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Old 10-10-2011, 02:11 PM   #1
SCSmoke
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Default 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?
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Old 10-10-2011, 02:13 PM   #2
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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.
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Old 10-10-2011, 02:24 PM   #3
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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.
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Old 10-10-2011, 02:51 PM   #4
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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.
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Old 10-10-2011, 08:03 PM   #5
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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.
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Old 10-10-2011, 08:37 PM   #6
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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.
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Old 10-10-2011, 10:09 PM   #7
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Default 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.

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Old 10-10-2011, 10:18 PM   #8
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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.
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Old 10-10-2011, 10:50 PM   #9
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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...
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Old 10-11-2011, 08:32 AM   #10
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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.
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Old 10-11-2011, 09:37 AM   #11
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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...
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Old 10-11-2011, 09:39 AM   #12
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I prefer 16-18 lb packers
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Old 10-11-2011, 09:47 AM   #13
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Quote:
Originally Posted by The Virginian View Post
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.
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Old 10-11-2011, 10:01 AM   #14
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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.
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Old 10-11-2011, 10:03 AM   #15
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We likes em big
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