Brisket and turkey in digital 4 rack

[brotheryyy]

brisket in rib rack so it doesnt need to be cut



both smoked with cherry, oak and hickory

[La Quinta]

Hey brotheryyy...looks awesome...making me hungry!!! Congrats...nice smokin'!! :)

[Wildcat]

Making me hungry as well.  I am going into the kitchen and heat up that Brisket that is in the fridge.

[tturaider]

Hey brother looks great.  How did you cook and marinate the bird?  Was it dry?

[Ontrack]

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.

[tturaider]

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.

[Ontrack]

Yeah, I think it makes a pretty big difference in a brisket.

[Smoking Duck]

So what grade do you prefer in your briskets?

[Ontrack]

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.

[La Quinta]

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

[FLBentRider]

ditto here.

My BBQ brisket - Sams - dry

Butcher brisket - 10 cents a pound more - The best pastrami I've ever had.

[tturaider]

I also got to agree with all of yall choice is the way to get the most consistant meat.

[Smoking Duck]

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.

[Wildcat]

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.

[DakotaGriller]

....sure wish someone would invent smellivision!  Looks awesome!