Yup just like the toothpick method......
- 327 Posts. Joined 2/2014
- Location: Sarasota, FL
- Points: 22
- Select All Posts By This User
Choice is my go-to grade of beef. Experiment on a smaller brisket, like 4-7 lbs when they are on sale. Will most likely be just the flat and already trimmed. I noticed Saturday my grocer had a 4.5 lb brisket, choice grade, in cryovac for $5.99/lb. I do a brisket about every 6 weeks and just did one 2-3 weeks ago . I love brisket but don't want to burn out on it. I've yet to have a bad one by rubbing with EVOO/SPOG, smoking low n slow until 150F IT or first stall, wrapping with about a half cup of beef broth, then cranking the chamber temp up to 275F. Pull off the smoker at 200F IT then wrap the still wrapped brisket in old towels for an hour or two. You need to get a moist, flavorful one under your belt. You can worry about bark later.
Yep, all good info. Didn't mean to throw Wagyu in with the USDA grades, but thought it might come up.