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-   -   Selecting a Brisket (http://www.bbq-brethren.com/forum/showthread.php?t=154281)

bigbeef24 02-19-2013 10:37 PM

Selecting a Brisket
 
What are the differences between the flat, packer, wygu and cab briskets? And which ones are best for competitions?

Thanks,
Bigbeef24

Big Pappa UDS

Bludawg 02-19-2013 10:55 PM

A Flat is the lean portion and challenging to get right
(CAB) Certified Angus Beef
Waygu> Pampered Japanese cattle prized for the high amount of intramuscular fat Very Expensive Not recommended for the inexperienced wannabe Pitmaster in training.

landarc 02-19-2013 11:24 PM

and a packer is the flat and point, the easiest cut of meat to cook.

chriscw81 02-19-2013 11:29 PM

Re: Selecting a Brisket
 
I don't compete. If I did I sure would hope my competition didn't know much about what they were cooking....

Just a thought.




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Pyle's BBQ 02-19-2013 11:40 PM

I buy the ones that taste good. :-P

landarc 02-19-2013 11:46 PM

I think for competitions the choice is a little different. You want to remove as many variables as you can from the process. This is why many of the more serious comp teams buy branded beef that is a little more highly graded. It is also, I think, why Wagyu has become so much more common, despite the cost, as the product is just a little more consistent.

Many teams do well with Certified Angus Beef or other similar branded beef, with Choice grading, again removing some of the variables.

JS-TX 02-20-2013 12:05 AM

Wagyu, CAB etc... don't mean squat if you don't cook them right. Practice, practice, practice...

AustinKnight 02-20-2013 12:10 AM

^^^All these reply are spot on but this one couldn't be any truer.:clap:


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