fatcoyote
Newbie
I believe Walmart carries Select as do most major chains, that's not a bad thing but does change the cooking a little bit due to the fat distribution. Also, as an FYI floppy brisket doesn't mean there is even fat distribution as it is really hard to tell a briskets distribution other than being the butcher of the cow. Grade really becomes the best guide here, I usually choose a Choice grade and look for consistent shape and thickness(I cook a few at the same time) and as thick of a flat as I can find personally. You can tell the grade by the stamp on prime but not necessarily on Choice or Select, however they are marked on the cryo pack. If it is not marked it is likely a select grade. Costco does carry Choice and Prime (just FYI) Knowing the grade you used though does help as does the method of your marinating. Personally, if you want bark you should upgrade to Choice or Prime due to the fat content in the flat. The difference in price between select and choice is minimal. However choice is just dandy for smoking too, but will have a greater chance of drying out in the flat if not wrapped thus losing a nice bark but retaining all that goodness offered by a brisket. I would keep your temp down and go with the long slow smoke, when you hit about 8-10hrs with a 12lb+ brisket wrap up tightly and finish in foil. This will effectively allow the juices to remain with the meat and in short steam it in its own goodness, making for a nice tender smokey brisket. The flat should slice like butter without falling apart and not be dry and the point should then almost fall apart at 195 wrapped. If you want want to crisp up some ends slice them off the point and toss them right into the heat of the firebox, thereby crisping them quickly. They are not quite the same as slow cooked burnt ends, but they are good. If you want to go without the wrap I highly recommend going with a Choice or better grade and to obtain the bark you referenced, start hot about 300 and let the pit cool while cooking to 210 or about (chose your low temp through practice with your pit) and finish off the smoke at the lower temp. This will give you a nice crisp bark while still allowing for a well smoked brisket. Be careful though using that temp for two reasons - a. you could create a hard crust = not good eats as Alton would say b. you could end up with a pitch filled smoke if you are not careful with the smoking process. Practice here so that you have a clean blue smoke and you will succeed. Good luck and please let us know if you need further help..... PS take the temp of the brisket in the Point and don't pierce the flat.
