MMMM.. BRISKET..
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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Old 07-01-2013, 08:30 PM   #31
Bourbon Barrel BBQ
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Originally Posted by Muzzlebrake View Post
Wow that's a deal!

I can get choice for that if I go to one of the distributor's @ Hunts Point Market. Most local grocers in this area charge more than that for whole choice brisket no matter what the brand is. The last time I was @ RD their National Brand Angis briskets I think were $2.79lb case price.
If I had a restaurant perhaps. I can't do anything with a case of 11lb packers. Two years ago I got cases that had five 17lb prime packers inside for $2.25lb. It was cheaper than the local grocers had choice. Now its just way hit or miss on size and quality. I've given up. I'm just cooking the biggest packers I can find from RD now. I'm sure I'm leaving something on the table but I'll shoot for a low call with my junky choice stuff and keep some money in my pocket.
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Old 07-02-2013, 08:17 AM   #32
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I've looked at the RD briskets, and some of them look really good I think!..
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Old 07-02-2013, 09:07 AM   #33
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Have used Creek Stone for sometime now and its the last. Got a case in and they were all small and didn't cook up well. Most we tough and the point were so small that you could just barely get enough burnt ends to turn in. Going back to choice angus had more walks then.
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Old 07-02-2013, 10:35 AM   #34
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Originally Posted by Bourbon Barrel BBQ View Post
If I had a restaurant perhaps. I can't do anything with a case of 11lb packers. Two years ago I got cases that had five 17lb prime packers inside for $2.25lb. It was cheaper than the local grocers had choice. Now its just way hit or miss on size and quality. I've given up. I'm just cooking the biggest packers I can find from RD now. I'm sure I'm leaving something on the table but I'll shoot for a low call with my junky choice stuff and keep some money in my pocket.
Curious as to why you would pick the largest. Wouldn't a larger packer mean an older cow, hence a tougher cow, and a smaller packer be from a smaller, younger, more tender cow?
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Old 07-02-2013, 10:43 AM   #35
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Curious as to why you would pick the largest. Wouldn't a larger packer mean an older cow, hence a tougher cow, and a smaller packer be from a smaller, younger, more tender cow?
Great question! I wonder about this too. Who knows, maybe this conversation is going to get into the "left, or right side brisket".
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Old 07-02-2013, 11:20 AM   #36
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Originally Posted by smokeisgood View Post
Curious as to why you would pick the largest. Wouldn't a larger packer mean an older cow, hence a tougher cow, and a smaller packer be from a smaller, younger, more tender cow?
Breed, breeding, and the processor have a lot to do with brisket size.
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Old 07-02-2013, 12:06 PM   #37
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Breed, breeding, and the processor have a lot to do with brisket size.
yes, and a nice even thick slice looks better in the box than something that looks like a thin Sizzler Sirloin.
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Old 07-02-2013, 07:48 PM   #38
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I've looked at the RD briskets, and some of them look really good I think!..
The last two comps we cooked a creekstone prime along side a RD and turned the RD in both times. We did turn in the burnt ends off the creekstone but the flavor on the RD flat was better. Go figure. We didn't get a call in either comp but the scores weren't terrible so I think we are just going to save ourselves a $100 a comp and keep on keeping on. That being said our briskets we cooked a couple years ago were better IMO and judges agreed. We haven't changed a thing so brisket quality is the only thing I can mark it down to.
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Old 07-02-2013, 07:52 PM   #39
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Originally Posted by smokeisgood View Post
Curious as to why you would pick the largest. Wouldn't a larger packer mean an older cow, hence a tougher cow, and a smaller packer be from a smaller, younger, more tender cow?
I've never had a problem getting them tender. The larger (and usually fattier) packers are more forgiving when it comes to drying them out IMO. I like a nice thick flat and well marbled point. That usually comes on the bigger packers. You can get great results on a smaller packer I just like the added insurance of a big (thick) packer.
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Old 07-02-2013, 08:07 PM   #40
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Here is a pic from our first creekstone case 2 years ago. This case accounted for 3 consecutive brisket wins. We had 4 overall that season in I think 9 contests. We haven't won brisket since. haha. These things were beautiful. I felt guilty taking the trophies.
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Old 07-03-2013, 09:48 AM   #41
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Quote:
Originally Posted by Bourbon Barrel BBQ View Post
The last two comps we cooked a creekstone prime along side a RD and turned the RD in both times. We did turn in the burnt ends off the creekstone but the flavor on the RD flat was better. Go figure. We didn't get a call in either comp but the scores weren't terrible so I think we are just going to save ourselves a $100 a comp and keep on keeping on. That being said our briskets we cooked a couple years ago were better IMO and judges agreed. We haven't changed a thing so brisket quality is the only thing I can mark it down to.

I would agree.. the creekstones of a couple of years ago were great when we got them from our source. Seems I couldn't get out of the top 10 if I tried with those things.
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Old 07-03-2013, 11:00 AM   #42
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Curious as to why you would pick the largest. Wouldn't a larger packer mean an older cow, hence a tougher cow, and a smaller packer be from a smaller, younger, more tender cow?
I'm sure you've been told bigger is better many times.....
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Old 07-03-2013, 11:02 AM   #43
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Originally Posted by Bourbon Barrel BBQ View Post
Here is a pic from our first creekstone case 2 years ago. This case accounted for 3 consecutive brisket wins. We had 4 overall that season in I think 9 contests. We haven't won brisket since. haha. These things were beautiful. I felt guilty taking the trophies.
I remember those days, they were great.
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