Walk me through a Brisket purchase.

ROllTIDEEGGING · July 2015

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.

caliking · July 2015

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.

Lit · July 2015

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.

ROllTIDEEGGING · July 2015

I'm in North Alabama @Lit. Thanks for the info @caliking, great advice. complete noob to the brisket here.

Lit · July 2015

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.

Crimsongator · July 2015

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

Crimsongator · July 2015

@lit, there isn;t a RD within 100 miles

Chubbs · July 2015

@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 luck

4Runner · July 2015

What they said. Also, have fun with it!

ROllTIDEEGGING · July 2015

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

Jonathan1970 · July 2015

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.

Crimsongator · July 2015

@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

ROllTIDEEGGING · July 2015

Thanks man! I'll drop by next week and grab one

Chubbs · July 2015

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 fat

Take a little off at a time and you will be fine

ROllTIDEEGGING · July 2015

Up and going.. Flame boss is doing its thing

Crimsongator · July 2015

What happened to the pictures as you go?

ROllTIDEEGGING · July 2015

ROllTIDEEGGING · July 2015

Crimsongator · July 2015

Looks good

clifkincaid · July 2015

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.

I have one near me! What is KCBS and is the meat better quality here than say a cash n carry? Advantage of RD? Thanks

ROllTIDEEGGING · July 2015

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

Crimsongator · July 2015

@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

Crimsongator · July 2015

Update?

ROllTIDEEGGING · July 2015

it turned out perfect we all thought. Thanks for the help

ROllTIDEEGGING · July 2015

HofstraJet · July 2015

Restaurant Depot sells a "heavy" brisket here in South Florida. Is that the same as a packer?

henapple · July 2015

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.

Are you talking about brisket?

caliking · July 2015

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.

Are you talking about brisket?

Yo momma.

Walk me through a Brisket purchase.

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