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What qualities in the meat

BuckdodgerBuckdodger Posts: 948
edited 9:49PM in EggHead Forum
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

Alexander City,Al

Comments

  • Car Wash MikeCar Wash Mike Posts: 11,244
    Stick with choice, don't get select. Try to get the thickest flat end you can find.

    Mike
  • thirdeyethirdeye Posts: 7,428
    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:

    Beefside2.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • BuckdodgerBuckdodger Posts: 948
    Thanks thirdeye and CWM. The pics really help.
    Bob

    Alexander City,Al
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