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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 08-29-2013, 05:22 PM   #16
Fornia
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As someone who is looking into brisket options....THANKS for the heads up!

I can get the cuts in choice packers...don't need to pay more for them.
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Unread 08-29-2013, 05:27 PM   #17
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I've forwarded this thread to the powers that be at Creekstone. I'll post any response I get.
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Unread 08-29-2013, 06:26 PM   #18
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nevermind.. I re-read and saw you bought them at a store... Creekstone sells briskets online for a $hit-pot of money.... but you get what you pay for.
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Unread 08-29-2013, 07:04 PM   #19
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Quote:
Originally Posted by Coz View Post
Any one having issues with Creekstone briskets having cuts in the flats this year ? I have had at least 6 with cuts from butchering in the flats. this morning I had a very nice Prime that had 4 cuts in the flat .I brought this up to them earlier in the year and they really didn't say anything then. I sent them another email this morning . I look at them hard before I get them and still find cuts when I open them .Never had this issue with them in the past. Between what I bought and what I left at the store I bet I saw 18-20 with cuts.
Sorry if off topic, but what store in WI carries creekstone?
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Unread 08-29-2013, 07:23 PM   #20
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Quote:
Originally Posted by Slamdunkpro View Post
I've forwarded this thread to the powers that be at Creekstone. I'll post any response I get.

I Sent an email this morning and have not had a response . I have had good luck in past years with this product but this year its been tuff.I bought a case that was huge and had a 22# one in there that had almost 7# of fat on it and I don't trim very tite. Also one other that was a nice one rest were 13 # . We don't compete much 8-9 times a year but have done well. FWIW we did have a top ten in Brisket at the Jack last year with Creekstone .
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Unread 08-29-2013, 07:25 PM   #21
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Quote:
Originally Posted by Podge View Post
nevermind.. I re-read and saw you bought them at a store... Creekstone sells briskets online for a $hit-pot of money.... but you get what you pay for.
Podge ,I have used those also but the last one I got that way wasn't much better either Lots of extra fat .
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Unread 08-29-2013, 07:27 PM   #22
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Quote:
Originally Posted by moontz View Post
Sorry if off topic, but what store in WI carries creekstone?

We use UW Provisions in Madison.The Manager there is a CBJ and is trying to help the comp folks .
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Unread 08-29-2013, 10:03 PM   #23
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Quote:
Originally Posted by moontz View Post
Sorry if off topic, but what store in WI carries creekstone?
Niemuth's Southside Market in Appleton.

I emailed creekstone asking if I could expect the same quality picking them up locally vs. buying online a few weeks ago and was told for a comp order online because they have different criteria for those. Besides the gashes and small size the quality of the local ones was great...good eating and much cheaper than online.
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Unread 08-30-2013, 06:39 AM   #24
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I have only had a problem a couple of times and they have always sent me out a new one that day, but I order direct from them online.
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Unread 08-30-2013, 07:19 AM   #25
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Ours are ordered into a meat distributor in the eastern market in detroit . Have had slices in pretty much all of them but have been able to work around them.
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Unread 08-30-2013, 08:26 AM   #26
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I guess the part that upsets me about this stuff is that its rated as prime which I know is the carcass grade on the animal.But we are paying a premium for that grade and really should get that representative piece. I cook a lot of these for friends and partys ,work functions etc.Bet I have cooked 100 briskets this year . 98% have been CF primes.This weekend I will be cooking something else due to this issue as I couldn't get down to Madison for more .
Good luck to every one competing this weekend .
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Unread 08-30-2013, 09:46 AM   #27
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Yeah I agree completely and would not be so understanding if I had ordered mine online. It seems they need to hire some guys that take pride in their work!!
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Unread 08-30-2013, 01:50 PM   #28
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Been thinking about that gash. If they remove the brisket with the quarter hanging... They need to look for a short guy. They may need to lower it or get him something to stand on.

If you use the knife to steady yourself....... Okay, it could be an alky or someone who does not care, but it seems systematic, not random. Really doubt that it is only carelessness.
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Unread 08-30-2013, 01:57 PM   #29
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It has to do with when they are cutting the chuck off of the hanging carcass, the stroke of the knife, if you are really interested in maximizing the chuck, drags across the brisket in that spot where all briskets have that slice. The chuck is cut to be maximized, especially now that the chuck tender and under-blade cuts are selling at a premium.

It doesn't have to be, but, briskets are still an afterthought to the market.
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Unread 08-30-2013, 02:16 PM   #30
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I trimmed a CAB last night that had a 3" long through cut in the 'thin' end of the flat. It actually just missed the turn-in portion, but all the way through? On a side note, the brisket had great flexibility in the cryovac.
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