Master of the Pit
- Joined Mar 22, 2013
Occasionally I go to Costco with the Ms. and find myself scoping out the prime brisket packers at $3.00/lb. The trimmed prime flats were so great looking I had to take a pic to promise myself that would be the place I'll be getting brisket. The trimmed ones are too expensive but look great. Sam's choice packer is $5.00/lb. Or so and Kroger is a little higher in my area. Next time at Costco I believe a packer will be in the cart.I am on Team 275F now. Most of my books are 275F too, Franklin, Mixon, etc. I never eat off my smoker and for ribs, that means saucing and searing on the grill the next day or so. Done right, the bark should get even crunchier at places while other places the sauce is nice and gooey (tech term). Lots of people misunderstand Franklin and butcher paper. He is clear in his book. Only use paper when using PRIME brisket as he does, otherwise use foil. But you are spot on, he wraps AFTER the stall to keep preserve bark and nothing to do with retaining moisture etc. Main takeaways from Mix and Franklin is brisket grade is critical to success and from my continuous research into brisket that rings true here. Guys posting prime and wagyu are happy but anytime a poster does not mention grade (obvious mistake) it is a fail usually.