yoursangoma
Full Fledged Farker
Going to try my first brisket. Local Costco has prime packers for $2.98/lb. Local Sam's has certified angus choice packers for $2.48/lb. Which one do I buy?
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First Brisket
- Thread starter yoursangoma
- Start date
aawa
Babbling Farker
Either is fine. I personally would go with the prime packers for .50 cent more per pound. This will average about $6.00 more per packer (most packers are approximately 12lbs, some are larger but I try to pick ones around 12-14lbs.
Now if it was $1.00+ more per pound for prime, I would go choice.
Now if it was $1.00+ more per pound for prime, I would go choice.
yoursangoma
Full Fledged Farker
Does the certified angus make it better than other choice brisket? Also, the ones I was looking at were 16 pounders. Is there a reason you stay at the lower weight range?
cyberstrategist
Full Fledged Farker
First off, congrats on the decision to do a brisket! They truly do have a personality of their own 
I always go with the prime but for the first one because it will be a learning experience anyway, you might want to save some cash.
For prime, I just trim, rub and put on the smoker. For anything less, I always inject, as well, to help the meat along.
It's one of those things that you'll get 20 different opinions from 20 different people and almost none of them would be wrong...
We'll want pics of the process!!
I always go with the prime but for the first one because it will be a learning experience anyway, you might want to save some cash.
For prime, I just trim, rub and put on the smoker. For anything less, I always inject, as well, to help the meat along.
It's one of those things that you'll get 20 different opinions from 20 different people and almost none of them would be wrong...
We'll want pics of the process!!
Congratulations on your new smoker !!
How are you planning on cooking that baby, seasonings temperatureso, I am pretty new at it also have not done a brisket yet but I did do a prime rib it was delicious.
Good luck and keep us posted
How are you planning on cooking that baby, seasonings temperatureso, I am pretty new at it also have not done a brisket yet but I did do a prime rib it was delicious.
Good luck and keep us posted
aawa
Babbling Farker
certified angus beef (CAB) choice doesn't always mean it is the best Choice Brisket out. CAB is a marketing thing. Typically it is a better form of Choice but it is not garunteed.
mchar69
Quintessential Chatty Farker
Pick a floppy brisket, not a firm one.
I second what awwa has said.
I would recommend the prime also. I get better results with them.
I would recommend the prime also. I get better results with them.
MeatyOakerSmoker
is Blowin Smoke!
Prime no doubt. They are both probably angus steer.
This....and I have had better with a choice brisket.... actually I bought a prime from Costco and it didn't come out all that good...made a comment with a guy at work and he said the same thing.
SmittyJonz
somebody shut me the fark up.
I buy Walmart Selects........
aawa
Babbling Farker
I have bought the gambit from Select, Choice, Prime (haven't done wagyu yet) There is a difference over the grades, but to me is minimal. Price per pound will always dictate if I buy select, choice, or prime.
Around this part of Virginia it is about a 20-30 cent difference in price per pound between select and choice. So I will buy choice if it is available, but it isn't always available. Prime packers are harder to come by, and when I do see them they are $1.00+/pound more than a choice packer. That is too much of a price difference for a minimal quality difference if just cooking at home.
Now when cooking for competitions, I will always go with a higher grade.
Around this part of Virginia it is about a 20-30 cent difference in price per pound between select and choice. So I will buy choice if it is available, but it isn't always available. Prime packers are harder to come by, and when I do see them they are $1.00+/pound more than a choice packer. That is too much of a price difference for a minimal quality difference if just cooking at home.
Now when cooking for competitions, I will always go with a higher grade.
yoursangoma
Full Fledged Farker
I have a UDS but it is not new. I just have been hesitant to smoke a $50 piece of meat and turn it in to shoe leather. A little more confidence and a better financial position have made me want to take my chances now. Hopefully it turns out.
aawa
Babbling Farker
Look up the Bludawg method for doing your first brisket.
If you don't have butcher paper, use foil. Only difference is once you pull it off the smoker, open up the foil for 15-20mins to allow the heat to vent off to stop the cooking process. After the 15-20mins, close the wrap and keep following his technique.
You won't ruin the brisket. If you end up undercooking the brisket. Just slice it thinner so it is tender. If you overcook it that pencil thin slices fall apart, just slice it thicker.
You can also repurpose the leftovers in chili, hash, soup etc and it will still be good eating.
If you don't have butcher paper, use foil. Only difference is once you pull it off the smoker, open up the foil for 15-20mins to allow the heat to vent off to stop the cooking process. After the 15-20mins, close the wrap and keep following his technique.
You won't ruin the brisket. If you end up undercooking the brisket. Just slice it thinner so it is tender. If you overcook it that pencil thin slices fall apart, just slice it thicker.
You can also repurpose the leftovers in chili, hash, soup etc and it will still be good eating.
yoursangoma
Full Fledged Farker
I have someone going to pick it up for me. How will I explain what a floppy brisket is?
Mikhail
Babbling Farker
Aawa speaks sooth. Leftover brisket chili is one of the finest things man can eat, dry or not This is the recipe I use.
http://www.foodnetwork.com/recipes/michael-symon/brisket-chile-recipe.html
http://www.foodnetwork.com/recipes/michael-symon/brisket-chile-recipe.html
I understand I am in Lake Havasu City Arizona not much choices for me to buy meat , my first prime rib cost me $103 but a buddy help me with my smoker and it turned out great fed us for a few days and then made a stew out of the bones nothing to waste.
Good luck
SmittyJonz
somebody shut me the fark up.
Last couple WallyMart Briskets I bought were $28-$29.........I've spent double that on a Fat Fancy Fattie........... :shock:
Floppy doesn't always mean good/better. Storage bin temp can affect floppiness as can cryowrapping. I've seen some selects at walmart that were floppy as all get out, but had zero marbling. Cooked a few an an experiment and they tasted no better to me and actually not as good. I look for marbling first and I also like a consistent size, evenness in the flat if possible.
