Brisket: choice, select or prime?

[jake0531]

I know the obvious, “you get what you pay for” “better meat, better product”.
for those that have done briskets, looking back would you have done your meat selection differently? Specifically, would you do your first brisket ever with a choice, so if you ruined it or just cause it was your first time and didn’t want to spend the little extra, or would you rather use a prime so you’re already starting with a better quality meat, and hope you turn out a good quality product?

 

[fivetricks]

Tough to say. When I first started briskets I only had access to selects. Now I only buy primes.

The selects were never very good, but I don't ever recall truly butchering a brisket. I wouldn't ever go back because when I pick up a select in the meat cooler, it feels like a much tougher piece of meat then the primes I'm buying..plus these days select and choice tend to cost MORE than the primes I buy.

 

[pineywoods]

I end up doing more choice than anything else because that's usually all I can find in my area. I have done a few primes and don't know that you can tell the difference in the final product when done correctly

 

[jake0531]

In my opinion, I wouldn’t even look at a select. Choice is the most readily available in my area at the grocery store (Walmart, Kroger). I’ve never seen a prime in either of those, but sams and Costco does sell them and they are just a few cents more on primes than what choice’ are. I’m mainly asking everyone’s opinion because if you’re like me, it’s just my wife and I and a 2 year old. We don’t currently have a sams or Costco membership, but definitely interested in it for several reasons, but there’s not a whole lot of need to buy in bulk for us. So it’s easy to just run to Dillon’s and grab a piece of meat, whatever they have. They usually run choice briskets on sale for 2.99/lb several times a year, but even without a sale they are in the 3.50 range. But sams (according to online) has primes for the same price range as what Dillon’s does for choice. My company every Christmas hands out $100 gift cards to Dillon’s (Kroger) and I usually save it for when I want to smoke something. I’ve been smoking for about 5-6 years now and have never done a brisket because I never wanted to mess one up and I wanted to have as much info and understanding of one before I dive in. I feel like I’m pretty well prepared between the classes, videos, forums and such that I’m ready to do one and wondered if I should just start with the local grocery store choice or should I just buy the membership to sams and go get a prime (and I’ll have access to all the other cuts of meat I want to do)

 

[Johnny Ray]

In my experience there seems to be a big difference in the quality of meat between select and choice. The difference between choice and prime is much less noticeable.

When cooking briskets at home I almost always purchase choice. I do however wet age them for a couple of weeks before cooking them.

With all that being said I would stay away from select.

IMHO,
Johnny Ray

 

[Bearcarver]

I agree with Pineywoods & Johnny Ray. (above)
Plus I think the main difference between Choice (my usual buy) and Prime, is there's a lot more Fat in the Prime, that you aren't going to eat anyway.

Bear

 

[sandyut]

I read several comparison on briskets between prime and choice and no one could really really tell the difference. Primes are pretty cheap at Costco, Choice is about a buck less per pound. if shopping at costco - i would pick the one that looks and feels the best. the last couple I made were costco primes, and both had a bit more fat to trim than I wanted to pay for to be honest - Bearcarver stated. The meat was good, but I tossed a few dollars in fat in the trash.

 

[Winterrider]

$8.39/ lb for the choice flat the wife purchased recently ( total ripoff), I wouldn't have bought personally but wasn't much choice and the PR was gone.

 

[sandyut]

WOA! thats spendy for sure. choice full packers run about 2.78/lb here.

 

[Winterrider]

WOA! thats spendy for sure. choice full packers run about 2.78/lb here.

We are at the mercy of 2 groceries , Hugo's and Cash Wise ( not really national chains) and no longer have butcher shop. 100 miles East or West for Costco or Sam's Club, which we are not members of at this time.

 

[sandyut]

Wow, sorry man. a year a go i bought most of my meat at a butcher, but then found the costco meat dept. I learned a lot from the butcher, but didnt feel the quality was worth the cost. Kroger isnt bad, but the selection is. they may have a couple briskets at a time... 100 mile drive would defeat costco savings pretty fast. I have looked and online meat sellers, but they are really spendy and then tack on a hefty shipping charge.

 

[noboundaries]

If I'm going to serve a packer sliced from end to end, I get Choice. I still get Selects, but use them differently. A Select point is fatty and juicy enough to use for slicing or braising. Select flats only get braised in chili or soups, even if smoked first.

How a packer feels, regardless of grade, has more to do with my purchase choice than the grade itself. If you pick it up and it is stiff as a board, yet thawed, move along. I like packers that bend easily.

 

[jake0531]

The general consensus is most folks use choice no matter what. I think sometime soon I’ll put that $100 gift card to Kroger to use and pick up a choice full packer and do my first brisket. I appreciate all the info. You all are a great help and resource!

 

[tallbm]

My $0,20 is that if u can get choice for less start out with it. Once u get about 6-7 brisket smokes under your belt and u are nailing them then u can try a prime. No point in spending more money as you are figuring out your brisket process.

For example my whole life I've helped with briskets on stick burners and every person wrapped in foil after plenty of smoke and high heat so I foiled at first too in my MES.
I now never foil. Different setups mean different processes. Your eating/taste preferences will need to be figured out as well.

So no I smoke never foiled and get great flavor and good bark. I even get natural burnt ends on pieces.
Also I learned that without foiling I had to change up my trim method. I now remove the thin portion of the flat so what is left of the flat on the packer is about uniform in thickness and wont dry or burn up. Like this:

I have always cooked at 275F and confirmed that it was just the best way for me since a brisket doesn't care about the temp so may as well cook faster.

Finally, I have rigged my setup to produce burnt ends or chopped beef brisket from the trimmed away flat meat with my panning and rack setup in the smoker so that all the meat gets cooked at the same time lol.
,
My setup, processes, and preferences were only developed over a number of brisket smokes so long story short. Start with choice if it is less expensive than prime and accessable. If you can find very bendy select briskets at a way less expensive price then grab it and go for it.

Until you get your brisket smoking down and repeatble 100%, stick with good less expensive cuts and then when 100% ready try a prime. I think this will be the best approach to take :)