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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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02-19-2013, 10:37 PM
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#1 |
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On the road to being a farker
  Join Date: 12-03-12
Location: Virginia Beach, VA
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Selecting a Brisket
What are the differences between the flat, packer, wygu and cab briskets? And which ones are best for competitions?
Thanks, Bigbeef24 Big Pappa UDS |
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02-19-2013, 10:55 PM
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#2 |
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Babbling Farker
Join Date: 07-04-09
Location: Jonesboro,Tx
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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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I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC |
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02-19-2013, 11:24 PM
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#3 |
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somebody shut me the fark up.
  
Join Date: 06-26-09
Location: San Leandro, CA
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and a packer is the flat and point, the easiest cut of meat to cook.
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"perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que |
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02-19-2013, 11:29 PM
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#4 |
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is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
Downloads: 4
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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. Sent from my Nexus using Tapatalk 2
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*A Texan transplant* UDS | Blue Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | Blue Thermapen | Maverick PT-100 | Master Forge gasser(charcoal chimney starter) |
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02-19-2013, 11:40 PM
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#5 |
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Babbling Farker
Join Date: 10-25-06
Location: Des Moines, IA
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I buy the ones that taste good.
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Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ |
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02-19-2013, 11:46 PM
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#6 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: San Leandro, CA
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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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"perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que |
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02-20-2013, 12:05 AM
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#7 |
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is One Chatty Farker
Join Date: 02-17-10
Location: San Antonio, TX
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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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| Thanks from: ---> |
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02-20-2013, 12:10 AM
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#8 |
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is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
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^^^All these reply are spot on but this one couldn't be any truer.
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