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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 08-23-2012, 09:06 AM   #1
boogiesnap
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Default 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
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Unread 08-23-2012, 09:18 AM   #2
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What comp?
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Unread 08-23-2012, 09:24 AM   #3
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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.
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Unread 08-23-2012, 09:33 AM   #4
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Quote:
Originally Posted by jaestar View Post
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.
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Unread 08-23-2012, 09:34 AM   #5
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Quote:
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What comp?
new london.
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Unread 08-23-2012, 12:46 PM   #6
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Creekstone prime?
Cheaper than SRF, but a definite step up from RD CAB.

http://store.creekstonefarms.com/category-s/51.htm
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Unread 08-23-2012, 12:52 PM   #7
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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!
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Unread 08-23-2012, 01:09 PM   #8
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Quote:
Originally Posted by boogiesnap View Post

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
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Unread 08-23-2012, 03:05 PM   #9
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thanks guys.
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Unread 08-23-2012, 03:28 PM   #10
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+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
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Unread 08-23-2012, 05:12 PM   #11
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i'm stealing my daughters kindle fire tonight and buying that damn book already!
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Unread 08-23-2012, 06:03 PM   #12
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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.
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Unread 08-23-2012, 06:25 PM   #13
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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.
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Unread 08-23-2012, 06:38 PM   #14
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Quote:
Originally Posted by ique View Post
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.
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Unread 08-23-2012, 06:56 PM   #15
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Quote:
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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.
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