Brisket 101

[Dwain Pannell]

http://www.texasmonthly.com/story/bbq-anatomy-101-know-your-brisket

 

[Tony R]

Thanks for sharing.

 

[Chris Allingham]

I think the use of USDA Select briskets by restaurants is one of the little secrets that many DIY barbecuers don't know. We automatically assume that higher grades of brisket are better because higher grades of steaks are better, and we've heard stories about barbecue competitors seeking out USDA Prime briskets for that "edge" in contests. But many great BBQ joints use USDA Select...just knowing that Select is good enough for John Mueller says a lot.

BTW, I've got a Brisket 101, too: Brisket Selection & Preparation

I've also got a Virtual Brisket that you can flip over and around, and you can see it untrimmed and trimmed.

 

[Dwain Pannell]

I also found it interesting how the temps vary from Pitmaster to Pitmaster. I've been looking more and more at your high heat cook: http://virtualweberbullet.com/brisket4.html