This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.
From packer cuts to Certified Angus Beef, all you wanted to know about that succulent, juicy, tender, and tasty brisket you tear through at your favorite barbecue joint.
I just ran across this article In Texas Monthly about the different grades of brisket and the smoking temps of brisket. They talked to several of the top Pitmaster’s in Texas BBQ joints and asked what grades they use. CAB, Prime, Choice.....as well as Select used by some. I was a little surprised to learn that Select grades, because of their lower fat content, should be cooked at higher temps and a shorter period of time. I learned a few things from this article....just thought I’d share it with y’all.
Good article, thanks for sharing. My question is, if you're doing a select brisket at say 350F, to keep it from rendering out too much fat, would you still be looking for a finished temp in the neighborhood of 200F, or would you be shooting for something lower? I'm kinda addicted to the prime from Costco, but I will from time to time have to settle for a choice. It's never occured to me to drop it down to select.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Interesting, thanks for sharing. The story about Franklin’s is a little scary. Given what these places are charging for brisket, I’d be a little upset paying that price along with the 2-3 hour wait only to catch them on a bad week.
Comment