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Prime Brisket

alyndalynd Posts: 100
The local Costco had prime brisket on sale today, so I picked up one for the 4th.  Do you think that prime will cook any different than choice, due to the assumed higher concentration of marbling?  I'm thinking it might take a little longer to reach my desired internal temp, but I'm not really sure.

Comments

  • nolaeggheadnolaegghead Posts: 19,777
    If anything, it'll cook faster.  Fat takes less energy to heat up than water.  That's why the point cooks faster than the flat.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • boatbumboatbum Posts: 1,273

    I only cook prime.  I maintain that it does make a difference.   Friend of mine in another state bought a case of the Wagu ( however you spell it) - he maintains that it is better than prime.

    Cookin in Texas
  • RaymontRaymont Posts: 557
    I'm having trouble finding whole packer brisket. Even Costco is just carrying the flat, all trimmed. :(

    Small & Large BGE

    Nashville, TN

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    @Raymont, did you tap on the window and speak to one of the butchers? My Costco only has flats in the display case but, when I ask, they'll bring a whole packer out from the back.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • RaymontRaymont Posts: 557
    @texan - I asked, but was only able to get an untrimmed flat from the butcher behind the window, he did not have packer cut with the point attached. Maybe just an off week..

    Small & Large BGE

    Nashville, TN

  • Interesting about the point. Curious. Why do we out the point back on the egg to cook longer

    If anything, it'll cook faster.  Fat takes less energy to heat up than water.  That's why the point cooks faster than the flat.

  • nolaeggheadnolaegghead Posts: 19,777
    Interesting about the point. Curious. Why do we out the point back on the egg to cook longer
    If anything, it'll cook faster.  Fat takes less energy to heat up than water.  That's why the point cooks faster than the flat.
    burnt ends?  Traditionally they're chunks of bark, but people make more bark by chopping and throwing brisket back on the grill.   Renders the fat and dries out the meat.

    http://www.seriouseats.com/2010/08/what-are-burnt-ends-brisket-barbecue.html
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Little StevenLittle Steven Posts: 27,980
    @Raymont, did you tap on the window and speak to one of the butchers? My Costco only has flats in the display case but, when I ask, they'll bring a whole packer out from the back.
    That's Newmarket Costco? Any decent sized ones?

    Steve 

    Caledon, ON

     

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    Yep. Sorry though, I don't remember exactly what the size was. I didn't actually buy just asked the guy if they had them for future reference. I was pretty happy with the grass-fed brisket I got a couple of weeks ago from a local guy who is just north of Mt. Albert (off of Main St.) and will probably get another one from him to make sure that the quality is consistent. The one I got a couple of weeks ago was a 12-13 lber. I probably won't be back over at Costco again until the 13th (we typically only go once a month) but, I can check prices and size then and let you know.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • Little StevenLittle Steven Posts: 27,980

    Thanks but don't worry about it. I need some other stuff anyway. I was in the one in Brampton the other day and they didn't have any. They do have goat though. B-)

    Steve 

    Caledon, ON

     

  • SMITTYtheSMOKERSMITTYtheSMOKER Posts: 2,542

    We cook prime briskets quite a bit, we use the same cook methods and timing as a regular select/choice version.  

    We've always had a the flat cook faster than a point.

    The point can handle extra cooking as it does contain more fat content.

     

    -SMITTY     

    from SANTA CLARA, CA

  • alyndalynd Posts: 100
    For you guys who have done prime briskets, do you notice a flavor difference over the other grades?
  • SMITTYtheSMOKERSMITTYtheSMOKER Posts: 2,542
    alynd said:
    For you guys who have done prime briskets, do you notice a flavor difference over the other grades?
    Yes, great flavor.   I would practice on cheaper cuts until you get the hang of cooking that type of meat. 

     

    -SMITTY     

    from SANTA CLARA, CA

  • boatbumboatbum Posts: 1,273
    Yes better flavor, seems more tender.
    Cookin in Texas
  • rsmith193rsmith193 Posts: 219
    I do practice with CAB prime briskets. They have good flavor and the cook timeis slightly faster than choice. When I cook for family or cater, I use the CAB. But for competition only cook Wagu. Great flavor faster cook times and the best scores in competition. But Wagu is to much money for the everyday cooks.
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