bigbeef24
Full Fledged Farker
What are the differences between the flat, packer, wygu and cab briskets? And which ones are best for competitions?
Thanks,
Bigbeef24
Big Pappa UDS
Thanks,
Bigbeef24
Big Pappa UDS
Selecting a Brisket
- Thread starter bigbeef24
- Start date
Bludawg
somebody shut me the fark up.
A Flat is the lean portion and challenging to get right
(CAB) Certified Angus Beef
Waygu> Pampered Japanese cattle prized for the high amount of intramuscular fat Very Expensive Not recommended for the inexperienced wannabe Pitmaster in training.
(CAB) Certified Angus Beef
Waygu> Pampered Japanese cattle prized for the high amount of intramuscular fat Very Expensive Not recommended for the inexperienced wannabe Pitmaster in training.
chriscw81
is Blowin Smoke!
I don't compete. If I did I sure would hope my competition didn't know much about what they were cooking....
Just a thought.
Sent from my Nexus using Tapatalk 2
Just a thought.
Sent from my Nexus using Tapatalk 2
Pyle's BBQ
Babbling Farker
I buy the ones that taste good. 
landarc
somebody shut me the fark up.
I think for competitions the choice is a little different. You want to remove as many variables as you can from the process. This is why many of the more serious comp teams buy branded beef that is a little more highly graded. It is also, I think, why Wagyu has become so much more common, despite the cost, as the product is just a little more consistent.
Many teams do well with Certified Angus Beef or other similar branded beef, with Choice grading, again removing some of the variables.
Many teams do well with Certified Angus Beef or other similar branded beef, with Choice grading, again removing some of the variables.
AustinKnight
is Blowin Smoke!
^^^All these reply are spot on but this one couldn't be any truer.:clap:
