Ready to smoke a brisket, but not sure what to buy at the grocery store? The Original Black’s Barbecue shares how to choose the right cut for Central Texas-style barbecue. Watch the segment HERE.
Commodity Packer Style
This is a whole brisket straight from the packing house with very little done to it. It comes with a generous fat cap on it. This is the go-to choice at The Original Black’s Barbecue. Every brisket is unique and you can customize your trim to get exactly what you need. Bonus: those trimmings are perfect for other recipes.
Deckle Fat Removed
Similar to commodity style, but with light trimming already done. Check that the top fat cap is still complete, then flip it over to inspect the other side and get familiar with the cut.
Super Trimmed
Don’t assume “super trimmed” automatically means it’s the most barbecue-ready option. This isn’t the best choice for smoking low and slow.
Special Trim
If you see red meat peeking through the fat cap, that’s a red flag. Try to avoid briskets with exposed spots showing through—these aren’t your best choice.
Prime Brisket
Similar to commodity style but with more marbling throughout the meat. You’ll pay more per pound, but that extra fat gives you a safety margin and more forgiveness during the long cook.
