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Walk me through a Brisket purchase.
ROllTIDEEGGING
Posts: 65
First off, I'm not ready for the snake river farms price tag yet. So when I go to fresh market or Publix in the morning what do I look for? Will a smaller $50 -$70 brisket tend to dry out more so than the $140 ones I've seen? I'm only cooking for a few friends and really just to get a brisket under my belt. Any advice would be greatly appreciated.
Comments
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Well, things that I've learned here include:
1. It should be floppy. Pick it up, lay it on your arm and see how much it bends. Less hard fat is better.
2. I like the point to be of a good size. For some reason, prime packers around here have really small points.
3. The end of the flat should be of a reasonable thickness. Sometimes the ones in stores have been cut with a taper at the end and are very thin. That part is almost certain to dry out.
4. Meat grade/quality matters. Choice grade is probably the minimum.
Others will chime in with more tips.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Where are you located? You need local advice. I can get a flat at publix that will turn out dry for $7 a pound or a whole packer at a certain butcher for $4.50 a pound and you will get more meat and a much better chance of good results.
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Do you have a restaurant depot by you? If so join KCBS and you get free access. One brisket and you will save the $35 annual fee to join.
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Go to Star Market and ask the guys there to show you a few tips on brisket, it's where many of the local comp teams shop. Publix sells only flats and that is a tough cook. The Kroger on Oakwood and the Parkway has choice packers at a decent price. That might be a way to try a few before you splurge for the Prime at Star!
Watch this video
https://www.youtube.com/watch?v=VmTzdMHu5KU
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@lit, there isn;t a RD within 100 miles
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@caliking hit the nail on the head. I look for flimsy when picking it up and as thick of a flat as possible. I then look for the point to be as big as possible. Price will vary big time. Wal-mart here has packers for $2.35 a lb choice grade. Local butcher a mile up road has choice for $5.49. Good luckColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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What they said. Also, have fun with it!Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
great tips! @Crimsongator , i suppose they won't trim the brisket at Star will they? from the video I could see myself cutting to much fat
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I moved to Delaware 2 years ago from Huntsville, and really miss the Star Market. The meat manager would always help select a brisket for me.
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@rolltideegging I found some 2lb Yeti ice, here until 5 (well the store is, I am about to take off). Good luck with the brisket
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Thanks man! I'll drop by next week and grab one
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ROllTIDEEGGING said:great tips! @Crimsongator , i suppose they won't trim the brisket at Star will they? from the video I could see myself cutting to much fatColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Up and going.. Flame boss is doing its thing
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What happened to the pictures as you go?
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Looks good
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Lit said:Do you have a restaurant depot by you? If so join KCBS and you get free access. One brisket and you will save the $35 annual fee to join.
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For you gadget folks you can follow the cook here
http://www.myflameboss.com/cooks/588
as you can see I've stalled at 170.. When do I take it off and wrap it and put it back on
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@rolltideegger We had to run over to Scottsboro this afternoon. I stopped by the Piggly Wiggly there and there was a half a choice brisket (the point half) for $20 Going to experiment with it tomorrow
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Update?
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it turned out perfect we all thought. Thanks for the help
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Restaurant Depot sells a "heavy" brisket here in South Florida. Is that the same as a packer?Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
caliking said:Well, things that I've learned here include:
1. It should be floppy. Pick it up, lay it on your arm and see how much it bends. Less hard fat is better.
2. I like the point to be of a good size. For some reason, prime packers around here have really small points.
3. The end of the flat should be of a reasonable thickness. Sometimes the ones in stores have been cut with a taper at the end and are very thin. That part is almost certain to dry out.
4. Meat grade/quality matters. Choice grade is probably the minimum.
Others will chime in with more tips.Green egg, dead animal and alcohol. The "Boro".. TN -
henapple said:caliking said:Well, things that I've learned here include:
1. It should be floppy. Pick it up, lay it on your arm and see how much it bends. Less hard fat is better.
2. I like the point to be of a good size. For some reason, prime packers around here have really small points.
3. The end of the flat should be of a reasonable thickness. Sometimes the ones in stores have been cut with a taper at the end and are very thin. That part is almost certain to dry out.
4. Meat grade/quality matters. Choice grade is probably the minimum.
Others will chime in with more tips.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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