Brisket - taking it to the next level

bmonkman · 02-16-2013, 08:07 AM

Ok, so I have done about 5 cooks of full packer briskets. My results have improved as my experience has increased. My most recent cook was, according to my wife, "momma slappin' good". I wasn't that happy with it. It was tender, tasty, good bark, etc. I wasn't sure until just now what was missing.

It hit me - it wasn't moist. It didn't have that nice sheen and glistening moisture when you cut it.

I started thinking about it and have figured it was the quality of the meat itself. I have been purchasing them from Walmart as I didn't want to spend a bucket load of money while I was learning. Excel was the meat packer and of course the package was USDA inspected but was not graded.

So I am going to go to a local butcher shop - they do custom cuts on site from the whole cow - today to see what the price per pound of a packer will be.

In addition to price what sort of questions should I ask since I assume I won't be able to see a finished product? (I know a cut like brisket they tend to do on demand.)

I will have more questions as this thread goes forward but I will stop here for now.

Brian

Goddahavit · 02-16-2013, 08:13 AM

I found a local butcher that stocks choice packers, about the same price as wallmart

the one that cuts from their own cows, is 2-3 times the cost, and they dont grade.

Wallmart around me, typically has select grade, but if not graded at all, id find a place you can get choice or better it will have more marbling and should be moister if cooked well.

Noob · 02-16-2013, 08:23 AM

My local HEB has Ungraded Swift full packers. Ugly suckers. Sams club has select at 2.19 a lb and choice at 3.19 a lb. They had 1 prime yesterday, it was over $9. The price tag was ovef $110.

I went to walmart and got a 12.9 lb USDA Choice cut by Excel for 1.19!

DMSinTexas · 02-16-2013, 08:38 AM

Ask him if he has a nice phosphate injection you could buy.

Oldbob · 02-16-2013, 08:54 AM

If anyone has access to Gordon Food Service Stores they have Pretty good looking Full Packers they were Choice Grade for about $2.50/pound

Boshizzle · 02-16-2013, 09:05 AM

Just select it the way you would select a good steak. Make sure it has good marbling of fat throughout the meat and look for a thick end on the flat opposite the point. Good luck!

landarc · 02-16-2013, 10:08 AM

Unless you know the supplier, buying no-roll meat is always a gamble. Excel Choice and Select packers both produce good results. But, if there is no grade (no-roll) then avoid it. Local butchers typically cut off the best animal they can buy, they have to charge a little more, and try to go with better quality. You may want to find out how long the carcass has hung, as beef tastes better after a couple of days.

02-16-2013, 08:07 AM	#1
bmonkman Full Fledged Farker Join Date: 08-04-12 Location: Mechanicsburg, PA Downloads: 0 Uploads: 0	Brisket - taking it to the next level Ok, so I have done about 5 cooks of full packer briskets. My results have improved as my experience has increased. My most recent cook was, according to my wife, "momma slappin' good". I wasn't that happy with it. It was tender, tasty, good bark, etc. I wasn't sure until just now what was missing. It hit me - it wasn't moist. It didn't have that nice sheen and glistening moisture when you cut it. I started thinking about it and have figured it was the quality of the meat itself. I have been purchasing them from Walmart as I didn't want to spend a bucket load of money while I was learning. Excel was the meat packer and of course the package was USDA inspected but was not graded. So I am going to go to a local butcher shop - they do custom cuts on site from the whole cow - today to see what the price per pound of a packer will be. In addition to price what sort of questions should I ask since I assume I won't be able to see a finished product? (I know a cut like brisket they tend to do on demand.) I will have more questions as this thread goes forward but I will stop here for now. Brian __________________ Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian When all else fails just ask yourself, WWGALD???

02-16-2013, 08:13 AM	#2
Goddahavit Full Fledged Farker Join Date: 08-18-08 Location: PA, Fleetwood Downloads: 0 Uploads: 0	I found a local butcher that stocks choice packers, about the same price as wallmart the one that cuts from their own cows, is 2-3 times the cost, and they dont grade. Wallmart around me, typically has select grade, but if not graded at all, id find a place you can get choice or better it will have more marbling and should be moister if cooked well. __________________ Fire & Spice Cook Team Backwoods Authorized Dealer fireandspicebbq@gmail.com Backyard Jambo Backwoods Gater Stump's Stretch Bubba Keg Meadowcreek PR60 Weber WSM Old weber gasser

02-16-2013, 08:23 AM	#3
Noob On the road to being a farker Join Date: 02-08-13 Location: San Benito, TX Downloads: 0 Uploads: 0	My local HEB has Ungraded Swift full packers. Ugly suckers. Sams club has select at 2.19 a lb and choice at 3.19 a lb. They had 1 prime yesterday, it was over $9. The price tag was ovef $110. I went to walmart and got a 12.9 lb USDA Choice cut by Excel for 1.19! __________________ NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket

02-16-2013, 08:38 AM	#4
DMSinTexas Knows what a fatty is. Join Date: 11-12-11 Location: Baton Rouge, LA Downloads: 0 Uploads: 0	Ask him if he has a nice phosphate injection you could buy. __________________ Fanatic's Guide to the Weber Jumbo Joe

02-16-2013, 08:54 AM	#5
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana Downloads: 0 Uploads: 0	If anyone has access to Gordon Food Service Stores they have Pretty good looking Full Packers they were Choice Grade for about $2.50/pound __________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!

02-16-2013, 09:05 AM	#6
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Just select it the way you would select a good steak. Make sure it has good marbling of fat throughout the meat and look for a thick end on the flat opposite the point. Good luck! __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

02-16-2013, 10:08 AM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Unless you know the supplier, buying no-roll meat is always a gamble. Excel Choice and Select packers both produce good results. But, if there is no grade (no-roll) then avoid it. Local butchers typically cut off the best animal they can buy, they have to charge a little more, and try to go with better quality. You may want to find out how long the carcass has hung, as beef tastes better after a couple of days. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que