What qualities in the meat

Buckdodger

do you look for when buying a cut of Brisket. Have never gotten a brisket and want to know what to look for. I've seen so many great cooks of that cut of meat that I'm ready to take on the challange. I have done a search for recipes and they all sound great. Thanks eggers.
Bob
Alex City, Al

Car Wash Mike

Stick with choice, don't get select. Try to get the thickest flat end you can find.

Mike

thirdeye

I like whole ones in the 12 to 15 pound range that have an even thickness flat, often you will see them where the flat tapers down to 3/4" or less. I don't want a really fatty point, and I will take a knobby one over one that is fatty. Get the best grade you can find.

A flexible or limber one is a good quality, but I rarely get the chance to buy from a butcher shop, and this is hard to judge while they are still in the cryo.

Then of course, a left one is better. :laugh:

Buckdodger

Thanks thirdeye and CWM. The pics really help.
Bob