I wrapped with foil for the select. I figure I want to keep as much moisture in as possible. If I have choice I use paper.

It may just be my bias, but my experience is that Wally Mart selects are some how “less than select.”


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They'd be in big trouble if that were true. Can't legally grade meat that isn't USDA inspected.

True, but there is a lot of variance within USDA grades.

I recently bought Costco choice NY strips that were darn close to prime in marbling and sinfully delicious.*Conversely, I bought a cryovac of choice grade tri tips from Rest. Depot last year that had very little marbling (even for a tri tip) and if not cooked right were tough to chew with a liver aftertaste.

Thanks for the reminder, Jim. You're now going to have a bit more competition snaring up those rt 117 Wally World briskets. I completely forgot they stock them.

:mrgreen:

Think some of y’all don’t Understand How Beef is Graded.........

THE University Of Texas (That’s Texas A&M Aggies NOT TU- the people in orange) has an excellent article on grading beef and yields.

https://meat.tamu.edu/beefgrading/

I agree they are properly graded and inspected. My point is that there’s considerable latitude in the process and that IMO Walmart meat is nothing to right home about, grade aside.

I can feed two animals out two different ways and they both might grade the same but not taste the same.

Just a little anti Wally Mart rant from me.


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Walmart has entered agreement with premier producers and processors. I don’t go to Walmart like I once did preferring United-United Amigos,Sam’s And Fiesta Foods. Still happen in there occasionally but no longer first pick. Nor 2nd. But that may change

https://www.agweb.com/mobile/article...-supply-chain/

LOL I found them in Hudson and Gardner so far. :)

I don't know a lot about it. IIRC I thought they grade the entire cow or the side or something like that and so you can have a lot of variation in the cuts. I don't really remember. But I know there is a lot of variation. When I buy Choice steaks I look for great marbling and usually I find something that is closer to prime. It's not as easy with an huge packer brisket but I've been lucky so far.

The Walmart in my area tends to be about 50/50 if you root around in the bin full of briskets, and they're all priced the same whether Select or Choice.

i'm about to do a 15 lb brisket from walmart. went to three different cotsco's and they didnt have any packers. we will see how it goes.

I cooked select for years as that is all I thought I could afford. If you baby them along cooking you can get a good brisket. Then It dawned on me that for maybe $5-6 more you can get a better choice brisket.

If you going to spend 8-12 hours smoking one go ahead and pop for the choice. However don't let in take away from you buying/drinking beer.

One thing to keep in mind...

The carcass is graded based on a sample taken from the ribeye primal, not the brisket, so, a brisket from a select carcass could be 'better' than one from a prime carcass. I just depends on the cow and the marbling.

Yes, you have a better shot at getting a better brisket from prime or even choice, but you just can't go by the grading alone.