Brisket Cut/Grade

Choice or better from Whole Foods will be more than adequate for cooking at home but how much is $1.50/lb over flats? Out here, we pay $1.89 or $1.99 for our whole briskets when they are not on special and crazy prices like $4.50 for the flat only at the regular grocery store. They are over $6 at Whole Foods. Whole briskets are one of the greatest things in the world and flats by themselves really dont compare (IMHO). With that in mind, if you are talking about paying $5-6/lb when pork butts are as inexpensive as they are it gets tough to justify.

quote:

Originally posted by woody409:...if you are talking about paying $5-6/lb when pork butts are as inexpensive as they are it gets tough to justify.

Yeah it would be 4.50lb here, which is why I haven't bought one..yet(if anything I'm cheap).

I AM interested in trying out the best cut I can find, just to test/set a bench mark for brisket at my skill level.

My last case of briskets was prime grade, had two in the case that were over 17 lbs. each and ran me $2.44 per lb. Of course, I was fortunate enough to know a business that would let me order under their Sysco account but they were really nice briskets.

You might want to get in touch with Vande Rose meats out of Iowa and see if they have any distributors in your area. They are not real large briskets but they have excellent flavor. And just so you know, this is not the brand of my last case.

quote:

Choice or better

It's not a grade, but a marketing expectation. It's pretty common to hear that at minimum you'll get choice, and sometimes just means you'll get better.

Now, if it said Select or better.... I'd run.

Here is a grading pyramid that may be helpful.

I'm not pitching this particular marketing program,just using the picture.

Beef Grading Pyramid

The Iowa beef, that Ribdog speaks of, does not use the gov't grading program for quality.

We have found them to be "better choice",in our opinion and Hereford.

Thx for info guys. The link Tom posted located a newly opened butcher shop in the next town that sells CAB packers for less than Whole Foods. Thx

I'm preparing Todd's beans, throwing them in my smoker, and heading out to two grocers--the nearest IGA to check out their Choice briskett and The Nugget to check out their Vande Rose Beef.

My Brother in Law is coming in from Chicago this weekend, and I want to smoke something for him. Besides, I'm wanting to cut something with the new Forschner's.

Ribdog and drbbq mentioned a bbq joint in Chicago that was doing a good job.

Smoke,or maybe Smoque?

Ask the in-law.

If you have to buy cases of CAB s,they start with three unit cases.

Try to specify the cases as to heavy,light,etc.

The VandeRose are typically smaller/restaurant size,so ask for the largest.

Well. The IGA doesn't carry brisket. California strikes again. The meat manager did recommend a meat house in Orangevale (the next town over). They cut their own meat, and they've got great meats.

So I went over and talked to the owner/meat manager. They get all their meat from a farm outside Kansas City. Their choice is the upper 5%, right next to prime. He simply said, "You're going to like our meat." I got a 13 lb. full packer brisket at $2.99/lb. It looks beautiful. Well marbled. Nice, full fat cap.

Funny thing. The meat manager said, "I hope you're going to slow cook this thing. I mean really slooooww cook it." "And don't cut the fat off until it's done smoking."

He really knows his meats. Sold me a couple huge porterhouse steaks and some andouille sausage. I like this guy. I just might not be able to afford him.

Pags,

Cook some up for him and take it back to him and say .... is this slow enough.

I've used that tactic a few times to success

Good idea. The flat or the burnt end?

Excellent idea, Smokin!

OMG. If the Porterhouse steaks were an example of this guy's meats, I'm in for a real treat when I smoke the brisket at the end of next week. That was the best steak we've grilled in the 30 years we've been in California. I guess he was accurate when he smiled at me and said, "You're going to enjoy this meat."

This may be the best cut of meat my grill has seen, and even though this guy's prices are a little higher, I've, at least, found my source for both brisket and meat for special occasions.

nmaggie69, thanks for steering me to IGA for a brisket. Even though our IGA doesn't carry brisket, it was the IGA Meat Manager that recommended this meat house to me. Never would have found it without you.

quote:

Originally posted by Tom:
Ribdog and drbbq mentioned a bbq joint in Chicago that was doing a good job.

Smoke,or maybe Smoque?

Ask the in-law.

Yep, it's Somque. On the NW side of the city. Supposed to be a good bbq joint, haven't made it out there yet, but plan to soon. http://www.smoquebbq.com

I've been out there twice to Smoque and I feel it is a very good choice for a que joint.

Well. Guess who's going back to Chicago in October for his niece's wedding. Thanks for the heads up on "Smoque" everyone.

A tag, on to the sharing some of the packer with the meat manager.

Pork butts are cheap,so catch them at $1.25/lb,cook a couple large 2 pacs.

Take him one whole,when he and the ass't mngr will be working,around mealtime.

A small bottle of Smokin's Vinegar sauce.

A small shaker of rub.

Have it wrapped hot,open the foil,break it down in a couple mins for them ,in the opened foil.

Give it a light sprinkle of rub and a few squirts of sauce.

Let them toss it with their hands ,and stand there and eat.

Thank them for their help.

You ARE now the MAN.

You'll be amazed how many cases of just marked down meats ,fish,and poultry come your way.

Your phone calls always get answered.

Amazing, what less than $15 product and a little personal touch,along with a COOKSHACK,can accomplish.

Remember,they won't EVER get a butt like that!

You can ask,how all us old guys know this.

After a search w/o certainty I'll just ask:

How long past the kill/pack date on the case can you keep cryovac brisket in a cold fridge?

If looking over a fresh case or two of cryovac'd brisket at market - what is the top 1 or 2 things to look for when selecting the best one for smoking in CS?

Thanks!

quote:

Originally posted by redoakNC:
After a search w/o certainty I'll just ask:

How long past the kill/pack date on the case can you keep cryovac brisket in a cold fridge?

Thanks!

Check again for the "wet aging" thread, in the "Beef" forum, answer should be there:

Wet Aging

Thx. I had limited my search to just brisket forum.

quote:

Originally posted by Tom:
A tag, on to the sharing some of the packer with the meat manager.

Pork butts are cheap,so catch them at $1.25/lb,cook a couple large 2 pacs.

Take him one whole,when he and the ass't mngr will be working,around mealtime.

A small bottle of Smokin's Vinegar sauce.

A small shaker of rub.

Have it wrapped hot,open the foil,break it down in a couple mins for them ,in the opened foil.

Give it a light sprinkle of rub and a few squirts of sauce.

Let them toss it with their hands ,and stand there and eat.

Thank them for their help.

You ARE now the MAN.

You'll be amazed how many cases of just marked down meats ,fish,and poultry come your way.

Your phone calls always get answered.

Amazing, what less than $15 product and a little personal touch,along with a COOKSHACK,can accomplish.

Remember,they won't EVER get a butt like that!

You can ask,how all us old guys know this.

Tom knows what he's talking about! BBQ may be the best "grease" that there has ever been to gain most favored trading partner status, not to mention good advertising if you're looking to do business.

I dropped off a butt, a quart of slaw, and 18 hamburger buns at the auto center at BJ's where I buy my meat. The guy filling my propane tank had asked if I did any catering. Why, yes kind sir I do was my reply. 1 butt later, and I catered his family reunion, a church function, and I'll be doing his youth football teams fundraiser in October. Plus the other guys on his crew asked if I could do some work for them. Not bad for about $15 in food cost.

I've done the same for the meat department guys and haven't gotten any business yet, but they don't hang up on me, start laughing, or question my order anymore when I call in for 1000lbs of pork butt.

Go to CPS and order you some B252SS and their lids and look like a pro with your sauce, or just have something to give folks when they take home leftovers. These also fit in cardboard beer carriers if you're so inclined.

Container Supply