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How to choose brisket

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  • Guy
    commented on 's reply
    Jerod how do you tell a cheap brisket. I have seen so few I would not be able to tell unless it was the price.

  • Guy
    commented on 's reply
    Thanks Jerod, I don't think I cook enough at once to have anything but a cooler. However, I know you do.

  • Jerod Broussard
    commented on 's reply
    Guy I have both. The Cambro will hold 5 briskets. I have the basic model. I use the cooler on smaller cooks when possible. The Cambro has shelves and holds them 2 Winco pans very well.

  • Craigen Perrie
    replied
    Went well. Can see the pictures here.

    Leave a comment:


  • Guy
    commented on 's reply
    Jerod, I may have asked you this already do you have a real Cambro or a cooler?

    Just curious.

  • Craigen Perrie
    commented on 's reply
    Ended up costing me $16.99 per KG. Got a 3.3kg brisket for $56 NZD.

  • Guy
    commented on 's reply
    Craigen Perrie. If my math is right that would be about $7.32 a pound in US dollars. Meat must be high everywhere. I think DW saw a brisket for $6.99 a pound at Kroger's. Anyway Craigen good luck with your cook. Let us know how it goes.

  • Craigen Perrie
    commented on 's reply
    I haven't bought it yet. Last time I checked at the butcher though it was $22 /kg, should be around 3 - 5kg he said. Keep in mind this is New Zealand dollars.

  • Guy
    commented on 's reply
    Craigen Perrie, what did you have to pay for the brisket? Just curious, right now I won't even cook one because of the price.

  • Jerod Broussard
    replied
    It's not bad at all. Only mistake I made, twice, on cheap briskets, was not giving them a warm enough rest. I had both in butcher paper in a cambro with lots of extra air space. Those same cheap briskets, wrapped in foil, in a faux cambro packed with newspaper, will yield awesome results. To me the foil does more to lock in moisture on those low grade dudes.

    It takes about 4-5 briskets to fill up my Cambro, and them suckers come out HOT after hours of rest!!!

    Leave a comment:


  • Craigen Perrie
    replied
    So basically I have a very long day ahead of myself... Will need to start at like 3am. Guess just need to set the alarm really... have the fuse all setup and just get it cranking then go back to sleep for a bit.

    Sounds like fun. I am kinda scared of tackling this cook though... Would hate to stuff it up and end up with an inedible 3kg hunk of beef.

    I like your idea of barkin' before wrappin', would rather have as little to do just before serving as possible. Getting it out the chilly bin and onto a board for cutting sounds like a lot less stressful than trying to bark it up before serving.

    Thanks for the advice, O master of thee brisket

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  • Jerod Broussard
    replied
    Depending on thickness and 500 other variables, low (225-250) can produce a 12-15 hour cook with another 2 hours for rest.

    In my Pit Barrel, with it's efficiency and 250-300 pit temp, I can crank them out in 8-10 hours.

    If you can bark it up before serving over some heat, you can wrap at 150-160 internal, and then take to probe tender, which will be anywhere from 195-205.

    Cooking through the stall takes a while, but it will be barked up once you get through the stall. I hate having to bark up before serving, and don't always have that option. So I prefer to cook until it is barked up, and then wrap, which is usually around 175-180 internal. Most get to 205ish in 1-1.5 hours, when wrapping after the stall at optimum bark.
    Last edited by Jerod Broussard; March 12, 2015, 04:59 PM.

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  • Craigen Perrie
    replied
    Okay cool. I think I have enough info now to get him to give me the right thing. They certainly do use the brisket for their Borewors (South African beef sausage with coriander, delicious!).

    What sort of time frame do I need to account for doing a full brisket including rest?

    Leave a comment:


  • Jerod Broussard
    replied
    "Wannabe brisket master" get it right..hahahha

    Both muscles is a full packer. He may just have the flat, since the point is so marbled, they may keep the point to mix for other beef products (it brings plenty fat to the party).

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  • Craigen Perrie
    replied
    Glad that the brisket master replied. If say he doesn't know what a full packer is (I think packer is a US term), how would you describe it to him?

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