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boogiesnap
08-23-2012, 10:06 AM
hey guys, i think i've been granted another shot by my comptroller. :wink:

i think i need to cook a better quality brisket than i have been. i've been using RD, choice or their "angus", whichever i felt was best that day.

i can cook an OK brisket but don't have any illusions of getting a top 5 in the category however if i could improve my score a bit it would obviously help my overall.

SRF is out, just too pricey. i've talked with endicott in brooklyn and paradise meats, very helpful people both, but still a tad steep with shipping.

could anyone suggest a step up from RD in the tristate area in a reasonable price range? i can't seem to find a local butcher who can provide what i'm looking for.

TIA

Jacked UP BBQ
08-23-2012, 10:18 AM
What comp?

jaestar
08-23-2012, 10:24 AM
You can also ask your local Sam's club to order in a case of prime briskets. They carry them at the store here. It can be misleading because their meat is called something like Sam's Choice Meat but the briskets are stamped prime by USDA.

boogiesnap
08-23-2012, 10:33 AM
You can also ask your local Sam's club to order in a case of prime briskets. They carry them at the store here. It can be misleading because their meat is called something like Sam's Choice Meat but the briskets are stamped prime by USDA.

interesting, i had no idea. i will look into that. thank you.

boogiesnap
08-23-2012, 10:34 AM
What comp?

new london.

Wampus
08-23-2012, 01:46 PM
Creekstone prime?
Cheaper than SRF, but a definite step up from RD CAB.

http://store.creekstonefarms.com/category-s/51.htm (http://store.creekstonefarms.com/category-s/51.htm)

Fatback Joe
08-23-2012, 01:52 PM
http://www.williams-sonoma.com/products/washugyu-beef-brisket/?pkey=e%7Cbrisket%7C8%7Cbest%7C0%7C1%7C24%7C%7C2&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-Feature_Recipe_Rule (http://www.williams-sonoma.com/products/washugyu-beef-brisket/?pkey=e%7Cbrisket%7C8%7Cbest%7C0%7C1%7C24%7C%7C2&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-Feature_Recipe_Rule)-_-


They are on the small side, but the taste is great IMO. I have ordered a few over the last couple of years and have been pleased.

Good luck!

ique
08-23-2012, 02:09 PM
i think i need to cook a better quality brisket than i have been. i've been using RD, choice or their "angus", whichever i felt was best that day.


TIA

I'd stick with the Depot brisket. Find a nice 18+lber and wet age it. Not sure cooking a "better quality" brisket for the first time at a comp will help

boogiesnap
08-23-2012, 04:05 PM
thanks guys.

mr dirts bbq
08-23-2012, 04:28 PM
+1 on IQUE, i just did his brisket recipe form his book 2 weeks ago and it was outragous, and i cooked at 17lb from RD

boogiesnap
08-23-2012, 06:12 PM
i'm stealing my daughters kindle fire tonight and buying that damn book already! :becky:

Red Valley BBQ
08-23-2012, 07:03 PM
I also agree with IQUE.

The problem may not be with the quality of the brisket as using better quality does not necessarily mean an improvement in scores. It took me almost four years in competition to finally get a handle on the brisket category. I used RD "Angus" for most of that time. Once I improved my technique, my scores started coming up. Only after I was comfortable with my new found technique and started getting calls on a regular basis did I move up in the quality of briskets I use.

boogiesnap
08-23-2012, 07:25 PM
i have heard that philosophy before, and agree.

BUT, i need improved results NOW. pressure is on to perform in order to continue...

with that said, i think my technique is sound, and i'll be honest, i took ryan(big t'z) and joe's(tippycanoe) class and pretty much use their process for brisket, because it was better than mine in predictability and consistency. i haven't had their success though....

thus my quest for even a slight bump in results.

i will, however, take the advice given here and in PM's about aging a RD and test it out.

thanks again everybody!

i should add, their teachings hasn't failed me, it was exceptional, but there a few things they do i simply cannot. so i'm looking to compensate a bit.

Outnumbered
08-23-2012, 07:38 PM
I'd stick with the Depot brisket. Find a nice 18+lber and wet age it. Not sure cooking a "better quality" brisket for the first time at a comp will help

Chris, I agree with that for a first timer, etc. But are you cooking Wagyu, prime or just choice. I have a neighbor in the meat business and he says prime brisket is a misnomer. Says to just go with choice. My Wagyu briskets have absolutely sucked to this point. I don't like them and the scores agree with that.

ique
08-23-2012, 07:56 PM
Chris, I agree with that for a first timer, etc. But are you cooking Wagyu, prime or just choice. I have a neighbor in the meat business and he says prime brisket is a misnomer. Says to just go with choice. My Wagyu briskets have absolutely sucked to this point. I don't like them and the scores agree with that.


I cook wagyu. My comment was more oriented to cooking a grade/type of meat for the first time ever at a contest can be risky.

If you choose to go a different route you really should order at least three of em. Practice on at least one of them and save the best one for the contest.

Given budget is a concern I still hold that trolling RD for 18+ with a killer flat is the way to go.

Jaskew82
08-23-2012, 08:00 PM
I cook wagyu. My comment was more oriented to cooking a grade/type of meat for the first time ever at a contest can be risky.

If you choose to go a different route you really should order at least three of em. Practice on at least one of them and save the best one for the contest.

Given budget is a concern I still hold that trolling RD for 18+ with a killer flat is the way to go.

Not that my opinion means much but I am with Chris on this one.

boogiesnap
08-23-2012, 08:07 PM
Not that my opinion means much but I am with Chris on this one.

absolutely. i practice and preach(though have been disagreed with), don't run something you're not familiar with at a comp. try it at home first!

Outnumbered
08-23-2012, 08:23 PM
I cook wagyu. My comment was more oriented to cooking a grade/type of meat for the first time ever at a contest can be risky.

If you choose to go a different route you really should order at least three of em. Practice on at least one of them and save the best one for the contest.

Given budget is a concern I still hold that trolling RD for 18+ with a killer flat is the way to go.

Thanks, Chris. The beauty is that I'm 5 miles from Paradise Meats and I can get them right out of the cooler, which helps on the budget part.

If I can ask w/out getting too personal, are you using the recipe in your book for those Wagyu briskets? I have only used one in a comp so far, but that score was worse than my RD choice briskets.

I know I need to take a class and get over it, but I feel like I've lost all confidence in my ability to cook brisket. Have been far from DAL at any comp, but I just want to know what it will take to get me in the top 10...

Sincerely,
Farking Frustrated!

boogiesnap
08-23-2012, 08:35 PM
Thanks, Chris. The beauty is that I'm 5 miles from Paradise Meats and I can get them right out of the cooler, which helps on the budget part.

If I can ask w/out getting too personal, are you using the recipe in your book for those Wagyu briskets? I have only used one in a comp so far, but that score was worse than my RD choice briskets.

I know I need to take a class and get over it, but I feel like I've lost all confidence in my ability to cook brisket. Have been far from DAL at any comp, but I just want to know what it will take to get me in the top 10...

Sincerely,
Farking Frustrated!

:pop2::becky:

Rich Parker
08-23-2012, 08:37 PM
... i took ryan(big t'z) and joe's(tippycanoe) class and pretty much use their process for brisket, because it was better than mine in predictability and consistency...

Interesting, maybe you should share and then we can tell if their recipe is more geared towards Wagyu grade or Choice grade? :tape:

boogiesnap
08-23-2012, 08:44 PM
i think i'm safe to say it applies equally well for both, now as far as what they actually use...:hand::-P

boogiesnap
08-23-2012, 09:15 PM
Interesting, maybe you should share and then we can tell if their recipe is more geared towards Wagyu grade or Choice grade? :tape:

and it's recipe(s). they gave us both of their programs. :thumb:

Scottie
08-24-2012, 09:16 AM
Is there a certain brand you like Chris? :-P

Candy Sue
08-24-2012, 09:30 AM
Ok -- I do crazy things at contests, I admit it. My first taste of a SRF brisket sold me on them. I've cooked them ever since and never once practiced with one at home. Yes, using SRF costs money up front, but top 10 brisket calls 5 out of 10 contests this year makes it worth it, IMO. I cook any brisket the same way (obviously!).

ique
08-24-2012, 10:11 AM
If I can ask w/out getting too personal, are you using the recipe in your book for those Wagyu briskets? I have only used one in a comp so far, but that score was worse than my RD choice briskets.



Yes. Everything in the book is from scratch and in comps I usually use commercial products but the flavors are pretty similar.

Four 1st place brisket calls in 7 comps this year.

Hawg Father of Seoul
08-24-2012, 10:22 AM
Chris, I agree with that for a first timer, etc. But are you cooking Wagyu, prime or just choice. I have a neighbor in the meat business and he says prime brisket is a misnomer. Says to just go with choice. My Wagyu briskets have absolutely sucked to this point. I don't like them and the scores agree with that.

They grade a carcass, not the primal or the packer.

boogiesnap
08-24-2012, 10:43 AM
i'm stealing my daughters kindle fire tonight and buying that damn book already! :becky:

just skimmed through it quickly last night...great read! loads of good info.

nice job chris and andy! :thumb: