Wagyu,Prime,CAB,Choice briskets

I admit to fancying a better cut of brisket. Drove 35 miles one way to pick up a CAB choice packer. I've come to realize it's a little like golf for me.

Until your golf skills reach a certain level - you're not likely to gain much outcome difference playing a good ball vs. a great ball. It might feel better hitting an 8 dollar Titleist but it will only play as good as you are.

I still look for the best cut out of the counter, but I had rather practice my cooking than chase down the perfect brisket. I figure when I get 50+ brisket behind me, I'll produce better results on a WallyWorld select then, than I can now on a CAB Prime at 4X the price. Maybe. Well... I sure hope so...

Must agree with ^^^^^^.

Sometimes we loose sight of the good ole KISS principal while we are in search of the best!

We find that building that relationship with the meat manager at Sam's is critical.

Tell him who you are and what your interest is.

If he doesn't have anything out of interest in the cold case,ask what else is there.He'll check in the back,and weigh/stamp what he has.

Look thru them.Of course it helps if you buy something.You can't just be on the eternal hunt. Maybe take one you don't really need-it will still cook fine.

If he keeps more out,they'll sell.He'll order more.
Take them a finished,warm pork butt and a small bottle of finishing sauce and some rub.NOW he'll remember you.

Wagyu may fall into the "great trick",that less accomplished cooks keep reaching for.

Prime is a real circus to acquire when and what you need.

You can't always depend on CAB s on time,size,volume,etc.

"NO, I don't need those six cases of 20+ pounders,just because that makes the deal work for the distributor"!!!

No, I don't need the case that the guy unloading the truck dropped 8 ft off the loading dock
and broke the cryovac on the two good ones.

Yes,sometimes/places/circumstances you spot some at the gricery store.


When you cook a bunch of contests,buy your meat on Tues,leave Wed to drive 500 miles,you have to depend on those three packers to be there.

When the non cooking clerk ,that orders a bunch of cases at once,by a keystroke,and that is one of four hundred orders that day,and the non English speaking ,minimum wage unloader just unloads as fast as he can,mistakes are made.

Sounds like some of our cooks are picking up the theme here.

Yep,cook something,and we'll have you doing it well.

Will it be better than the guy that spent hundreds of hrs,and dollars for his?

Could be.

Oh wise ones, thanks for reminding me of KISS, but don't worry this is very close and dear to my soul. I know that experience will be needed as I travel the road on becoming a brisket cook.I made a promise to a fine gentleman that I would keep good notes and practice as much as possible and as you learn more of Cal, as a person, you will understand that this will happen,period.

It will be FUN to search out and buy quality briskets, but patience will be required. I have learn lots about patience thanks to my crappie fishing. I have also learned that there is a difference between crappie caught in clear water and those caught in muddy water. I choose to fish clear water not because it is harder, but because I can tell a difference in the quality of the meat...maybe?

redoak, I still can't understand why anyone would chase a little white ball around some fine grazing grass? Maybe I need to get one of those stange putters and try to drive some of them there little white balls.(LOL) Thanks for everyones insight, comments they are valuable and appreciated.

Well now,I don't know about the little white ball,but I do know of folks that get phone calls about 11 PM on a cold rainy night,that about seven of his 1000 lb steers decided to ride down the wire fence and go for a stroll thru the neighborhood.

Then folks might grab up the closest club at hand to go clobber the S.O.B s.

Don't ask how I know.