Pitmaster's tips for the tastiest beef brisket
May/June 2016 California Bountiful magazine
From ornery to awesome!
Marty Wells of Bad to the Bone BBQ in San Juan Capistrano offers this advice for turning what he calls an ornery piece of meat into a delicious meal:
When shopping for brisket, go for the highest grade you can find and handpick the slab with the most fat striation visible. If it is not labeled, chances are it is USDA Select. Avoid it. You won't be happy with the results. A lot of restaurants and competitors prefer Certified Angus Beef (CAB) because the certification process requires meat to be USDA Choice grade or above. Prime and wagyu are even more marbled and will be juicier, so if you can find it, and if you can afford it, go for it.
But grade alone will not make the meat tender. Brisket is just an ornery piece of meat and if you want it tender, you've got to work. Tasty is easy. Tender is not. Try my recipe for smoked beef brisket for tasty AND tender!