Question For Pags (Roseville, CA)

Orangevale Meat Market(Main just south of Madison). All their beef is from a farm outside Kansas City, and their grade is 93% choice making it just short of prime(95%). Great steaks too(their porterhouse was the best steak I've grilled in the 30 years I've been in Northern Cal). A little pricey for everyday meat, but for that brisket or special occasion cut, you can't beat it.

I know nothing about the market mentioned by pags,but choice is a broad subject-pun intended.

Mr. Carter,as Pres., fooled around with the grading process, that allowed standard/select to move up into the vast "choice area".

This isn't the best of sites,but gives you an idea that around 75% of the graded meat can fall into "choice".

Beef Pyramid

i.e. G.M made a lot of cars that were white.

Some might be more choice than others.

If the farm was Creekstone,it has a higher end.

Your eyes and hands,as well as the butchers'honesty/knowledge have a lot to do with it.

The other fact is,many butchers can't fry bologna and make a sandwich.

Once again,it is up to us to learn,and educate the folks we deal with.

Tom,
I need more, as we have no local butchers only box emptier's up here and with no common language .....
So do I look for best marbling and consistent thickness, or what???

This is just breaking my heart.....

The butcher at Orangevale Meats smokes his own brisket. When he was explaining how to cook it low and slow, it occurred to me that he sounded a lot like Tom and Smokin. The man knows his stuff. As soon as I told him I had a Cookshack, he seemed pleased that I wouldn't ruin his beef. This guy's not a box emptier at the local grocery chain. He knows meat.

ibspy. Roseville Meats only had flats the two times I checked.

You may not have a lot of options.

Yes,if you can see fat running thru the flat,rather than all on the exterior that would be nice.

I see you have a smokette,which was built by Donna's family a half century ago-as a brisket cooker.

It does great.

11-12 lbs is about the limit for size,so you can pay attention to shape,as well.

I see you now have a new FEC.

You can always trim a few bites,to help fit and bend the packer up a little.

It can touch walls,as it will shrink,as it cooks.

We all start out wanting to do the perfect one,to start out.

The search for the great one can be frustrating and too,too time consuming, for what you gain.

Personally,I think more is gained by cooking a few,of what you can get, and gain the experience.

The nice thing about a CS is that our lousy ones,will be better than most other folks fine ones and they will be pretty good eatin'.

In a perfect world,a thick,even flat would be nice.

A limber,bendable one is nice.

The folks that have tried to teach me,over the years,like about 15-16 lb packers.

The size, lets you have more,different samples and approaches.

You are talking about 50% loss,and any leftovers freeze well.

Most of our conversations tend to rush into the perceived perfection of comp briskets.

I think ,if you just cook some,you will get some slicable meat,a few slices that are really pretty to serve.

Some short,long,thick,uneven looking.

Some inch chunks,some flat and some point that will chop to plate,or make some sandwiches.

Some little odd bites for the cook and friends.

Cooking a dozen ,not great, packers,over this year and taking good notes,will give you a lot more conidence,and skill,than hunting for and cooking a couple great ones.

...and a lot more fine dining and fun.

Jusy my $0.02,and you know what that's worth.

My thanks to Pags, Tom and others for the insights. Pags...I will definitely head out to Orangevale Meats and let him know his friend from Roseville with the Cookshack sent me!