i need a brisket

boogiesnap · 08-23-2012, 09:06 AM

hey guys, i think i've been granted another shot by my comptroller.

i think i need to cook a better quality brisket than i have been. i've been using RD, choice or their "angus", whichever i felt was best that day.

i can cook an OK brisket but don't have any illusions of getting a top 5 in the category however if i could improve my score a bit it would obviously help my overall.

SRF is out, just too pricey. i've talked with endicott in brooklyn and paradise meats, very helpful people both, but still a tad steep with shipping.

could anyone suggest a step up from RD in the tristate area in a reasonable price range? i can't seem to find a local butcher who can provide what i'm looking for.

TIA

Jacked UP BBQ · 08-23-2012, 09:18 AM

What comp?

jaestar · 08-23-2012, 09:24 AM

You can also ask your local Sam's club to order in a case of prime briskets. They carry them at the store here. It can be misleading because their meat is called something like Sam's Choice Meat but the briskets are stamped prime by USDA.

boogiesnap · 08-23-2012, 09:33 AM

Quote:

Originally Posted by jaestar

You can also ask your local Sam's club to order in a case of prime briskets. They carry them at the store here. It can be misleading because their meat is called something like Sam's Choice Meat but the briskets are stamped prime by USDA.

interesting, i had no idea. i will look into that. thank you.

boogiesnap · 08-23-2012, 09:34 AM

Quote:

Originally Posted by Jacked UP BBQ

What comp?

new london.

Wampus · 08-23-2012, 12:46 PM

Creekstone prime?
Cheaper than SRF, but a definite step up from RD CAB.

http://store.creekstonefarms.com/category-s/51.htm

Fatback Joe · 08-23-2012, 12:52 PM

http://www.williams-sonoma.com/products/washugyu-beef-brisket/?pkey=e%7Cbrisket%7C8%7Cbest%7C0%7C1%7C24%7C%7C2&c m_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-Feature_Recipe_Rule-_-

They are on the small side, but the taste is great IMO. I have ordered a few over the last couple of years and have been pleased.

Good luck!

ique · 08-23-2012, 01:09 PM

Quote:

Originally Posted by boogiesnap

i think i need to cook a better quality brisket than i have been. i've been using RD, choice or their "angus", whichever i felt was best that day.

TIA

I'd stick with the Depot brisket. Find a nice 18+lber and wet age it. Not sure cooking a "better quality" brisket for the first time at a comp will help

boogiesnap · 08-23-2012, 03:05 PM

thanks guys.

mr dirts bbq · 08-23-2012, 03:28 PM

+1 on IQUE, i just did his brisket recipe form his book 2 weeks ago and it was outragous, and i cooked at 17lb from RD

boogiesnap · 08-23-2012, 05:12 PM

i'm stealing my daughters kindle fire tonight and buying that damn book already!

Red Valley BBQ · 08-23-2012, 06:03 PM

I also agree with IQUE.

The problem may not be with the quality of the brisket as using better quality does not necessarily mean an improvement in scores. It took me almost four years in competition to finally get a handle on the brisket category. I used RD "Angus" for most of that time. Once I improved my technique, my scores started coming up. Only after I was comfortable with my new found technique and started getting calls on a regular basis did I move up in the quality of briskets I use.

boogiesnap · 08-23-2012, 06:25 PM

i have heard that philosophy before, and agree.

BUT, i need improved results NOW. pressure is on to perform in order to continue...

with that said, i think my technique is sound, and i'll be honest, i took ryan(big t'z) and joe's(tippycanoe) class and pretty much use their process for brisket, because it was better than mine in predictability and consistency. i haven't had their success though....

thus my quest for even a slight bump in results.

i will, however, take the advice given here and in PM's about aging a RD and test it out.

thanks again everybody!

i should add, their teachings hasn't failed me, it was exceptional, but there a few things they do i simply cannot. so i'm looking to compensate a bit.

Outnumbered · 08-23-2012, 06:38 PM

Quote:

Originally Posted by ique

I'd stick with the Depot brisket. Find a nice 18+lber and wet age it. Not sure cooking a "better quality" brisket for the first time at a comp will help

Chris, I agree with that for a first timer, etc. But are you cooking Wagyu, prime or just choice. I have a neighbor in the meat business and he says prime brisket is a misnomer. Says to just go with choice. My Wagyu briskets have absolutely sucked to this point. I don't like them and the scores agree with that.

ique · 08-23-2012, 06:56 PM

Quote:

Originally Posted by Outnumbered

Chris, I agree with that for a first timer, etc. But are you cooking Wagyu, prime or just choice. I have a neighbor in the meat business and he says prime brisket is a misnomer. Says to just go with choice. My Wagyu briskets have absolutely sucked to this point. I don't like them and the scores agree with that.

I cook wagyu. My comment was more oriented to cooking a grade/type of meat for the first time ever at a contest can be risky.

If you choose to go a different route you really should order at least three of em. Practice on at least one of them and save the best one for the contest.

Given budget is a concern I still hold that trolling RD for 18+ with a killer flat is the way to go.

08-23-2012, 09:06 AM	#1
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	i need a brisket hey guys, i think i've been granted another shot by my comptroller. i think i need to cook a better quality brisket than i have been. i've been using RD, choice or their "angus", whichever i felt was best that day. i can cook an OK brisket but don't have any illusions of getting a top 5 in the category however if i could improve my score a bit it would obviously help my overall. SRF is out, just too pricey. i've talked with endicott in brooklyn and paradise meats, very helpful people both, but still a tad steep with shipping. could anyone suggest a step up from RD in the tristate area in a reasonable price range? i can't seem to find a local butcher who can provide what i'm looking for. TIA __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

08-23-2012, 09:18 AM	#2
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ	What comp? __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

08-23-2012, 09:24 AM	#3
jaestar Full Fledged Farker Join Date: 06-01-11 Location: Smithville, MO	You can also ask your local Sam's club to order in a case of prime briskets. They carry them at the store here. It can be misleading because their meat is called something like Sam's Choice Meat but the briskets are stamped prime by USDA. __________________ Jaestar BBQ

08-23-2012, 12:46 PM	#6
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	Creekstone prime? Cheaper than SRF, but a definite step up from RD CAB. http://store.creekstonefarms.com/category-s/51.htm __________________ [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]

08-23-2012, 12:52 PM	#7
Fatback Joe Babbling Farker Join Date: 01-07-08 Location: Memphis, TN	http://www.williams-sonoma.com/products/washugyu-beef-brisket/?pkey=e%7Cbrisket%7C8%7Cbest%7C0%7C1%7C24%7C%7C2&c m_src=PRODUCTSEARCH\|\|NoFacet-_-NoFacet-_-Feature_Recipe_Rule-_- They are on the small side, but the taste is great IMO. I have ordered a few over the last couple of years and have been pleased. Good luck! __________________ FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication

08-23-2012, 03:05 PM	#9
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	thanks guys. __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

08-23-2012, 03:28 PM	#10
mr dirts bbq Full Fledged Farker Join Date: 01-24-12 Location: yorktown, new york	+1 on IQUE, i just did his brisket recipe form his book 2 weeks ago and it was outragous, and i cooked at 17lb from RD __________________ charbroil offset, custom trailer pit, 46" vermont castings gasser, 18" kettle, big poppa smokers engineered drum kit smoker than was never picked up = NEW TOY! :becky: and last but not least: a never ending 20' comp trailer project:doh:

08-23-2012, 05:12 PM	#11
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	i'm stealing my daughters kindle fire tonight and buying that damn book already! __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

08-23-2012, 06:03 PM	#12
Red Valley BBQ is one Smokin' Farker Join Date: 09-28-09 Location: Oil City, PA Name/Nickname : Sean	I also agree with IQUE. The problem may not be with the quality of the brisket as using better quality does not necessarily mean an improvement in scores. It took me almost four years in competition to finally get a handle on the brisket category. I used RD "Angus" for most of that time. Once I improved my technique, my scores started coming up. Only after I was comfortable with my new found technique and started getting calls on a regular basis did I move up in the quality of briskets I use. __________________ Red Valley BBQ ~ Firefighting BBQ Team (retired) ~ former KCBS CBJ ~ (3) 270 Smokers ~ (2) Chargiller Akorn ~ (4) Weber Kettles ~ La Caja China ~ Oklahoma Joe Bronco Drum Smoker

08-23-2012, 06:25 PM	#13
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	i have heard that philosophy before, and agree. BUT, i need improved results NOW. pressure is on to perform in order to continue... with that said, i think my technique is sound, and i'll be honest, i took ryan(big t'z) and joe's(tippycanoe) class and pretty much use their process for brisket, because it was better than mine in predictability and consistency. i haven't had their success though.... thus my quest for even a slight bump in results. i will, however, take the advice given here and in PM's about aging a RD and test it out. thanks again everybody! i should add, their teachings hasn't failed me, it was exceptional, but there a few things they do i simply cannot. so i'm looking to compensate a bit. __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: Last edited by boogiesnap; 08-23-2012 at 07:05 PM..