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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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01-24-2018, 07:40 PM | #1 |
Babbling Farker
Join Date: 06-24-17
Location: Monroe, GA
Name/Nickname : Viet King Cong
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We need a Select grade brisket Throw Down
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Boathouse Smokers Big Black Cabinet |
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01-24-2018, 08:09 PM | #3 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Excellent short read. Thanks.
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top |
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01-24-2018, 08:22 PM | #4 |
On the road to being a farker
Join Date: 03-13-17
Location: Chi-Town
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Never done a Select grade from anywhere but I’m willing to give one a try on my offset. The “Prime” ers I’ve done (from Costco) on the Pecos have been decadent. Would now love to try a select one from Wally World after reading this article. Worse case it all ends up as chopped beef for sammiches or tacos.
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01-24-2018, 08:25 PM | #5 |
Babbling Farker
Join Date: 06-24-17
Location: Monroe, GA
Name/Nickname : Viet King Cong
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We need you to hold your Select brisket next to a newspaper with the current date. No reusing your old pics.
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01-24-2018, 09:31 PM | #7 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Do they still print newspapers.?
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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01-24-2018, 11:52 PM | #8 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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If you cook enough briskets you can cook a select that will turn out really nice.
Sent from my SM-G955U using Tapatalk
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Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! (Link) |
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01-25-2018, 05:51 AM | #9 |
is One Chatty Farker
Join Date: 10-24-11
Location: Granbury, Texas
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I’ve cooked decent select briskets. But ever since I bought primes my game got better. That extra marveling helps a lot I think. I’ve always thought an excellent throw down would be show your best bark! That’s one think I takes some skill.
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Stick burner. |
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01-25-2018, 06:32 AM | #10 |
is one Smokin' Farker
Join Date: 09-21-17
Location: Central Texas
Name/Nickname : Larry
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This weekend?
Larry
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Larry I fix stuff and I know things. |
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01-25-2018, 07:02 AM | #11 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Time out:
A while back the Bride was at Sam’s. She called and said the brisket bin was full and that they had select choice and Prime seems like 10-15 maybe 20 cents between grade. “Do yo want one?” She asked. My reply- regardless of USDA grade go thru the bin and select a no larger than 12# with a thick even flat, a point about the size of 3/4 cantaloupe really nice white fat and if you cradle it in your hands it’ll be kind of floppy like a new puppy. She sent me a text. If you want a brisket you come pick it out. :-)) Time in. I’m in for a select brisket cook. Sounds fun
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top |
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01-25-2018, 07:08 AM | #12 |
Take a breath!
Join Date: 06-24-09
Location: Bedford, NH
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We cooked 4 briskets (Select, Choice, Prime and Wagyu) to test out how the grades actually compared. Let's just say that the select was not anywhere near the the rest of the group. You could barely tell the difference, if at all, between the Prime/Wagyu. The only thing a select is good for is a chili!
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Bone Daddy's; 4 Gateway Drums; XL Big Green Egg; Napoleon Pro 665 |
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01-25-2018, 07:49 AM | #13 | |
Babbling Farker
Join Date: 06-24-17
Location: Monroe, GA
Name/Nickname : Viet King Cong
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Quote:
I remember in Aaron Franklin’s book he had to use non Creekstone briskets and tried all sorts of things to improve the flavor of the meat (like injection). With a lower grade beef you have to do things you don’t normally do. But John Mueller has been known for years for just working magic on Select grade beasts.
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01-25-2018, 08:49 AM | #14 |
is One Chatty Farker
Join Date: 02-25-17
Location: Killeen, TX
Name/Nickname : Donnie
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I started out smoking Select because that was all I had access to... Walmart Selects. I personally have found that smoking them "hot and fast" produces a much better product. I tried for a long time to cook them "low and slow" but no matter what I did they were dry and bland.
I have access to CAB Choice from Restaurant Depot now and it's night and day in comparison. I've found my "butter zone" at about 250-275° and I'm usually doing about 11-12 hours on the offset (unwrapped) and I'm churning out brisket jello every time. Just wanted to throw out my experience for those of you who have never sunken so low as to cook a Wal-Mart Select brisket. haha
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Weber Kettle, Johnson Smokers Med 6', Cotton Gin "Harvester" UDS |
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01-25-2018, 09:44 AM | #15 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Is this possible?? SJSBC
1st Annual Smitty Jones Select Brisket Championship 1. I propose a traveling trophy 2. Must be select grade full packer, proof of select grade 3. I’m not going to make a recommendation on cookers But everything cooked outside- no kitchens no kitchen ovens That’s three recommendations, reckon that’s controversial enough. I’m going to look for my select brisket just in case it happens.
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top |
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