Project Birthday Brisket


 
ChuckO said:
There are good arguments for both ways, and both ways have produced some great brisket. I don't know how much Brisket is in Switzerland, but where I live (Bay Area, CA) it's expensive. Hot & Fast sounds I could mess that up, whereas Low & Slow provides time to correct any errors that may occur. That's my take
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Since my Dad still has not become younger, I'm gonna pay an arm and most of a leg. I'm gonna buy an imported US Brisket.

I want to source stuff local. But my local butcher cannot get bone-in beef ribs within 2 weeks. In my experience there often is a difference between american cuts and the southern german cuts. If order "Brisket", I have no idea if I get a full packer, or just sort of a similar swiss cut.

Just to emphasize the cultural difference. It is wild to me that you can buy briskets in a supermarket. At a very large supermarket, I MAY find a packaged T-Bone steak. I won't find beef ribs, let alone bone-in ribs. Brisket is a cut I have never seen anywhere. Not at a supermarket, not at any butcher.

I have yet to find a butcher who has beef ribs ready.

A swiss beef brisket is a future project on my list.
 
Wow, I did not know how cheap brisket is in the US. And this has me worried.

I found a company which imports USDA prime briskets from here:Creekstone Farm

Two notes which worry me: First, it says its a competiton cut. I don’t want competiton, I want a good meal. The second thing is the price.

I knew I would be paying specialty store prices. But for a ~180$ brisket, I'd be paying more than tripple. So a brisket which is worth more than a new WSM 18 here. At that price point I am pretty close to more elegant cuts like Porterhouse, etc.

More concrete question, is this a waste of money? I feel like it is wasting money.

E: For comparison, any local brisket cut would cost me somewhere between 10$ to 20$ a pound. Fat content I guess is between choice and select, bit honestly I don't really know because the grading does not exist here. Would you rather be invited to eat brisket three times, or once for such a USDA prime brisket?
 
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Personally, I would have the USDA Prime Brisket over a more plentiful mediocre brisket.
But, I'd really prefer an American Wagyu Gold, as is often used in competition BBQ.
( there are a good number of TVWBB members here that are certified competition bbq judges )
Wishing you BBQ Excellence in finding and cooking that special Brisket for your Father !
 
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