Do you like Marbling?

[RonB]

I went back to Costco today to pick up another brisket. Someone here mentioned that they always bought the biggest one available so they would get the biggest return on the work involved in smoking a whole packer. That made sense to me. I was looking for a 15 + pounder, but when I saw the one below, I just had to "settle" for the smaller one - only 13.2 lbs. I decided great marbling trumps size. (You should in no way construe the use of "trump" as a political statement. LOL)

[JCGrill]

Obviously the ideal is when you find the biggest one also has the best marbling. But assuming that a smaller one is better and will still be enough to feed your crowd, I think you made the right decision.

[scottranda]

Such a good problem to have!! Think back like 2 weeks ago!

[lonnie mac]

Ah! I myself must stand out from the crowd I guess. I always look for around a 12-13 pounder. Wanna sell it?! I like the cook, I like the time for a smaller packer.

[edible hen]

I'm in the smaller brisket crowd as well. Then I can cook them for when there's only 3-4 people eating.

[GadjetGriller]

That me to lonnie mac I always go for the 10 to 12 pound size cause it takes less time to cook. Plus there are only a few people I share with so it goes just far enough!

[Potkettleblack]

I'm with you. I look for the nicest marbling at that 10-12 weight.

[kmhfive]

Looks like a good choice to me!

[DWCowles]

Looks good to me

[BBQbot]

That looks great! Great choice on going with marbling versus size. Gotta post the cooked pics!

[RonB]

BBQbot - I will, but I'm gonna wet age this one to give aging a try, so it will be w while.

[Huskee]

Lookin' good. That may have been me, maybe? I did a 19lber (biggest they had when I was there last) and I wasn't unhappy at all!

[RonB]

Huskee - it may well have been you, but the older I get the shorter my memory - amongst other things...

[HorseDoctor]

If they are prime, I trust that they will be well marbled. Can't evaluate very well through the cryo-wraps anyway. I trust the grading and look for uniform thickness then size.

[Willy]

Question regarding small vs large briskets. Since (I assume) these are feed lot animals and are all raised to a certain weight, why such a big variation in the size of the brisket muscle?

Jerod Broussard

[Jerod Broussard]

All these bovine come from All Over the country and North American continent. Lotta genetic variation, lotta Farmer Bobs sending cattle to the sale barn.

[HorseDoctor]

Slaughter cattle have a lot more variability in finished weight than hogs or chickens. Breed, sex and skeletal frame differences all play a role in determining size and weight that an animal might carry when it's fat enough to go to market. How the brisket is cut will also play a role. Some meat cutters leave more fat and/or flat muscle with the finished packer.

[Willy]

Thanks, Jerod Broussard & HorseDoctor. I would've guessed that big cattle operations would have settled on a "standard" breed or two by this point in time--whatever grows the quickest to market size and yields the most output dollar per input dollar.

[Jerod Broussard]

The bigger operations will to a degree, but they are not the majority. I see plenty variation in identically as you can get chickens who are raised in the same house. I have twin step-sons as different as it gets.