Snagged me another diamond in the rough!

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JMoney7269
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Snagged me another diamond in the rough!

Postby JMoney7269 » Fri Nov 01, 2013 10:52 pm

Meyer natural angus super trim. It's comp ready straight out the cryo, no hard fat anywhere, super thick flat I'm happy. Judging by the blood it's about 45 days old so it's cryo nap time. My really nice choice packers @16 lbs usually come out to that price and I really gotta trim em for comps. I figure with the waste of fat and trim to fit, it's a wash with this beauty
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I'm always on the lookout for good Briskets, my wife knows every time we go into HEB I gotta swing by the meat counter and dig. She doesn't even ask where I'm going anymore, just let's me go do my thing, when I'm done Meet her. She's peaved sometimes when I walk up with 3-4 Briskets lol. Man can never have too many high quality Briskets on hand. Here was my stash when I had to move everything to my new deep freeze
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Hookin' Bull
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Re: Snagged me another diamond in the rough!

Postby Hookin' Bull » Sat Nov 02, 2013 9:47 am

Nice score! My HEB scores are far between since they remodeled the store. And don't even approach the meat counter due to sticker shock. :-(
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FR8 Train
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Re: Snagged me another diamond in the rough!

Postby FR8 Train » Sun Nov 03, 2013 10:30 am

Nice, those Meyers are top notch....what is your thawing technique for the frozen briskets?
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JMoney7269
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Re: Snagged me another diamond in the rough!

Postby JMoney7269 » Sun Nov 03, 2013 10:40 am

Usually pull thaw over 4-5 days. All those are comp Briskets. I usually buy eatin Briskets a day or two before I need em
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erbeman
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Re: Snagged me another diamond in the rough!

Postby erbeman » Mon Nov 04, 2013 10:47 am

So, I have noticed that a few times when I'm brisket shopping that one of the briskets will have a bunch of blood throughout the package and the rest will be pretty much dry. I always wondered what is the deal with that. So you are saying it's an age thing? If its been sitting in the cryo for awhile it will start letting blood out and those are the ones to buy?
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JMoney7269
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Re: Snagged me another diamond in the rough!

Postby JMoney7269 » Mon Nov 04, 2013 12:43 pm

Yeah, if you ever wet age a brisket, usually around day 40-45 from the pack date, the brisket will all the sudden have a lot of blood, kinda blackish and it will also smell kinda musty. Rinse it off and trim and your good to go. Wet aging really helps with tenderness IMO compared to just any off the shelf brisket.
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bruno994
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Re: Snagged me another diamond in the rough!

Postby bruno994 » Mon Nov 04, 2013 3:32 pm

Agreed with the wet aging, I try to get at least 3 weeks fridge time before a comp or before freezing.
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Re: Snagged me another diamond in the rough!

Postby atcNick » Wed Nov 06, 2013 8:32 pm

which heb do you find those at?
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JMoney7269
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Re: Snagged me another diamond in the rough!

Postby JMoney7269 » Fri Nov 08, 2013 3:10 am

Our local heb in Brenham just started ordering them when I requested them. Fair price also.
Life has no remote control, get up and change it yourself!
Those willing to sacrifice liberty for security deserve neither - Benjamin Franklin
My $.02 is worth $37.50

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