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Brisket: Select vs. Choice vs. Prime
SteveWPBFL
Posts: 1,327
There are plenty of brisket threads and I see many prefer prime and who wouldn't with a steak, etc. but the only brisket I can find right now is a Select from Wal-Mart.
So what do you do different with a Select vs. a Choice vs. a Prime, if anything other than time?
I've got a 16 pounder to Egg for Saturday's guests of about 40, half kids and half adults with other stuff.
I get the 'usual steps' and have been Eggin' for a couple years but there just aren't many briskets to be had around here beyond the flats at Costco..
And. Happy Birthday, U.S.A. ! I love this place!
Comments
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Hey Steve- I don't buy select briskets anymore but I've done a lot of them in the past. I don't have to since we can get choice or prime most of the time these days. Not much difference in the cook but select tends to have much less intramuscular fat than the fancy choice or prime briskets. That's what keeps it moist- especially in the flat. I think you'll be fine. Just keep in mind that the outer edges of the flat will dry out quicker on a select so they may not be the best part. I would just chop any of that stuff up and sauce it and eat it on sammies. Since you have a 16lber, you have a packer. That is good. That means you will have plenty of good moist meat from the fat end to dazzle everyone with your mad brisket skills.Keepin' It Weird in The ATX FBTX
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"Intramuscular" - like it. New word for the vocabulary! I see of I can work that into a conversation with my mother-in-law somehow.Atlanta suburbs
Large & Mini owner
UGA Alum - Go Dawgs! -
Crispix49 said:"Intramuscular" - like it. New word for the vocabulary! I see of I can work that into a conversation with my mother-in-law somehow.Keepin' It Weird in The ATX FBTX
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I've done a ton of select. Some were great some sucked. It's real hit or miss.
Choice is more consistent.
Some choice has a ton of subcutaneous fat and you end up trashing several lbs. it's a small price to also get the intramuscular goodness.Be careful, man! I've got a beverage here. -
crispix49- you now have 2 ways to talk about fat with your MIL this weekend. Good luck.Keepin' It Weird in The ATX FBTX
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Maybe . . . I should foil or braise once it hits say 160F ? Ala Travis ....
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SteveWPBFL said:Maybe . . . I should foil or braise once it hits say 160F ? Ala Travis ....It will be great either way.Keepin' It Weird in The ATX FBTX
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That stuff makes great burgers. Not a lot of fat, so it goes a long way. Grind up some bacon with it. Yeah, like Travis said, hit or miss on the roast.
______________________________________________I love lamp.. -
Follow the GIGO principal when purchasing brisket. Stick with choice unless they have a good price on prime.Large, small and mini now Egging in Rowlett Tx
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I sell beef for a living. I can tell you that with a brisket, the way the muscle is treated during the life of the animal it doesn't really matter amongst grades. As long as you're using a graded piece you can almost rest assured its from a nice, fat, fed animal. The brisket is abused during the life of the animal which is why low and slow is the only way to cook. You may get a better experience with a prime over select but most likely wont be able to tell a difference when it's all said and done.
Keep in mind that these animals are graded pretty much off the marbling content between the 12th and 13th rib. Has nothing to do with the brisket.- EAT BEEF - -
Interesting note, Tays. I'm sitting here thinking they grade each cut or something like that. Sounds like they have it down to, well, a rib!
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@tays44
Aren't they graded by a USDA inspector walking by and "shiving" the cow? That fascinates me that one poke grades a 1k+ lb beast. -
When I was a kid my mom worked for a vet and they would ultrasound the ribeye section on live cattle to get a grade assessment, it was odd but kinda cool.Eggcelsior said:@tays44
Aren't they graded by a USDA inspector walking by and "shiving" the cow? That fascinates me that one poke grades a 1k+ lb beast. -
tays44 said:I sell beef for a living. I can tell you that with a brisket, the way the muscle is treated during the life of the animal it doesn't really matter amongst grades. As long as you're using a graded piece you can almost rest assured its from a nice, fat, fed animal. The brisket is abused during the life of the animal which is why low and slow is the only way to cook. You may get a better experience with a prime over select but most likely wont be able to tell a difference when it's all said and done. Keep in mind that these animals are graded pretty much off the marbling content between the 12th and 13th rib. Has nothing to do with the brisket.
Appreciate your perspective -- but I do not agree. Ton of difference between a select, choice, and prime brisket.Cookin in Texas -
boatbum said:
Appreciate your perspective -- but I do not agree. Ton of difference between a select, choice, and prime brisket.
-SMITTY
from SANTA CLARA, CA
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