I've tried to find fresh brisket, tracked down an organic black angus cattle farmer and asked if I could get a fresh one. She said they flash freeze all their meat and it wasn't easy to get it fresh. They also said their organic beef briskets are much smaller than regular briskets. They said a whole organic brisket was in the 8 pound range. Their meat is about twice as much as local grocers per pound. They say its better tasting and healthier, but twice the rate? Needless to say I haven't sampled any of her meat. My question is, how do you find a brisket that was not frozen?
How long do most people age there butts and chicken. I know on the beef the longer you let it wet age the tastier it is.
For BBQ, avoid anything that is "good for you." Organic? Grass fed? Free range? Local farm? Sustainable? Pfft.
(I'm kidding, but only partly. Larger, well marbled cuts of beef and pork are what you want. Healthier generally means leaner. Great for the grill, not so good for slow fire cooking. If you want to pay double for a brisket, at least get a 17 pound grain fed Wagyu or something. Those lean locally raised free range chickens are great on your table, but they won't do as well in a comp as the mass market stuff at the supermarket. )
For BBQ, avoid anything that is "good for you." Organic? Grass fed? Free range? Local farm? Sustainable? Pfft.
(I'm kidding, but only partly. Larger, well marbled cuts of beef and pork are what you want. Healthier generally means leaner. Great for the grill, not so good for slow fire cooking. If you want to pay double for a brisket, at least get a 17 pound grain fed Wagyu or something. Those lean locally raised free range chickens are great on your table, but they won't do as well in a comp as the mass market stuff at the supermarket. )
Good to see you posting on here. It can be a great help at your first BBQ contest!
Aging meet is kinda interesting. Aging chicken and pork is kinda not done. But wet aging brisket can be done but not over 6 weeks max . Normally look for quarter size bubbles .
Ope to you soon.
John
BBQ bands and brews.
science experiment for the green chicken contest..can anyone name a blue food?How long do most people age there butts and chicken. I know on the beef the longer you let it wet age the tastier it is.