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.
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.
This. The test is legit, but a thick fat cap will make even a tender brisket appear rigid while in cryo. All that said however, any brisket floppy in cry is tender, guaranteed. Another "gotcha" is how tightly wrapped in cryo it is. It is possible for even a floppy brisket to appear rigid depending on the factor of how tightly "sucked in" it is. Hope that makes sense. When all is said and done though...if it is in cryo, and is floppy, it's tender. But a lot of the unfloppy ones MIGHT also be tender.
So pick the one that looks best to you. Not floppiness.
Make sense yet? Confused yet?
Good!
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.
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.
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.
Daddy always told me "Son don't let another man handle your meat he might be heavy handed"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
I really like the primes I've been getting from Creekstone though. I can get a choice to be as tender and probably close to as juicy, but the taste is wow without any help. They beat the heck out of the choice I can get around here.