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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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Old 02-19-2013, 10:37 PM   #1
bigbeef24
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Default Selecting a Brisket

What are the differences between the flat, packer, wygu and cab briskets? And which ones are best for competitions?

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Old 02-19-2013, 10:55 PM   #2
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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.
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Old 02-19-2013, 11:24 PM   #3
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and a packer is the flat and point, the easiest cut of meat to cook.
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Old 02-19-2013, 11:29 PM   #4
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Default Re: Selecting a Brisket

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.




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Old 02-19-2013, 11:40 PM   #5
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I buy the ones that taste good.
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Old 02-19-2013, 11:46 PM   #6
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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.
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Old 02-20-2013, 12:05 AM   #7
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Wagyu, CAB etc... don't mean squat if you don't cook them right. Practice, practice, practice...
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Old 02-20-2013, 12:10 AM   #8
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^^^All these reply are spot on but this one couldn't be any truer.
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