Learn How to Choose and Prepare the Right Brisket

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Instructions. Remove your brisket from the fridge, and trim the fat off the brisket as much as possible, leaving a layer of about ¼". Take care to not over trim the brisket where the point and flat come together. Once the brisket is trimmed, get smoker setup to smoke at 225 degrees using indirect heat.

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Roll the brisket into the paper, tucking in the sides after the first roll. Make sure you pay attention to which side is the top and place it back onto the smoker, with the top facing up. Turn up the heat in your smoker to 275°F and continue to cook the brisket until it reaches about 200°F internal temperature.

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The Brisket is known to be the toughest cut of beef on a cow but when cooked properly, i.e. smoked, it is one of the most tender, juiciest, and delicious cuts of meat that will ever hit your tongue. Not all briskets are created equal. By following the basic guidelines below, you will be well on your way to choosing a better brisket. 1.

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First Cut/Flat Cut. This is the larger of the two muscles that make up the whole brisket, and it's much leaner than the second cut, and therefore can be tougher, depending on how it is cooked. Located below the second cut on the steer, the first cut can be anywhere from 3.5 to 10 lbs. Since the first cut is so lean, it takes longer to cook to.

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Trim away the top layer of fat until it is ¼ inch thick. Feel for any harder pieces of fat or gristle and trim those away entirely. Make a straight cut across the flat end to remove any meat that is less than 1 inch thick. Trim away any raggedy bits that are sticking out.

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Buy briskets that weight at least 10 lbs. Buy a grade of choice and above (no select). You must know the grade. Certified Black Angus is a better choice of cut, but Certified Black Angus beef is an industry standard not a USDA grade. Prime is great, but more expensive. Choice is fine for the backyard pro.

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All brisket, no matter which cut you choose, is a tough cut of meat that needs to be cooked low and slow: think oven, slow cooker or indirect heat on a grill. Cuts of Brisket.

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Key Takeaway. To pick a good brisket, choose prime grade with good marbling and a consistent shape. Look for a rich reddish-purple color, and ensure the end is at least 1-inch thick. Avoid the brisket if it's discolored, has a large fat cap, or feels too wet in the package.

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To choose the best brisket for the perfect barbecue, I need to consider factors such as the cut, marbling, and thickness of the meat. When it comes to the cut, I can choose between the lean, rectangular brisket flat or the smaller, more flavorful brisket point. Both cuts have their own advantages depending on my cooking methods and seasoning.

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Here are some things to look for when you are picking out a brisket at your local butcher shop. This is part of a multi Brisket how to video play list

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Arrange medium-hot coals around a drip pan. Fill the pan with 1 inch of hot water. Add wood chunks to coals. Test for medium-low heat above the drip pan. Place brisket, fat-side down, on grill rack over pan. Cover and smoke according to your recipe, or 4 to 5 hours until the brisket reaches 185°F to 190°F and is tender.

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You can mop/spritz your brisket with apple cider vinegar, apple juice, bone broth, beer or plain water. Apply the liquid by using a spray bottle or a miniature mop and bucket. Don't mop or spritz for the first 3 or 4 hours of the cook. During the first phase, allow the brisket to absorb smoke and develop a hard bark.

Learn How to Choose and Prepare the Right Brisket

4. How to Choose the Best Brisket for Your Meal. When it comes to choosing the best brisket for your next meal, there are a few key things to consider. First and foremost, you need to determine the size and type of brisket you are looking for. Brisket comes from the lower chest or breast of the cow, and it is usually sold in whole pieces.

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This video is my general guide on how i select a brisket for competition, what parts of the brisket i look at, and my overall selection process at the grocer.

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Meat is graded from 0-9. A score of 0 means there is no marbling, while a score of 9 means there's plenty of it. However, the newer Meat Standards Australia (MSA) system is now more popular. The system evaluates meat and gives it a grade from 100 (poorer quality) to 1190 (best quality).

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Continue to smoke for the right amount of time until the brisket hits an internal temperature of 195-203°F. Then take it out of the smoker for 1 hour (still wrapped). After 1 hour, remove from the butcher paper and slice it against the grain on the flat side. Always use a serrated knife.