I finally found a full packer in my general area - it was at Wally World - and they only had Select grade and only 2 to choose from. I picked the one that looked better to me, though I could have been totally wrong. What I want to know is, are there any tips or tricks to improve the outcome with a select as opposed to choice or better? Thanks in advance.
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Inject....anyway, not sure if you saw this or not. http://amazingribs.com/recipes/beef/texas_brisket.html
~Gunsmokers~ -
Inject. Very little room for error on a select brisket. Best of luck!Comment
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I never bothered with injecting. I prefer a 2-3 day dry brine. No more than 205 intetnal and a minimum 2 hour WARM rest.Comment
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I agree with Jerod Broussard on the nest to let it rest. I would add that you might consider panning that puppy (with a foil cover) at about 165ish internal temp. Yeah, the bark might not be as solid, but the tenderness will be there. And you can always give it 15 - 20 min outside the pan to firm up the bark if you want.
That's also a great time to trim some off the sides for burnt ends.
PS - I never inject, and I think turning a poor cut of meat into something great is what BBQ is all about.Last edited by boftx; April 14, 2016, 04:09 PM.Comment
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reduce beef broth by 1/2, add some salt and worscechire (sp) until it's icky then inject- leave for 4 hours then pat down, apply rub, dry brine at least overnight!Comment
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Most of what I read says acoid select, and understanding that I have limited experience with brisket I think I would inject and wrap.Comment
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