The local yuppie store that carries really good, high end choice meat will order a packer for me ($2.99/lb, not bad when select is $2.49). Their steaks are fantastic, really well marbled, natural beef. After reading the post on prime brisket being better low and slow, does this apply to high end choice, or is high heat OK?? (I don't want to ruin this and have only done a few flats - most recently high heat which came out really good).
High or Low for high end choice brisket?
- Thread starter Don Irish
- Start date
Gary Michael
TVWBB Pro
I usually by CAB which is the top 1/3 of choice for $1.75/lb
But sometimes the local Wally gets choice in. I just bought two small choice packers for .99/lb I love small briskys in the 9-10lb range.
But sometimes the local Wally gets choice in. I just bought two small choice packers for .99/lb I love small briskys in the 9-10lb range.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon A:
I've read that there are 3 sub grades of choice and prime cuts based on percentage of intramuscular fat. Is this ever documented (by stamp or other means) or are you guys just judging by appearance that said cut is "high end" choice?
Brandon </div></BLOCKQUOTE>
The high end I am speaking of is the top third of choice. CAB is usually in this category. The beef in this particular market is quite striking to the eye usually, looks darn near prime to me often and is always very tender.
I've read that there are 3 sub grades of choice and prime cuts based on percentage of intramuscular fat. Is this ever documented (by stamp or other means) or are you guys just judging by appearance that said cut is "high end" choice?
Brandon </div></BLOCKQUOTE>
The high end I am speaking of is the top third of choice. CAB is usually in this category. The beef in this particular market is quite striking to the eye usually, looks darn near prime to me often and is always very tender.
LarryR
TVWBB Diamond Member
Don, all the briskets I do are "high-end" Harris Ranch CAB. With the exception of one I've done them all 225 grate with excellent results. The high heat cook I did, excellent results too, other than bark you couldn't tell a difference. So my advice is similar to Kevin's, the "choice" (no pun intended) is yours, do the method you prefer.
The only tip I might add is start checking for tenderness earlier than you would with say a select cut. Enjoy that piece of beef!
The only tip I might add is start checking for tenderness earlier than you would with say a select cut. Enjoy that piece of beef!