(http://i46.photobucket.com/albums/f130/brotheryyy/IMG_0350.jpg)
brisket in rib rack so it doesnt need to be cut
(http://i46.photobucket.com/albums/f130/brotheryyy/IMG_0346.jpg)
(http://i46.photobucket.com/albums/f130/brotheryyy/IMG_0352.jpg)
both smoked with cherry, oak and hickory
Hey brotheryyy...looks awesome...making me hungry!!! Congrats...nice smokin'!! :)
Making me hungry as well. I am going into the kitchen and heat up that Brisket that is in the fridge.
Hey brother looks great. How did you cook and marinate the bird? Was it dry?
I've been munching on cold brisket all day. For some reason, this was the best one I've ever done. Didn't really change anything this time, must have been the cow.
You know what on...i never thought that the grade, etc made that much of a difference untill I started using the bradley and now I am a firm beliver that it makes a big difference.
Yeah, I think it makes a pretty big difference in a brisket.
So what grade do you prefer in your briskets?
Duck, my "man of meat" only has Choice. I've never seen Prime in brisket, don't know if that's even possible. I used to get Select at Sam's or WalMart, but with their "packing solution",
I never got one I liked.
Gotta go with OnTrack...first brisket I did was horrid (from CostCo)...next we got from a butcher...HOLY COW...awesome...really does make a difference. More pricey but well worth it..IMHO
ditto here.
My BBQ brisket - Sams - dry
Butcher brisket - 10 cents a pound more - The best pastrami I've ever had.
I also got to agree with all of yall choice is the way to get the most consistant meat.
Thanks all.....although I had a slightly different experience. I bought one awhile back at Sam's that had the point and flat. It came out extremely tender. Then just had a flat that a friend gave me last week (was very small, 3.5#) that came out extremely dry. The one he gave me came from a butcher. It had been frozen and maybe that made a difference. The one the friend gave me had very little fat on it, so I covered it with bacon but it still came out drier than I would have liked.
I suppose choosing meat is a lot like relatives.....sometimes you get a good one, sometimes not.
My next brisket will come from the butcher and I'll go from there.
I sometimes get mine from Sam's when they have some that look good. Many times they do not look acceptable but sometimes they do. Sames goes for the local grocery stores. I get the highest grade I can, but more important to me is that it has a decent fat cap.
....sure wish someone would invent smellivision! Looks awesome!
The Sam's in my area only sells brisket flats that are Certified Angus (choice). I've never had a problem with them.
I think our Sam's only has Uncertified Anus :P. Bought 4 or 5 and never got a good one. I thought it was the way I was cooking them (just like you guys taught me) until I started buying them somewhere else, and saw how much difference there was.
Im fixing to go to the store to get a cretified angus flat so I can get it marinated for the night and hopefully get it going tomorrow if my PID get auto tuned!!!!!
Quote from: Ontrack on April 30, 2008, 04:57:37 PM
I think our Sam's only has Uncertified Anus :P. Bought 4 or 5 and never got a good one. I thought it was the way I was cooking them (just like you guys taught me) until I started buying them somewhere else, and saw how much difference there was.
You might just be looking on the wrong side of the tracks. :)
Oh, that's right Habs-the brisket is on the OTHER end of the cow... ;)