Brisket Test: Prime vs. Choice vs. Select | Mad Scientist BBQ
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- čas přidán 21. 08. 2022
- #ad In this video, I'll take you through my whole process of smoking a brisket, including wrapping it in Reynolds Kitchens® Butcher Paper. I am testing the effects of using different grades of beef, and hopefully you’ll know what to expect based on the meat you choose to cook. I smoke the brisket to build bark, render fat, and add flavor before wrapping in Reynolds Kitchens® Butcher Paper. With a convenient slide cutter, there is no easier way to use butcher paper for a true Texas-Style barbecue experience. The nature of butcher paper allows brisket to maintain more bark than other wrapping methods while maintaining a soft, supple exterior. Once cooked to tenderness, I allow the meat to rest to achieve the juiciness that makes barbecue special. #ReynoldsPartner
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0:46 depends on where you get it, I’ve had disappointing choice
8:58 “I’ve never had bad luck with choice”
😂
Would love to see a blind taste test from a few people on this same test between Prime, Choice and Select. See if general people can really tell the difference vs. someone that does BBQ day in and day out. Great video and thanks for all the great info on BBQ!
Good video information wise, like your style.
But a blind taste test would be the winner.
You go thru all this work, why don't you just do a blind taste test! It's interesting to see what people's unbiased opinion is and whether they can tell the difference between prime, choice and select.
Agreed! If it’s not blind, there is always a strong risk of confirmation bias. You’re great, so not suggesting it’s intentional, it’s just human nature.
I'd be more interested in someone switching without him knowing. See if he still talks up a select when he thinks it's prime
I would have to agree here. Although I do trust Jeremy's judgment, he should have blindfolded the wife and had her test it also.
I suspect the results would be the exact same. Stop being such a square.
I would normally agree but Jeremy eats brisket almost on a daily basis. If you can fool someone it’s probably not him…
I’d like to see one where he does a prime on a pellet smoker the best he can vs. a select on a stick burner using the care required. Do full rests on both to best optimize the them, then do blind taste test challenge to compare. That would really highlight the importance of meat quality, but also sho how much more forgiving quantity meat is.
great video, Thanks Jeremy
another great video with a lot of great info. thank you
I have learned so much from your channel and really appreciate your dedication to your work!!
Love watching you. Saves me a lot of TIME because I trust you, your SKILL and your taste.
GREAT job and info!!!
Thank you for this video!!
I can tell Jeremy is stressed out when he’s about to slice the Choice brisket: there’s nothing like slicing a brisket in the middle and instantly find out if you wasted the last 12-16 hours
Always a good day when I see e new Mad Scientist BBQ video has been published
I can't afford to watch your channel because I immediately want brisket every time. I run right out to hlget brisket. Looks so delicious. Thanks for all the tips.
Thanks for this video. Interesting.
I am so glad to hear you mention humidity and bark. I've only done this a couple years, but have had issues with bark in the summer, the only thing I could think of was the humidity. Nice to hear a professional mention it as well. Now I live in KC, so clearly there is a way around it, I'm guessing smoker quality and wood quality
It's all in the editing, kudos Erica!
Love the “B” real too!!
Good info well done God Bless
One doesn't always have a choice on things. I got a select grade brisket. Thank you for all of your tips. My brisket turned out very very very well. You are such a great teacher. I use a pellet grill and followed the majority of your pellet tips too. My most smoky brisket so far. Taste was outstanding. Tenderness was about as good as one can get on a select cut. My wife even liked it! I used your combo of pellets too!
When i started bbqing, you bought what the grocery store had. They were all marked brisket with no grade given. (Looking back, most were probably select) You learned how to pick leaner briskets to get the most bang for your buck. Unless buying one to grind with deer and pork for sausage or hamburger. But that's another story. If it looked very bloody and you could fold it in half, it was a good brisket. Fast forward 20 yrs later. I got my first smart phone and started watching CZcams. I laughed at the thought of paying extra money for a notoriously tuff and fatty cut. Well with all the talk of how much better prime brisket was, i decided i needed to give it a go. Let me tell you it was a game changer. For whatever reason prime cooks faster and shrinks less than select. And yes it does have a better flavor. For beginners, i recommend starting with select. Once you get good with those, you'll be great with prime.....
And I’ll be damned if I just use salt and pepper on brisket that costs 50 to $80!
@@chrishenicke2052 🤣 True
Another very good video. Thank you. It would’ve been nice to know the yield test. We each brisket in the Cryovac and then after cooking get the weight to determine the yield. I have seen “no roll” in food service distribution for years.
Hasn’t Bradley taught you anything…FOIL BOAT…best of both worlds.
Watching this as I eat some pulled pork I made! Already tell this is a great vid.
awesome another brisket...
Have you tried to cook the select brisket like snow's bbq? I hear they use select brisket's and still rank in the top of the Texas BBQ scene.
Awesome Video!
Thanks!
Love the comparison the select, choice, and prime. I wonder about Angus too. Can we get a hot and fast brisket vs low and slow next ?
Angus is not a grading of the meat. It's a type of cow. Angus beef is usually more marbled than it's non-angus counterparts.
Theoretically, you can have Select that is Angus, Choice that is Angus, and Prime that is Angus.
A+ wrap on those briskets
My favorite is black angus briskets!
Thanks for all that you do!
We’re wondering if since the prime cut has the most marbling that could cause it to cook faster and might indicate that the select cut simply needed a longer cooking time?
Also…would be interested in knowing:
1. the cost differences you found between the three cuts.
2. if the outcome conclusion would have been different if you hadn’t known which cut was which…i.e. do a blind taste test similar to what you did with the three different wrapping methods.
Love your shows!! Thanks!!
Great test to see, I would say to try Grass-Fed Brisket too like Fusion210 has said. I really like grass-fed beef. Alternatively, maybe another test where you try to make the choice/select briskets as good as the Prime? Via injecting would be the best guess? Then seeing how it measures up side-by-side.
I think if injecting beef tallow into Choice can make it as good as Prime, it's worthwhile to know. Thanks for the video
The difference in how the fat renders is really interesting. That's something I never knew or thought about. Thanks for sharing this.
I trust Jeremy’s objectiveness and the fact that he doesn’t have a horse in this race. His content is always based on being helpful and raising his viewers’ bbq game. We appreciate your content!
1:18 hitting that table like the bills mafia🤣
Hey Jeremy, I'm curious about a side by side test between that Pitts & spitts and the FS-120. It would be interesting to see if the weather conditions (humidity like you mention) affects bark formation the same between top shelf pellet/offset smokers.
I agree that minimal seasoning allows you to compare the meat more directly, but it'd be interesting to see how a more involved rub affects things. Could be that if you like a heavy rub, the difference between grades is less noticeable. Really though, I think it's going to be hard to do anything about the marbling, and that will be the biggest difference.
I want to come to your house on brisket testing day. Yum!
Hey, love your stuff, been subscribed for about 2 years now...
...when smoking briskets, at least this time, I see you have an aluminum tray of "ends". can you do a video on the different stuff you might put in there and how to cook it please? I understand you can put burnt ends with some sauce, but a nice video on that and maybe other stuff you would put in it would be tasty.
thanks in advance
Love butcher paper but I think a foil boat is better for bark, especially on a pellet grill.
That Jeremy has such good fashion sense 👏
Correct me if I’m wrong, but I once read or heard that Snow’s BBQ in Texas, used nothing but select grade briskets, and have been ranked #1 twice, #2 once, and #9 this past year, according to Texas Monthly magazine. Not sure if it’s true, but I thought you might know for sure.
It's true but they wrap in foil and they know what they're doing with select.
I heard that the places that are now in the top 7 use prime.
@@user-et3kk4tn4s I would say any BBQ spot that came out after 2014 is using Prime and probably Creekstone. If you're going to cook select you need to know when to wrap and when to rest. I don't think Snow has long holds on their briskets but I could be wrong. Backyard cooks honestly don't need to worry about what restaurants have to worry about. Everyone trying to cook the perfect brisket is going to figure out there's no such thing. Been smoking for 20+ years and still learning.
@@Drew-di6nt oddly enough over the weekend I did creekstone and porter road. The porter road turned out better I was surprised
Loved the video. You need to treat then differently because Prime benefits from longer holds, while choice and select don't.
Interesting you mention color differences. I wonder about that when looking at various social media pictures of brisket. Do you know what causes that?
Great video, Not surprised in the findings though. Just another example of you get what you pay for. Rare to see this not the case. Great work as always. 🍻
At the beginning of the video, Jeremy moves is arms up and down just like you do. LOL
@@CoolJay77 lol
Maybe because you gave the prime the best location in the smoker. On a pellet grill location placement plays a big part of the cook. Love your videos but you seemed biased going in as to what the results would be. Would have loved see a blind taste test by a couple of your friends. Keep the awesome videos coming!!!
Oooo, this will be good.
Pellet = unsubscribed
J/k love ya man
I would have done this test on a stick burner..I've had select brisket turn out just as good as a prime. Having Said that I'm in no way saying select is a better cut. Simply saying knowing what you are doing is a huge factor as well. 40+ yrs putting smoke on meat helps I suppose..I agree that get what you can afford. Great video as usual Jeremy!
Great video. What kind of pellet smoker are you using?
Fantastic - would have been interesting to see the price per lbs
Great video! Gotta move that water bottle 😂
Jeremy, you are doing a bit of a disservice on how grading is done. You should mention, brisket is not a graded cut. The only graded cut is the ribeye between the 12th and 13th rib on the cow. When selecting a brisket, you shouldn't just trust grading but know how to look for good marbling.
I never knew that. So they look at that one section and decide a grade, then base all cuts from that cow on that grade?
@@krisbabic89 yeah. If you want to read on it, the meat science department at Texas A&M have a good paper on it explaining grading. Not to say that that it isn't a good determination for the rest of the animal, but it is not a gaurentee and so a person should learn what to look and feel for when picking a brisket and not just grab a prime brisket.
For select would probably smoke it some and then braise it. Idk if it's the same for brisket but most cheaper grade meats have more tough cartilage bands coming through them and the only way to mitigate that without drying the meat too much is cooking with some liquid
You should do a comparison with 3 select briskets. Binder SnP, Binder SnP and tallow, Binder, SnP, injected and tallow to see which tastes better.
Tks 👍✌
Would you be willing to do a comparison/experiment on smoking with salt versus MSG on a tri-tip or brisket?
What smoker are you using for this cook? Look like you could fit 8 briskets in there.
I love watching these videos while eating leftover pizza :'(
Are you going to do a review/cook on your camp chef Apex. I am seriously thinking about buying this but would love to see a cook on it.
I got lucky and bought a few choice briskets at kroger a few weeks back for 1.99/lb. If you notice they say choice or higher so every once in awhile youll get one that couldve been rated prime, so its worth looking them over in the store and picking the one that looks like it has more intermuscular fat. The one I cooked turned out more what I would expect from prime.
Nice!! That’s really lucky
Looks like you've been hitting the gym 💪. Working out and using a pellet grill 🤦🏾... LoL great video.
Best brisket I ever made was a choice. All the primes since have been good, but that choice was something else.
Sometimes the cook just hits things right.
I've cooked a few prime briskets and while they were pretty tasty, none of them compared to the choice brisket that I cooked last time. I did do a couple of different things to the choice, (i.e. a 20hr dry brine and cooked it past the stall before wrapping it) so maybe that's why it ended up so damn good.
Kroger briskets and wagyu tallow for the win
@@johngreen5837 That's actually where I got the choice brisket that was so good. $33 for a 13lbs choice grade brisket on sale
I’ve learned a lot from watching your channel. Definitely has helped me make better bbq. Curious though on a pellet smoker would running a water pan have any added benefit?
Dont need a water pan with pellet smokers
All water pans do is provide moisture in the cook chamber, which can inhibit bark formation but does help food cook faster.
In this video, he noted that it was very humid. No water pan needed in humid weather.
How would you go about smoking half a brisket, as far as Temps and times go?
It's a choice cut if that matters
I will smoke it on a trager pro 780.
Thanks.
Love your videos!
The shrink of the choice one make it dryer than should be
Can you please try kampot black pepper and Icelandic sea salt vs standard salt and pepper??
I thought it was one of your older vids where you explained that the lower cuts benefit more from a longer rest. Like a 12h rest sort of thing, whereas with prime, shorter rest was better because of the type of fat and how it renders. Will be looking forward to another vid explaining this.
I've heard just the opposite on other channels. Which makes sense if u think about it since all the famous BBQ joints are doing long overnight rests and I'm sure they're not using cheap cuts.
It DOES look like an older vid....where he took on exactly this topic. For him to say it wasn't done before....probably means this is an older video....possibly uploaded by mistake. Could be wrong, but the resolution seems lower...and that might point to an older video being uploaded.
@@darthbane3557 I bet they are using cheap cuts
Really surprised by the smoke ring that pellet smoker produced. I'm sticking with my old offset stick burner, but have to say I am impressed with those smoke rings.
Pellet grills have came a long way. And using good pellets is key for sure.
Out of curiosity what do you do with all the meat when you do a large home cook like this? Do you always have hungry neighbors ready to eat or vacuum seal and freeze for another day?
Love the channel and your research, I’m curious what do you do with all that meat once you’ve tasted it and had a meal with it ? Do you vac seal it and freeze it ? Do you eat brisket for the next week ? Or do you feed it to the dogs ? Be honest, cheers mate
I personally vac seal anything I can't or don't plan on using on the day (or day after) and put in the fridge/freezer depending on when I'm planning to use it... Keep in the vac bags and sous-vide them to temp when needed. Done it with a 3kg beef shin the other week and have had days worth of great meals on hand, vac bags and chilling/freezing is great for home BBQ!
Hey Jeremy! Thank you for another great bbq video! When holding/resting brisket overnight in a cooler for 8 to 12 hours, what cooler do you use and do you also put any other heat sources in with the brisket to help slow down the temp drop? I’ve noticed that mine only holds them for 4 to 5 hours tops before internal temp drops to 140 or below. I’ve heard that heating a few bricks wrapped in foil in the oven at 300 degrees for 20 mins and setting them on paper bags in the bottom of the cooler might help keep warmth in the cooler and slow the temp drop. What do you think? Thanks!
This obviously won't work if you are away from home and only have access to a cooler, but I've found that if I use my oven's "warm" feature once a wrapped and rested brisket hits around 150 that It will hold them at that temp fairly easily. I've left probes in the brisket to be safe and every so often (1.5-2 hours) I could see the temp starting to creep up so I would turn the oven off (leave the meat in) until the brisket got back down to 150 and repeated the process. If you have a newer oven you can also try and adjust the calibration to trick the oven to have a lower temp.
Get a food heat lamp and cut a hole into the lid of an old cooler. Heat lamps are designed to hold temps around 140-150° at the appropriate distance. Could also trick out the heat lamp with a dimmer if it's getting too hot to bring temps down.
Personally, I gave up trying to hold food in a cooler and just do a sous vide rest. I get those extra wide vacuum seal bags at BassPro that are meant for hunters saving hunks of game meat. After resting on the counter for an hour or so to come down in temperature, it goes into the vacuum bag and then into the sous vide bath. There's no need to unwrap the brisket at all, just the whole thing into the vacuum bag (unless your wrap job was poor, then you need to unwrap it or all that extra air will make it float).
Great vid! What was temp when done?
IMO. You must treat select, choice, and prime grades differently. Marbling impacts the cook and the pit master must adjust to the meat. You may even have two prime grades cook differently and need different cook times.
he adjusts cook times an takes it off when it’s ready, 1 by 1, when they feel tender. They finish different times an he lets them all rest for hrs before slicing into it…
And he said he would do that. But not for the point of this exercise.
@@kevc1221 I did hear that and understand the logic and point of the exercise. However, to use an extreme example to make a point; to me, this is like cooking a thin ¾ inch, a 1 ½ inch, 2 ½ inch steak all for exactly 8 minutes and expect the same internal temperature, juiciness, and results.
I ran into this very problem recently. I learned to cook brisket using prime and when i had only choice available i used the same method and the brisket did not turn out great. I cooked it too to too high a temp and the meat just shredded. I never had that problem with prime. it was more forgiving for a newer person learning to smoke. I like the video and the results were as i expected, but hoping he makes one explaining how he had to adjust each cook.
In principle, I agree. Every brisket is different.
Love your final results. 👍🏽👍🏽👍🏽👌🏽👌🏽
So I’ve found in my pellet smoker on humid days that if I don’t run it with a water pan during the first 5 hours I get a really nice bark on it.
Really enjoyed the video. But it also kind of was discouraging. I have a cheap smoker…OKJoe. I really like it, but now I wish I had a higher quality smoker.
What was the temp when you pulled and wrapped and what was temp when finished.
I love your show Jeremy, I watch every one youve ever made
Thanks!! I really appreciate it
Jeremy I wonder if you will ever try Black's BBQ oldest in Texas since 1932. Lockhart location.
Awesome comparison vid! Can you get a Select Brisket to come out super moist (without injecting) on an offset smoker? (Some of us can only afford what we can afford). Love you, bro!
Smoke trails bbq did a recent video, starting in an offset, then continuing in sous vide: The SECRET to perfect SELECT grade BRISKET Texacana bbq did hot and fast on a choice grade, but it should work also on select. As long as your offset can go up to 300F, you can continue in a kitchen oven after wraping at 350F . Texas Style Brisket Hot & Fast VS Low Slow
Look at the camera not the monitor 😂 years of watching you and this is the first time it’s been really noticeable, keep it up brother!
😂 I think I was looking at my wife. There was no monitor
With the second brisket wrapping, what was the liquid you poured on the meat a split second before you wrapped?
Man I would love to see you do a head to head blind test. The weber smokefire and naughty pellets "whatever blend you think" and your pit. Seems like the absolute best vs the absolute best. Thank you for the killer content.
Better bark on pellet smoker:
1. Add a tiny bit of fine sugar in the rub (and/or lawry's)
2. Spray every hour with cider vinegar
3. Wait longer to wrap (sometimes I don't wrap at all)
4. Smoke at 250 for the middle half of the cook
You covered the chew, throat, swallow Mike sound with soul riff, smoove.
I like choice.
Doing brisket for Thanksgiving this year. Went with a choice from my butcher. That's what they had and never got one there before. I know they use cows from local farms and I'm sure it's awesome. Usually use prime from Costco. Always great. But had to grab a couple things from Walmart, new spray bottle, some trays. Random stuff. So looked at their brisket while I was there. The select they had just by sight looked so bad. I've never smoked a select in all my years. Many. But I'm guessing you're absolutely correct. I mean they looked BAD! I've never had a bad Dillons Choice. Prefer the Prime thus far. But always close. But I would steer clear of select if at all possible. Pretty sure if you know what you're doing any choice or prime will be wonderful. And I've seen people who prefer choice due to fat content I guess. I'm with you though. Even if it's mental I always like my primes just a bit more.
About how many people can you feed with a 16 pounder? Figure 2-3 slices each there will also be sides. And what other meats would go well to form a nice sampler? And what sides?
I wonder if you injected the select grade if it would help the flavor. Also wonder regular beef brisket is better the say a grass fed brisket. Grass fed has always had a different texture in my opinion.
One thing I've always wondered is.. why is a fattier cut considered objectively better quality when the most expensive cut, the fillet mignon is also the leanest? Can a brisket be lean, but more tender and thus better quality for that reason?
I find Walmart Select Briskets vary greatly in fat content. Most of the ones I buy are probably close to choice. Look for those streaks of fat running along the grains in the flat. I can buy a fattier floppier brisket from Walmart for $2.00 a pound cheaper than a choice from Safeway. Just take your time when picking one out and don't be afraid to ask them to bring additional briskets out to choose from.
Bottomline a select brisket is better than no brisket. I also recommend a overnight dry brine before it goes on the smoker.
thank you Jeremy. any Chuds foil boat brisket coming?
Thursday!
@@MadScientistBBQ antici (long pause) pation..... movie quote :-)
How did you rest the brisket? I've found that the rest period is the most important part when smoking brisket
Who plays your back ground music. My wife and I love it, so we would like to pipe it in to our back yard for the easy listening!
I already know how this will turn out...lol. Did a test just like this for some co-workers, and we added Waygu as a rank above Prime.
No one ate the select after tasting it. LOL
Funny I just watched the short rib video yesterday 😅
Howdy 🤠 partner thanks for sharing
Good luck finding the prime kid!
Great video! Quick question: what liquid are you putting on the meat right before you fully wrap the briskets? Thanks!
He usually uses wagyu tallow.
Beef tallow. Doesn't have to be wagyu. It helps preserve moisture and the bark during the wrap. Well worth doing imo.
Yeah. I know. I was just telling him what he usually uses in his videos. There's probably a link to it somewhere
Thanks, gentlemen!