Buying First Brisket Question

c'nooga,
this is just my opinon but if i had to choose between a choice flat or a select packer (and full packers are what i normally cook) i would take the flat every time and here is why.
jimmy carter in the 70's knuckled under to the beef growers and the government moved all beef up one notch. what it essentially meant was choice became prime, select became choice, ect all the way down the line. so what it means is select is what used to be the old canner grade and my luck with those just hasn't been real good (envision cooking your shoes for an idea) and for that reason i would take your flat any old time.
as far as wood goes hickory is fine and so is apple. matter of fact i have used a mix of pecan and cherry flavor pellets in our sm150 with very good results.
hope it helps some and again this is just my idea.
jack
ps. if you are worring about the flat drying out why not put a nice picnic right above it? it will baste the meat below and ya gots lots of nice leftovers

I would recommend starting out with a full packer from Super Wal-Mart. That way even if the flat is too dry the point meat will still be moist.

I like smoke so I use 6-8 ounces of hickory and mesquite, plus a couple chunks of charcoal.

I realize I'm contradicting Prisonchef's post above, but all the briskets I've cooked have been from Super Wal-Mart--and they've turned out fantastic (tender, moist, and flavorful). Plus, I've never cooked a choice flat. You may have to try both and report your findings.

I'm going to have to vote for the full packer.

If it's your first cook with a brisket, it's REAL hard to do a flat and do it right without it drying out. You have to add Fat (like bacon laid on it, or wrap it in foil or watch it like a hawk.

Given the difference in choice and select, I wouldn't use select in a contest, but you can make a full select packer come out pretty good. And the price per pound is significantly different, or it should be. Here, when they're on sale, I can buy full choice packers for .99 cents and trimmed flats for $2.79. Hmm, let's see, how about I learn to trim my own...which is what I do. And the point (that's the part that is cut off to make a flat just a flat) is REAL GOOD STUFF, called "burnt ends".

First, plead with the Sam's meat manager to order a case of packers.

That's about six.

I'd buy two or three.

Aging them in the refrig for a month won't hurt,and they freeze great.

Our Super wally gets the same packers as Sam's,cost $0.10/lb more.

Ask to look at Walmart's packers.

They will mix choice and select,same price.

The cookshack will cook a select up,just fine.

Might take a little longer,that's bbq.

Score so far:
Packers 3
Flats 1

lol. Thanks for the input. I'll continue to watch before I purchase later this week.

Thanks again.

Well, I think it's more like

+4429 +3720 +125 Packers vs.
+773 for Flats



That's number of post made. Call it a "weighting" factor

hey this is fun!!!!!!
can't wait to see the final vote
this is the very thing i love about about bbq!!! so many ideas to arrive at the same end!!!!!
kinda reminds me of the old nouvelle vs classic french cuisine arguments years ago and is why i love to to go to competitions, so many different cookers to acheive the same or better results.
okie ya better keep a score card lol
jack

About what Tom said. I just came back from the new Super Wal-Mart that opened a few weeks ago just down the street from me. They had packer briskets for $1.89, but it was select. As I went to put it back, I noticed that the other 3-5 on display were Certified Angus beef for the same price. Is this a good price? I've never looked closely at the meat at SWM before since I'm more of a BJ's person.

Jack,

Plllluuuzzzeeee don't take us down a French Cooking lesson. I'll have to play moderator.

Yup lots of ideas and lots of theories.

For me, buy the cheapest brisket with the most fat to practice with. Newbies need some success and a good fat 'ole Packer is just the ticket.

Not that your 777 posts is anything to shout at, you're rapidly rising to 4th place in posts, so MAYBE we'll listen.

Just not to french cuisine.

Hey Todd,

If he gets CAB s shipped accidentally ,the butcher usually takes them home.

I'd go ask how many more he had and pick out the size you like and buy a few.

He might even give you a case price,if you ask for a case.

Single price at Sam's is $1.59 for choice.

We only have one CAB supplier in the whole state and you must buy a minimum of three to buy them.

A case of six,gets you a slight price break.

Of course half of them will be too small for comps.

Tom,

I've got a CAB supplier here in town. They smoke up most of what they get, but the last time I was in there, I showed them the three brisket ribbons I've won this year and NOW they understand.

Maybe I can buy some and ship them to you

Naw,bring 'em with you when you and Mrs. Smokin' come out.

Hi all
My cs008 arrived Monday afternoon, had time to add wood and season as I was heading to work (I'm a volunteer driver for DAV) so I just let it cook till I got back, about 5 hours. Next mornin' I went shoppin for some brisket an found whole untrimmed at 1.48 for choice. Put in the smoker @ 10 am, along with a new Taylor probe and 1 large chunk of hickory. Figuring 1.5 hours pound, I planned an all nighter so I could watch temp. Anyway, took 22 hours to hit 195 degrees. Brought it into kitchen and looked to see how to separate tip from flat. All looks the same, all dark broen/black, and not sure how to devide it? I got impatient and chopped off a piece and tasts good, need to add more smoke next time tho. Thanks, Bob

Well,

Problem solved. Found another local meat shop that has Packers in Choice. So, road trip tomorrow to purchase one of those.

For a NEWBIE, as Okie calls me, lol., it will be the best of both worlds...Choice and a Packer...hopefully I won't mess it up too bad.

I'll fill ya in on the details.

Just remember,every brisket has a mind of its own.

Take good notes,and make small adjustments.

A brisket probably has more to do with the feel that experience brings.

Try to ignore all the mountain of knowledge and cook it simple.

That is what the Cookshack was designed to do.

After you cook a few,try the tweaks that change things 5 %.


Jeepster,you will see the fat line when you slice the packer.

You can't hurt anything,so try to run a knife along where you think the fat line runs.

It will pretty much separate into the two parts.

After a couple tries,it will seem natural.

It would be handy if the grain in the flat and point ran the same way,or even perpendicular,but they won't.

It will still eat good.

Scored a 9.75 Packer Choice at an area meat joint. Going to smoke on Sunday. Will follow up here and let all know how it goes. Going to go by Smokin Okie's guide.

Oh no, don't put that pressure on me

That'll work.

Hey Jeepster....I think your note got lost in all the brisket shuffle...Congratulations on your first smoke with the 008. What's the gameplan for your next smoke? IBSPY

tom, put them in the refrig for a month wont hurt?i have been wanting to try aging some brisket, what do you store them in. i get full packers, choice, in cryo, about 12 to 14 lbs.thanks for any input. paul

The key to aging is to have a fridge that is cold. Mine measure 37 or less at the lowest part. If it's above 39 or more, I wouldn't risk a long term aging. 30 days max is what most people do.

Well, first brisket was a great success. Put in at 11:30 p.m. and hit 195 at about 4:30 p.m. So, guess that's about 17 hours for a 10lb packer. Most of the time it was set at about 215 or so.

Anyhow, came out just great. I used 3 to 1 Apple to Hickory and loved the taste. Not quite as strong as the all Hickory smokes.

Leftovers tomorrow, and a good bag sealed and frozen for later.

Later,
C'Nooga

Congrats on your first brisket! When will the movie be available?

Your time sounds similar to my briskets. I put on a 7.5 lb flat yesterday morning at 6:00am and it was at 185 at 8:30pm. Chilled it immediately, sliced it cold this morning, and reheated it in a cover dish with a little beef broth this afternoon at my parent's house. I used a two ounce chuck of alder. Nice, light smoke flavor (my wife is getting tired of smoke...)

Ron,

Sorry, don't have a movie on this one. I didn't realize many people would be interested in the movies. I'll make one next time. I did do one on my ribs, but haven't imported, edited, etc. yet.

C'Nooga

quote:

tom, put them in the refrig for a month wont hurt?i have been wanting to try aging some brisket, what do you store them in. i get full packers, choice, in cryo, about 12 to 14 lbs.thanks for any input. paul

EDIT: I'm not Tom, I do hope he does not get upset that I replied to Paul's question.

Paul,
I wet age all of my beef items. Not just the ones I'm going to smoke. This is easy to do. Especially if you have a second refrigerator. The suggested temperature range is from 34 to 38 degrees F. With 36-37 degress F being your target.

Below the temperature of 34 F the natural enzymes in the meat that soften the connective tissue in the muscles stop working. Above the safty cap of 38 F--once you get to 40 F you are now in the danager zone.

The wet aging period is from 21 to 30 days. I have gone past 30 days before by--without any problem. However, I don't suggest it.

Beside the benefit of a more tender piece of meat one of the reasons I age is I like a good ole fashion med-rare hamburger! Eating supermarket hamburger med-rare is a little too scary these days for me.

At the moment I'm aging a choice grade 12 pound brisket. When finished I will cut it into thirds. One part will be a smoked Brisket. One part will be a smoked Pastrami. The last part I will corn (Corn Beef.)

I like to use visuals as it helps folks to get a better understanding of an idea.

I aged this sirloin over 30 days. Here are the pictures of what I got.

In this first picture after I washed it up you can see that the meat is so tender that when placed on its side the cap wrinkled under its own weight.

Click To Enlarge


This picture will show you the purple coloring of the meat. After it sits out for awhile it will turn back red.


These are the cuts I got. Each is labeled in the photo.


This is where I get the most cuts for the hamburger. The rest is culled out from the bottom of the sirloin. I will mix these pieces with my next chuck I age and grind.


These 3 steaks will be shortly on the grill! Notice how they are returning to a red color now that they have been out for a while. Plus look at how moist this meats looks. It was so tender I had a very hard time cutting them straight. In fact I didn't!


EDIT Cooked over direct Oak wood. After pulling from grill I placed in foil, added a couple patties of butter and a little garlic. Wrapped in towel for 6-7 minutes. Need I say more?


I hope what I posted helps clear up any confusion. Oh one more thing. Make sure the meat you age is in the original cryo pak from the processor and not a re-vacuum job.

One item also I need to mention. Don't be alarmed if you get close to 30 days and there is a lot of liquid in the bag with the meat. This is one reason you want to be closer to 21 days. The more liquid lost the more flavor lost.

Also it is not possible to age single steaks etc.. Never age Pork or Chicken. If you do a lot and are going to freeze it I strongly suggest vacuum packing the items.

Here are a few links with good information concerning beef aging.

University of Minnesota, Extension Service
University of Missouri, Department of Food Science and Nutrition
Dry Aging Beef Information
Dry vs. Wet Aging

Thanks for jumping in.

All info is welcome.

The dedicated refrig that you can keep near 34�,and folks don't open is handy.

Oldman, do you age your meat while still sealed in the cryovac?

c'nooga,
glad it all went well for you!!!!!!!!
and tom and okie are right every brisket is like it has a mind of it's own
guess that's why i like to cook them.
jack

quote:

Originally posted by Tom:
[qb] ....The dedicated refrig that you can keep near 34�,and folks don't open is handy. [/qb]

Guess what I bought last week with some contest winnings

Now we have a "drink" fridge in the garage and I have a dedicated BBQ fridge....yaahooooooo

Now I have a place to put those CAB briskets you want me to bring to FL Tom. And the guys hooked me up this week, got 4 CABs, all 16 pounders and the flats on them look fantastic.

How'd you get the new refrig in the garage?

Doubledeck them?

That's what the boss says I'm going to have to do.

quote:

Oldman, do you age your meat while still sealed in the cryovac

Yes!

Otherwise, you will have to age it as "Dry Aging." I have Dry Aged when I was running resturants and had large walk in coolers. I have read about Dry Aging it in a frig, but I have not done it.

Now if you dry age you will lose from 15 - 25% of the volume of meat. Some from the loss of moisture. The rest from having to trim it up.

Next, you can wet age just about any grade of beef. However, that is not the case with Dry Aging. It needs to be at least USDA #1 or #2 Choice grade. The choice grade in your supermarket is never a #1 or #2. You will find those in your better meat markets. It is even better if you can get Prime grade.

In the link above I posted called Dry v Wet aging on that opening page at the top is the link that will lead you to much information concerning these two types of aging. On that second page is another like about how to dry age in a frig...

EDIT: Dry aging is much less forgiving. To much humidity, not enough air flow, wrong grade of meat, not enough fat, all of these will effect the outcome. Some to the point you can end up discarding the meat.

Also dry aging is done in "stages." It is aged for a while, you cut your steaks, allow the rest to age some more than you cut more steaks. At the end of the aging cycle you cut the remaining steaks, vacuum pack and freeze.

This why dry age meat cost so much more. It's not just the loss of volume. Its the 10-100 pieces you got hanging in a cooler. The bi-daily monitoring--checking and rechecking to make sure the outer pieces are not overly aged and making whatever adjustments that may be needed.

However, if you do a successful Dry Age, you will not care to go back to wet aging at all. The flavor is so much more.
Good Luck!

Oldman, thanks for the reply and the addresses. you cleared up some of my questions. i think i'll get a brisket a give it a try, i will post my findings. thanks agian, paul