:
So pick the one that looks best to you. Not floppiness. Make sense yet? Confused yet? Good!
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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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2 members found this post helpful. |
03-05-2013, 12:06 AM | #9 | |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Re: The Raw Brisket Flop Test For Tenderness
Quote:
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03-05-2013, 12:49 AM | #10 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I note that this is in Q-talk and not Comp. For backyard cooking I think you can choose just about any brisket and have a reasonable chance at getting a good brisket out of your efforts. To that end, I buy Choice if its there, but, it doesn't worry me to buy Select as Bludawg pointed out, the grading is not too important. If the cryovac is loose, I will do a flop test and a close visual check for a nice thick flat. If it is tight, I poke at it. In the end, it's a guess.
I will say, that the store makes a difference. Over the past two years, I feel that Cash and Carry has provided me with the better packers once the cooking is done
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-05-2013, 11:32 AM | #11 |
Knows what a fatty is.
Join Date: 07-13-10
Location: Modesto Ca.
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X2 on Cash and Carry. Smart & Final also. I think they are owned by the same parent company. But I'm not positive. Never had a bad one from either place.
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03-05-2013, 12:22 PM | #12 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Re: The Raw Brisket Flop Test For Tenderness
I know this. With all of the fat that I have had to trim off of packers lately, I am really questioning how much money I am actually saving vs buying trimmed packers like CAB
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03-05-2013, 02:03 PM | #13 | |
Quintessential Chatty Farker
Join Date: 09-20-11
Location: Ohio
Name/Nickname : Allen
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Quote:
I guess I don't understand this if marbling matters. I've been buying some primes and man are they good! I say this even if the grade is at the ribs...seems like the chance for true marbling goes up significantly. |
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03-05-2013, 02:18 PM | #14 | |
Banned
Join Date: 02-07-11
Location: brenham, texas
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Quote:
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03-05-2013, 02:21 PM | #15 |
Full Fledged Farker
Join Date: 08-10-12
Location: North Alabama
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It seems around here that all of the stores carry EXCEL brand briskets. Kroger, Publix, Star Market, Wal Mart, Sams, all carry EXCEL brand briskets. You can find Select, Choice and Prime. That being said, around here I am not sure it would make any difference where you bought one. You would have to determine what grade, and finally which brisket you feel is the best. I dont put much faith in the flop method, and I'm not sure I would put much faith in the squeeze method. Kroger freezes their briskets, and all of them might. So if you squeezed one that had not fully thawed out you might think it was firmer than one that had fully thawed. I look at the size, shape, and marble. Then I pick what I believe is the best available. If I were to cook one that I thought was questionable from the start, I would bet I would be more critical of that one.
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