My local Kroger has whole briskets on sale for $1.97 / lb. Sell by date is10/29. I'm no bbq connoisseur...I usually smoke a pork butt but would like to give a brisket another try. My cooking skills (or lack thereof) aside, will I be disappointed with going with a "choice" cut vs a "prime" cut from Costco?
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Choice Brisket
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Last: 1 mo ago by HTownAg98
$1.97/lb is a great deal. I wouldn't practice on a prime brisket when there's $1.97 choice available.
Choice is just fine. I usually use upper choice as opposed to paying more for prime. Never had one complaint. Just cook it right!
Thanks y'all!
There is a small place in Lexington called Snow's that uses choice briskets. They do ok.
The advantage to prime is its more resistant to drying out.
I think I am going to start separating the point and the flat pre-cook. Flat cooks quicker.
But if this is a first.... choice works just fine!
I think I am going to start separating the point and the flat pre-cook. Flat cooks quicker.
But if this is a first.... choice works just fine!
Choice or prime…IMO, it just comes down to luck. Some briskets are going to cook amazingly while others just won't. I smoked a choice Kroger sale brisket a few weeks ago that I can honestly say is one of the best briskets I've ever smoked and one that had me smiling between bites, and I've smoked prime briskets that had me up at night wondering what I did wrong.
I smoke them all the same on my KJ and pull at the same temp.
I smoke them all the same on my KJ and pull at the same temp.
You could buy two of these choice for the price of a single prime. Two shots on goal selecting, trimming and smoking. I will say I've had hell selecting a Kroger brisket that didn't require aggressive fat trimming.
I've made great briskets with choice. Size is important as well. I have the best luck with about a 15-16lb brisket. This yields 12-14lbs after trimming. Keep them basted with tallow to help keep them moist. I'd also get two of them. One to smoke now then another to start curing for the next 2 weeks and make a Pastrami or cut it in half and make a 6-7 lb corned beef and use the rest for Birria.
Prime is always best if available. Choice you'll be fine. Select, never again! Total waste of money.
Throw one in the crockpot
Found the John Cornyn supporter.Moral High Horse said:
Throw one in the crockpot
aTm2004 said:
Choice or prime…IMO, it just comes down to luck. Some briskets are going to cook amazingly while others just won't. I smoked a choice Kroger sale brisket a few weeks ago that I can honestly say is one of the best briskets I've ever smoked and one that had me smiling between bites, and I've smoked prime briskets that had me up at night wondering what I did wrong.
I smoke them all the same on my KJ and pull at the same temp.
I agree with this. Although I do think my margin for error is greater with a prime brisket because of the marbling. As such, I tend to go with prime because if I'm going to spend a day and a bunch of wood, I'm looking for the best odds I can get. But it's no guarantee.
And I'll add another piece of advice. Make sure your thermometer is accurate. I killed my last brisket because my thermometer was reading about 10 degrees low.
Have you tried probing more for the right feel than always pulling at the same temperature?aTm2004 said:
Choice or prime…IMO, it just comes down to luck. Some briskets are going to cook amazingly while others just won't. I smoked a choice Kroger sale brisket a few weeks ago that I can honestly say is one of the best briskets I've ever smoked and one that had me smiling between bites, and I've smoked prime briskets that had me up at night wondering what I did wrong.
I smoke them all the same on my KJ and pull at the same temp.
Yep. 205 to 208. After a while you know what it should feel like. Thermapen.
Mathguy64 said:
There is a small place in Lexington called Snow's that uses choice briskets. They do ok.
LMAO!!!
I'm going to do something similar soon, and take the point and cook it for barbecue, and cure the flat to make pastrami.FIDO*98* said:
I've made great briskets with choice. Size is important as well. I have the best luck with about a 15-16lb brisket. This yields 12-14lbs after trimming. Keep them basted with tallow to help keep them moist. I'd also get two of them. One to smoke now then another to start curing for the next 2 weeks and make a Pastrami or cut it in half and make a 6-7 lb corned beef and use the rest for Birria.
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