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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 07-18-2012, 08:25 PM   #1
sdbbq1234
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Default Diff between Sams, Costco and SRF, CSF briskets in Comps?

Just wondering, do the competitors see that much difference between using Sams or Costco and Snake River Farms or CreekStone Farms briskets in the comps?

Do your scores reflect the difference?

Thanks.

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Unread 07-18-2012, 09:32 PM   #2
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Yes.
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Unread 07-18-2012, 09:45 PM   #3
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Definitely a difference.
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Unread 07-18-2012, 10:01 PM   #4
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Nope...
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Unread 07-18-2012, 10:11 PM   #5
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Yeppers
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Unread 07-18-2012, 10:17 PM   #6
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Yes, my flats mostly will look lie your points.
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Unread 07-18-2012, 11:51 PM   #7
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I've noticed the KBA and Premier Proteins briskets get larger around September-October, and I have more trim for Burnt ends!
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Unread 07-19-2012, 11:56 AM   #8
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Without a doubt there's a difference.

We've even done a CAB from RD and a CS Prime together at the same contest 2-3 times and when tasting, the prime ALWAYS is better and always goes in the box so we stopped wasting time and money buying the CABs.
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Unread 07-19-2012, 12:08 PM   #9
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I've always used high quality meat in competition and never settled for a basic brisket off the shelf of a sam's.
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Unread 07-19-2012, 12:35 PM   #10
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Are you new and trying to figure out what to cook? If so go with a good quality choice brisket. Spending $100 + on a brisket is quite possibly the silliest thing a person can do when they aren't good at brisket. A wagyu or prime that is cooked poorly is still a bad brisket. Once you are consistently good I would look at prime or wagyu.
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Unread 07-19-2012, 12:39 PM   #11
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My thoughts on the above: Yes, learn to cook brisket before you spend the $$ on high end meat. I've won brisket (1st) twice with Sam's flats, 50+ teams both times so it's not a requirement. I like the taste and texture of Primes OVER Wagyu, but heard my name twice at last years Royal cooking Strube Wagyu. So..........do what works best for you.
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Unread 07-19-2012, 12:45 PM   #12
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Totally agree with what Scott and Jeff are saying..once you have the lower end cuts dialed in the better ones will make your end product that much better..I look at it like this the better meat you start with the better your finished product will be..not just for comps but for eating in general..I love a well marbled rib eye..one with little to none not so much.
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Unread 07-19-2012, 08:18 PM   #13
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Thanks for the replies; good stuff!

I "think" I have briskets down to a somewhat easy task just cooking Sam's, Wal-Mart or a local butcher we go to sometimes up in Jefferson, MD.

Everyone that tries it says it is great!

My wife and I are KCBS judges and have judged about 5 comps. We both agree that almost all of the boxes we have judged were not as good as what we cook. But, that is just our opinion.

We have not entered any comps yet (I find all kinds of excuses not to enter and the wife reminds me of that ), but, we are making the big leap-of-faith for a few this Sept and October.

Heck, to be honest, I am scared to try an expensive cut of meat; I almost know I would mess it up. (See, there goes that chicken-schit stuff again.)

Ok, here is another question: When you all cook briskets for comps, do you cook more than 1 if you are using higher grade beef (SRF, etc...)?

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Unread 07-19-2012, 08:49 PM   #14
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One Waygu, don't need two! OK, I cannot afford two per comp
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Unread 07-19-2012, 08:51 PM   #15
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Quote:
Originally Posted by sdbbq1234 View Post
Ok, here is another question: When you all cook briskets for comps, do you cook more than 1 if you are using higher grade beef (SRF, etc...)?

wallace
We don't. Too much dough. Just don't mess it up
We also used to have a backup choice. Never, ever used it.
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