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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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03-05-2013, 02:27 PM | #16 |
Full Fledged Farker
Join Date: 02-18-13
Location: Terre Haute, Indiana
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I find this thread very helpful, I'll sit back and take notes!
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03-05-2013, 02:29 PM | #17 |
Quintessential Chatty Farker
Join Date: 09-20-11
Location: Ohio
Name/Nickname : Allen
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There is a difference between prime and wagyu in my opinion. It's almost two different meats as far as taste and texture based on my limited experience. Again, this is my opinion.
I really like the primes I've been getting from Creekstone though. I can get a choice to be as tender and probably close to as juicy, but the taste is wow without any help. They beat the heck out of the choice I can get around here. With that being said, I talked with a buddy of mine that sells meat and I asked him why we don't get prime briskets in my town. He said that we probably do...that most of the CABs are graded "choice or better" and you have to know the difference when selecting them from the counter. I still think the last few Creekstone's I've bought were better. It may be wishful thinking based on what I paid for them, but the guests seemed to agree. |
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03-05-2013, 02:31 PM | #18 | |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Re: The Raw Brisket Flop Test For Tenderness
Quote:
Very different textures in the MEAT from brisket to brisket all IBP, and all the same kill date. |
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03-05-2013, 03:04 PM | #19 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Daddy always told me "Son don't let another man handle your meat he might be heavy handed"
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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03-05-2013, 03:17 PM | #20 | |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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Quote:
Maybe they just fit my cooking style, but I have been very pleased and have had very good comp results with the Creekstone Primes.
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03-05-2013, 03:20 PM | #21 |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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Got off track on that last post.........I do the "flop test" also, but don't rely on it, it does make me happy though when I find one that I like and it gives a good flop. I have had some selects from Walmart (that flopped) that cooked up wonderfully.
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03-05-2013, 03:53 PM | #22 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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I've never thought of doing the flop test when picking out a brisket. The thickness of the flat and marbling are the main things I look for. I do enjoy a good wobbly brisket after it's cooked though. :)
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03-05-2013, 04:17 PM | #23 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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The photo below is an untrimmed packer, 16 pounds, Select grade, from Cash and Carry. I have done nothing but remove the cryo.
I can tell you that is flopped a little in the overly tight cryo, but, by pressing and lifting it, it had a 'soft feel' to the meat. You sort of have to learn to feel for it. This brisket was cooked for someone else, and the report back, was that after reheating, I had cooled it for transit and due to delays in delivery, the brisket was meltingly tender.
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03-05-2013, 06:15 PM | #24 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Yeah, I like the flop test myself but I also agree that depending on the tightness of the cryovac, I can't always get a good reading. Seems, however, that even if it doesn't "flop" well, but still feels soft, then once it's unwrapped it'll fold nicely like landarc's photo above.
I read Mr. Biggles' comment some time ago that if you start out with a set of muscles that is already limber, soft and has a yielding texture, then the finish product is likely to be better (providing you don't fark it up during the cook) than a brisket that starts out stiff and rigid. Face it....the briskets that come out of the large slaughterhouses are from all SORTS of cows (size, age, feed, etc). What OTHER than the flop test and general appearance do we have to go off of in the store?
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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03-06-2013, 07:31 AM | #25 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Re: The Raw Brisket Flop Test For Tenderness
Just thought of a good description of the raw texture differences in briskets that I have noticed just by squeezing or poking them.
The firmer more dense briskets have a texture similar to a rump roast or eye of round. The softer briskets feel more similar to a chuck or sirloin. Remember this is the MEAT texture that I am referring to not the fat. |
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03-06-2013, 07:36 AM | #26 |
Take a breath!
Join Date: 03-11-12
Location: phoenix,arizona
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i dont use the flop test anymore. i buy a fatty brisket and smoke it and always have a great brisket provided you buy one with the fat untrimmed
http://thebarbecuemaster.net
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