Where to buy a great comp brisket

[srfshane]

Cooking a brisket for my entry at the Houston Rodeo BBQ. Where would you buy a top quality brisket. Should I go for a Waygu?

Hey there Ribeye Republic...looks like your thread has gotten a bit hijacked! I'll try to bring it back to your questions.

I'm Shane with Snake River Farms (mentioned here a couple of times). Here's my perspective on your questions:

Wagyu or not? I can tell you that at the big time contests (Royal, Jack, etc.) virtually every call in the brisket category will come using a wagyu brisket. At these contests, they've become the standard. Can you win without using wagyu...absolutely. Not sure if you're a golfer...but think about it in terms of drivers. All the pros use the latest and greatest driver, they want every advantage possible. At my local golf tourneys you'll see a mix of high-end drivers and mid range drivers - both with the ability to win. Ultimately, it's a personal decision on your part.

Regardless of wagyu or not - where should you get your brisket? My personal opinion is that it needs to be about trust. Find a provider that delivers consistent quality on a regular basis. Just as important, make sure it's someone that will back that quality up - remember, we're dealing with a "natural product" here, so there will be issues that come up. If it's a consistently good quality and they take care of any issues for you, then you've found a winner and a good relationship on which to build a successful team.

Best of luck - feel free to hit me up if you need any more "philosophizing"!

 

[JD McGee]

We buy choice briskets from several locations...Business Costco ($4.33lb), Cash & Carry (Star Angus $4.02lb), Restaurant Depot (Superior Angus $4.69lb)...prices are current. I priced out a 14-17lb Gold grade Wagyu from Snake River Farms to use as a reference for the difference in prices...$12.29 - $14.92 per lb for one brisket...total price calculated at $208.99...includes standard shipping. There is a slight price break for ordering 2-5 briskets of $10.00 per brisket. We cooked 20 PNWBA and KCBS comps last year finishing 2nd overall for brisket in the PNW using choice packers. Wagyu is wayyy too rich for our blood...:twitch: We did cook a SRF brisket at King of the Smoker that was amazing...we took 12th place with it against the best of the best. If we could afford to use them...we would!

 

[alexf]

Hey there Ribeye Republic...looks like your thread has gotten a bit hijacked! I'll try to bring it back to your questions.

I'm Shane with Snake River Farms (mentioned here a couple of times). Here's my perspective on your questions:

Wagyu or not? I can tell you that at the big time contests (Royal, Jack, etc.) virtually every call in the brisket category will come using a wagyu brisket. At these contests, they've become the standard. Can you win without using wagyu...absolutely. Not sure if you're a golfer...but think about it in terms of drivers. All the pros use the latest and greatest driver, they want every advantage possible. At my local golf tourneys you'll see a mix of high-end drivers and mid range drivers - both with the ability to win. Ultimately, it's a personal decision on your part.

Regardless of wagyu or not - where should you get your brisket? My personal opinion is that it needs to be about trust. Find a provider that delivers consistent quality on a regular basis. Just as important, make sure it's someone that will back that quality up - remember, we're dealing with a "natural product" here, so there will be issues that come up. If it's a consistently good quality and they take care of any issues for you, then you've found a winner and a good relationship on which to build a successful team.

Best of luck - feel free to hit me up if you need any more "philosophizing"!

This has me thinking a bit. I'm still way too new to this to know the answer, so sorry if it sounds dumb.

Do you think that the reason why Wagyu is winning so much is that all the top teams are using it, and not so much that it makes a huge difference?

That's a little bit of a funny question, since I doubt anyone would argue that Wagyu isn't more marbled which means more delicious fatty brisket flavor and moisture/tenderness (not to mention generally from healthier/humanely treated animals) - but I am curious.

 

[Porcine Perfection]

We buy choice briskets from several locations...Business Costco ($4.33lb), Cash & Carry (Star Angus $4.02lb), Restaurant Depot (Superior Angus $4.69lb)...prices are current. I priced out a 14-17lb Gold grade Wagyu from Snake River Farms to use as a reference for the difference in prices...$12.29 - $14.92 per lb for one brisket...total price calculated at $208.99...includes standard shipping. There is a slight price break for ordering 2-5 briskets of $10.00 per brisket. We cooked 20 PNWBA and KCBS comps last year finishing 2nd overall for brisket in the PNW using choice packers. Wagyu is wayyy too rich for our blood...:twitch: We did cook a SRF brisket at King of the Smoker that was amazing...we took 12th place with it against the best of the best. If we could afford to use them...we would!

I agree 100%. As a single person team, I am rethinking exactly that as the total cost for a weekend is quickly approaching $1,000. Two briskets can easily run you $150, and I don't see prices dropping anytime soon.

 

[sdbbq1234]

Again, never thought my recommendation (based on well known friends and competitors) would get such a response. But, I think it is a good discussion regarding huntspoint and Johnny Love, even if it derailed the OP topic.

As for me, I have purchased briskets from RD and from a local butcher that has had huge gashes in them. I do not think RD would have taken back my brisket, 5 days after I purchased it, AND opened it. Besides, 100 mile round trip plus tolls in the DC Metro area outweighs any of that kind of thinking. The local butcher is the same way.

All things considered and back to the OP question, I would still recommend huntspoint (Johnny Love) and or SRF. They seem to be the best out there as based on comments here on this site, on facebook, and comments from friends and fellow competitors.

Try to sign up to each and every meat shippers web site, and hopefully catch a special sale on shipping, etc...

wallace(Don)

 

[Slamdunkpro]

We use Creekstone primes and win our fair share of brisket money.

 

[wmrrock]

You are all going to laugh at me but...

I have been ordering and using Kosher Briskets in competitions. The majority of the time I compete in the Kosher BBQ Circuit (yes, it exists and it really levels the playing field because each team has to use the same meats and pits which are provided) But when I have competed in the non kosher circuit and I use kosher briskets, I fair much better than most of the other teams that have more experience than I do. Kosher Briskets simply taste better. Give them a try.

 

[Ron_L]

I have been ordering and using Kosher Briskets in competitions. The majority of the time I compete in the Kosher BBQ Circuit (yes, it exists and it really levels the playing field because each team has to use the same meats and pits which are provided) But when I have competed in the non kosher circuit and I use kosher briskets, I fair much better than most of the other teams that have more experience than I do. Kosher Briskets simply taste better. Give them a try.

Where would one find a Kosher brisket?

 

[Bearded Pigs BBQ]

Has anyone ever used Lafrieda Meats for the comp meat, if so any reviews on them?

 

[srfshane]

This has me thinking a bit. I'm still way too new to this to know the answer, so sorry if it sounds dumb.

Do you think that the reason why Wagyu is winning so much is that all the top teams are using it, and not so much that it makes a huge difference?

That's a little bit of a funny question, since I doubt anyone would argue that Wagyu isn't more marbled which means more delicious fatty brisket flavor and moisture/tenderness (not to mention generally from healthier/humanely treated animals) - but I am curious.

Not a dumb point at all, totally logical. And, frankly, there's no way it cannot be true - as the % of teams using wagyu increase, the % of teams winning with wagyu has to increase as well!

And to your second point - I think there's no doubt that, in general, wagyu is is more highly marbled and fundamentally "better meat".

If I had a team and had to choose between a great cook OR great meat, I'm going to pick the cook every time. However, I'm also going to believe I have a better chance of winning if I'm going in with both.

Back to my golf analogy - Bubba Watson with a set of old $99 Dunlop clubs is going to be better than me with a set of brand-new $1000 Titeleists. But Bubba plays with the high-end clubs because he knows they will help him maximize every last drop of his skill and ability.

All that said - I'm neither a great golfer nor a great BBQ cook. But in both cases I want to use the best tools I can to maximize my (limited) skill and ability. I need all the help I can get!

 

[ShencoSmoke]

Where would one find a Kosher brisket?

I actually saw them at the Wash. DC restaurant depot.

 

[wmrrock]

Kosher Brisket

Where would one find a Kosher brisket?

You can ask any supplier if they can get one for you. I don't mean to bring this back to - or advertise for a certain company - but I get my kosher briskets from huntspoint.com. There are several brands of Kosher brisket and I prefer the Rosenblatt brand.

 

[sdbbq1234]

I have been ordering and using Kosher Briskets in competitions. The majority of the time I compete in the Kosher BBQ Circuit (yes, it exists and it really levels the playing field because each team has to use the same meats and pits which are provided) But when I have competed in the non kosher circuit and I use kosher briskets, I fair much better than most of the other teams that have more experience than I do. Kosher Briskets simply taste better. Give them a try.

Is this Halal beef?

 

[wmrrock]

Kosher Brisket

Is this Halal beef?

Kosher and Halal are different. Here are the differences:

Kosher vs. Halal:
Kosher – requires the animal be slaughtered quickly and humanely, strictly forbidding cruel slow methods like strangulation.

Halal – requires the animal be bled out in while in agony.

Kosher – requires the blood be drained cleanly from the *carcass* of the humanely killed animal, removing toxins released from cells into the bloodstream at the moment of death from the meat.

Halal –leaves the meat *filled* with toxins released at the moment of death because the blood is removed while the animal is dying and therefore is not present in sufficient quantities to remove those last toxins.

Kosher – contains little to no cortisol or norepenepherine (two stress chemicals that are similar enough from mammal to mammal to cross species) because the animal to be killed is treated well before it is put down and is generally not frightened as it is put down (because in a truly kosher slaughter situation, animals cannot be slaughtered in a sequential fashion, as the waste of one could contaminate the next, so they are not exposed to the “scent of death” the way non-kosher culls are)

Halal – animals watch other animals die during the blood letting festival, smelling their fear and raising their own stress. These stress chemicals “marinate” the meat in hormones known to raise levels of aggression and violence in nearly all mammal species (including human).

Kosher – requires cooking the cleanly drained meat completely, cooking any remaining stress chemicals into oblivion.

Halal – allows for a surprising range of cooking methods, including even some “tar tar” dishes (raw or nearly raw), allowing for the spread of disease and chemicals and hormones that were not removed by the idiotic slow bloodletting practice.

Kosher – the spinal cord is sectioned thus cutting off pain to the brain. Therefore, no suffering or terror.

Halal – spinal cord left intact.

 

[sdbbq1234]

Kosher and Halal are different. Here are the differences:

Kosher vs. Halal:
Kosher – requires the animal be slaughtered quickly and humanely, strictly forbidding cruel slow methods like strangulation.

Halal – requires the animal be bled out in while in agony.

Kosher – requires the blood be drained cleanly from the *carcass* of the humanely killed animal, removing toxins released from cells into the bloodstream at the moment of death from the meat.

Halal –leaves the meat *filled* with toxins released at the moment of death because the blood is removed while the animal is dying and therefore is not present in sufficient quantities to remove those last toxins.

Kosher – contains little to no cortisol or norepenepherine (two stress chemicals that are similar enough from mammal to mammal to cross species) because the animal to be killed is treated well before it is put down and is generally not frightened as it is put down (because in a truly kosher slaughter situation, animals cannot be slaughtered in a sequential fashion, as the waste of one could contaminate the next, so they are not exposed to the “scent of death” the way non-kosher culls are)

Halal – animals watch other animals die during the blood letting festival, smelling their fear and raising their own stress. These stress chemicals “marinate” the meat in hormones known to raise levels of aggression and violence in nearly all mammal species (including human).

Kosher – requires cooking the cleanly drained meat completely, cooking any remaining stress chemicals into oblivion.

Halal – allows for a surprising range of cooking methods, including even some “tar tar” dishes (raw or nearly raw), allowing for the spread of disease and chemicals and hormones that were not removed by the idiotic slow bloodletting practice.

Kosher – the spinal cord is sectioned thus cutting off pain to the brain. Therefore, no suffering or terror.

Halal – spinal cord left intact.

WOAH!!

Thanks.

 

[EverettBBQ]

"They are claiming that I sell gold Wagyu briskets for 3X more money. That is also not true. SRF sells gold wagyu briskets 14-17 lbs is $199.00 and Huntspoint.com sells our 15 - 17 lbs gold wagyu brisket for $199.95. You get more meat with Johnny Love by 1 lb on the lower end."

It's kind of funny.
BBQ started with the low quality meet (briskets, ribs and chicken) slow smoked and sold to people who could not afford high price meals.

If I have done my math correct, a $200 15 pound brisket is $13 per pound. I can get ribeye stake for less than that and taste lots better.

If I cook two briskets at a event, it's a $400 investment.
I do not know of very many events paying out $400 for a first place brisket.

We have placed 1st place with a plane jane CAB brisket at $3.69 per pound last year. We beat some heavy weight team (I am sure they cooked the high price meat).

Look at this

Ya

So nice

$3.89 per pound two weeks ago

I think a great pit master can turn a piece of crap to a grate meal. :clap2:

I love this hobby.

 

[Smokesignalsfromtx]

Where can this be purchased?

Yeah, who it be?

 

[sdbbq1234]

"They are claiming that I sell gold Wagyu briskets for 3X more money. That is also not true. SRF sells gold wagyu briskets 14-17 lbs is $199.00 and Huntspoint.com sells our 15 - 17 lbs gold wagyu brisket for $199.95. You get more meat with Johnny Love by 1 lb on the lower end."

It's kind of funny.
BBQ started with the low quality meet (briskets, ribs and chicken) slow smoked and sold to people who could not afford high price meals.

If I have done my math correct, a $200 15 pound brisket is $13 per pound. I can get ribeye stake for less than that and taste lots better.

If I cook two briskets at a event, it's a $400 investment.
I do not know of very many events paying out $400 for a first place brisket.

We have placed 1st place with a plane jane CAB brisket at $3.69 per pound last year. We beat some heavy weight team (I am sure they cooked the high price meat).

Look at this

Ya

So nice

$3.89 per pound two weeks ago

I think a great pit master can turn a piece of crap to a grate meal. :clap2:

I love this hobby.

Very nice price! I wish I could have a choice of briskets in this area. If you want PRIME up here, you are going to a butcher or meat specialty dealer. Up here, we don't even have but 2-3 places to get briskets from. And that is within a good 50-75 mile radius. And, those are choice and maybe CAB. CAB buying single will run you $4.25lb. So, the mileage pus tolls in this area, plus the high cost, well, huntspoint and SRF look pretty reasonable.

 

[EverettBBQ]

Very nice price! I wish I could have a choice of briskets in this area. If you want PRIME up here, you are going to a butcher or meat specialty dealer. Up here, we don't even have but 2-3 places to get briskets from. And that is within a good 50-75 mile radius. And, those are choice and maybe CAB. CAB buying single will run you $4.25lb. So, the mileage pus tolls in this area, plus the high cost, well, huntspoint and SRF look pretty reasonable.

That's to bad.
Maybe the selection of the meats should be based on the region.
Use the low cost meats and cook it just right.
Beef is king in KC
Maybe salmon in Northwest

We are lucky in KC:decision:
Lots of BBQ events (12 in a 30 mile radius)
Low cost meat:-D

Good luck

Let's have FUN

 

[Burnt at Both Endz]

That's to bad.
Maybe the selection of the meats should be based on the region.
Use the low cost meats and cook it just right.
Beef is king in KC
Maybe salmon in Northwest

We are lucky in KC:decision:
Lots of BBQ events (12 in a 30 mile radius)
Low cost meat:-D

Good luck

Let's have FUN

Funny how those fancy 16# primes with even flats dry up or tapper off around KC in the middle of summer, but we are lucky that those contests have a couple handfuls of cooks that have won a GC recently.:twitch:

Having a consistent source of brisket is hard wherever you live, IMHO!