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Another Walmart brisket sale

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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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07-10-2014, 05:06 PM

#16

mchar69

Quintessential Chatty Farker

Join Date: 02-22-14

Location: Kensington, MD

Quote:

Packers?

are full briskets, point and flat, mainly in cryovac.

Quote:

Remember, the brisket isn't the part of the cow being graded

That is wise advice. The inspector cuts into the (13th?) rib and determines the quality of the whole animal by his cut into each (?) side of the beef.
We've all seen Choice looking mighty Select, or better, closing in on prime.
That was my last decision for ribeye - bigger, fuller, redder, vs kinda whiter, with much more marbling. Health? Ha! WE WANT TASTE.

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