Quote from: Doug on December 25, 2016, 05:26:47 PMQuote from: jd30005 on December 25, 2016, 04:23:16 PMBrisket was yummy. Looks great John. I swear I'm going to do a brisket soon, and with all you experts, it should come out amazing.Have to by a whole packer... Where?Torg - you should...don't let your family's first experience with it be based on only the flat. How pick it?Torg - I never really get a chance to pick it...most stuff you find will be Choice rated, but if you have the means, Tony swears by the Prime rated. I've done a great Select rated. I've always found it cryopacked.What do I do with the less desirable piece?Torg - I assume you mean the flat (the majority of the meat)...it'll be good, just not as good as the point. Think of it as ribeye vs strip...with ribeye being the bestHow do I prepare it?Torg - get it to room temp. Trim it to 1/4" fat. Rub it (I currently use salt, pepper, and brown sugar. About 1:1 on salt to pepper, and about 3:1 on sugar to salt). I don't separate the point from the flat, but I do cut it in half if it's too big to fit my grate easily.How do I cook it?Torg - low and slow until 203*F in the thick part. Sent from my Pixel XL using TapatalkInline
Quote from: jd30005 on December 25, 2016, 04:23:16 PMBrisket was yummy. Looks great John. I swear I'm going to do a brisket soon, and with all you experts, it should come out amazing.Have to by a whole packer... Where?Torg - you should...don't let your family's first experience with it be based on only the flat. How pick it?Torg - I never really get a chance to pick it...most stuff you find will be Choice rated, but if you have the means, Tony swears by the Prime rated. I've done a great Select rated. I've always found it cryopacked.What do I do with the less desirable piece?Torg - I assume you mean the flat (the majority of the meat)...it'll be good, just not as good as the point. Think of it as ribeye vs strip...with ribeye being the bestHow do I prepare it?Torg - get it to room temp. Trim it to 1/4" fat. Rub it (I currently use salt, pepper, and brown sugar. About 1:1 on salt to pepper, and about 3:1 on sugar to salt). I don't separate the point from the flat, but I do cut it in half if it's too big to fit my grate easily.How do I cook it?Torg - low and slow until 203*F in the thick part. Sent from my Pixel XL using Tapatalk
Brisket was yummy.
Quote from: clark123456 on December 25, 2016, 06:50:23 PMQuote from: Doug on December 25, 2016, 05:26:47 PMQuote from: jd30005 on December 25, 2016, 04:23:16 PMBrisket was yummy. Looks great John. I swear I'm going to do a brisket soon, and with all you experts, it should come out amazing.Have to by a whole packer... Where?Torg - you should...don't let your family's first experience with it be based on only the flat. How pick it?Torg - I never really get a chance to pick it...most stuff you find will be Choice rated, but if you have the means, Tony swears by the Prime rated. I've done a great Select rated. I've always found it cryopacked.What do I do with the less desirable piece?Torg - I assume you mean the flat (the majority of the meat)...it'll be good, just not as good as the point. Think of it as ribeye vs strip...with ribeye being the bestHow do I prepare it?Torg - get it to room temp. Trim it to 1/4" fat. Rub it (I currently use salt, pepper, and brown sugar. About 1:1 on salt to pepper, and about 3:1 on sugar to salt). I don't separate the point from the flat, but I do cut it in half if it's too big to fit my grate easily.How do I cook it?Torg - low and slow until 203*F in the thick part. Sent from my Pixel XL using TapatalkInlineSounds great. I wonder if you can buy just the good part at a meat market.Low and slow like 225?Sent from my Pixel XL using Tapatalk
I got my last two briskets from Wilkes meat market. Choice grade. They always have a good selection but you pay a little more for it.