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

Can I take a cheap, $39 select grade brisket and make it worth a damn? In this recipe I use 4 techniques to help improve the end result of smoking a select grade brisket vs. my usual choice or prime grade brisket.

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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!

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[marknelson]

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

[pyromike]

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.

[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.

[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

[Zaral]

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!

[Prlude]

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.

[darcy]

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

[RV-dsuf]

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!👍

[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.

[johncass]

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.

[robertficke]

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

[bstew]

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.

[jrmotorsports]

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

[meridian]

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

[darrinheike]

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)

[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.

[geoffmoody]

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

[arnoldmorales]

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

[jeffreytinnell]

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.