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Thread: Question About Probing Brisket

  1. #11
    TVWBB Emerald Member Dustin Dorsey's Avatar
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    The best I can get prime for is 4.99 a lb so I'm jealous. My butcher also sells a upper 2/3rds choice brand for 3.99. After that it's just regular choice at the grocery store, or Sam's. I wish we had Costco or HEB.
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  2. #12
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    A couple years ago I stopped trying to "feel" when the brisket is done and started cooking strictly by temperature.
    Since then (and I say this with humility) my brisket has been pretty much perfection every time.
    My target temperature for the 22" WSM is 230-250 and if it locks in at 235 I consider that perfect, but I don't really mess with it very much.
    With the probe in the thick part of the flat and positioned so it won't interfere with wrapping I cook to 170-180 and wrap in foil then let it cook to 200 degrees and then rest it in the cooler for a few hours.
    I am not particularly partial to the prime briskets, I cut lots of expensive fat off before I start cooking and they are more greasy when they are done.
    I don't have any criticisms of select grade briskets, they require lots less trimming and cook up great.
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  3. #13
    TVWBB Emerald Member Dustin Dorsey's Avatar
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    I'm the opposite. I used to go by temperature and switched to feel. Primes tend to probe tender sooner than selects. To each their own. I don't think you can go TOO wrong going by temp, but a lot of factors will influence the temp at which a brisket will be perfect. I much prefer primes, because I love fatty brisket. If you are just into the lean part, you probably won't tell as much difference.
    22.5 WSM, 22.5 OTS, Smokey Joe, Genesis 1000, Smokenator 1000, Old Country Pecos, Thermapen, Smoke, Maverick ET-732, Igrill 2

  4. #14
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    And I don't think you can go TOO wrong probing either.
    I have mostly just become lazy I guess ��
    Weber Genesis 330 , 22" WSM
    I am a proud member of PETA .... (people eating tasty animals)

  5. #15
    TVWBB Fan Donna Fong's Avatar
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    I just bought three prime briskets for the first time at my local Costco (San Leandro, CA) yesterday. They were $3.79/lb. The marbling was okay. Still nothing compared to SRF but maybe the flavor will be better. In any regard, it was way cheaper. Here is how they looked. We will be cooking them tomorrow. Has anyone noticed how small the points were? They were absolutely tiny.


  6. #16
    TVWBB Pro J Hasselberger's Avatar
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    Quote Originally Posted by Donna Fong View Post
    Has anyone noticed how small the points were? They were absolutely tiny.
    Funny, but I have recently noticed the opposite here at H-E-B, where the prime briskets are half (or more) point. Wish I had a big freezer.
    There's more than one way to skin a cat, but either way the cat's not gonna like it much.

  7. #17
    TVWBB Fan Donna Fong's Avatar
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    I wish I had your briskets in Texas. The USDA establishment number on these briskets is 562 which means they were processed at JBS in Greenbay, WI. I can't link the plant to a particular ranch but its likely to be nearby. Maybe the breed of cows from this particular ranch just has way smaller pectoral minor muscles than the breeds in Texas. Too bad. It is good to know this isn't the case at all Costcos.

  8. #18
    TVWBB Pro J Hasselberger's Avatar
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    Quote Originally Posted by Donna Fong View Post
    I wish I had your briskets in Texas. The USDA establishment number on these briskets is 562 which means they were processed at JBS in Greenbay, WI. I can't link the plant to a particular ranch but its likely to be nearby. Maybe the breed of cows from this particular ranch just has way smaller pectoral minor muscles than the breeds in Texas. Too bad. It is good to know this isn't the case at all Costcos.
    This has been a recent development at our local store. Several weeks ago I bought a smallish 10-pounder and when I started to trim it, I was pleasantly surprised by the small flat and big point. I have looked at others since and they seem to be cut the same. Not complaining. Pricey though -- $4.99/lb.
    There's more than one way to skin a cat, but either way the cat's not gonna like it much.

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