Brisket-Is bigger always better?

SCSmoke · 10-10-2011, 02:11 PM

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?

Kenny Rogers · 10-10-2011, 02:13 PM

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.

musicmanryann · 10-10-2011, 02:24 PM

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 · 10-10-2011, 02:51 PM

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 · 10-10-2011, 08:03 PM

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 · 10-10-2011, 08:37 PM

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 · 10-10-2011, 10:09 PM

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

Ron_L · 10-10-2011, 10:18 PM

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 · 10-10-2011, 10:50 PM

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...

Pack-A-Smokes · 10-11-2011, 08:32 AM

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 · 10-11-2011, 09:37 AM

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 · 10-11-2011, 09:39 AM

I prefer 16-18 lb packers

INmitch · 10-11-2011, 09:47 AM

Quote:

Originally Posted by The Virginian

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

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 · 10-11-2011, 10:01 AM

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.

ThomEmery · 10-11-2011, 10:03 AM

We likes em big

10-10-2011, 02:11 PM	#1
SCSmoke Full Fledged Farker Join Date: 09-30-11 Location: Chicago, IL Downloads: 0 Uploads: 0	Brisket-Is bigger always better? 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? __________________ Andrew --Second City Smoke --

10-10-2011, 02:13 PM	#2
Kenny Rogers Full Fledged Farker Join Date: 07-13-11 Location: Medical Lake, WA Downloads: 0 Uploads: 0	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. __________________ Chad Lindsey - Medical Lake, WA Team - LindseyQ (Yes we're on Facebook) ULTRA FAST GLOW IN THE DARK Thermapen Large BGE, PITMAKER SNIPER, PITMAKER VAULT, and PITMAKER TRAILER, 22.5 WSM, Charbroil offset. We DO CATERING

10-10-2011, 02:24 PM	#3
musicmanryann is One Chatty Farker Join Date: 06-11-08 Location: Ames, Iowa Downloads: 0 Uploads: 0	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. __________________ Big T'z Q Cru Championship BBQ Team CBJ #50801 6 WSM's 2 Weber Kettles FEC100 2 Backwoods Fatboy 2 Not-so-Ugly Drum Smokers from Gateway BBQ Store Jambo -- The Orange Monster www.bigtzbbq.com Join our facebook group

10-10-2011, 02:51 PM	#4
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	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. __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

10-10-2011, 08:37 PM	#6
Big Mike Take a breath! Join Date: 10-12-07 Location: Dayton Ohio Downloads: 0 Uploads: 0	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. __________________ ROLL TIDE!!!! Big Mike Eagle River Barbecue Stumps Platinum 5 Trailer Chargriller Duo Grill Members Mark 8 Burner Gasser

10-10-2011, 08:03 PM	#5
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	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.

10-10-2011, 10:09 PM	#7
The Virginian On the road to being a farker Join Date: 11-27-07 Location: Arlington, VA Downloads: 0 Uploads: 0	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

10-10-2011, 10:18 PM	#8
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	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. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

10-10-2011, 10:50 PM	#9
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK Downloads: 1 Uploads: 0	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... __________________ Arlin MacRae NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Black (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC...

10-11-2011, 08:32 AM	#10
Pack-A-Smokes On the road to being a farker Join Date: 09-13-11 Location: Johnson City, TN Downloads: 0 Uploads: 0	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. __________________ Todd Lang 60DX 22.5 WSM x2 'There are two pains in life. There is the pain of discipline and the pain of disappointment. If you can handle the pain of discipline, then you'll never have to deal with the pain of disappointment,'- Nick Saban

10-11-2011, 09:37 AM	#11
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	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...

10-11-2011, 09:39 AM	#12
Slamdunkpro is One Chatty Farker Join Date: 02-27-07 Location: Northern VA Downloads: 0 Uploads: 0	I prefer 16-18 lb packers __________________ Aporkalypse Now Competition BBQ team Spicewine Tandem - "The Beast" Brinkman modified upright, Weber Kettle(s); Meadow Creek Pr-24 ----------------- MABA - (Mid Atlantic BBQ Association) President KCBS Certified Judge - #23289

10-11-2011, 10:01 AM	#14
Scottie Babbling Farker Join Date: 11-03-06 Location: Chi-Town Downloads: 0 Uploads: 0	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. __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

10-11-2011, 10:03 AM	#15
ThomEmery Babbling Farker Join Date: 08-20-05 Location: Indio Ca. Downloads: 0 Uploads: 0	We likes em big __________________ Catering, Contests, and Community Service http://bbqthom.ning.com/video/our-wells-cargo-trailer Serving Jesus and great BBQ :) Team What Wood Jesus Q?

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