How hot do you get your brisket?

[G$]

Thanks for posting mike.  Try foil next time, see how  it works for ya. I typically foil around 165.

What grade of brisket did you start with?

[1buckie]

 "What grade of brisket did you start with?"

 good question there......

BluDawg from Bretheren & Smoke Ring says over & over he leaves choice grade alone, but will shoot select grade with canola oil to keep the moisture up.....I've seen enough of his cooks to know that would work.......

[mike.stavlund]

That is a great question, but I'm afraid I have no clue.  My main meat market has only one kind of brisket (flat), so I just looked for a piece that was pliable and had a relatively consistent thickness.  I will start paying more attention to the grade of the meat in the future.

[G$]

That is a great question, but I'm afraid I have no clue.  My main meat market has only one kind of brisket (flat), so I just looked for a piece that was pliable and had a relatively consistent thickness.  I will start paying more attention to the grade of the meat in the future.

Mike, it may go against your moral fibre, but if you have a Walmart near by, they throw all their brisket in the same spot.  Many are select     , a good deal of them are Choice, which will work great for you, and then you will find a rare Prime sometimes, comingling with the masses.

[1buckie]

 I owe you an apology there Mike.....I'm spewin' all kindza crap like I almost know what I'm talkin' about & didn't even think to ask if it's whole or just flat......
There's a lot of places where flats are what's available.....the Sam's Club / Walmart around here doesn't even carry them, except rarely WallyWorld will..........
The place I do get them has choice at one store & select at a place in a different area, same price by way of the ad........
Flat only will be different than the whole one, not as much fat & more risk of drying out.....will cook up nice & briskety, but it is a bit different ballgame.....


Don't know how close this might be to you, but here's a whale of a deal on brisket, people are talking about buying freezers just to get the sale stuff stored away ~~~>

http://www.thesmokering.com/forum/viewtopic.php?t=64195&sid=26ea9355611e0d309b5cd07b9ac13e0a

[1911Ron]

I too have heard flats being harder to keep moist.  I injected my brisket with beef broth and a few other things and foiled it at 160 and it turned out pretty good.

[mike.stavlund]

I don't live near a Wal-Mart, but I'll do my best to check out their brisket.  Especially if they have it for $1/lb!!  And I'll take a close look at the grade of the meats.