Brisket selection

[Shelby Q]

I'm cooking brisket this weekend and would like to know what cut I need to use and how to prepare it. Also, what cut do I use for pulled pork.

[HoosierTrooper]

Brisket is a cut of meat. The full brisket is known as a packer, which contains the flat and point, or you can buy just the flat end. The flat and point are different textures.

Pulled pork is made from the shoulder. This can be a full shoulder which consists of the picnic and the Boston Butt or from either one individually. The Butt is probably the most popular and is known as a pork roast, Boston Butt, Boston roast, etc.

The basic method for brisket is to smoke it at a temperature range of 225-250 until it reaches an internal temperature of 160-170 then wrap it in heavy duty foil and cook it until it reaches 190-195. Let it rest awhile then slice and enjoy. Same basic method can be used for pulled pork except take it to around 205-210. These are basic guidelines and there are a lot variables that can be used to customize your method.

[BossmanBBQ]

Brisket is great and is a favorite in our house, but if your cooking for a crowd of 10 or more I would suggest a Beef Chuck Roll. Not only does it have more yield then a brisket, it also has less waste then a brisket. If brisket is King then the Chuck Roll is the Queen. Here is some pictures of the last Chuck Roll I did about three weeks ago.

[HFD26]

Use the below web site as a guide, and use Bill's method and your on your way. Good luck and post photos.

http://www.virtualweberbullet.com/brisketselect.html

[Shelby Q]

Now you all know why I'm called a newbie. I don't even know my cuts of meat. Thank you for your comments

[BBQIL]

Is a Chuck Roll the same thing as a Chuck Roast? I have smoked many briskets with good results and would like to try some new cut of beef.