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Unread 01-24-2005, 07:59 PM   #1
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Default Certified Angus Brisket

Dr Ray recommends Choice grade Certified Angus Brisket for competetion here:

I sure enough believe him because Certified Angus is mentioned many times elsewhere as a superior and consistant meat.

However, here in the SE, DF and I can not find any supplier who even recognizes the phrase
Kinda bizarre, because a few high end restaurants "tout" Certified Angus, but are closed mouth as to the source. Makes me wonder if it is the "real thing" or hype!
Brunos Food Store in Dothan, AL sells "Certified Angus" steaks and some other cuts. But, their "order book" does not even list brisket--he showed it to me!

If ya can't buy it, you can't age it and can't compete with it!

Certified Angus Brisket appears to me a TX or MidWest thing.
Found flats on the Web for $12/lb with some "punitive" shipping added on for good measure. Hell, we have trouble making entry fees

I have Stacey (JacksonsDad) searching in the DFW area. May wind up being a "road trip" excuse to see the Kiddos if I have to.

Anyone else have a source for "Certified Angus Brisket"--preferably flats-- that is reasonably priced?????

Looking for "The Edge" any way we can

Shopping, Shopping, Shopping!

"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.

Last edited by The_Kapn; 01-12-2006 at 09:04 AM..
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