Would smoking a USDA Select brisket be a waste of time?


 
A

andrew kupper

New member
Im having trouble finding "choice" packer brisket. Has anyone smoked a "select" brisket and was it tender? Im having people over this weekend and dont want a dry piece of beef jerky.
 
Sure. It's what most folks get, or are able to get as it is. I'm lucky to have a meat market that only buys fresh, choice or above, and primarily heavy beef.

If it's that tough or dry, it's how you cooked it. I thought I ruined a 14lb last weekend, I wrapped it after about 7-8 hours and by hour 15 it was swimming in juice. I reserved as much as I could, wrapped it and let it sit. It was fantastic, if not slightly too tender! But next time I won't wrap it for that long!

In your case, depending on size, if you're worried about it being moist, wrap it after 4-6 hours of smoking.

BTW, I put the reserves au jus in the refrigerator to firm up the fat on top, removed the fat and had the best flavored au jus that the meat soaked right back up.
 
Andrew I've never done brisket successfully so take my advice at that. Barbecue was started by folks who had little money and had to make the best out of the scraps so to speak. If you cook it right it doesn't matter what the grading was. I've ruined plenty of prime steaks.
 
Originally posted by John Thom:
Andrew I've never done brisket successfully so take my advice at that.
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Then in all due respect, why did you post so many opinions about it on the "brisket quandary" thread?
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Andrew, My 1st year of smoking brisket, they were all select. No problem with the grade of meat. As with all meat I would suggest that you find a supplier who has several to choose from and pick the best one you can find. Even with choice , which is now avail to me I go thru as many cases as I can to hand pick the best one.
As others have said the proof is in the cooking, and I might add the prep. Many opinions on both subjects so find what works for you. Cook till done by feel and you should be fine.

Mark
 
I have a 13 lb. Select in the fridge right now, and I have had good and not-so-good luck. Both were done low heat with water in the pan and no foiling. My specific plan with this one is to try and foil in the 160-170 region. I'll be running a dry water pan with two clay saucers as heat sinks. My target temp is 225.

One data point: In "Smoke & Spice," the authors specify a Select. I'd rather have Choice, but my friendly restaurant supply store only offers IPC Select packers.
 
Originally posted by Monty House:
I have a 13 lb. Select in the fridge right now, and I have had good and not-so-good luck. Both were done low heat with water in the pan and no foiling. My specific plan with this one is to try and foil in the 160-170 region. I'll be running a dry water pan with two clay saucers as heat sinks. My target temp is 225.


One data point: In "Smoke & Spice," the authors specify a Select. I'd rather have Choice, but my friendly restaurant supply store only offers IPC Select packers.
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Monty, do you always go to meat temp of 225? I have never gone that high but perhaps.....
Good Smokin'

Mark
 
I live in Arizona too, and have a hard time finding packer cut anywhere but Walmart. I did get a choice brisket from Albertson's once when they had a sale. The flat meat was good, but that time I made the best burnt ends I've ever made. But I've had better sliced flat from select briskets. Like others have said, I think it comes down to your method more than anything else. My only advice is to avoid getting a brisket where the small end of the flat is really really flat. Even my worst brisket was pretty good (I'm not interested in picturesque or competition-style results, just what tastes good and everyone enjoys), so don't over-think it.
 
I would not hesitate to use a select brisket, either low and slow or hot and fast. Cooks have won BBQ contests using select briskets.
 
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