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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-22-2013, 03:34 PM
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#1 |
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Full Fledged Farker
Join Date: 06-03-13
Location: Maiden NC
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I honestly don't know ....
I have cooked a few briskets from Walmart ...every time they turned out GREAT ...everyone loved them ...my question is ....is there really that much of a difference between regular briskets from Walmart or the prime ones that sell for big $...cant wait to see the responses you guys have
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10-22-2013, 03:50 PM
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#2 |
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somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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I thought the Walmart ones were the Big $ ones......
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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10-22-2013, 03:57 PM
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#3 |
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Full Fledged Farker
Join Date: 02-15-10
Location: Wylie texas
Name/Nickname : Greg
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With all the fat in the waygu they have to be like two points
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22.5 ots, 26.75 otg, uds, Big Joe in black, 30x84 deluxe Shirley fabrication(sold) |
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10-22-2013, 04:52 PM
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#4 |
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is One Chatty Farker
  Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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I have never cooked the Waygus The Walmart/Sams ones work just fine for me.. lol and i do cook comps.. finished the last comp i did 14/50 so i did ok with a regular Briskey
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10-22-2013, 04:58 PM
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#5 |
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Moderator Emeritus
  
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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A very frequent topic here.
The "quality" of the marbling is key. Not so much the grading or source. JMHO TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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1 members found this post helpful. |
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10-22-2013, 05:24 PM
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#6 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Man, don't change a winning formula!
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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10-22-2013, 05:58 PM
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#7 | |
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somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Quote:
To note, I cooked select, choice and prime so far. Not much of a difference with choice and select. However, the prime that I did was indeed different def due in part to the marbilization. It was tender, moist and flavorful and def better than choice and select for obvious reasons. I just scored two Wagyu's and will report on those since it will be my first time doing Wagyu brisket. Here is a pic of the marbilization in the prime flat. I snapped it to show the fat content. 
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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10-22-2013, 06:36 PM
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#8 |
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somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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I have only seen a big difference when comparing choice/select/prime to wagyu. You can't really compare anything to wagyu marbling. That being said, for everything else just find the right brisket (nice consistently thick flat with a good bend to the meat). The rest is in the prep and the cook.
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10-22-2013, 06:53 PM
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#9 |
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is one Smokin' Farker
Join Date: 03-19-12
Location: Louisville,Ky
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I used to cook the regular old Walmart packers, then started buying the choice at Sam's. I have not had a choice brisket turn out good yet, so I'm not sure what I'll do next summer....
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Southern Q Limo Jr. , Pitmaker Long Rifle Sniper-SOLD |
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10-23-2013, 12:40 PM
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#10 |
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Knows what a fatty is.
Join Date: 05-30-12
Location: Aiken,S.C.
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Thats incredible, and on a brisket.
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Ducane. Chargriller Kamado. |
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10-23-2013, 01:31 PM
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#11 |
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somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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If you a good cook you can make a horse turd taste good, If you a bad cook the most expensive meat will taste like chit
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10-23-2013, 01:59 PM
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#12 | |
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somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Quote:
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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10-23-2013, 04:29 PM
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#13 |
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Full Fledged Farker
Join Date: 05-02-13
Location: Virginia, by way of NE, IA, PA, NC, WI
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I had wagyu brisket for the first time a month ago and it is totally different. Like comparing apples to Volkswagons.
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It's not a problem, it's an opportunity for a solution. Semper Fi |
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10-23-2013, 04:57 PM
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#14 | |
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On the road to being a farker
Join Date: 10-22-13
Location: Cincinnati, OH
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Quote:
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geek, dad, noobie griller. Master Forge 32-in Charcoal Grill, 32" Polecat horizontal smoker |
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