I’ve cooked “more than one” brisket. I’ve seen select that were pretty awesome. I pretty much use the same selection process. White fat, 10-13# no more than 14.9#. Nice round point- even flat that’s fairly thick (or can be made even.). I now have added looking for fat striating where visible. It’s pretty consistent but not an exact science. You can still get one that looks great but it’s not, opposite is true as well. If it gets close to what I have described above, regardless of USDA grade -and Im wanting brisket - USDA select—it’ll work.
That being said, a friend who was a comp cook years ago told me USDA Choice is the sweet spot on brisket. That’s mostly what I buy.
I am not surprised you had a good experience with select. There are good ones out there.
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