Angus vs Regular Brisket

[chinesebob]

Brethren and Sisters,

I'm getting ready for my first comp on the 27th of this month and I've been toying with Angus Beef vs my regular briskets I get from my wholesale place. Does anyone have a preference there? The Angus is twice the cost but it comes trimmed and ready to go. I love Angus steaks I get from my butcher but they are locally raised.

My test audience loves either and never know what I bring in. I use a pretty strong rub with garlic powder, peppper, and kosher salt as a base with onion, two kinds of chile powder and paprika. I vary on using brown sugar in it because I don't like it personally.

Does it make a difference if your rub is good?

 

[MilitantSquatter]

Angus can just mean is from a black colored steer. Is it Certied Angus Beef (CAB) or from a similar program that selects Angus from the top % of the choice cuts ?

Here's a previous discussion, there a re a few more.

http://www.bbq-brethren.com/forum/showthread.php?t=10562&highlight=angus

My .02 cents - If you can afford it, try it once and compare to previous cooks. if you're cooking two briskets, do 1 and 1 and turn in whatever tastes better on that particular day.

The rub being good is just one aspect of many to a brisket that tastes good. Fat contest, smoke flavor, sauces etc. all play a part in the finished product.

Good Luck !!!

 

[cayenne]

I agree..

Brethren and Sisters,

I'm getting ready for my first comp on the 27th of this month and I've been toying with Angus Beef vs my regular briskets I get from my wholesale place. Does anyone have a preference there? The Angus is twice the cost but it comes trimmed and ready to go. I love Angus steaks I get from my butcher but they are locally raised.

My test audience loves either and never know what I bring in. I use a pretty strong rub with garlic powder, peppper, and kosher salt as a base with onion, two kinds of chile powder and paprika. I vary on using brown sugar in it because I don't like it personally.

Does it make a difference if your rub is good?

I agree pretty much with the other person answering this thread. Angus beef really means virutally nothing. There are still only 3 grades of meat....that are certified by USDA (Paid for by the meat packers themselves I believe).....Select, Choice and Prime.

From what I've read, heard on tv, and discussions with butchers....the general stuff you find labled at Angus...is decent meat...falling anywhere between what would normally be graded on the high side of Select...and the medium side of Choice....but, it can be that wide a range.

I've never done competition....so, others could advise you better, but, from that I understand....Angus should never be thought of as a 'grade' that you can count on for meat quality.

HTH,

cayenne

 

[jgh1204]

Call it mental, but I prefer the CAB briskets.

 

[parrothead]

Call it mental, but I prefer the CAB briskets.

It's not just mental. CAB is the top 20% of choice with lots of criteria in order to be selected.

Angus however doesn't mean squat. I will try to find the link that I printed out at work to the 30 something certifying names that are out there. They all list their criteria for their program.

CAB was the first to ever do this. Many have followed suite, and one or two may even have tighter guidelines, but none are respected and known as well as CAB.

 

[LostNation]

I'm lucky that my meat sponsor, Kilcoyne Farm http://www.kilcoynefarms.com/index.html , razes some beautiful all natural, pasture raised Black Angus beef.

Pat donated briskets to the Lake Placid contest and the Grand, Reserve and all top 10 brisket teams cooked his briskets.

I'm going to his farm on Saturday and picking up butts and briskets for the July and August contests.

 

[Bill-Chicago]

I miss Angus

http://www.bbq-brethren.com/forum/member.php?u=1902

 

[ZBQ]

Rich, how do I find a local retailer who has CAB?

(Sent you a PM last night)

 

[parrothead]

Rich, how do I find a local retailer who has CAB?

(Sent you a PM last night)

Look here.

http://www.certifiedangusbeef.com/buy/index.php

 

[parrothead]

I'm lucky that my meat sponsor, Kilcoyne Farm http://www.kilcoynefarms.com/index.html , razes some beautiful all natural, pasture raised Black Angus beef.

.

He knocks them down? Does that make them more tender?

 

[ZBQ]

Thanks Greg!:-D