Selecting a Brisket

[bigbeef24]

What are the differences between the flat, packer, wygu and cab briskets? And which ones are best for competitions?

Thanks,
Bigbeef24

Big Pappa UDS

 

[Bludawg]

A Flat is the lean portion and challenging to get right
(CAB) Certified Angus Beef
Waygu> Pampered Japanese cattle prized for the high amount of intramuscular fat Very Expensive Not recommended for the inexperienced wannabe Pitmaster in training.

 

[landarc]

and a packer is the flat and point, the easiest cut of meat to cook.

 

[chriscw81]

I don't compete. If I did I sure would hope my competition didn't know much about what they were cooking....

Just a thought.




Sent from my Nexus using Tapatalk 2

 

[Pyle's BBQ]

I buy the ones that taste good.

 

[landarc]

I think for competitions the choice is a little different. You want to remove as many variables as you can from the process. This is why many of the more serious comp teams buy branded beef that is a little more highly graded. It is also, I think, why Wagyu has become so much more common, despite the cost, as the product is just a little more consistent.

Many teams do well with Certified Angus Beef or other similar branded beef, with Choice grading, again removing some of the variables.

 

[JS-TX]

Wagyu, CAB etc... don't mean squat if you don't cook them right. Practice, practice, practice...

 

[AustinKnight]

^^^All these reply are spot on but this one couldn't be any truer.:clap: