briskets -- what is ideal size, trimming, etc.?

[Draznnl]

1. What size briskets do you prefer?

For wagyu beef that I’ll be cooking whole, 12-14 pounds. If we’re talking about something I’ll be making corned beef or pastrami with, the bigger the better.

2. How much of trimming do you want to do? (versus purchasing it after it is completely -- or close thereto -- trimmed?)

The less trimming I have to do, the better. I know my, knife skills aren’t as good as a professional’s.

3. Do you prefer fresh or frozen?

I prefer fresh, but it isn’t a deal breaker.

4. How/where do you buy? (Local butcher; grocery store; large chain/box store; on-line)

I buy my prime briskets from Costco or WildFork Foods and wagyu from Snake River Farms. I haven’t had a chance to try yours yet. But I’m looking forward to it.

[Fellers Ranch]

Thanks for the feedback everyone!

Also . . .appreciate the comment on the difficulty seeing the brisket on the Products page. I will see if there is a reason for use of the map, rather than a picture of a brisket. (One of the other partners does the website . . . )

[STEbbq]

I would also encourage you to not advertise a sub-12 pound brisket as a full packer and just sell it as a flat.

[Spinaker]

1. What size briskets do you prefer?
12-15 lb briskets is what I look for. Anything bigger and I feel like I am buying a ton of fat.

2. How much of trimming do you want to do? (versus purchasing it after it is completely -- or close thereto -- trimmed?)
As little as possible, but I usually split the point and the flat. I do use the fat to make tallow, so I do not mind trimming fat.

3. Do you prefer fresh or frozen?
I always prefer fresh. However, frozen is not a deal breaker for me.

4. How/where do you buy? (Local butcher; grocery store; large chain/box store; on-line)

I buy briskets, pork belly and pork shoulders from Costco. Chicken from the grocery, but those are mostly wings.

[Huskee]

1. I don't like them much bigger than 14-16lbs personally. I've bought the bigger ones (19-22lbs) and found the fat:meat ratio is much higher fat = more trimming = waste of money. Your size ranges work for me!

2. I like to leave about 1/2" fat cap over the flat, that little extra works great for me. I trim more over the point end, leaving only roughly 1/4". I also like to trim that band of fat that runs between the two muscles, I peel the point up and and trim it down in, stopping just short of separating the two muscles.

3. I prefer fresh. I like to wet age about ~60 days, if it's in thick cryovac.

4. I have been buying mine at Sam's, can't beat the price for Prime. I would buy online if the price was right.

[Santamarina]

I too have found briskets in the 15lb neighborhood have a good meat:fat ratio. Seems like the heavier ones have a larger percentage of fat. But I’m not worried about size…leftovers get vac sealed and used another day!

Trimming myself is my preference as I can trim and shape to my liking. With a vac sealer and a meat grinder I’m no longer afraid to trim aggressively.

The only briskets I’ve ever cooked are fresh, Prime packers from Costco. I’ll buy and cook the same day, but my preference is to wet age. Currently have a prime packer in cryovac coming up on 60 days, which is the magic number for me.