View Full Version : Diff between Sams, Costco and SRF, CSF briskets in Comps?

07-18-2012, 08:25 PM
Just wondering, do the competitors see that much difference between using Sams or Costco and Snake River Farms or CreekStone Farms briskets in the comps?

Do your scores reflect the difference?



07-18-2012, 09:32 PM

07-18-2012, 09:45 PM
Definitely a difference.

JD McGee
07-18-2012, 10:01 PM

07-18-2012, 10:11 PM

big brother smoke
07-18-2012, 10:17 PM
Yes, my flats mostly will look lie your points.

07-18-2012, 11:51 PM
I've noticed the KBA and Premier Proteins briskets get larger around September-October, and I have more trim for Burnt ends!

07-19-2012, 11:56 AM
Without a doubt there's a difference.

We've even done a CAB from RD and a CS Prime together at the same contest 2-3 times and when tasting, the prime ALWAYS is better and always goes in the box so we stopped wasting time and money buying the CABs.

07-19-2012, 12:08 PM
I've always used high quality meat in competition and never settled for a basic brisket off the shelf of a sam's.

07-19-2012, 12:35 PM
Are you new and trying to figure out what to cook? If so go with a good quality choice brisket. Spending $100 + on a brisket is quite possibly the silliest thing a person can do when they aren't good at brisket. A wagyu or prime that is cooked poorly is still a bad brisket. Once you are consistently good I would look at prime or wagyu.

07-19-2012, 12:39 PM
My thoughts on the above: Yes, learn to cook brisket before you spend the $$ on high end meat. I've won brisket (1st) twice with Sam's flats, 50+ teams both times so it's not a requirement. I like the taste and texture of Primes OVER Wagyu, but heard my name twice at last years Royal cooking Strube Wagyu. So..........do what works best for you.

big matt
07-19-2012, 12:45 PM
Totally agree with what Scott and Jeff are saying..once you have the lower end cuts dialed in the better ones will make your end product that much better..I look at it like this the better meat you start with the better your finished product will be..not just for comps but for eating in general..I love a well marbled rib eye..one with little to none not so much.

07-19-2012, 08:18 PM
Thanks for the replies; good stuff!

I "think" I have briskets down to a somewhat easy task just cooking Sam's, Wal-Mart or a local butcher we go to sometimes up in Jefferson, MD.

Everyone that tries it says it is great!

My wife and I are KCBS judges and have judged about 5 comps. We both agree that almost all of the boxes we have judged were not as good as what we cook. But, that is just our opinion.

We have not entered any comps yet (I find all kinds of excuses not to enter and the wife reminds me of that :oops: ), but, we are making the big leap-of-faith for a few this Sept and October.

Heck, to be honest, I am scared to try an expensive cut of meat; I almost know I would mess it up. (See, there goes that chicken-schit stuff again.)

Ok, here is another question: When you all cook briskets for comps, do you cook more than 1 if you are using higher grade beef (SRF, etc...)?


big brother smoke
07-19-2012, 08:49 PM
One Waygu, don't need two! OK, I cannot afford two per comp :wink:

07-19-2012, 08:51 PM
Ok, here is another question: When you all cook briskets for comps, do you cook more than 1 if you are using higher grade beef (SRF, etc...)?


We don't. Too much dough. Just don't mess it up :-D
We also used to have a backup choice. Never, ever used it.

07-19-2012, 10:09 PM
Cook 1 and cook it right.

07-20-2012, 12:27 AM

Yep. :biggrin1:

I cook one SRF and one Angus per comp and depending on the flavor profile I may use the burnt ends off one with sliced flat from the other. There's definitely a difference - so much so that there are comps that we will now only use angus. Wagyu is too rich for some...

07-23-2012, 06:18 PM
Again, thanks for the replies and help (Lord knows I need all I can get..............)

I am ready to pull the trigger on a SRF brisket.

Next question ( :oops: ): What size do the competition folks purchase for the comps?

I wonder about the 11-14 lb size and think that the flat might be too thin.

Again, don't know and really appreciate the help.


07-23-2012, 06:27 PM
Those of you that use waygu. Do you inject it also? Keith

07-23-2012, 08:45 PM
Keith - yes.

07-23-2012, 09:12 PM
When you are cooking only one brisket you tend to pay more attention to it because you don't want to screw it up and ruin any chance you had of winning!