Does Size Matter, or is it all how you use your meat?

CBQ · 01-26-2011, 07:49 PM

SRF used to sell just one product called Wagyu Brisket. Recently that changed into three different products:

Under 14 pounds
14-17 pounds
Over 17 pounds

The under 14 pounds description reads "Hand selected for size and consistency specifically for professional barbecuers."

Is there an advantage or disadvantage in using larger or smaller packer cuts?

I have always leaned toward using the larger cuts for competition. Is there a real reason to use the smaller cuts, or is this an output of the SRF marketing machine? ("What do we do with these tiny briskets? Hey, maybe those BBQ freaks will buy 'em!")

Given that SRF is also selling 4 pound pork collars as good for competition BBQ, perhaps their web site is not the best source of BBQ information.

If you get out your calculator ("Math is hard!") you will also see that the per pound pricing is now higher for the larger cuts. I sort of suspect it's just a poorly concealed price increase. Thoughts?

JD McGee · 01-26-2011, 07:58 PM

Hmmm...interesting...this from SRF website...

BBQ Collection
The sport of competitive barbecue is rapidly growing in popularity across America. From regional circuits to national invitationals, SNAKE RIVER FARMS products have become well-known staples for achieving success with the most critical judges. Competitive teams spend countless hours perfecting their signature recipes and SNAKE RIVER FARMS products are relied upon for their consistency, flavor, juiciness, and incredible marbling.

boogiesnap · 01-26-2011, 08:17 PM

from what i understand, the larger the brisket, the older the animal, i.e. tougher meat.

however, an 8# brisket might not have enough meat for you to be able to select a superb 6-10 slices for a comp.

sitnfat · 01-27-2011, 08:03 AM

I use a 10 pounder and 14 pounder both from wal mart or my local grocery they come from the same company

Ford · 01-27-2011, 10:40 AM

Bigger is often better. And least that what I heard in class.

Size is not always a result of age. Different breeds grow to different heights and weights and shapes.

boogiesnap · 01-27-2011, 10:45 AM

gotcha.

thanks ford.

either way, i try not go under say 10#'s or over say 15#'s to keep things within parameters where i can be consistent.

beyond that tho, and more importantly, i look for flex, marbleing, grain, evenness of the flat, etc., etc.

oh and direction the point curves.

01-26-2011, 07:49 PM	#1
CBQ is One Chatty Farker Join Date: 01-11-09 Location: Cumberland, RI Downloads: 0 Uploads: 0	Does Size Matter, or is it all how you use your meat? SRF used to sell just one product called Wagyu Brisket. Recently that changed into three different products: Under 14 pounds 14-17 pounds Over 17 pounds The under 14 pounds description reads "Hand selected for size and consistency specifically for professional barbecuers." Is there an advantage or disadvantage in using larger or smaller packer cuts? I have always leaned toward using the larger cuts for competition. Is there a real reason to use the smaller cuts, or is this an output of the SRF marketing machine? ("What do we do with these tiny briskets? Hey, maybe those BBQ freaks will buy 'em!") Given that SRF is also selling 4 pound pork collars as good for competition BBQ, perhaps their web site is not the best source of BBQ information. If you get out your calculator ("Math is hard!") you will also see that the per pound pricing is now higher for the larger cuts. I sort of suspect it's just a poorly concealed price increase. Thoughts? __________________ Chris __________________ ZBQ Competition BBQ Team, Rhode Island www.teamzbq.com KCBS, KCBS CBJ, NEBS

01-26-2011, 07:58 PM	#2
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	Hmmm...interesting...this from SRF website... BBQ Collection The sport of competitive barbecue is rapidly growing in popularity across America. From regional circuits to national invitationals, SNAKE RIVER FARMS products have become well-known staples for achieving success with the most critical judges. Competitive teams spend countless hours perfecting their signature recipes and SNAKE RIVER FARMS products are relied upon for their consistency, flavor, juiciness, and incredible marbling. __________________ Wine Country "Q" Competition BBQ

01-26-2011, 08:17 PM	#3
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	from what i understand, the larger the brisket, the older the animal, i.e. tougher meat. however, an 8# brisket might not have enough meat for you to be able to select a superb 6-10 slices for a comp. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

01-27-2011, 08:03 AM	#4
sitnfat is one Smokin' Farker Join Date: 10-06-09 Location: Centerville TN Downloads: 0 Uploads: 0	I use a 10 pounder and 14 pounder both from wal mart or my local grocery they come from the same company __________________ Rub Won Out BBQ Team,Brisket 180 club

01-27-2011, 10:40 AM	#5
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida Downloads: 0 Uploads: 0	Bigger is often better. And least that what I heard in class. Size is not always a result of age. Different breeds grow to different heights and weights and shapes. __________________ Ford Owner/Head Cook/Chief Bottle Washer for Great Lakes BBQ & Feed Competition BBQ Team FBA Member, KCBS Member & KCBS Certified BBQ Judge Spicewine medium, weber kettle, gas grill

01-27-2011, 10:45 AM	#6
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	gotcha. thanks ford. either way, i try not go under say 10#'s or over say 15#'s to keep things within parameters where i can be consistent. beyond that tho, and more importantly, i look for flex, marbleing, grain, evenness of the flat, etc., etc. oh and direction the point curves. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Does Size Matter?	Mass. Wine Guy	Q-talk	4	06-27-2011 11:59 PM
Does size really matter?	bam	Q-talk	9	11-29-2010 12:39 AM
Does the size of my butt matter?	ljh34465	Q-talk	15	06-30-2010 02:35 PM