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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 07-12-2019, 02:50 PM   #31
somebody shut me the fark up.

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Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill

Originally Posted by Ron_L View Post
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.
Agree 100% Ron, I look at every brisket (every piece of meat for that matter) individually for what it has to offer not the label it wears.
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Old 07-12-2019, 03:47 PM   #32
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For grain finished, USDA graded beef the level still matters. Granted, lots of variance within the grades, and the process of grading is only predictive of the whole animal based off one part. That said, it's unlikely you'll see a Select Grade brisket rivalling a "Slightly Abundant" level Prime or even a high level Choice like CAB. It's not impossible, but very unlikely.
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Old 07-13-2019, 05:24 AM   #33
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one of the best briskets I found and cooked was a select grade..... and I have cooked a lot of brisket.... I look for choice or better but if I see a good select with a thick flat I will grab it

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Old 07-14-2019, 07:25 AM   #34
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Join Date: 02-02-18
Location: Lancaster
Name/Nickname : Jim

Well the second brisket was okay but certainly not stellar. It was 14 lbs. It seemed trimmed quite a bit. The area around the deckle was already cut out big time, so much less trimming than I usually do. Anyhow once out of the package I found some parts that were dried out, brown. Looked like freezer burn somewhat. I trimmed that off. But I could tell there wan't much marbling.

Anyhow the point was great. The flat was a bit dry. I put some of the rendered fat and juices on it when I sliced to bring to the party.

As usual I got tons of praise, best brisket they've had. But I know it wasn't up to my standards. Oh well, I think I'll keep trying to find choice. I've never seen prime around here.
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Old 07-14-2019, 07:43 AM   #35
is One Chatty Farker

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When I have the time I will "Wet Age" to help tenderize it in my garage fridge for a minimum of 21 days. 30-45 if I know the packaged date. It has worked great for me on both select and choice.
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