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Wrench_H
02-08-2012, 12:59 PM
I've been wanting to try a wagyu brisket for a while to see if they are different enough to spend the money on one for a competition. Well today, my wife gave me a gift card to SNR for my birthday. Now that I'm on there, I see that they also have a Kurobuta shoulder. Any suggestions as to which one I should try first?

Bourbon Barrel BBQ
02-08-2012, 01:14 PM
Brisket

buffalotom
02-08-2012, 01:39 PM
Wow, you are a lucky person. I have ordered from them in the past and have a brisket and a pork rib roast from them in the freezer. I would go with the brisket first. Mainly because I want to see how you feel about it before I do mine.
For Christmas we did their ham. That was hands down the best ham we have ever had. And I have ordered ham from many companies across the US.:thumb:

boogiesnap
02-08-2012, 01:51 PM
i agree with brisket.

for pork, i'm dying to try one of these:

http://www.debragga.com/proddetail.asp?prod=MAN-SHLD-10lbs

lcbateman3
02-08-2012, 02:31 PM
I'd go with the Brisket as well....

Smokin' Hicks
02-08-2012, 02:37 PM
hands down the brisket, major difference in flavor, texture, and tenderness...the pork has a more fatty taste to the meat...kind of tastes like how pork use to taste before we started breeding leaner pigs. it tastes great but i don't know if it is that much of a difference to spend that much money on a pork butt or shoulder for a comp.
here are some characteristics of the berkshire pig if it helps at all

Pork Traits


Naturally more marbling than ordinary hogs
Good texture, flavor, tender and juicy
Darker color of meat (4-5 scale)
Consistent in breed and eating experience.



Raised in United States for more than 150 years
Commonly called the “black pig” and “Kuro Buta”
Known as a heritage or an heirloom breed

southernstyle
02-08-2012, 02:47 PM
brisket all the way

Red Valley BBQ
02-08-2012, 05:21 PM
Brisket.

We tried the Kurobuta pork and really didn't notice a huge difference in it and locally farmed pork...well, except for the large void in the wallet.

SHBBQ
02-08-2012, 05:53 PM
Warning! Warning! Warning! If you try the Brisket, you may never want to cook any other type of brisket ever again!

colberto
02-08-2012, 07:15 PM
Absolutely agree on the brisket - you can't go wrong.

However, don't ever buy the "championship" spare ribs from SRF. I added a rack to my last order and they were terrible on all accounts: incredibly small, awkward shape, very thin. I'm not sure what they are going for with those, but I wouldn't have bought them for $4, let alone $24!

Mister Bob
02-08-2012, 07:29 PM
Their briskets are outstanding!

Wrench_H
02-09-2012, 09:05 AM
Looks like I'll be ordering a brisket this afternoon, thanks for all the advice everyone.

boogiesnap
02-09-2012, 09:17 AM
now hold on a sec....and hope this isn't too much of a hijack.

i've read MANY posts discussing the merit of wagyu in competition.

very few saw the benefit, but in this thread it's opposite.

has a cat been let out of the bag?:becky:

BC Squared
02-09-2012, 09:26 AM
We've tried Wagyu and Kobi, and have had just as much success with CAB. So I have a hard time justifying the cost difference. If you cook it right, you can win with either. But some teams (and classes, I've heard) say you are wasting your time if you don't use them.

Bourbon Barrel BBQ
02-09-2012, 10:43 AM
now hold on a sec....and hope this isn't too much of a hijack.

i've read MANY posts discussing the merit of wagyu in competition.

very few saw the benefit, but in this thread it's opposite.

has a cat been let out of the bag?:becky:

We cooked our first 4 contest with SRF briskets and got a call in 3 of them 7th, 5th, 2nd. We switched over to a real good CAB because of price increases and won brisket 3 times in a row. The SRF products are good but you can still do just fine with CAB. Wagyu is not a magical piece of meat that is going to propel somebody to the top.

Carnivorous Endeavors BBQ
02-09-2012, 11:50 AM
+1 Brisket. I would email them prior to order though and let them know you are looking for a brisket worthy of competition. I received one for a birthday present and thought my wife was gonna cry when she saw it. The Flat was 1/2" thick on one side and barely an 1" thick on the other. Wasn't anyway possible to get decent slices for a turn-in so i had to head to the store a day before my competition to find a brisket. I will say though that their customer service was great. After they viewed pictures of the brisket, they apologized and sent another one ahead of my next competition. They are good folks!

landarc
02-09-2012, 11:58 AM
I would go with brisket too, although I love kurobuta pork, the extra fat in the shoulder does not translate, at least for me, to a better pulled pork product. The flavor is different, but, again, you can buy many local hogs and find a similar difference for less cost. Wagyu brisket is another thing, it is quite different from other briskets. I would not, most of the SRF stuff is crossed to Angus, as such, there are similarities there too.

swamprb
02-09-2012, 08:36 PM
I've never cooked an SRF brisket, but I once sampled on that someone farked up!.