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....

    [​IMG]
     
  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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