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How do YOU select a brisket at the store???

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  • The Burn
    commented on 's reply
    I hate you both - just kidding. Choice Flats at Costco are $5.49. Anywhere else is north of $7/8. Neither of the Wal-Marts in the area carry brisket at all.

  • (catcher)
    replied
    I believe you first select a butcher and go from there. if you want the best taste, buy the best cut. A wagyu brisket will run about $15 per pound and up but I guarantee you the best tasting slab of beef you'll ever eat. My butcher orders the cut for me, and when it comes in I provide the spices and he scores and seasons the beef. I don't have the room to store at home so it gets sealed in a cryovac bag and placed in his walkin. A week later it's time to take home and do my thing. An injection of beef broth and bourbon seals the deal. The gurus at RecTec recommend 180 degrees for twelve hours which results in an internl of 180 +/-. Then I goose up the heat to 250 and pull off at 195, double foil wrap and then turkish towel for 3-4 hours. Open, cut, serve and wait for the applause. Never fails.

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  • Jerod Broussard
    commented on 's reply
    Manypotence, I once got the cheapest brisket I could get (6 pound Select) to test something. ZERO fat in the flat, seriously, it looked like a piece of red leather. Maybe worse. Flat tasted like the OLD cow, horrible, point, was perfect, I mean it couldn't get any better. I think the point probably a bit less fat than normal, which made it closer to an actual ribeye with ample marbling.

  • omnipotence20
    replied
    I always look at he fat striations in the flat. I know the point is going to have a ton of fat in it, but if I can see somfe good fat streaks of fat in between the muscle tissue, I know I'll have a good moist flat for slicing. When I see briskets that don't have any fat on the flat, I get scared of cooking it. My boots would get jealous of the competition.

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  • PaulstheRibList
    replied
    Best way to tell would be to...Cook It!

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  • Huskee
    commented on 's reply
    Lol, good point Jerod Broussard

  • Jerod Broussard
    commented on 's reply
    That is a big given. Plenty fat in the flat, tons of fat in the point.

  • Jerod Broussard
    commented on 's reply
    Well i can't really load up the FLY and pile vine trimmings in the back of the Yukon....trade offs man, trade offs

  • Meatmeinstl
    replied
    I'm struggling to figure out if prime really is the way to go. Costco near me sells prime briskets at a decent price, but the last one I did for competition, the point was sooo fatty and marbled that i couldn't even get decent burnt ends out of it, they were way too fatty and mushy. (but boy was the flat good) Cooked on on Saturday for a family party and got a Black Angus choice brisket from Restaurant Depot. I think it was one of the best ever, but due to an error in my cooking hte point was tougher than shoe leather.... flat was excellent tho. as far as the waste goes i like to use it for deer burgers mix in about 10-15% brisket fat/ trims with ground deer meat...

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  • Jerod Broussard
    replied
    The brisket has the highest concentration of unsaturated fat on the bovine. However, me thinks that hard as all get out crap is about as saturated as it gets.

    And it seems rendering down doesn't really have a high yield either.

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  • Huskee
    replied
    Listen to you guys, $3 something for prime brisket. Hamburger is $5.29 for me.

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  • _John_
    replied
    We still have the ungraded ones here...Sam's is $2.89 for choice, the prime they had left was $3.48. I trimmed about $10 worth of fat off of it, I need to find something to make with that high dollar prime beef fat I just throw away.

    Leave a comment:


  • Jerod Broussard
    commented on 's reply
    Ours have been at $2.47 for a few weeks now at least. Were over $3.

  • PaulstheRibList
    commented on 's reply
    Good tips, @Jerod and John

  • PaulstheRibList
    replied
    Jerod Broussard I thought of you when I went trolling through the Wal Mart meat department yesterday: $2.49 a pound for Choice Briskets! Most of them in the 10-12 pound range. Nice fat showing up on the edge of the flat.

    I bought 2 to practice on this week. 1 down, 1 more to go.

    It was great!

    Leave a comment:

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