Brisket talk
- Thread starter SoddyNole
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Get them both and find out for yourself. (With photos evidence provided to the LR of course.).
American and Australian wagyu I haven't found to be worth the extra price as it's not usually marbled that much more than regular Angus or other American beef breeds.
Here's a pic of ultra high grade Japanese wagyu opposite American of the same cut.
Sometimes you can find American wagyu up to about this level of marbling but seldom higher
So I'd try and see if they would cut or at least trim some of the wagyu brisket to see what it's marbling looks like.
Does it look closer to this Japanese Kobe brisket
Or just like this standard American wagyu brisket
If it's the latter I'd pass on the higher price for the wagyu brisket and just get the Angus. Because except when it's at the mid level and highest grades which Oz and Mericun wagyu seldom meet, I think there's a more noticeable taste difference between grass and corn fed Angus than Angus versus Wagyu and it would be better to pony up the cash for that grass fed product.
Doubt it's worth the extra cost. But I agree that smoking both and doing a taste test seems like the only solution!
62Nole
Seminole Insider
Soddy would need a panel of about 20 of us to get a legitimate taste test. I need time and directions.
I cooked a brisket to perfection about a year ago and the taste and texture was not that of other good brisket I've tasted in past.
I was given a copy Franklin BBQ cookbook and was reading through and he said they use Prime and he recommends that is what you buy.
Did a little more research and the Choice briskets sold at Costco are not the full briskets, but only half, the not so great half.
So...is Waygu worth the extra price, don't know. But from what I've read and seen, Prime is.
I have yet to buy a Prime brisket, they are so damn big, it's not worth the money. Maybe if we have a larger group of people come over I'll put the theory to the test.
I was given a copy Franklin BBQ cookbook and was reading through and he said they use Prime and he recommends that is what you buy.
Did a little more research and the Choice briskets sold at Costco are not the full briskets, but only half, the not so great half.
So...is Waygu worth the extra price, don't know. But from what I've read and seen, Prime is.
I have yet to buy a Prime brisket, they are so damn big, it's not worth the money. Maybe if we have a larger group of people come over I'll put the theory to the test.
This is not correct. Costco sells flat, point, and whole briskets. They don't always have each option available and all locations.
That said, I don't recommend buying your brisket from Costco. I've done side-by-side taste test with their over-priced choice whole brisket ($6/lb) and the $3/lb stuff from Walmart and Walmart whole brisket won out.
After Rocky ghosted me in Denver I became scared of rejection.
I smoke a ton of Briskets over the course of a year, and if that is what you are doing, the cheaper ones are just fine, and after 20 hours in a smoker, i would bet money no one here could tell the difference.
You might be right, I haven't done a side by side comparison to really tell. That would be an interesting experiment without a doubt.
Have to agree with Bud....long enough in the smoker and not sure I could tell the difference (I get mine from a local butcher though)
Not sure about your Costco, but I've been buying whole Prime brisket at $3.99/lb this year and it's been great.
I may try it. I tend to smoke full briskets, and I would like to see if there is a difference, particularly with burnt ends.
So it could be correct depending on which Costco. My Costco only had the half briskets the few times I was shopping for one.
You can talk to the guys in the meat department. They literally open whole brisket packets and trim them, then repackage them.
Actually Tillman's more often than not...some people don't like their meat but they've always done me good with brisket and ribs; and I like their selection of sausage
I ordered black and gold grade wagyu brisket from Snake River Farms when they were on sale. I can tell the difference between the three. I am willing to spend the extra coin to get gold grade. It was that good. But if I'm not buying gold grade I don't bother with black grade. I can't tell enough difference from black grade to local offerings.
I bought the choice cut at the cheaper price. Next time I will try the Waygu though. We can spend $100.00 easily with a family of 4 on a single dinner and not sure I got cold feet with buying the more expensive brisket. Guess the cheap in me took over.
Pepper your Angus.
But seriously, if you know your way around a smoker, you will never buy another cut of meat if you get the gold grade from SRF. Salt and pepper only. Fat cap down. Wrap in butcher paper at 160. Fat cap up. Remove at 203. Wrap in towels and rest in a cooler for 2 hours. Heaven.
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