I've seen a few posts here and on a couple other forums the past few days about brisket failures. I know occasionally you just get a bad piece of meat, but how much difference, on this cut especially, does the USDA grading make?
In my experience, I feel I am very hit and miss with USDA choice. It seems about 1 in every 3-4 is pretty decent and the rest end up a little drier than ideal by the time they are probe tender and are hard to even slice without them falling apart. It seems when I get USDA Prime from Costco, the results are a lot more consistent, but 1 in every few is at least a little disappointing.
What's your experience? Do you feel the grading or marbling makes that much difference in the end result? The reason I ask is I have a SRF Gold Wagyu in the freezer and I'm afraid to cook it as I've only been cooking choice briskets since the pandemic started with pretty mixed results. All of them were plenty edible, but I really don't want to slap a $10/lb hunk of meat on the smoker for just edible. Is it the meat itself or the cook? I've maybe done 25 briskets in my life.
In my experience, I feel I am very hit and miss with USDA choice. It seems about 1 in every 3-4 is pretty decent and the rest end up a little drier than ideal by the time they are probe tender and are hard to even slice without them falling apart. It seems when I get USDA Prime from Costco, the results are a lot more consistent, but 1 in every few is at least a little disappointing.
What's your experience? Do you feel the grading or marbling makes that much difference in the end result? The reason I ask is I have a SRF Gold Wagyu in the freezer and I'm afraid to cook it as I've only been cooking choice briskets since the pandemic started with pretty mixed results. All of them were plenty edible, but I really don't want to slap a $10/lb hunk of meat on the smoker for just edible. Is it the meat itself or the cook? I've maybe done 25 briskets in my life.
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