I bought a select packer from a new butcher shop (they just opened) yesterday. Didn't discover the grade until after I made the purchase because the girl behind the counter told me they weren't graded since it was locally raised beef from the area. The packaging of another one behind the glass that said USDA select so I asked whom I assumed to be the manager about it and he apologized and told me it was in fact select beef. I want to smoke this brisket and it will be my first one (8.5-9 pounds), but I wonder, has anyone here had success with smoking select? I know Meathead strongly suggests choice or higher. I also am going to contact them and find out the packaging date, as they weren't able to answer me at the time I was there. Hopefully they will call their supplier and find out so I can get a good age on it.
My plan is to separate the two muscles and smoke low and slow at 225, basically following Meathead's plan to a T. I don't currently plan on injecting, as I don't have a meat syringe, but I will borrow my dad's if it is strongly suggested I do so. I'll be doing this on a Weber Kettle + SnS combo. Does anybody have any tips, ideas, or suggestions to get the most out of this lower grade brisket? Thanks in advance!
My plan is to separate the two muscles and smoke low and slow at 225, basically following Meathead's plan to a T. I don't currently plan on injecting, as I don't have a meat syringe, but I will borrow my dad's if it is strongly suggested I do so. I'll be doing this on a Weber Kettle + SnS combo. Does anybody have any tips, ideas, or suggestions to get the most out of this lower grade brisket? Thanks in advance!
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