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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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07-10-2019, 01:21 PM | #1 |
Full Fledged Farker
Join Date: 02-02-18
Location: Westminster, MA
Name/Nickname : Jim
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Taking my chances with Walmart Select Brisket
I had a work cookout 2 weeks ago and just didn't have time to get to my regular market. So I stopped into Wally World and grabbed a Select brisket for $2.94/lb. Found a decent bendy one. Anyhow it was great. Work people praising me over and over. One higher up wants to fund me to open a BBQ restaurant. LOL
So now I have a party this weekend and I offered a brisket, grabbed another wally world select. I'm gambling aren't I? :D |
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07-10-2019, 01:33 PM | #2 |
Full Fledged Farker
Join Date: 07-04-18
Location: Gilbert, Arizona
Name/Nickname : Terry
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I am no brisket expert for sure. But, in trying to become a good brisket cook I read all the brisket threads I can. One of the frequent comments about brisket is that unless you are cooking competition stuff, or you can get a better price on a better cut, the Wally World briskets cook up just fine. There are those who think that the prime cut is simply a waste on brisket. That only leaves you with choice and select.
I think brisket is some percentage the meat itself, but the greater percentage of how it turns out is your cooking process. Ever know a cook that could turn shoe leather in to a meal? I think its the same with brisket. You may have a great process going and that's going to make the ultimate difference. Let's see what the brisket experts say. I'm just a dude that likes to cook outside with fire and smoke
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07-10-2019, 01:38 PM | #3 |
Full Fledged Farker
Join Date: 02-02-18
Location: Westminster, MA
Name/Nickname : Jim
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Yeah I'm certainly no expert. I watched the Franklin PBS videos, and I've made less than 10 briskets so far. Some better than others but all so incredibly successful with the people I fed that I'm considered a star BBQer around here. Granted, it's Massachusetts so the competition is thin. But the Walmart version had 4 people that had recently been to Texas say it was better than anything they had in Texas.
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07-10-2019, 01:54 PM | #4 | |
Full Fledged Farker
Join Date: 07-04-18
Location: Gilbert, Arizona
Name/Nickname : Terry
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Quote:
Add to that the tips and helps in the forum threads here and my brisket game is vastly improved. I think you'll continue to do great with Wally World if you've already found a way to make 'em taste great.
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Yoder YS640 Smoker on an Orange Competition Cart | Large BGE | Thermopro TP20 Dual Probe (Orange) | Thermapen MK4 (in ORANGE, what else?) | |
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07-10-2019, 01:57 PM | #5 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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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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07-10-2019, 02:02 PM | #6 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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The marbling on the choice and prime grades is more noticeable than on a select grade.... but as long as you cook to tenderness by probing), not a time or a temperature you should be okay.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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07-10-2019, 06:56 PM | #7 |
is one Smokin' Farker
Join Date: 06-20-16
Location: Union Grove, Alabama
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I always had good luck with Wally World briskets. Before Costco opened, that was the only place I could find them.
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Humphrey's Weekender, WSM, Weber Kettle, Camp Chef Flattop Grill, Blackstone 17 inch griddle |
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07-10-2019, 07:41 PM | #9 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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07-10-2019, 08:32 PM | #10 |
Babbling Farker
Join Date: 06-24-17
Location: Monroe, GA
Name/Nickname : Viet King Cong
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I can’t search that well on Tapatalk but we had a Select Brisket Throwdown last year. Lots of good cooks in that thread.
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07-10-2019, 08:37 PM | #11 |
is Blowin Smoke!
Join Date: 03-11-12
Location: The "Poah" side of Madison Co. Mississippi
Name/Nickname : Dude
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Every once in a while a choice will sneak into our walmart.......I have had very good experience with these.....
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07-10-2019, 10:40 PM | #12 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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I've cooked hundreds of briskets. Sometimes I cook 8 or so for someone's party. They bring select, ungraded, choice, pre-trimmed but never any prime. They range from 8-15 pounds. Nobody can tell the difference. Makes an interesting cook for sure. If you can cook a select you can cook any of them. Heck for years I didn't even see a prime much less buy one.
Sent from my SM-G955U using Tapatalk
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07-10-2019, 11:51 PM | #13 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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I just made a rule after killing about 12 selects. IF I am going to spend the time, Money and effort to make a good brisket it will be choice or above. Just a backyard guy here cooking for no more than 20 folks being Family and Friends.
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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07-11-2019, 05:57 AM | #14 |
is one Smokin' Farker
Join Date: 10-26-14
Location: Somewhere, somehow
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I'm just a backyard guy, so definitely not a brisket expert, but I have noticed a difference between grades. The selects that I've done have generally turned out dry, whereas choice and prime are usually pleasantly juicy. This is cooking to probe tenderness, pit temp around 250F, with no wrap.
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07-11-2019, 06:51 AM | #15 |
Full Fledged Farker
Join Date: 02-02-18
Location: Westminster, MA
Name/Nickname : Jim
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I had seen choice brisket in this Walmart just a few weeks prior. That was the reason I stopped to look. All they had was Select the last few weeks.
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