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.
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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.
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