True, there are a lot of little BBQ restaurants turning out quality product using good ol' USDA Select grade beef, the secret is that each one has found a method that works best for their setup, their pit, and their customer volume. Whether that be wrapping with aluminum foil or butcher paper, or no wrap at all, slow and low or hot and fast. It's the same process that we all have to do as well, find what works best for your pit, your taste and your desired tenderness. When I mentioned grade of beef is a big factor, which it is, I was not saying you couldn't get a moist product out of a Select, I have and will continue to do so, I was just pointing out that you stand a better chance of a moist end product with a higher grade than you do with a lower grade. Now tenderness, that's your own fault, I have never had a brisket that I couldn't make tender as long as you put heat to it for long enough time. It will eventually break down and give it up producing a tender product, you just might have to add some sauce or drink a lot of sweet tea to wash it down...Over the years I have cooked many Select grade briskets right next to each other on my pit, using the exact same process through the entire cook and more often than not, there is always one that turns out a bit moister than the other, this comes from the internal fat marbling...if all other factors are the same, then it comes down to the quality of the meat. Remember that the actual briskets aren't graded, the carcass is graded between the 7th and 8th rib (if I remember right) a Select brisket has come off a carcass that graded Select, which means you could actually end up buying a Select grade brisket that has Choice grade marbling and vice versa. I would also add, that if you get the chance, try wet aging a brisket one day, just buy you one a month ahead of when you think you might cook one, place it in a secondary fridge, still in the original packaging and let it sit there for 28 days. Then either cook it that weekend following the 28 days or stick it in the freezer until you need it. Much better results in my humble opinion.
