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Buying a brisket

itsmce
itsmce Posts: 410
in EggHead Forum
I am getting more and more brave. I think I'm finally ready to tackle a brisket cook. First question: what should I look for in a brisket at the meat counter?  Full Packer, I know, but beyond that I'm not sure what to look for or what to avoid. TIA...
Large (sometimes wish it were an XL) in KS
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Comments

  • itsmce
    itsmce Posts: 410
    I guess I'm on my own. ... :s
    Large (sometimes wish it were an XL) in KS
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  • buzd504
    buzd504 Posts: 3,877
    Look for floppy.  The more bendy, the better.
    NOLA
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  • GregW
    GregW Posts: 2,678
    Patience, someone with experience will reply.
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  • Chubbs
    Chubbs Posts: 6,929
    edited July 2015
    buzd504 said:
    Look for floppy.  The more bendy, the better.
    Yes look for one that is floppy and try to get one that is uniform in size. Some of he flats tapper down big time. One that is consistent and preferably consistently thick. Good luck
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • DMW
    DMW Posts: 13,836
    edited July 2015
    Floppiness is what you will hear most often to look for. Some other characteristics that I think are more important. Look at the flat, forget about the point, the point will be fine. The more fat striations in the flat the better. You also want a flat that is a consistent thickness and doesn't taper off to very thin. A nice uniform thickness on the flat is ideal.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • itsmce
    itsmce Posts: 410
    I appreciate the tips. Now...if only the meat case will have the perfect hunk o' meat, I'll be fine. Well, that, and a whole lot more research on how to trim and cook. I think I can, I think I can, i th...
    Large (sometimes wish it were an XL) in KS
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  • Hook_emHornsfan_74
    Hook_emHornsfan_74 Posts: 1,505
    Watch Aaron franklins YouTube video on how to trim a brisket. Here is he link. https://m.youtube.com/watch?v=VmTzdMHu5KU  It was really helpful with my first brisket this past weekend. 
    Midland, TX XLBGE
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  • Toxarch
    Toxarch Posts: 1,900
    10-12 lb is ideal. 14 lb at the very max.
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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  • nolaegghead
    nolaegghead Posts: 42,109
    Select a left brisket.  More tender on average than a right.
    ______________________________________________
    I love lamp..
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  • LadyGT
    LadyGT Posts: 109
    Never bought one before either. What is a good price per pound. Never saw one on sale. $50 for hunk of beef is pricy.
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  • itsmce
    itsmce Posts: 410

    First stop this morning was at Sam's.  Meat counter was sparse, in general, and there were 0 packers to choose from.  I'm hoping I can find one somewhere.  Now I'm in the mood to try this.  I need to find one.

    Large (sometimes wish it were an XL) in KS
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  • Foghorn
    Foghorn Posts: 10,227
    Ideally prime.  Choice works too.  Sometimes you have to distinguish between the hard fat and the rest to determine the floppiness.  You will trim off the hard fat.

    @LadyGT, in Texas we can pretty much always get choice, and usually get prime brisket for under $4/pound.  Others here that are not in Texas have described higher prices.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • lousubcap
    lousubcap Posts: 36,794
    Whatever you do, don't complicate the cook.  You can definitely information overload with a brisket cook.  The above Franklin video is a good reference as is his "payoff" video on slicing the beef.  Make sure that you foil protect any part of the brisket that may overhang your platesetter or whatever heat deflector you use. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    While at Sam's I always ask if they have more in the back and/or prime grade. Our local Sam's only carry Prime in the summer time but normally you have to ask for them.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • Toxarch
    Toxarch Posts: 1,900
    edited July 2015
    Foghorn said:
    Ideally prime.  Choice works too. 
    Ideally Wagyu.
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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  • WeberWho
    WeberWho Posts: 11,527
    While waiting for some tires on my truck I walked over to Walmart and checked out their meat department this morning.  I was surprised to see they carried a good selection of packers.  They were choice but were only $2.98 lb.  I thought that wasn't too bad on price 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Foghorn
    Foghorn Posts: 10,227
    Toxarch said:
    Foghorn said:
    Ideally prime.  Choice works too. 
    Ideally Wagyu.

    Touche.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • LadyGT
    LadyGT Posts: 109
    nolaegghead said:
    Select a left brisket.  More tender on average than a right.
    Please explain how to tell difference. I do not know anything about this cut. 
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  • HofstraJet
    HofstraJet Posts: 1,172
    Is $6/lb for prime in South Florida a good price?
    Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
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