Brisket Experiment - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-12-2008, 09:47 AM   #1
Graduate of BBQ Central


 
Join Date: Sep 2005
Location: pa
Posts: 680
Brisket Experiment

Today I am doing a little brisket experiment. I was able to get my hands on a USDA prime (I think dry aged) brisket. I will be cooking that today along side a regular nothing special USDA choice brisket. I have the stumps going with the stoker hooked up. I am using oak and cherry wood for the briskets. Once they come off Ill do a little taste test to see if there is a big difference between prime and choice. This the first time I have ever cooked a prime brisket so if anybody has tips for cooking them they would be greatly appreciated.

Here is a pic of the choice brisket




Here is the prime brisket


[URL=http://g.imageshack.us/img442/p1010246rd4.jpg/1/][IMG]http://img442.imagesh

Chris
__________________

__________________
"Excuse me, do you know if these gloves are good for killing a man?"-- Dale Gribble
chris1237 is offline   Reply With Quote
Old 10-12-2008, 09:54 AM   #2
BBQ Centralite
 
Diva Q's Avatar


 
Join Date: Nov 2006
Location: Barrie, Ontario
Posts: 3,379
Good luck with the experiment. That brisket may have been wet aged but I doubt that it was dry aged unless you went to an old time butcher shop and personally requested it a few weeks back. They rarely if ever dry age briskets. Just not worth it most of the time.
__________________

__________________
________________________________________

www.DivaQ.ca

Life is too short for bad BBQ

Generously sponsored by:

Traeger Canada
Hovey's Gourmet Meats
Big Rock Brewery
Basques Hardwood Lump Charcoal
Alcan
Diva Q is offline   Reply With Quote
Old 10-12-2008, 10:10 AM   #3
Graduate of BBQ Central
 
oompappy's Avatar


 
Join Date: Apr 2005
Location: Finger Lakes NY
Posts: 665
Besides the difference in the grade, it looks like you've got one right and one left-handed brisket.
__________________
Oompappy's Page...
oompappy is offline   Reply With Quote
Old 10-12-2008, 11:53 AM   #4
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Left handed briskets are notoriously more tender.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 10-12-2008, 12:59 PM   #5
Graduate of BBQ Central
 
jminion's Avatar


 
Join Date: Jan 2005
Location: Federal Way, WA
Posts: 671
Why has the fat cap been removed?

Prime briskets like low pit temps 190 to 210, check for tender at least 10 degrees before you normally would.
__________________
To get a better piece of chicken you'd have to be a rooster
jminion is offline   Reply With Quote
Old 10-12-2008, 01:34 PM   #6
Graduate of BBQ Central


 
Join Date: Sep 2005
Location: pa
Posts: 680
Quote:
Originally Posted by jminion
Why has the fat cap been removed?

Prime briskets like low pit temps 190 to 210, check for tender at least 10 degrees before you normally would.
Thanks for the advice Jim. The choice brisket still has a fat cap on it. The prime one has somewhat of a fat cap on it but more than I wanted has was trimmed by the butcher. Both of the pics are of the tops of the briskets. I forgot to take one of the fat caps so I cannot show you what was left.
__________________
"Excuse me, do you know if these gloves are good for killing a man?"-- Dale Gribble
chris1237 is offline   Reply With Quote
Old 10-12-2008, 03:07 PM   #7
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
I had a dry aged brisket once. It looked like it came off a cadaver....purple meat, and hard yellow fat. (the people I sent pics to will attest) The Butcher had to carve it off a 1/4 cow he had hanging in his walk in. ... Shame he didn't know how to do it. I got mostly fat and a smaller part of flat and point. It came out and Tasted OK though. Haven't been back there since.

Looks good so far Chris!
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 10-12-2008, 04:41 PM   #8
Rag
BBQ Centralite
 
Rag's Avatar


 
Join Date: Jun 2007
Location: Berks Cty, Pa.
Posts: 3,020
Quote:
Originally Posted by ScottyDaQ
I had a dry aged brisket once. It looked like it came off a cadaver....purple meat, and hard yellow fat. (the people I sent pics to will attest) The Butcher had to carve it off a 1/4 cow he had hanging in his walk in. ... Shame he didn't know how to do it. I got mostly fat and a smaller part of flat and point. It came out and Tasted OK though. Haven't been back there since.

Looks good so far Chris!
The cow is supposed to be dead.

Chris, that prime has great fat going through it. I can't believe it wouldn't be more tender.
Great test....waiting for the results.
Then I want to find out who your butcher is.
__________________
Sleeps till done
Gasser
Weber Kettle (it's crap...gave away)
WSM 22.5
Meadow Creek TS250 (sold)
Meadow Creek chicken cooker
Rag is offline   Reply With Quote
Old 10-12-2008, 04:55 PM   #9
BBQ NOOB
 
Join Date: May 2008
Location: Corpus Christi
Posts: 31
Right-Left

Which is which?

Steve
__________________
Steve Wright
http://BarbequeSauceRecipe.net
Steve78412 is offline   Reply With Quote
Old 10-12-2008, 08:33 PM   #10
God O'Que
 
Uncle Bubba's Avatar


 
Join Date: Feb 2005
Location: Boardman, Ohio
Posts: 2,689
Quote:
Originally Posted by Diva Q
Good luck with the experiment. That brisket may have been wet aged but I doubt that it was dry aged unless you went to an old time butcher shop and personally requested it a few weeks back. They rarely if ever dry age briskets. Just not worth it most of the time.
It most certainly was dry aged. Look at the discoloration on the point and in the front part of the flat.

My briskets this year(all prime) were dry aged and I can honestly say I didn't notice a bit of difference. In additon, I have had primes that were really good and choice ones that were better than some prime.
__________________
Uncle Bubba

"I'd rather be dead in my skin than be a fan of a Redskin."
Uncle Bubba is offline   Reply With Quote
Old 10-12-2008, 09:04 PM   #11
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Keep us posted Chris!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 10-12-2008, 10:37 PM   #12
Graduate of BBQ Central


 
Join Date: Sep 2005
Location: pa
Posts: 680
I post a few pics tomorrow. Here are my thought from the tasting I did. The prime was was noticeably more more moist and had a richer more beefy flavor. The choice brisket was good it was moist and a lot all of the other briskets I have had.

Was the prime worth the extra cost?

Yes for comps. I feel this cut takes you to the next level. It has taking me to the point of which I was hoping to achieve with my brisket. I also like the idea that I am able to achieve the rich beefy more most flavor with out using stuff like fab. (I know there are a lot out there that use it successfully but from my limited use of the stuff but i cannot stand the taste of it). If I was just cooking for family and friends I would stick with choice because of cost and also I think once this stuff is put in a sandwich it would be hard to tell the difference.

I look forward to competing with this next year

Chris
__________________
"Excuse me, do you know if these gloves are good for killing a man?"-- Dale Gribble
chris1237 is offline   Reply With Quote
Old 10-12-2008, 11:55 PM   #13
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Thanks for the info.


Now I have to find a butcher.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 10-13-2008, 08:32 PM   #14
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Great review Chris, thanks!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 10-13-2008, 09:00 PM   #15
Graduate of BBQ Central


 
Join Date: Sep 2005
Location: pa
Posts: 680
The prime brisket



The choice brisket


Part of the prime brisket flat sliced after being reheated in the microwave

__________________
"Excuse me, do you know if these gloves are good for killing a man?"-- Dale Gribble
chris1237 is offline   Reply With Quote
Old 10-14-2008, 01:35 AM   #16
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Last pic looks like a left hander. Nice indeed!
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 10-14-2008, 05:37 AM   #17
Cooker
 
Adrienne's Avatar


 
Join Date: Oct 2006
Posts: 291
[quote=Uncle Bubba]
Quote:
Originally Posted by "Diva Q":24skewkb
Good luck with the experiment. That brisket may have been wet aged but I doubt that it was dry aged unless you went to an old time butcher shop and personally requested it a few weeks back. They rarely if ever dry age briskets. Just not worth it most of the time.
It most certainly was dry aged. Look at the discoloration on the point and in the front part of the flat.

My briskets this year(all prime) were dry aged and I can honestly say I didn't notice a bit of difference. In additon, I have had primes that were really good and choice ones that were better than some prime.[/quote:24skewkb]

Yes, it was dry aged. All of the briskets I cook are dry aged prime. I honestly do not remember how brisket tastes if it's not hung for a few days (weeks) before it's cooked, though, as it's been so long since I've cooked one that wasn't. Something in my memory tells me that I prefer eating a brisket that has been dry aged . . . although I don't know why, especially since I don't really like brisket to begin with
__________________
Ontario's First Female Pit Boss
Adrienne is offline   Reply With Quote
Old 10-14-2008, 09:36 AM   #18
Rag
BBQ Centralite
 
Rag's Avatar


 
Join Date: Jun 2007
Location: Berks Cty, Pa.
Posts: 3,020
Prime looked more moist. Nice looking meats.

I thought all dry aging had to be done as a whole carcus, or half,,,,not smaller cuts, or it wouldn't work.
__________________
Sleeps till done
Gasser
Weber Kettle (it's crap...gave away)
WSM 22.5
Meadow Creek TS250 (sold)
Meadow Creek chicken cooker
Rag is offline   Reply With Quote
Old 10-14-2008, 09:57 AM   #19
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
May be getting off topic but......Can you compete with a dry aged brisket... I mean are they packed so that they can be inspected....Is that considered to be tampered with ?
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 10-14-2008, 10:14 AM   #20
Graduate of BBQ Central


 
Join Date: Sep 2005
Location: pa
Posts: 680
Quote:
Originally Posted by Cliff H.
May be getting off topic but......Can you compete with a dry aged brisket... I mean are they packed so that they can be inspected....Is that considered to be tampered with ?
I believe you can. As far as I know there is no rule that says meat must be in the cryovac. When I compete with the chicken I get from my butcher it is only rapped in butcher paper. Also you are allowed to pretrim your meats. The kcbs rule says meats must not be seasoned in anyway.

Another thing that make me think you can use dry aged meat is that if you look at the pics on the dizzy pig site their briskets shown are dry aged. Also the way I found out about this butcher is a through a local team that uses his meats.

I could be wrong though

Chris
__________________

__________________
"Excuse me, do you know if these gloves are good for killing a man?"-- Dale Gribble
chris1237 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:49 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×