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Old 10-12-2008, 08:47 AM   #1
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Brisket Experiment

Today I am doing a little brisket experiment. I was able to get my hands on a USDA prime (I think dry aged) brisket. I will be cooking that today along side a regular nothing special USDA choice brisket. I have the stumps going with the stoker hooked up. I am using oak and cherry wood for the briskets. Once they come off Ill do a little taste test to see if there is a big difference between prime and choice. This the first time I have ever cooked a prime brisket so if anybody has tips for cooking them they would be greatly appreciated.

Here is a pic of the choice brisket




Here is the prime brisket


[URL=http://g.imageshack.us/img442/p1010246rd4.jpg/1/][IMG]http://img442.imagesh

Chris
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Old 10-12-2008, 08:54 AM   #2
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Good luck with the experiment. That brisket may have been wet aged but I doubt that it was dry aged unless you went to an old time butcher shop and personally requested it a few weeks back. They rarely if ever dry age briskets. Just not worth it most of the time.
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Old 10-12-2008, 09:10 AM   #3
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Besides the difference in the grade, it looks like you've got one right and one left-handed brisket.
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Old 10-12-2008, 10:53 AM   #4
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Left handed briskets are notoriously more tender.
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Old 10-12-2008, 11:59 AM   #5
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Why has the fat cap been removed?

Prime briskets like low pit temps 190 to 210, check for tender at least 10 degrees before you normally would.
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Old 10-12-2008, 12:34 PM   #6
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Quote:
Originally Posted by jminion
Why has the fat cap been removed?

Prime briskets like low pit temps 190 to 210, check for tender at least 10 degrees before you normally would.
Thanks for the advice Jim. The choice brisket still has a fat cap on it. The prime one has somewhat of a fat cap on it but more than I wanted has was trimmed by the butcher. Both of the pics are of the tops of the briskets. I forgot to take one of the fat caps so I cannot show you what was left.
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Old 10-12-2008, 02:07 PM   #7
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I had a dry aged brisket once. It looked like it came off a cadaver....purple meat, and hard yellow fat. (the people I sent pics to will attest) The Butcher had to carve it off a 1/4 cow he had hanging in his walk in. ... Shame he didn't know how to do it. I got mostly fat and a smaller part of flat and point. It came out and Tasted OK though. Haven't been back there since.

Looks good so far Chris!
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Old 10-12-2008, 03:41 PM   #8
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Quote:
Originally Posted by ScottyDaQ
I had a dry aged brisket once. It looked like it came off a cadaver....purple meat, and hard yellow fat. (the people I sent pics to will attest) The Butcher had to carve it off a 1/4 cow he had hanging in his walk in. ... Shame he didn't know how to do it. I got mostly fat and a smaller part of flat and point. It came out and Tasted OK though. Haven't been back there since.

Looks good so far Chris!
The cow is supposed to be dead.

Chris, that prime has great fat going through it. I can't believe it wouldn't be more tender.
Great test....waiting for the results.
Then I want to find out who your butcher is.
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Old 10-12-2008, 03:55 PM   #9
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Old 10-12-2008, 07:33 PM   #10
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Quote:
Originally Posted by Diva Q
Good luck with the experiment. That brisket may have been wet aged but I doubt that it was dry aged unless you went to an old time butcher shop and personally requested it a few weeks back. They rarely if ever dry age briskets. Just not worth it most of the time.
It most certainly was dry aged. Look at the discoloration on the point and in the front part of the flat.

My briskets this year(all prime) were dry aged and I can honestly say I didn't notice a bit of difference. In additon, I have had primes that were really good and choice ones that were better than some prime.
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