How Do I pick a Brisket?

Brisket is the hardest of the BBQ meats to get right.  I can tell you that the Fat Boy struggled with more than a few when I started in this crazy thing we call BBQ Pit Life.  Before the binder or no binder, what rub or when do I inject it conversation the first step is to pick the right brisket for your cook.  You can pick a whole brisket called a packer or choose to roll with just a brisket flat.  Here are some tips when you hit your local butcher shop or meat store.

Picking the right brisket can make a big difference in the taste and texture of your final dish. Here are some tips to help you choose the right brisket:

  1. Look for marbling: Marbling refers to the thin lines of fat that run through the meat. Look for a brisket with good marbling, as it will help keep the meat moist and flavorful during cooking.
  2. Check the color: The meat should be a deep red color. Avoid any briskets that have a gray or brown hue, as they may be past their prime.
  3. Check the grade: Brisket is typically sold in three grades: USDA Prime, Choice, and Select. Prime grade is the highest quality, followed by Choice and then Select. If possible, choose a brisket with a higher grade.
  4. Consider the size: Briskets come in a range of sizes, from small to very large. Consider how many people you’ll be cooking for and choose a size that will provide enough meat.
  5. Ask your butcher: If you’re unsure about which brisket to choose, ask your butcher for recommendations. They can help you select the right cut based on your preferences and cooking method.

Now go get your perfect brisket picked out, trim it and cook that bad boy up!

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