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Brisket Grades - How Much Do They Matter?
Posted on 3/23/23 at 11:45 pm
Posted on 3/23/23 at 11:45 pm
The conventional thinking is that a prime grade is needed to get a great brisket product. I've heard Chud say as much and pretty sure Franklin as well.
I stumbled across the following from a couple of reputable BBQ joints that offer a different opinion.
"This is USDA choice, but it's the higher end of choice." (4M6s)
Black's BBQ, Lockhart, TX
"We'll use a select grade of brisket, If you know what you're doing with it you can do a good job." (2M30s mark)
Snow's BBQ, Lexington, TX
Have never eaten at Snow's. Have eaten at Black's in Lockhart about 7-8 yrs back. Their brisket was very good. IMO, not as good as the better BBQ joints, e.g., LA BBQ, but very good nonetheless.
So how do you take a select grade of brisket and make it good?
I stumbled across the following from a couple of reputable BBQ joints that offer a different opinion.
"This is USDA choice, but it's the higher end of choice." (4M6s)
Black's BBQ, Lockhart, TX
"We'll use a select grade of brisket, If you know what you're doing with it you can do a good job." (2M30s mark)
Snow's BBQ, Lexington, TX
Have never eaten at Snow's. Have eaten at Black's in Lockhart about 7-8 yrs back. Their brisket was very good. IMO, not as good as the better BBQ joints, e.g., LA BBQ, but very good nonetheless.
So how do you take a select grade of brisket and make it good?
7
Posted on 3/24/23 at 3:36 am to AlwysATgr
Not the best two restaurants to use for brisket comparisons. Snow's is definitely not know for great brisket. Pork steaks and sausage, old school bbq. The new school joints, post-Franklin/Lewis, are what perfected brisket. Usually you will see Prime or its equivalent everywhere. If a place that is in the Top 50 is not using Prime or an equivalent it's probably because they have a hard time consistently sourcing the amount they are cooking. Don't want to offer customers differing products on each visit.
Your Top 25-50 restaurants could probably fool 99.9% of people with upper 2/3 choice.
Your Top 25-50 restaurants could probably fool 99.9% of people with upper 2/3 choice.
Posted on 3/24/23 at 7:10 am to AlwysATgr
quote:
So how do you take a select grade of brisket and make it good?
Inject it with tallow?
I typically try to get prime when smoking brisket. I buy select brisket for jerky and Save the trimmings for tallow or mixing with venison.
I never had Franklin’s so I cannot speak on it. I’ve never had a restaurant cook a brisket as well as I’ve cooked myself. Mostly because cooking that many briskets well is incredibly hard, not because I’m some smoking master.
Posted on 3/24/23 at 7:15 am to AlwysATgr
Restaurants have to watch the price to stay in business, they will figure out what works best for them
For me, when I decide to smoke a brisket and devote that much time and effort, and usually just a few times a year, I will spend the extra for prime, and usually get them at Costco for close to choice price anyway
For me, when I decide to smoke a brisket and devote that much time and effort, and usually just a few times a year, I will spend the extra for prime, and usually get them at Costco for close to choice price anyway
Posted on 3/24/23 at 8:03 am to Tigerpaw123
quote:
I will spend the extra for prime, and usually get them at Costco for close to choice price anyway
In BR, I've seen brisket for much cheaper at Costco than most butcher shops here. Miss them being at almost $2/lb, but right at $4/lb is still great for the amount of meat you're getting.
A lot of effort in prep and shaping the brisket matters more than the actual grade, IMO.
It's easy to frick up a quality meat if you don't know what you're doing.
Posted on 3/24/23 at 8:06 am to AlwysATgr
The last 3 briskets I have done have been Prime, and they have easily been the best I’ve ever done. Maybe it’s a coincidence, but I’m afraid to go back to anything less.
Posted on 3/24/23 at 8:15 am to AlwysATgr
You’re getting better quality with choice and more so with prime. That doesn’t mean select is going to be bad quality. It’s just not as good (usually).
My thought on brisket is if I’m going to spend the time to cook one, then I’m definitely buying choice or prime.
My thought on brisket is if I’m going to spend the time to cook one, then I’m definitely buying choice or prime.
Posted on 3/24/23 at 8:40 am to SixthAndBarone
quote:
My thought on brisket is if I’m going to spend the time to cook one, then I’m definitely buying choice or prime.
This. I generally buy prime at Costco. I vacuum seal leftovers and can get 4-5 meals out of it usually.
I saw a tip from someone to fold it over before purchasing. If you can bend it into a fold then there isn't as much hard fat and the whole thing renders a lot better throughout cooking. End up with a more tender product at the end.
Posted on 3/24/23 at 9:08 am to AlwysATgr
I have been picking up Choice brisket at Albertsons for $1.99 a lb. Usually I use prime from Sams or Costco but I make sure they aren't TOO fatty. Too much fat and you just get mush. The only thing I would use select for is ground meat.
A choice angus brisket is not a bad option IMO.
A choice angus brisket is not a bad option IMO.
Posted on 3/24/23 at 9:12 am to armsdealer
quote:50/50 select brisket and venison makes the best ground meat I have ever eaten.
The only thing I would use select for is ground meat.
Posted on 3/24/23 at 9:40 am to tigerfoot
quote:
50/50 select brisket and venison makes the best ground meat I have ever eaten.
How much fat do you trim off the brisket, I'm guessing all the hard fat?
Posted on 3/24/23 at 9:47 am to unclejhim
quote:I probably reduce it by about 30% of the fat...my figuring is that I want the brisket to be about 70/30 when I grind with the venison and the gives me about 85/15? Kind of an art v a science for me
How much fat do you trim off the briske
Posted on 3/24/23 at 10:27 am to AlwysATgr
quote:I must not know what I am doing. I have had terrible experiences with select. If I were doing point only, maybe, but the flats just suck. I also had one bad experience with prime. There was just too much fat.
We'll use a select grade of brisket, If you know what you're doing with it you can do a good job
Posted on 3/24/23 at 8:18 pm to AlxTgr
I spend about thirty minutes cutting off the excess fat. I leave about 1/4” and cut out all the thick fat. Saw the ones at Albertsons for $1.99 but couldn’t do it, plus just cooked one a month ago from Costco.
Posted on 3/24/23 at 9:55 pm to armsdealer
quote:
Costco but I make sure they aren't TOO fatty.
Trim the bottom to a quarter inch. That fat doesn’t render and it will not help with cooking. Watch sole videos on how to trim the top as well. You can peel some silver skin too and tiny amounts off the top as long as it’s smooth when done trimming.
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