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Bigmista
06-17-2014, 12:30 AM
Based only on the visible quality of the meat, would you rather cook brisket A or brisket B?

Brisket A
http://i77.photobucket.com/albums/j67/bigmista/20140616_205049_zpsntu5lyet.jpg

Brisket B
http://i77.photobucket.com/albums/j67/bigmista/20140616_210849_zpsrjtkirhi.jpg

Oh by the way, MY WIFE BOUGHT ME A SHUN!!

http://i77.photobucket.com/albums/j67/bigmista/20140616_203439_zpswrcw2bc8.jpg


Love that woman.

pwa
06-17-2014, 12:41 AM
Brisket B and your going to LOVE your Shun!! After using mine I can't stand when there getting sharpened and I go back to the Forschner.

Clint

ssv3
06-17-2014, 12:48 AM
I say A. Ill second on Shun being a bad knife. Congrats!

buccaneer
06-17-2014, 01:08 AM
I'd choose A.
Even distribution, thickness, in comparison

Neil
06-17-2014, 01:47 AM
I'd rather cook them both!:biggrin: "A" looks to have a bigger point.

SmokinM
06-17-2014, 02:55 AM
I would choose A, it seems to have more marbling. What is everyone else's reasoning?

IamMadMan
06-17-2014, 04:30 AM
With the current prices of beef, I'd cook either.... LOL

Congratulations on the Shun....

darkoozy
06-17-2014, 05:49 AM
I'd cook "A" more even cut, and larger point.

Ron_L
06-17-2014, 06:28 AM
Can't really see the point in B because of the angle of the picture, but B seems to have a thicker flat in the area over the point, so assuming no hidden problems with the point, I'd pick B, but would be happy with either.

pjtexas1
06-17-2014, 07:17 AM
Without being able to see the point on b I would pick A because of the marbling.

Big Mike
06-17-2014, 07:26 AM
I would go with B. It may just be the picture, but Brisket B seems to have what I would call a looser grain. I think this would yield a more tender brisket. A lot of times when you get a brisket that is tight with no flexibility it tends to cook up a bit tougher and more on the dry side.

veryolddog
06-17-2014, 07:28 AM
Neither. There is no fat cap on either one.

thunter
06-17-2014, 07:48 AM
Neither. There is no fat cap on either one.

I think the fat caps are faced down, but they both still look like very thin fat caps and not a lot of marbling overall. I'd be cooking those at 220-225 and definitely wrapping in foil as opposed to butcher paper. They look nice and will become great bbq.

sliding_billy
06-17-2014, 07:50 AM
A. They both seem pretty uniform in thickness, but A has better marbling.

Grimm5577
06-17-2014, 07:55 AM
B looks thicker, A has better marbling.

Bigmista
06-17-2014, 08:01 AM
B definitely has a smaller point. Both have been trimmed for competition. You can only cook one.

bigabyte
06-17-2014, 08:03 AM
I would choose A, looks like it has more "point" meat, and seems to have slightly better marbling. I agree that B has a better looking flat...but who the fark cares about the flat?:crazy:

NickTheGreat
06-17-2014, 08:07 AM
I like the marbling on A also :-D

Bigmista
06-17-2014, 09:00 AM
Ok, here we go. Brisket A is Angus Choice. Brisket B is prime.

I was curious because the Choice has more marbling and a bigger point. Brisket B has a thicker flat and is more flexible.

I am going to cook A this weekend and B next weekend. We'll see what the judges think.

scayne62
06-17-2014, 09:23 AM
I pick A because it has better Marbling and a more even point/flat ratio

campdude
06-17-2014, 09:31 AM
Strange that the choice has the better marbling. I would have picked A because of the marbling, but if you're smoking them, I'd eat both!

Hawg Father of Seoul
06-17-2014, 09:32 AM
Get a new supplier. This is prime.
http://i271.photobucket.com/albums/jj151/MettleBullmastiffs/IMAG0247.jpg (http://s271.photobucket.com/user/MettleBullmastiffs/media/IMAG0247.jpg.html)

And this is choice (Chairman's Reserve).
http://i271.photobucket.com/albums/jj151/MettleBullmastiffs/Chairmans.jpg (http://s271.photobucket.com/user/MettleBullmastiffs/media/Chairmans.jpg.html)

Bigmista
06-17-2014, 09:52 AM
Does your supplier deliver here?

che22879
06-17-2014, 09:55 AM
Get a new supplier. This is prime.
http://i271.photobucket.com/albums/jj151/MettleBullmastiffs/IMAG0247.jpg (http://s271.photobucket.com/user/MettleBullmastiffs/media/IMAG0247.jpg.html)

And this is choice (Chairman's Reserve).
http://i271.photobucket.com/albums/jj151/MettleBullmastiffs/Chairmans.jpg (http://s271.photobucket.com/user/MettleBullmastiffs/media/Chairmans.jpg.html)

Wow! Nice beef!

gtr
06-17-2014, 10:04 AM
I see more point and fat in the A pic, so I'd probably pick that one to cook. But since you're cooking, I'd hit 'em both all day long! :hungry:

Congrats on the Shun! You got a good woman there, but you know that already!

SmokinJohn
06-17-2014, 10:32 AM
Neither. I would rather that you cook them both, and I get to eat them....

Bludawg
06-17-2014, 10:46 AM
I don't see much difference the coin toss came out "A".

RyanTN
06-17-2014, 12:54 PM
I like the marbling on A but i would eat both

buttburnersbbq
06-17-2014, 05:05 PM
I choose A. Looks better marbling than B .

Ron_L
06-17-2014, 05:17 PM
Strange that the choice has the better marbling. I would have picked A because of the marbling, but if you're smoking them, I'd eat both!

Not strange at all. The carcass is graded by sampling the ribeye primal, not the brisket. It very possible that the ribeye was prime but the brisket has less marbling, or the other way around.

sknabnoj
06-17-2014, 05:27 PM
I'm a burnt ends man so, I'd go with A because I can't tell what the B brisket point looks like. Also, A looks like a smidge better marbling.

Eggtastico
06-18-2014, 02:20 AM
I would choose A, it seems to have more marbling. What is everyone else's reasoning?

Thats my choice & reasoninig also