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Author Topic: First brisket on PBC. Not sure what went wrong  (Read 10664 times)

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Offline IR2dum

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Re: First brisket on PBC. Not sure what went wrong
« Reply #29 on: May 22, 2015, 06:43:40 PM »
Quote from: IR2dum on May 21, 2015, 09:06:42 PM
Just saw that HEB in Houston is selling whole packer briskets for $1.77/lb. this weekend. I'm pretty sure it won't be prime, but I'm going to buy the limit of two anyway.

Bought 2 today...both almost 17 pounds. Asked the meat guy what grade they were and he said that there is a grade just below select and these were that grade. They actually looked and felt really good for a big brisket with more marbling than the Excel choice briskets I bought a few weeks ago at Walmart. I'll let you know how they turn out.

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Offline Paul Hart

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Re: First brisket on PBC. Not sure what went wrong
« Reply #30 on: May 23, 2015, 07:07:05 AM »
Below select! That kind of scares me a little.
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Offline RAD

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Re: First brisket on PBC. Not sure what went wrong
« Reply #31 on: May 23, 2015, 09:57:12 AM »
by the time you low and slow it, it won't matter. Looks darn good for the price.
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Offline okie52

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Re: First brisket on PBC. Not sure what went wrong
« Reply #32 on: May 23, 2015, 10:00:16 AM »
Quote from: Paul Hart on May 23, 2015, 07:07:05 AM
Below select! That kind of scares me a little.

Heh heh....yeah, me too.
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Offline IR2dum

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Re: First brisket on PBC. Not sure what went wrong
« Reply #33 on: May 23, 2015, 09:46:42 PM »
Quote from: Paul Hart on May 23, 2015, 07:07:05 AM
Below select! That kind of scares me a little.

The briskets were well marbled with a normal amount of fat cap, very soft and bendable (almost like choice or prime) and had a very good rich color. What's scary about that? And like RAD said, when you low and slow it, it comes out tasty and tender no matter what the grade. The worst brisket I ever cooked came out fork tender and delicious (not counting the one I forgot about and it burned up).
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Offline drholly

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Re: First brisket on PBC. Not sure what went wrong
« Reply #34 on: May 23, 2015, 10:25:12 PM »
Quote from: IR2dum on May 23, 2015, 09:46:42 PM
Quote from: Paul Hart on May 23, 2015, 07:07:05 AM
Below select! That kind of scares me a little.

The briskets were well marbled with a normal amount of fat cap, very soft and bendable (almost like choice or prime) and had a very good rich color. What's scary about that? And like RAD said, when you low and slow it, it comes out tasty and tender no matter what the grade. The worst brisket I ever cooked came out fork tender and delicious (not counting the one I forgot about and it burned up).

I'm with you and am looking forward to your cook(s)!
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