Ive recently started cooking prime graded packer briskets from Costco. I have to say that they have been superior for me compared to choice/select.
The flat of the prime comes out like the point from a lesser brisket. The point however has so much intramuscular fat that when the flat is done the point still needs time to be what i call perfect. The point is very fatty, rendered and luscious, but so much its too rich for eatin more than a few pieces. Very good but almost too much of a good thing. Is this just the nature of high grade brisket point?
I have considered doing burnt ends from the point. If the flat is point worthy then that good for slices and the ends should solves the "too much" feeling from the point.
What im really wondering though is are different cooking techniques better for prime+ grade briskets? I have developed a way of cooking brisket taylored to what i like and with timing that fits my lifestyle. I came up with it cooking select and choice briskets. What i do is a salt & pepper brisket heavily trimmed and smoked in an offset for about 6 hrs @275 then wrapped in butcher paper and finished in a 225-250 oven.
For those that have cooked prime grade and higher briskets:
What grade do you prefer?
Do you do anything different compared to lower grades?
Does hot and fast work better?
Is prime+ just different, taste/texture?
What about my burnt ends idea?
A comp guy once said to me he pulled the flat and returned point whole til done. I thought flat took longer than point but he just said it was his experience.
Any discussion is appreciated. Im very happy with these briskets but looking to take things into the stratosphere
The flat of the prime comes out like the point from a lesser brisket. The point however has so much intramuscular fat that when the flat is done the point still needs time to be what i call perfect. The point is very fatty, rendered and luscious, but so much its too rich for eatin more than a few pieces. Very good but almost too much of a good thing. Is this just the nature of high grade brisket point?
I have considered doing burnt ends from the point. If the flat is point worthy then that good for slices and the ends should solves the "too much" feeling from the point.
What im really wondering though is are different cooking techniques better for prime+ grade briskets? I have developed a way of cooking brisket taylored to what i like and with timing that fits my lifestyle. I came up with it cooking select and choice briskets. What i do is a salt & pepper brisket heavily trimmed and smoked in an offset for about 6 hrs @275 then wrapped in butcher paper and finished in a 225-250 oven.
For those that have cooked prime grade and higher briskets:
What grade do you prefer?
Do you do anything different compared to lower grades?
Does hot and fast work better?
Is prime+ just different, taste/texture?
What about my burnt ends idea?
A comp guy once said to me he pulled the flat and returned point whole til done. I thought flat took longer than point but he just said it was his experience.
Any discussion is appreciated. Im very happy with these briskets but looking to take things into the stratosphere
