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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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Unread 05-05-2010, 03:02 PM   #1
lcbateman3
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Default Brisket....Prime....Disappointed

I purchased a couple of Prime Briskets for the comp I did this past weekend.

Compared to the usual I have being from sams I was disappointed. One of them would've been okay if I hadn't screwed it up. But the other, man, there was more fat on it, then, well then was on me. If I had trimmed it all off there would've been maybe 1/2 inch of meat and thats it. It was hard to tell in the Cryovac bag. Is this usual in a prime or did I just pick a bad one?
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Unread 05-05-2010, 03:23 PM   #2
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I think a concensus is that folks generally get what you pay for. I think you got a bad un.
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Unread 05-05-2010, 03:33 PM   #3
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I think you got a bad one. Prime does not mean all fat.
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Unread 05-05-2010, 04:20 PM   #4
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Is prime what a guy needs to ask for? Here in Beardstown I have a Sav A Lot. IGA , and Walmart. Everything is cryovac.The last Brisk. I got was 2/3 fat.I once asked the butcher at sav a lot for a 1st cut. He did , and it was pretty decent. However, it took 3 days to get it. My wife refuses to eat the meat due to the fat!

Last edited by maxwell7; 05-05-2010 at 04:21 PM.. Reason: note--last from Walmart and cryovac
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Unread 05-05-2010, 04:45 PM   #5
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Quote:
Originally Posted by maxwell7 View Post
Is prime what a guy needs to ask for? Here in Beardstown I have a Sav A Lot. IGA , and Walmart. Everything is cryovac.The last Brisk. I got was 2/3 fat.I once asked the butcher at sav a lot for a 1st cut. He did , and it was pretty decent. However, it took 3 days to get it. My wife refuses to eat the meat due to the fat!
Fat is irrelevant if you cook it right. Now I am not talking perfect competition presentation, although I have seen someone trim it close then foil it at the end thereby killing what could have been impressive. A Brisket even Myron Made I thought was unimpressive...LOL It did win though.

About your wife and fat. If the brisket is done right and rests right, then you can unbook the brisket, trim it of the fat and you have a good cut.

Lately I have seen some postings of some points refered to as "juicy" when they have too much fat in between the fibers. Some of us like that though... but this also could be the fat she refers to. When improperly cooked, this is why so many are tempted to take the point and separate and render it some more, meanwhile their flats do not attain the zenith they could.

Video here shows de-booking a brisket

http://www.youtube.com/user/Popdaddy.../0/wHxH0iUfjMw
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Unread 05-05-2010, 04:52 PM   #6
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The one I did yesterday was clearly marked choice, from restaurant depot. $2.14 a lb. Lots of fat but at that price who cares. Saw an angus in Whole Foods for 8.99lb.,no fat at all. What good is that?
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Unread 05-05-2010, 07:11 PM   #7
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I paid 39.00USD for my last Brisky...It came from a local Butcher...I was not lookin for Prime, but I got it...Wish you nbetter luck next time Icbatman3
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Unread 05-05-2010, 08:50 PM   #8
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thanks for the video.probe the center for the fat layer.That will help!!!
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Unread 05-05-2010, 08:58 PM   #9
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Sounds as if you just got a skinny flat. Prime doesn't mean its going to be meatier or thicker. Bought a case last month and only 4 out of 6 were comp worthy. Gotta be able to feel em thru the cryo. ;)
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Unread 05-05-2010, 08:59 PM   #10
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I listened to the pod cast of Greg Rempe's brisket round table, was very informative and interesting to learn that the 3 top 10 KCBS brisket cookers had never seen a waygu brisket, let alone cooked one and all 3 of them typically just bought what ever sam's club had on tap... Kinda makes me think along the lines of "it's the cook, not the cooker..."
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Unread 05-05-2010, 09:03 PM   #11
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It is the cook and not the cooker, but, part of that is choosing the meat and method to match. Also, selecting the meat is a big deal, one of the advantages high end restaurants enjoy that us small guys generally do not. They get to shop minus the cryo (Tweedle excepted).
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Unread 05-06-2010, 10:44 AM   #12
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IMO the meats from Sams and Costco are miserable, but it could just be our local places. I guess I am lucky to have a farmers market downtown with lots of good butchers and packers.
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Unread 05-06-2010, 01:42 PM   #13
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The ones I have been looking at Sams lately have been just horrible looking. Thinking back over the 2nd brisket I picked up from the butcher wasn't that bad, just not quite I was use to. But the 1st one was like a brisket wrapped in fat sandwhich. Lesson learned....I will live to see another day!
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Unread 05-06-2010, 02:12 PM   #14
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I picked up a season's worth of whole prime briskets at a local HyVee for $2.29/lb last month. Even got to cherry pick the cases for comp worthy pieces. Will be nice not having to cook those crappy paper thin Sam's Club packers this year.

The KC RD did have a nice bunch of angus packers out today.
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Unread 05-06-2010, 02:32 PM   #15
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The neck of the woods I am in, we don't have much selection. I went up to Va to get these. First time I ever purchased from them and they came highly recommended. Truth be told, first time I ever purchased an entire brisket. Usually I just get the flat so it is something I am going have to get use to looking for buying whole ones.

Did see the prices of Wagu...kept moving on. It's new to be but I will get there, one way or the other! I just wanted to make sure that this wasn't normal....

now about the Two boston butts for $90......
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