Please don't grind prime beef

What grinder do you use and are you happy with it?

Jabin said:

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What grinder do you use and are you happy with it?

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I just use the kitchen aid attachment. It works for the amount of grinding I do. I did 2 does one day. It takes longer than a dedicated grinder but is less to store and cheap.

check the fake meat aisle!

agfan2013 said:

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They are select, if grade is not listed you can go by the color of the ink/writing on the packaging. Red = Prime, Blue = choice, Black = Select.

I grabbed one and am smoking today for an early Easter gathering tomorrow at lunch. I think it'll do just fine. You have less margin for error, but plenty of select briskets have turned out great. "It's the Indian, not the arrow".

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This Indian failed because mine turned out really dry.

When my briskets turned out dry I either cooked them too hot or sliced them too early without resting long enough.

Ogre09 said:

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When my briskets turned out dry I either cooked them too hot or sliced them too early without resting long enough.

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I have found it is almost always lack of rest. If I start with good meat. I shoot for 4 hours now.

The arrow matters a lot….it is tough to get a select brisket to turn out well. There just isn't much (if any) intramuscular fat to render and make it moist.

You can always salvage your dry brisket by grinding it and turning it into boudin…

Dr. Venkman said:

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This Indian failed because mine turned out really dry.

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Well dang, mine finished out pretty decent. Smoked it alongside another brisket, not graded as it's from a local beef operation but would likely grade upper choice/low prime, and while the other brisket finished better I thought the select finished very well and I wasn't scared to serve to the crowd of 30 people we had.

Not sure how you cooked it, but I will say the wrapping with tallow method that's a little over done these days, I think using a select brisket is actually the perfect opportunity to use that little trick. Tallow plus a long rest, still comes out good. Keep after it.

My two packers I found were just under 13# and turned out great. Very juicy. 12 hours @ 220. Hardcore carnivore red & black mixture with a mop sauce and flip every 3 hours.

Dirty-8-thirty Ag said:

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My two packers I found were just under 13# and turned out great. Very juicy. 12 hours @ 220. Hardcore carnivore red & black mixture with a mop sauce and flip every 3 hours.

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That math does not work.

Was on from 3 pm to 3 am. Mopped and flipped beginning of hour 3, hour 6 & hour 9, pulled it at hour 12. Thick end probed to 203F internal temp at 3 am on the dot. Was that too long or too high of a temp or what am I missing?

Some times they cook fast but that seems way too fast at that temp from my experience. Normally 1-1.5 hours per pound. I normally run 225. I will bump it up when I wrap if I want to rush. Buddy of mine does 275 on his pit with good results.

Maybe my temp gauge is off on my Okie Joe Bronco. It did get up towards 250 some of the cook but I tried to keep it around 225 on the gauge. I hang my stuff off the rods down closer to the coals so I'm guessing it is a little hotter than what the gauge reads.

That would add up. 250 is close to 1 hr/lbs.

agfan2013 said:

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Dr. Venkman said:

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This Indian failed because mine turned out really dry.

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Well dang, mine finished out pretty decent. Smoked it alongside another brisket, not graded as it's from a local beef operation but would likely grade upper choice/low prime, and while the other brisket finished better I thought the select finished very well and I wasn't scared to serve to the crowd of 30 people we had.

Not sure how you cooked it, but I will say the wrapping with tallow method that's a little over done these days, I think using a select brisket is actually the perfect opportunity to use that little trick. Tallow plus a long rest, still comes out good. Keep after it.

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I did it on my in-laws' Kamado Joe which had a huge temperature difference within the grill. On the back side was 300 and the front was 225. The Kamado gauge itself said 250. I think this is because the air flow is drawn in and up the back.

So I might have cooked it to hot. I pulled it off when it stalled at 170 and finished in an oven at 225-250 until it reached 195. I know some let it go longer up to 200, but we were eating at a certain time and I wanted to let is rest for an hour.

I also did ribs and turkey on the Kamado while the brisket was finishing in the oven and they turned out well so it wasn't a total disaster.

But this is the third time I've used a Select piece of beef that turned out dry. Rib roast for Christmas, New York strip steaks, and this brisket. I'm sure my method wasn't perfect, but I don't think I'm going to waste time on select anymore.

Had good success with two of these yesterday for Easter.

• Obviously trimmed a lot of fat off these guys, nothing atypical about the way you time them, there's just a lot of it. But even amongst these sale briskets, there was certainly a difference between quality and fat content. Still worth taking a minute to find the best among the sale briskets.
• Rendered the fat down for use later in the cook.
• Put them on at about 9pm Sat night on "low - xtreme smoke" setting on my Recteq, This is about 180 degrees.
• Wrapped it about 0930 the next morning using the rendered fat to coat the butcher paper. Color was right, internal temperature was about 160.
• Bumped the temp up to 225 initially, then gradually bumped it to 250 then 275 to finish at the target time.
• One pulled at noon, one pulled at 1230.
• Let the first rest for an hour before cutting, second sat for ~3hrs before I cut it. More time at rest the better. Both turned out really well for the quality of meat, 2nd was definitely a little more tender.

Hard to beat really when you're cooking for 40-50 people.

Sounds like you put a lot of effort. One piece of advice I will give, it is more important to reach temperature(203ish) than it is to worry about the rest time.

Keep having fun.

I cooked this bad boy last weekend

HEB 99/Fry has $2.96 packer and $5 something prime brisket.

That deal is so hot it practically smokes the brisket for you!

Stringfellow Hawke said:

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HEB 99/Fry has $2.96 packer and $5 something prime brisket.

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Costco is $3 Prime but they sell out fast.

That deal is so hot it practically smokes the brisket for you!

Can you find those prices on the Costco website or do you have to go by the store? Are those normal prices or just sale prices?

Never used the website. That is the normal price this week. It changes weekly