Safeway Brisket

Discussion in 'Meat Selection and Processing' started by dtcunni, May 21, 2011.

  1. I've purchased a Safeway beef brisket and it is USDA select. I got a pretty good deal on it @1.99 lb. I have only done one brisket before and it was USDA choice. That one didn't turn out very well but I was peeking a little too much I think. So, is there any sort of special prep I should do for my "select" cut?
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    'Select' is a lower grade than Choice' because of many factors, of which many won't apply to a brisket as it is not a tender cut of meat like sirloin or strip.  You're going to cook it lo'n'slo over a long period of time to tenderize it via the cooking method.  Cooked to the right internal temp (205°+) it should still be tender.  You can marinade it first if you like, adding moisture back into the meat so it's cooking via a wetter method vs. totally dry; there are many commercial marinades for brisket available.  I've done them both ways and have had good success on both.  Of course a rub would be in order for flavor and bark development too!  But the primary method is keeping it around 225° and not peeking much until it's over 200°!
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Pops x2
  4. venture

    venture Smoking Guru OTBS Member

    Couldn't agree more.  I have often wondered why people would pay for a wagyu brisket.

    Good luck and good smoking.
  5. africanmeat

    africanmeat Master of the Pit OTBS Member

    Pops said it all....

  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    Pops knows his stuff for sure
  7. flyhigh123

    flyhigh123 Smoke Blower

    I like to take it to about 185 for good slicing, but it's preference. 200+ is more pulled brisket?

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