Can a cheap, select grade brisket be better than prime?

[@marknelson6319]

Thanks Matt, the average guy isn't going to be able to afford a ridiculously priced piece of beef! Way to keep it real!

[@pyromike3002]

This is by far one of my favorite videos you've ever made because it relates to common person who smokes meat. And you didn't hide any secrets or tips. Thanks man awesome stuff!

[@Mhakeman]

The mark of a good cook is taking a “sub par” quality cut and making it a supreme bite. Well done.

[@jrmotorsports55]

Tempted to try this as the last few times I have gone to my local grocery store the briskets they had were $120. Insane!

[@Amocoru]

Select brisket is for that group that's coming over and then it goes in some incredible chili right after. Whoever is designing your shirts needs a raise. I get complimented on them everywhere I go and that one you're wearing in the video is 10/10.

[@Zaral7]

Of all the briskets I've made, the best one was a choice grade from Sam's club. I've opted to get less prime lately due to cost and haven't noticed enough of a difference. Good tips!

[@ForTehNguyen]

restaurants use prime for a consistency. For the at home smoker, choice is good enough

[@scorpion636]

Same! I always buy choice from Sam's. Best I've ever made it happened during covid it was all that was left on the shelf and I never went back to prime.

[@PradeepJThoppil]

Great to know. Thank you guys!

[@mburshlong]

I have made a lot of Costco primes, but have made a Sam’s choice and it was great. Though often by me it’s not much cheaper

[@davo912]

The choice briskets at Sam's are Angus

[@RV-ds5uf]

I always buy select. I never inject. Always comes out juicy and never dry. Maybe because I foil boat meat side down. I always get high compliments on my briskets. I’ve never felt the need to buy choice or prime. Thanks for the video!👍

[@PradeepJThoppil]

You’re a good dude. Your videos are enjoyable to watch because you’re easy, honest and thoughtful. I appreciate the detailed information you provide in such a down to earth way. You automatically answer all the questions I have in my mind, even the silly ones like if shiny side of aluminum matters. lol

[@bstew26]

The first time I used your beef injection I used a full sodium broth and it was crazy salty. I always use a no sodium broth now and the injection has plenty of sodium for my taste. Thanks for the great video.

[@johncass8089]

Brisket is spendy up here in the northwest, so most of the ones I get are not prime beef. I did one like this last week for a wedding. It didn’t last long. So juicy n tender. It didn’t need sauce. I’m trying it again today for 4th of July tomorrow. Thanks Matt. I’m kinda excited. I did use a traeger blend pellet brisket blend.

[@Pr3lude9]

My wife and I absolutely love your videos. I’ve never cooked a brisket, never ate brisket. So this is a great way for me to test equipment and try something new.

[@SirPartyRoc]

This was helpful and honest. As much as I love to spring for a more expensive cut sometimes you just have to settle for what's local. Thanks for sharing the tips.

[@braddixon3338]

After using your seasonings and your overnight method on a pellet grill, I've never changed. That combo just turns out a darn good brisket. I don't know how a select grade would turn out, but choice comes out pretty darn good!

[@darcy32171]

Love your videos! Just new to smoking and bought myself a pellet smoker. Talked to my local butcher. She said: "Before the influx of smokers came about, all the ribs were trimmed and used along side the brisket as hamburger. Now she can`t get enough brisket" lol

[@oro5z]

Good job! Just bought a prime brisket for $43 at Sam's. I still plan on injecting it and cooking real slow to around 200 deg F.

[@vernon3rdw]

Thank you I actually started off making briskets exclusively from Walmart and used pretty much the same technique as I got better. I slowly graduated the Choice and prime Great video

[@cccantrell27]

I have cooked a lot of briskets. I still say one of the best briskets I ever had was a select. I also believe anybody can turn out a great prime brisket. But It takes skill and experience to turn out a great select. Cany you elevate something with your cooking? Awesome video. I always appreciate it when professionals help nonpros save money. Thank you.

[@averagemodeler]

same here. i kind of think the brisket i got was graded wrong. but, i'll take 20 years of practice too.

[@meridian6042]

I really appreciate this quick and dirty yet still having the details for this. This will basically be the meat I'll be using.

[@nasa1nk]

I am new at this and bought a select brisket at my local Costco. The reason I did is if I do something wrong, I did not waste the money on a prime cut. Thank you for this video. It gives me some ideas on having it turn out good.

[@daniellothamer8776]

I'm with ya on this one bro. I did a pork butt on a 25$ charcoal grill using the snake method. Start to finish no wrap. Cooked all day at the job site and turned out a lot better than I expected.

[@markteel8346]

Almost exactly the way i do my HEB briskets except i cook fat side down in the pan the entire time. I have been using your injection for a long time. Usually mix with HEB sprite, will try beef broth the next time. I always have a brisket in my beer fridge and have gone as 60 days. Excellent video. Thanks

[@benmilano8055]

As usual, a great video. Here in NY, getting a brisket that doesn't cost an arm and a leg is not an easy task. Walmart, Costco, and BJ's would be the places to go for one that is affordable. My local butcher shops do not normally carry full briskets. And if they do, you are looking at between $8-10 per pound. If I am going to pay that price, I'll buy a few from Wild Fork, which has excellent quality products and never disappoints.

[@DavidCurchy]

Matt, thank you for all that you do for us novice BBQ folks. I have picked up several tips from your videos cooking up several types of meats.

[@robertficke6041]

I tried this and everyone said this was the best brisket I had ever cooked. Cheaper and easier. Thanks for the video. Use all of your products and I haven’t found one I disliked. Keep the videos coming. Thanks again

[@tonyflo04]

I’ve seen the select at the Costco Business Center, I’m game to try it. I like to smoke a lot of meat then vacuum seal it into meal size portions for “easy button” weekday dinners.

[@arnoldmorales9189]

Great idea Matt, will definitely be trying the select brisket for the mother in law 🤣🤣

[@MeatChurchBBQ]

;)

[@srbassman11]

You’re more generous than I am😂

[@benmilano8055]

For mine, that is still too good

[@arnoldmorales9189]

@@srbassman11 Hahaha!

[@ftrevino4493]

Come on man. 😂

[@geoffmoody7809]

We have used saltgrass steakhouse seasoning for years. Don't hold it against me but we live in California (for now) but lived in Texas for a bit 18 years ago. I've used holy cow on my bbq and finally put it on the boss's (beautiful wife) steak and that's all she wants now. Plus I used Texas Sugar on out twice smoked ham at Easter. I'm a fireman and wear your meat church fire department shirt with pride. It's cut larger than every other meat church shirt I've bought from you so I need to buy another one that's one size down. Thanks for all you do, cheers, Geoff

[@rogerwilco59]

Irving TX here Matt, the brisket makes me hungry.. I grew up in Venus just a couple of rock throws from Waxahachie.. I need to stop by some time.. Keep the videos coming.

[@patrickdix5865]

#MakeBrisketCheapAgain. This is the first step, brother! Great job in finding that cut and making something of it!

[@TheRollingGrill]

Excellent Job Bro! I need a few bags of that injection. I’ll be sure to stop by the store Memorial Day weekend when I hit Texas and buy a few bags. I love cooking cheap briskets. They always come out great!

[@jeffreytinnell646]

Wow once again. The details you provide are so incredibly helpful. I got a couple of briskets on sale cheap and look forward to giving it a go.

[@SVTeel]

I have injected brisket like that while it was still inside the vacuum sealed bag with good results. It kept all the injection inside the meat with very little leakage.

[@PSSKDerby]

Great video Matt! Although I definitely prefer the better cut of meat, sometimes it’s hard to find here in Atlantic Canada, so I have to use select. It’s great to see that I’m generally doing it right. I’ll have to try the injection method. Thanks for sharing!!!

[@worldbfree4u]

I usually buy choice grade briskets when they go on sale at my local grocery stores. I appreciate this instructional video for smoking a select-grade brisket, but finding a choice grade on sale is a better option than wet aging for 30 days (you need a big fridge for this process). I love your videos and I'm a big fan of your KZbin channel.

[@fringeofinsanity]

Thanks for the experiment video, as others have said and it’s more true these days most of us have to be selective on when to spend the extra money. I’ve done most of the same things you have but caught a couple tips such as the braising. I’ve just been wrapping in foil on a lower cut and then throwing in a cooler. I’m going to give your idea a try.

[@CornishCarnivore]

Here in the UK and Ireland all of our beef is grass fed and as a result, mostly very very lean. With lower fat cuts of brisket I’ve always tended to go higher cooking temp than lower: lower low and slow will dry it out. Also, injecting adds flavour but not really much more moisture. Adding tallow or liquid to the wrap tends to have much better results, as well as using foil rather than BP.

[@darksiant04]

Thanx Matt, where I am located buying a full brisket can be a fairly expensive option, especially if you're just learning and applying technique. I've been successful with my wally-world brisket cooks... well, noone has complained (had to do with a mouthful).

[@YinzerBooth]

Good stuff Matt, this is how I do all my pellet grill briskets. Beef consommé with half a beer to tame that saltiness. Cheers!

[@homayounazarnoush5699]

The perfect way to start and finish cooking brisket.Thank you for sharing your recipe and experience.🌸

[@jonslyh2742]

I just bought a brisket on sale at my local Kroger for $33. I agree you can make a great smoked brisket at home with cheaper ingredients. Smoking to proper temperature will work every time. I didn’t inject my cheap brisket and it was fantastic. I smoked on the xl bge then finished on the traeger for the wrap.

[@cpukid00]

Great video! It can definitely be difficult to justify the substantially higher cost of choice/prime briskets. I was wondering if you knew the total cook time this particular brisket took? Thanks again for the awesome content!

[@smokin_sam]

Your rubs and injections are solid! I use a lot of them. Great brisket vid.

[@lineypete]

Looks awesome Matt. Question on slicing.....Would it be even more tender if you separated the point and flat and then only cut against the grain the whole way?

[@jimmiemeeks9795]

It's definitely a great way to start build some skills then move to the more expensive meats appreciate ya sharing always

[@jonsmallwood1657]

Great video. Not everyone can afford to get Prime briskets all the time. Thanks for breaking it down.

[@justinfuller9893]

Sure wish you would do a fire management video! Thanks for posting this video Matt. I might just do a brisket for Momma this weekend....it is her weekend and she loves brisket. Take care kind sir!

[@CykoSoldier]

Thanks Matt. That brisket looks really good. I have seen mid $30 to low 40 briskets at H.E.B. I will have to pick one up and try it out with your injection mix.

[@CatlinSTJ]

Thank you! We’re in Ohio and finding good brisket isn’t super easy. Definitely going to try injecting the next brisket.

[@annormonde2392]

Great video Matt! Have you ever touched on how you reheat brisket/beef? It's all good when just cooked but how do you keep it from drying out when you reheat and what method do you use?

[@scooter433]

You do such a great job explaining everything.

[@darrinheike1495]

My make your own rub is 1/4 Cup (16 mesh) black pepper 1/4 Cup Kosher salt 1 Tbsp garlic powder 2 tsp paprika (for color - optional)

[@cmbtvet8272]

Thanks Matt this ole veteran is watching everything you give us

[@SouthernColoradoWildlife]

Matt, In one of your videos you talked about a seasoning that you could use liberally because salt was not a main ingredient. I can’t remember which one it is. Thanks Todd

[@steveknights9825]

Great video! Goes to show that with the right teachings and process, you can do just about anything right. Love the content!

[@jamesowens4657]

Great Video, If you know what you are doing, it doesnt matter what grade of meat you are using. My last Choice brisket was a huge hit with my family

[@bobbyroberts7574]

Awesome video Matt as usual i almost always buy the cheaper brisket and since all i use is ur seasonings it always comes out pretty dang cook!!!

[@jasonschuck2148]

AWESOME VIDEO!! plz use your Traeger more often in your videos

[@waynehammonds3673]

I really want to see your take on Brunswick Stew!

[@graj3da175]

Had to get me that shirt and Fitted Meato Bandito hat! 🍻 Cheers from KCK!

[@adammotter]

First brisket I ever tried on my little bullet smoker was like that, mostly because I needed something small. Now I know why it turned out how it did. I thought I just did something wrong. Never done injections, but now I'm curious. Great info to go back and try!

[@larrysill5009]

Matt, we really enjoy the videos and I've had great success with your recipes (our neighbors thank you, too!). We were in Dallas last week so we drove down to visit the store for the first time. Great place!

[@jeffreybaker7406]

Your seasonings are amazing! Holy Voodoo is my favorite!

[@larry5508]

You suggest keeping a brisket in the refrigerator for some time before the trim and Smoke. If you do not know the kill date how do you determine how long it is safe to leaveit in the fridge to age?? Thanls, I really love your videos, and am a fellow Texan misplaced to Virginia...😆

[@robertgalvan2489]

Definitely going to buy a cheaper cut brisket and use this method we’ll see how it goes. 🙌🏽

[@doylecarter57]

I love watching your videos because I'm a novice. Your pork butt videos worked great for me and family members think I'm a pro! The smoked barbecue meatloaf has been a huge hit. I make mine with ground venison. My wife asked me what I wanted to do for my birthday. I told her that I want to visit Waxahachie and eat lunch at Meat Church. We'll be there tomorrow! Looking forward to it 😀 !

[@MeatChurchBBQ]

LOVE the feedback. Thank you!

[@doylecarter57]

@@MeatChurchBBQ Imagine our surprise when we got to Waxahachie and there was no physical restaurant. I must be the only person on the planet that didn't know. The supply store is very nice and well stocked. We bought a glencairn glass and some chili mix. It's less expensive to order online than make a 5 hour round-trip!

[@tnicholson1981]

Great video Matt! I'm coming from Iowa in July to your store in Waxahachie, can't wait! Just got a pellet smoker and your videos help me so much!

[@2005Pilot]

I’ll be there too (From Florida ) in July- see ya there!

[@macky181]

Whats the difference between the injection mix and melting down tallow? Is this just a flavor preference?

[@-.Steven]

Matt has done it all! Thanks!

[@paulwollman]

I wish Ash Kickin BBQ ,would emulate you more. His Ego is colossal. That brisket looks phenomenal.

[@jon-helgramite2478]

Have you ever injected with tallow? Completely different taste. Excellent

[@robertclark3181]

Awesome video as always. I have learned so much from you being a city boy who loves to smoke and eat. I will def be making some brisket this weekend.

[@greenman7yyy]

Thank you for sharing this, I would have never thought to try it ..)

[@billhamilton5788]

Matt, what are your thoughts on cooking a shoulder clod? And would you entertain a cooking segment with traeger

[@ToolWrangler]

I just got back from Rome yesterday and I LOVE this shirt LOL

[@Rattletrap2]

When brisket goes on "sale" here in Canada, it is $ 4.88 per lb.!! (starting tomorrow) It is going to be our "A" grade or "Select" grade. If we are lucky, it might be "AA" grade, but rarely if ever it will be "Prime". I will definitely keep your tips in mind. I have injected, and will for sure on my next one! Thanks

[@Cam-hh7tc]

Makin one this weekend. Can't wait

[@MeatChurchBBQ]

Have fun!!!!

[@earlcavenaugh6459]

Great tips for a cheap brisket. I occasionally pick one up. I will use these tips on the next one. Thanks.

[@Ric11111]

After years of being unsatisfied with select brisket Last week I cut one in half and only did the point. I ground the rest up as burger meat. It was my best brisket ever. Maybe the flat would have been good too but I think cooking the point on selects might be the way to go. (The flat was still cheaper that burger meat)

[@B-Rye-N]

I believe the price. I saw one at Costco for $54 last weekend. I typically do not see them that cheap there.

[@wannafly34]

Thanks for this Matt! Maybe now we’ll be able to have a brisket more than just at Thanksgiving!

[@robertdean9392]

Great video Matt. I have been using your rubs via Ace Hardward since they became available there. I'm also a big gan of W sauce on beef as a binder. Thanks for the tip on W sauce. I would like to know if you have any classes in July or August. Will be traveling from upstate South Carolina. My main interest is brisket. Thanks

[@JeffLeisy]

Good video. We occasionally can only get select, so we cook what we can.

[@blindsquirrelproductions6040]

Love your stuff! Cant go wrong in the Church.

[@robertjohnsjr4871]

Hey that $39 Brisket from Walmart is our only option here in Lawton Sucklahoma. And my family prefers the Walmart brisket to locally raised briskets, which tend to ne very lean and tough.

[@jamesclee1722]

I’ve always cooked choice briskets because in my area prime is just not available with out a 3-4 hour road trip

[@sdxn8117]

My mouth is watering...Thanks Matt.

[@RobertKnoth]

Any chance you could do a video using a propane smoker. I have to cook on a 2nd floor wooden deck so I went with propane when I moved into this house. It's a large Masterbuilt smoker. thanks. Your videos are great.

[@kevinscheifele6833]

I always inject. Then braise in tinfoil tray for the last few hours. Winner every time. Cheers from Canada.

[@russellridge8623]

Good Kroger choice brisket injected and smoked is real close to Goldee’s, Franklin, other overpriced ($36 lb) brisket. Not as tender but I think better BEEF flavor. And it’s still very tender. Was at Cattlack in Dallas couple of weeks ago. Probably the most gorgeous bark I’ve ever seen. Was too tender for me. Delicious but lacking beef flavor I like. Same with sirloin. Not ribeye but cooked correctly has as much or more beef flavor than most store bought meat. TIP- when rummaging through briskets especially at Walmart check all of them. About 5 years ago I was looking and found 3 Certified Angus mixed in with the select. Same price. Another time I found 5 Prime mixed in. Again same low price per lb. Scooped up those red label lovelies and into the freezer.

[@Mcleanbe123]

Found myself humming “Hand of Doom” by Black Sabbath when you stuck the needle in😊

[@geomi3185]

Question Matt , the extra block of wood in smoker ( what wood , why is it there heat block or extra smoke and do you soak it ) I’m still working on getting that perfect brisket cook so loving these videos .

[@terryhamilton985]

I saw the first few words of the video, and thought, what? Now he’s canning brisket….? lol I guess I should have read the whole thing. Great job Matt. Once again very informative and always great ideas. Thanks.

[@reidmason2551]

The only briskets around me are choice. Kroger and Walmart both carry them. I've never seen a select or a prime in my neck of the woods. The prices vary from $39-80, depending on whether or not there's a sale. When it's on sale, I'm likely to pick it up for my church (they have a Smoke Daddy vertical pellet smoker and use it for church luncheons). But it's doubtful I'll ever see anything other than choice where I live.

[@bretthonza2930]

Of course you can Matt. I'm thinkin you could make shoe leather taste good.😋

[@TeamEmperor]

I always love these brisket videos. They never get old! I also learn something new every time. Keep it up!

[@MeatChurchBBQ]

Glad you like them!

[@narbekalantarians6269]

Nicely done. Love that shirt

[@darylharrison4758]

As always love your videos and how you explain it all.

[@BakersfieldLender]

Can't wait to make my brisket this weekend!

[@JUSTSTROKEIT383]

Thank you! How long would you age a brisket in cryovac from frozen?

[@cslack19]

Matt, it would be informative if you could add in some of your fire management in the offset. Otherwise, your videos are on point!

[@keith5223]

Great video Matt!