Best deal on brisket

[telebasher]

Just got the best deal on packer brisket I'll ever get. Saw this real nice 17# in the meat counter a my local United store. When I looked at the price sticker had to do a triple take, $0.42 for a 17 pounder. They had it at .17 lb @ $2.49= $0.42. This one is going to taste really good LOL!!!

[BushInternational]

Be leery of very cheap prices. Some are rejects and maybe thawed and refrozen many times over. Check the color if they look unusual.

[jtilk]

Be leery of very cheap prices. Some are rejects and maybe thawed and refrozen many times over. Check the color if they look unusual.

I think he's ok Bush, it was just a typo. Listed at a fraction of a pound. (.17 instead of 17). haha

[BushInternational]

Anyway thats good. I just bought the Sucklebuster Competition BBQ Rub and
Spicy Peach BBQ Sauce from my local leader. Looking forward to tasting these babies.

[El Ropo]

Great score! What grade was the meat? If there was no USDA stamp on back of cryo, that means is ungraded, and will be very lean, meaning may not turn out optimal. Now if it says USDA choice, or certified angus beef choice, you really scored!

[scotchale]

What are some better meats (Brisket) out there and how should I look for them?

In the past, I only cooked a brisket about once or twice year and when I bought a whole brisket, they all looked like the same general cryo-packed meat from Nebraska or wherever up north. No indication of type of beef or particular characteristics. Now that my interest in smoking has picked up this year, I am more interested in getting better quality beef, Angus preferably.

I recently read a Texas Monthly article about a couple of BBQ barons noted something about trying to get "natural" brisket. I assume something along the lines of organic? (I need to re-read the article). Seems like that would be even more challenging to find, let along "afford" !!

Thanks,
Bryan in Bryan

[js-tx]

What are some better meats (Brisket) out there and how should I look for them?

In the past, I only cooked a brisket about once or twice year and when I bought a whole brisket, they all looked like the same general cryo-packed meat from Nebraska or wherever up north. No indication of type of beef or particular characteristics. Now that my interest in smoking has picked up this year, I am more interested in getting better quality beef, Angus preferably.

I recently read a Texas Monthly article about a couple of BBQ barons noted something about trying to get "natural" brisket. I assume something along the lines of organic? (I need to re-read the article). Seems like that would be even more challenging to find, let along "afford" !!

Thanks,
Bryan in Bryan

I've been told by a butcher that Angus isn't nothing but a breed of cow. I usually try to get choice or better, especially on the rare occasion that they are on sale at HEB. Central Market carries natural brisket but you are right it's really expensive. I've never tried it myself so I don't know if there is a noticeable difference.

[BushInternational]

Its about hard to find all natural beef now bec all cows do receive supplements to boost their body mass. Even the fish at the fish markets are all mostly from fishfarms fed with their own feeds.

[tex_toby]

What are some better meats (Brisket) out there and how should I look for them?

I smoke whole packer briskets and look for USDA Choice (stamped on the cryovac). I usually have to get them at my local grocery store (Albertsons, Krogers) and actually picked up my last one at Walmart. I typically buy all of my other meat at Sams Club, but my local Sams Club only carries Select Packers. I could buy a Choice trimmed brisket at Sams, but the cost goes way up and I like packers anyways. I can usually find Choice Packers at one of my stores for around $1.99/lb on sale.

[scotchale]

"I've been told by a butcher that Angus isn't nothing but a breed of cow."

Well, yes, its a breed of cow along with Hereford, Brahmas, Charolais, etc....

I do know that when I have bought steaks in the past, sirloin or ribeye in particular, the Angus meats always seem to have a more full flavor? Probably a better combination of fat to beef content, hard to say? Higher moisture content probably as well, they don't seem to dry out like other "breeds of meats" I have cooked over the years.

Now, how does that compare with Brisket? I don't have an answer on that yet, which garnered this topic by the original poster, thankfully...nice input so far .

Bryan in Bryan

[El Ropo]

How about a Kobe Tri tip?

Talk about food pr0n!

http://i980.photobucket.com/albums/ae286/Pashn8one/IMG_3699.jpg

http://i980.photobucket.com/albums/ae286/Pashn8one/IMG_3702.jpg

http://i980.photobucket.com/albums/ae286/Pashn8one/IMG_3722.jpg

If that doesn't give you an idea of the difference between ungraded/select, and better cuts, nothing will!

Not my cook, borrowed from another forum. Heck I couldn't afford that.

[atcNick]

Just some FYI: "angus" and certified angus beef is not the same thing. The first is a breed, the second is a brand. To qualify as certified angus beef (or CAB) it has to be a better quality, I'm not exactly sure of the criteria. I know they're choice or better.

Aaron Franklin, the guy you read about in tx monthly uses Meyer natural beef. I've heard this brand can be found at super target.

What I look for now in a brisket is choice or better AND a limber, flexible brisket. Go through the briskets in the meat case and you will know when you find it.


-Nick

[eltex]

Just stop and check the meat box at HEB whenever you are there. 90% of the time, you just find all select/no-grade beef, but sometimes, the briskets will have some choice/CAB briskets in there, all at the same price. I think I heard that is when a meat packer has to fill an order with HEB, they might run low on selects and just send the next grade, which is usually choice. This is helpful if you visit HEB more than once a month, and if you have a freezer to keep them in when you do score. I haven't discovered a prime yet at HEB, but I have heard it happens from time to time.

[scotchale]

How about a Kobe Tri tip?

Talk about food pr0n!

http://i980.photobucket.com/albums/ae286/Pashn8one/IMG_3699.jpg

http://i980.photobucket.com/albums/ae286/Pashn8one/IMG_3702.jpg

http://i980.photobucket.com/albums/ae286/Pashn8one/IMG_3722.jpg

If that doesn't give you an idea of the difference between ungraded/select, and better cuts, nothing will!

Not my cook, borrowed from another forum. Heck I couldn't afford that.

Wo-ah...now that gives new meaning to "well marbled" !!

[BushInternational]

Choice CAB brisket has a lot of fat marbling. How much more if its a prime . Personally i like the Select by Silver Springs packer at Target Supermarket. The butcher said they are from northern cattle ranches in Idaho. Northern places have better grass , more succelent than southern states.