Podge
is Blowin Smoke!
had those too.. so I've went with the 14-17. Ya know what would be nice? if someone came up with a wagyu injection:biggrin1:.. inject yer primes with it and it'll come out tasting and pulling like a wagyu
Wagyu or CAB
- Thread starter Lucky7Cookers
- Start date
had those too.. so I've went with the 14-17. Ya know what would be nice? if someone came up with a wagyu injection:biggrin1:.. inject yer primes with it and it'll come out tasting and pulling like a wagyu
rib runners
Knows what a fatty is.
Costco in Indy only carries choice as of last week.
Guess I need to drive to KY for the better stuff.
Coz
is Blowin Smoke!
We have been fortunate in the briskets we have got from SRF I guess. We had a couple Golds where the flats looked thin and when trimmed where decent .We are a newcomer to Waygu .Our problem is we are in a brisket wasteland here .I refuse to order Creekstone after the poor quality the last 2 yrs . Our Costco is getting primes but small . Its an hour to find any one with more then a couple to look at .UWP has a great selection unfortunately mostly Creekstone .
For what its worth we cooked a Gold and a standard and turned in the standard .
For what its worth we cooked a Gold and a standard and turned in the standard .
$billBBQ
Knows what a fatty is.
not to go to off topic but any pointers where this "basement guy and gold briskets" can be found?
Smokin' Gnome BBQ
is One Chatty Farker
srfshane
Knows what a fatty is.
Hey guys - Shane with SRF throwing in my (jaded) 2 cents
If you're cooking at home or at a not-so-serious comp, then cook whatever kind of brisket YOU prefer. That can be wagyu, prime, CAB or select. If it tastes good to you, it doesn't matter how much it costs or what label is on it. It's a lot like my philosophy on wine - drink the cheapest stuff that you like. That line will be drawn at a different level for everyone, but find yours and roll with it.
In terms of serious competition, Wagyu is currently the leader. Last I checked, 9 of the top 10 teams in the nation were using wagyu (and SRF at at that). For whatever reason, that's the taste and texture profile that's winning comps. There's no question that it's possible for that to change, but it's the case right now. If you want to win comps, I suggest finding a Wagyu supplier that you trust an that can deliver you a consistent product. (we obviously think that's SRF, but that's the jaded part).
In terms of the original question - as mentioned, Wagyu will often cook faster than prime and I've seen it skip the stall altogether. Make sure you keep a close eye on it, up to 3-4 hours before you expect, just to make sure you don't ruin what's going to be a great piece of brisket. Best of luck in your comp!
If you're cooking at home or at a not-so-serious comp, then cook whatever kind of brisket YOU prefer. That can be wagyu, prime, CAB or select. If it tastes good to you, it doesn't matter how much it costs or what label is on it. It's a lot like my philosophy on wine - drink the cheapest stuff that you like. That line will be drawn at a different level for everyone, but find yours and roll with it.
In terms of serious competition, Wagyu is currently the leader. Last I checked, 9 of the top 10 teams in the nation were using wagyu (and SRF at at that). For whatever reason, that's the taste and texture profile that's winning comps. There's no question that it's possible for that to change, but it's the case right now. If you want to win comps, I suggest finding a Wagyu supplier that you trust an that can deliver you a consistent product. (we obviously think that's SRF, but that's the jaded part).
In terms of the original question - as mentioned, Wagyu will often cook faster than prime and I've seen it skip the stall altogether. Make sure you keep a close eye on it, up to 3-4 hours before you expect, just to make sure you don't ruin what's going to be a great piece of brisket. Best of luck in your comp!
CBQ
is One Chatty Farker
Since a few people have written to ask me, it's huntspoint.com.
srfshane
Knows what a fatty is.
Figure out an injection with this product and you might have it: http://www.snakeriverfarms.com/american-kobe-beef/specialty-items/american-kobe-beef-tallow.html
csmcvey
Knows what a fatty is.
Maybe some application in burnt ends? Mix in some tallow with the drippings and sauce when finishing the burnt ends?
ThomEmery
Babbling Farker
[ame="http://www.amazon.com/SCI-Scandicrafts-Larding-Needle-Handle/dp/B001VJDVDM/ref=sr_1_1?ie=UTF8&qid=1413508490&sr=8-1&keywords=larding+needle"]Amazon.com: SCI Scandicrafts Larding Needle with Wood Handle - 13 Inch: Kitchen Tools: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/317TrS8PKtL.@@AMEPARAM@@317TrS8PKtL[/ame]
I have not tried it
But.....
I have not tried it
But.....
tduffy
is Blowin Smoke!
Same here. I'm not spending over 200 bucks on a brisket.
MikeJ65
is one Smokin' Farker
I render my own tallow from brisket trim. It is amazing stuff, best fried eggs I have had. Hard to describe other than to say it is a very silky fat. Not beefy, just a very neutral, light taste that will carry other flavors.
Iamarealbigdog
Knows what a fatty is.
Cooked a 17.4 LB gold SRF brisket this weekend and some simple observations.
There was no stall
Very little trimming required,
Edges were very flat but we trim for the box size so no real problems
Was superior to a CAB but have had better SRF briskets before the gold brand came along.I have no problem paying for a superior product, was hoping that was what the gold designation was doing; a little disappointed for what I got paying the premium for. If this was the gold I would hate to see what the standard was.
YES, WAGYU over CAB no doubt, just need to work out details on selection issues.
On a side note... tried the Rib Cap Gold... 20oz steak portion - :roll: Wow that is a life experience, you need a lot of extra cabbage lying around to justify that. However a very incredible product beyond expectation.... WOWZERS
Mike
There was no stall
Very little trimming required,
Edges were very flat but we trim for the box size so no real problems
Was superior to a CAB but have had better SRF briskets before the gold brand came along.I have no problem paying for a superior product, was hoping that was what the gold designation was doing; a little disappointed for what I got paying the premium for. If this was the gold I would hate to see what the standard was.
YES, WAGYU over CAB no doubt, just need to work out details on selection issues.
On a side note... tried the Rib Cap Gold... 20oz steak portion - :roll: Wow that is a life experience, you need a lot of extra cabbage lying around to justify that. However a very incredible product beyond expectation.... WOWZERS
Mike
- Joined
- Aug 11, 2003
- Messages
- 22,942
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- 113
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- Long Island, NY
Ive been buying imperial waygu from Huntspoint.com(dude in the basement??) and the briskets were great. Actually went thru BBQguru at Smoking Gnomes guidance. 
Each time I got a followup phone call from huntspoint before and after the order to make sure I was happy with the product. No complaints here. Plus Shipping from NYC to Long Island is alot less than it is from west coast.
Ive bought SRF, but dont like the idea thats its a crap shoot not knowing whats in the box. Ive gotten good ones, and also some that were unusable. Huntspoint will hand pick, and the customer service was excellent.
i'll keep using them, and I would not hesitate to try them if your looking. If your not happy with what you get, i think they will make good on it.
Each time I got a followup phone call from huntspoint before and after the order to make sure I was happy with the product. No complaints here. Plus Shipping from NYC to Long Island is alot less than it is from west coast. Ive bought SRF, but dont like the idea thats its a crap shoot not knowing whats in the box. Ive gotten good ones, and also some that were unusable. Huntspoint will hand pick, and the customer service was excellent.
i'll keep using them, and I would not hesitate to try them if your looking. If your not happy with what you get, i think they will make good on it.
dosvans
Full Fledged Farker
We've been cooking SRF Golds since July, and as others have said, it's hot or miss. We cooked a SRF Gold this weekend that was 20lbs and was probably the worst brisket I have ever got from them. The fat in the point was not as marbled as usual and there was a a bunch of rubbery veins of fat (the kind that will never render) in the flat. We were able to salvage the point, but the flat had some issues. We may have to go and try Huntspoint.
Podge
is Blowin Smoke!
A choice brisket from wally world will ALWAYS outscore a Wagyu, if the choice brisket is on the TOA and the Wagyu is on the TOD.
Rich Parker
Babbling Farker
I cook the SRF black label and love them. I enjoy all leftovers regardless of what the judges like.
MikeJ65
is one Smokin' Farker
I did about half choice and half SRF black label this year. Looking at my scores, the SRF averaged 1.6 pts. over the choice. Cost was not that much different because I normally cook two choice vs. one SRF. The SRF is very consistent in flavor, but I had a couple in the 15+ lb. range that had extremely thin flats. A good Wagyu is a beautiful thing, but paying $150 for a 3/4" flat is pretty disappointing.
SOB
Full Fledged Farker
CAB got me 1st place this weekend. $42 at sams. Butchers always let me hand pick through couple cases.
tduffy
is Blowin Smoke!
This is one thing holding me back from even trying it. Been hearing about thin flats from several teams.
