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Everyone says packer briskets are the only cut worth cooking, but my $38 choice brisket beat it at the block party
I keep hearing pitmasters say you have to buy a full packer or don't bother, and I just don't agree. Two Saturdays ago I grabbed a 12 pound choice brisket from the grocery in Amarillo for $38, salted it the night before, and ran my offset between 250 and 275 for about 9 hours over post oak. A guy two houses down cooked a prime packer on his pellet rig and folks kept coming back to mine for seconds. I think the trim, the rest, and watching your fire matter way more than the grade on the tag, and I'd rather spend that money on meat I can actually afford to practice with. Has anyone else had a choice brisket turn out better than a prime one, or did I just get lucky with that cow?
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the_sarah11d ago
Why does this feel like it's turning into a competition though? So one guy's choice brisket beat another guy's prime at one party, that doesn't mean grade stops mattering. A single cookout with a bunch of neighbors isn't exactly a blind taste test, folks might've just liked your rub or your sides or honestly just been in the mood for your brisket. Prime and choice are different for a reason, more fat running through the meat usually means more room for error when it comes to moisture and tenderness. You nailed your fire and your rest, great, but that doesn't prove the label on the tag is worthless, it just means you cooked a good brisket. If you ran that same test ten times with ten different briskets on each side, I bet the prime wins more than it loses.
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