Brisket Grade Poll/Question

TEXASBGE2018 · August 2018

My daughters birthday is coming up and I am planning on cooking a brisket for the family (12 or so people). It got me wondering. Is the overall consensus here to go with Prime? Reason I ask is that I can get choice full packers at Kroger today for $1.99 a pound. Prime packers at Costco range usually between $2.99 to $3.49 a pound here year round. Then there is the SRF's at Costco that are $4.99 a pound. Which grade of briskets do you usually go with? Also, what do you feel are the advantages/disadvantages of each grade? Maybe this will help someone using the search function later to decide.

WeberWho · August 2018

All I know is you're a lucky SOB to get choice brisket for a $1.99/lb and $2.99 for Prime.

WeberWho · August 2018

For an extra $10-15 I'd go Prime

xfire_ATX · August 2018

Costco SRF would be 1st choice- I cooked one it was amazing.

Otherwise I go to HEB and get their prime over the Costco one. Not sure if HEB is all the way to Rockwall though.

nolaegghead · August 2018

prime is more forgiving and better flat

DMW · August 2018

If I could get SRF for $4.99/lb, that would be all I'd use.

TEXASBGE2018 · August 2018

Ya, I guess being Texas our beef supply is better than most of the country. So its always ultra cheap. We regularly have choice packers for $1.67 a pound here. Nothing better than walking out with a 15lb Packer for $25 bucks. I'm not sure what level the SRF ones are but I think they are SRF Black. There was another thread a while back about it and I think that's what we determined. I think I'm going with the Primes at Costco just because its about a $12 difference for a 12lb Brisket.

TEXASBGE2018 · August 2018

xfire_ATX said:

Costco SRF would be 1st choice- I cooked one it was amazing.

Otherwise I go to HEB and get their prime over the Costco one. Not sure if HEB is all the way to Rockwall though.

No, HEB isn't here yet. We do have Central Markets. There are whispers of it happening soon and I can't wait. Kroger has a stranglehold on grocery stores up here.

fishlessman · August 2018

select here is 3.49 a pound, dont get that one

Dobie · August 2018

I don’t bother with anything but prime.

TEXASBGE2018 · August 2018

I'm assuming the reason that prime are better is simply just more marbling correct? Is there any other reason?

fishlessman · August 2018

prime is more forgiving, choice seems more hit or miss, especially in the flat area

bgebrent · August 2018

Prime is better. SRF black is best.

lousubcap · August 2018

There's a reason for the meat grading scale. As you go to the higher quality you will generally get a higher quality result, but that may be influenced by the consumer especially with brisket (never mind the cow and initial butcher impact).

Since you can't get SRF at the Costco low price point I would go with the floppiest well marbled prime cut you can find. If you get one in the 14 lb or so range you should have plenty. FWIW-

Legume · August 2018

Question for the meat food chain experts here. Whole cows are graded, not cuts (primal or smaller), correct? So, when you a buy prime brisket at the market, it’s because the whole cow was graded prime, not because someone laid eyes on that brisket specifically. Same for choice, etc., so there will be variability by cut.

Is this correct? What part(s) of the cow do they inspect when they grade?

lousubcap · August 2018

Here's a link that help explain the beef grading process. The cow is evaluated.

https://www.ams.usda.gov/grades-standards/slaughter-cattle-grades-and-standards

BTW- no food chain expert here.

lkapigian · August 2018

I say you still have to look and "feel" them over before automatically selecting based upon grade...

The Cen-Tex Smoker · August 2018

Legume said:

Question for the meat food chain experts here. Whole cows are graded, not cuts (primal or smaller), correct? So, when you a buy prime brisket at the market, it’s because the whole cow was graded prime, not because someone laid eyes on that brisket specifically. Same for choice, etc., so there will be variability by cut.

Is this correct? What part(s) of the cow do they inspect when they grade?

pretty sure they just look at the rib primal and grade the whole carcass off that.

The Cen-Tex Smoker · August 2018

FWIW- I would buy an "all natural" choice or CAB over most prime briskets any day. Especially grocery store briskets. If I shop HEB, I always get the all natural choice or prime (when they have it). they are so much floppier and the fat is way softer too. Even the choice all naturals cost more than the conventional prime briskets and they are worth it to me. I think Costco prime briskets are among the worst I have ever cooked so I don't put too much stock into grade alone. If it looks and feels good (good marbling, super floppy in the cryo, soft fat), get that one. If it's hard as a rock and the fat feels like a kevlar vest, don't.

Edit- If I were in a grocery store and they just had conventionally raised choice or prime, I would look for the best prime they had. If there was a super floppy choice that had nice fat, i would still buy that over a firm prime with hard fat.

GoldenQ · August 2018

I like the choice at my kroger if they have one with a good bend and flat. For me they are as good as the prime at HEB However I cook with the Travis method except put medium onions in the pan to keep the brisket out of the water and then wrap in butcher paper at about 160 and move to oven so I can free up the XL for other things.

caliking · August 2018

Listen to @The Cen-Tex Smoker. He speaka the truth.

FWIW - I have consistently found the Costco prime packers to be cut weirdly - the point is always smaller than packers from HEB.

If you're splurging on just one, consider the SRF at Costco (lucky bastige).

TEXASBGE2018 · August 2018

Bought a 17lb Prime Monster. Biggest Brisket I've ever tried to cook. Problem now is. I have a large egg. Guess I gotta elevate the middle to get it to fit.

lousubcap · August 2018

@TEXASBGE2018 - just make sure to foil protect any part that may over-hang your heat deflector when you initially drape it. It will eventually shrink to the point where it will lay flat. Enjoy the cook.

zman51 · August 2018

TEXASBGE2018 said:

Bought a 17lb Prime Monster. Biggest Brisket I've ever tried to cook. Problem now is. I have a large egg. Guess I gotta elevate the middle to get it to fit.

Laying it over a rib rack worked for when I had a monster

TEXASBGE2018 · August 2018

lousubcap said:

@TEXASBGE2018 - just make sure to foil protect any part that may over-hang your heat deflector when you initially drape it. It will eventually shrink to the point where it will lay flat. Enjoy the cook.

Ya that's my plan. It's gonna be interesting. I've cooked dozens of briskets over the years but never anything over about 12lbs. I figured go big or go home being that it was a special occasion and I can think of about a dozen things to use leftover brisket in if we happen to have some left.

Photo Egg · August 2018

TEXASBGE2018 said:

Bought a 17lb Prime Monster. Biggest Brisket I've ever tried to cook. Problem now is. I have a large egg. Guess I gotta elevate the middle to get it to fit.

In the past, when I found a great brisket that was larger than I really needed, I would trim and shape the thin part of the flat to fit my Egg and make the flat more uniform. Then grind the cut pieces for burgers, sliders or tacos.

fishlessman · August 2018

i just foil the front and back of the egg, put the point in the back and push scrunch the flat in. never thought draping it over any thing did much at all except add a step

TEXASBGE2018 · August 2018

Ya, I thought about doing that, but I kinda want to face the challenge. The Point is about 7" Thick and the Flat on the end is about 2" thick. This is the JAWS of Briskets at least for me. I'm gonna need a bigger Egg

smbishop · August 2018

Have fun! On hour 13 of my current brisket cook. It sure takes a lot of patience!!!!!

fishlessman · August 2018

TEXASBGE2018 said:

Ya, I thought about doing that, but I kinda want to face the challenge. The Point is about 7" Thick and the Flat on the end is about 2" thick. This is the JAWS of Briskets at least for me. I'm gonna need a bigger Egg

i try to scrunch the flat on even small briskets just to thicken them up. do the same with ribs pressing them together instead of pulling them thinner on the grid

but then again im a northerner, not a texan

Brisket Grade Poll/Question

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