Brisket Inconsistencies

[bbq_esq]

Trimmed up two prime packers from Wild Fork last night. Probably my 9th and 10th packers at this point. How many before you get used to the wild variation in shape?? I know it's a living thing and variation is natural but man it throws me for a loop every time, and I have a dozen mini anxiety attacks while I trim it down.

[Starsky]

Never purchased one online. In the store I'll look through several before finding one that will work for me. As you said it's a living thing. I guess you just adapt your cook

[bbq_esq]

Yeah I guess that is just part of the challenge. I bought the only 2 primes they had and boy you could have told me they were two different cuts entirely.

[bbqLuv]

I haven't purchased raw neat online for the right reason. Cost. LOL

[STEbbq]

I have seen other examples here from WF as well. The butchers don’t seem very consistent.

[bbq_esq]

Maybe that is it. My CostCo doesn't carry primes and they have butchering consistency issues too, so maybe it is just the reality at that price point.

[mrteddyprincess]

Don't be afraid of Costco Choice brisket. At least at my Costco the choice are dang good. And I've said this before, but USDA doesn't grade beef by looking at the brisket. So a "Prime" brisket might just really be a Choice grade and the other way around can be true too. The advantage at Costco is you get to pick out the brisket by looking at what you're buying. That's why I go there. I want to look the brisket in the eye before I take it home and cook it :-)

[bbqLuv]

bbq_esq Our Costco carries Prime if and when they get it. But they are mostly choice grade.

They used to put Prime meat in blue trays, but no more.

[BFlynn]

Every brisket is different.
Every brisket is special.

I don't do nearly as many briskets as a lot of folks here, but in the last couple of years my father's favorite thing is to scout scores for good briskets, and buy them on sale. I've got him looking for left handed briskets now, to make it more fun.

He'll wet age and freeze them for me to smoke when we visit.

The upside, is that there's always a brisket to smoke.
The trade off, is that I never quite know what I'm going to get.

The trimming is always different, but I'm getting really consistent cook times and results by separating the point from the flat, and smoking them individually.
I start the flat about an hour before the point and both are done within about 8 hrs depending on size.

Half the time, I'll turn the point into burnt ends. Always a crowd pleaser.

[bbq_esq]

I have not tried splitting one up yet, next time I get one with a good size point I will do that.

[captainlee]

Size&shape, butchering and cook times seem to be all over the place. Just something you have to deal with, part of the fun and challenge of brisket cooking. While I'm at Costco if I'm lucky enough to be there when they are putting out the briskets, the butcher is more than helpful in eyeing a nice one. Last time he told me to wait a minute, there was a really nice one down in the pile. I'll always take the assist if available.

[BFlynn]

Good to make friends with the butcher!

[captainlee]

Always true. Unfortunately not at Costco very often, too far away, but I've never had an issues with anybody assisting me with questions or advice there.

[Jerod Broussard]

The most consistent thing about briskets are their inconsistencies.

I won't say what would make them more consistent..........

[bbqLuv]

Yep, they are different from each other. No two are the same. My trimming process is always the same. Trim off excess fat and anything I don't want to eat or serve. 😁
There are many videos on YouTube on how to trim a brisket.
see: You searched for brisket - Meathead's AmazingRibs.com

[Johnny Booth]

That is what makes the brisket the holy grail of BBQ.
Look and especially feel are the two best indicators of cooking progress.
Experience is the best teacher of if/when to spritz/mop, change temps, wrap, length of rest, etc. for each cut.
Brisket is not a ‘set and forget’ cook.

The most impactful process in my experience is the slicing and serving. If the flat is a little tight, slice thinner. A little overdone? Slice thicker. Always serve a good sauce or juice because it will get dry and gray on a serving plate.

Don’t forget the burnt ends. 👍😎🍻

[daddychuck59]

Anyone have thoughts on wrapping brisket in foil vs butcher paper? Advantages, disadvantages? Thanks.

[STEbbq]

Foil won’t let heat pass through so you will steam and soften the bark slightly when wrapping. Butcher paper will let heat pass so the bark can be crispier. I have done both and don’t notice a difference in practice.