BeardedBassGuy
Full Fledged Farker
Nah, Smitty uses Adkins seasoning.
We need a Select grade brisket Throw Down
- Thread starter Czarbecue
- Start date
Nah, Smitty uses Adkins seasoning.
Czarbecue
Babbling Farker
My bet is it is still there. I've only seen the Select grade getting cleared out by Walmart personnel themselves when they are near expiration. No one is making a run at them :heh:
BeardedBassGuy
Full Fledged Farker
Oh, apparently I'm committed for sure, as the wife just picked one up at wal-mart. I'll do it tonight or tomorrow, depending on how tired I get after work.
SmittyJonz
somebody shut me the fark up.
Nah.......
Dr. Trout Bum
is one Smokin' Farker
Time out:
A while back the Bride was at Sam’s. She called and said the brisket bin was full and that they had select choice and Prime seems like 10-15 maybe 20 cents between grade. “Do yo want one?” She asked.
My reply- regardless of USDA grade go thru the bin and select a no larger than 12# with a thick even flat, a point about the size of 3/4 cantaloupe really nice white fat and if you cradle it in your hands it’ll be kind of floppy like a new puppy.
She sent me a text. If you want a brisket you come pick it out.)
Time in.
I’m in for a select brisket cook. Sounds fun
Your wife is funny! I've encountered some briskets at HEB in Texas that I can't find a marking on, so I'm never sure if they are select or choice (primes are definitely marked in another bin). Anyway, many of these definitely meet your description of "floppy like a puppy". None of the Costco primes I buy are like that - way too much hard fat on them. I have noticed, however, that many of these floppy packers have smaller points.
Since I don't have my smoker when I'm there, I haven't tried them yet. But once I move, I will be doing a side by side on the floppy HEB packers vs. the primes.
Czarbecue
Babbling Farker
Czarbecue
Babbling Farker
There is a grade that is unmarked can’t recall but think it’s like Butchers Grade or Store Grade, also my Walmart back during the beef shortage a few years back had brisket from Canada- there is a Canadian grading system though different and not very prominent. The way I select a brisket grading really doesn’t play into it- 100%. All things being equal side by side and cost difference is minimal Ill bump up, but the things Ive mentioned above haven’t failed me yet.
SmittyJonz
somebody shut me the fark up.
Yup - try to find Thick Floppy Flats and a Point that isn’t a Ball of Fat. Usually if the Point feels Hard/Solid it’s more Fat than Meat.......
BeardedBassGuy
Full Fledged Farker
CptKaos
is one Smokin' Farker
Does it hafta be from wallyworld? I have a select from HEB thawing already.
Are we going to have two categories?
1. "real smokers cooking with wood"
2. "Other"
Larry
Are we going to have two categories?
1. "real smokers cooking with wood"
2. "Other"
Larry
If you are the rules committee, you make the rules.
CptKaos
is one Smokin' Farker
Burnt at Both Endz
Babbling Farker
Well damn, you already wet aging it?
Disrupting and diverting Brides attention from a few honeydews I failed to accomplish today so—- made a Walmart run to grab her some latte K-Cups.
Just happened to find this select)
So basically covering my tail with an excellent cover story.
Just happened to find this select
)So basically covering my tail with an excellent cover story.
shares
is one Smokin' Farker
I have wanted to do this for ages. Buy-in includes 1 or 2 (whatever) briskets of equal USDA Select grade distributed by blind lottery. KCBS turn-ins and judging.
Burnt at Both Endz
Babbling Farker
You lost me when you started talking about KCBS judging!
Czarbecue
Babbling Farker
How about finding some gold vacuum packed bags to reseal Select briskets in. :thumb:
