Brisket grading?

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JustinCouch
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Brisket grading?

Postby JustinCouch » Fri Jan 04, 2019 7:20 am

The last Brisket I did turned out not so good and some of yall mentioned the grades of cab and choice I think. Do anyof you feel like explaining the grading system to me please? Also I was wondering if I use oak lump charcoal should I still use wood chunks? I know most of yall prob use wood splits but I just don't have access to any good wood.
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Re: Brisket grading?

Postby Rambo » Fri Jan 04, 2019 7:35 am

Justin; mixing the charcoal and wood is fine. I start my stick burner with a chimney of charcoal and then wood for several hours. From time to time I may put another chimney of charcoal on there.

I'm no expert on meat grading, there are some here that are. If you look on the cryovac it will be labeled which grade has been put on the meat. " CAB" stands for Certified Angus Beef. Grading process 1 & 2 I am certain of is Select( worst), Choice (better). then you step up to different grades above my head. The best I can ever hope for around here is to find a choice or a CAB. I'm Old fashioned; I stand there like an Old Lady squeezing the fruit and bend the briskets. I want a flexible brisket with a thick end on the flat, preferably Left-Handed. you'll have to search on here for the left handed brisket story. You mentioned basting every hour on your thread; I don't do that and maybe that dried it up some but I have no knowledge of that. One thing I thought I saw in your pictures, but I'm not certain, is you sliced " with the grain". Always slice a brisket ACROSS the grain when serving.


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Re: Brisket grading?

Postby Txdragon » Fri Jan 04, 2019 7:57 am

Beef grading is a crazy process that packers opt for, but is not necessary for USDA requirements. It is completely optional.
How this is done is when the carcass is hung up and split, they make a cut between the 12th and 13th rib and inspect this area for a couple things and it only takes about 3 seconds to complete. They look at the marbling and look at the spine. Around the chime bones, there will be a layer of cartilage. How much is there will determine animal age. The marbling and fat content combined with the animal's age is how it's graded. Now, based on THIS location, the entire carcass is graded. It's FAR from perfect because of that fact. Kinda explains why you may get a piece of beef graded select that clearly could pass as choice or higher. There are 8 grades given: canner, cutter, utility, commercial, standard, select, choice, prime. Listed from lowest to highest..The 3 commonly available grades for purchase are; select, choice, and prime. Prime carries the premium cost, choice is good on cost and workability, select is budget friendly and risky business to cook.

That being said, you should search for choice at least. But it helps if you also physically inspect the piece you've chosen to ensure it has all the qualities you're after because, the grading system is flawed.

Hopefully this helps understand a bit more and points you in a successful direction with meat selection!

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Re: Brisket grading?

Postby Txdragon » Fri Jan 04, 2019 8:04 am

JustinCouch wrote:The last Brisket I did turned out not so good and some of yall mentioned the grades of cab and choice I think. Do anyof you feel like explaining the grading system to me please? Also I was wondering if I use oak lump charcoal should I still use wood chunks? I know most of yall prob use wood splits but I just don't have access to any good wood.


I forgot to mention; CAB is as Rambo said, certified Angus beef. This is specific only to Angus cattle, whether black or red, and it is a certification process that isn't related to grading, per se. They DO have to score no less than choice to qualify in the running though.

I use briquettes or lump and either chunks or chips for smoke. I USED to have an abundance of white oak trees at my last house but when we moved, I am surrounded by pine and sweet gum trees. No good for bbq. Lol!
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Re: Brisket grading?

Postby spacetrucker » Fri Jan 04, 2019 9:07 am

TD is absolutely USDA spot on in his grading information.
the way I can remember the grading system is by the cell phone definitions...(which may or may not make any sense to you)
PCS Prime Choice Select from the top to the bottom.
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Re: Brisket grading?

Postby ArnieTex » Fri Jan 04, 2019 11:10 am

Here is a good couple articles on meat grading, not sure how true or accurate but it's good food for thought and good info.

https://www.seriouseats.com/2017/05/bee ... steak.html

https://www.agweb.com/mobile/article/se ... hR5ITHD8MA
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Re: Brisket grading?

Postby spacetrucker » Fri Jan 04, 2019 11:31 am

another web address you should see....

https://www.fsis.usda.gov/wps/wcm/conne ... OD=AJPERES
Don't count every day, Make every day Count
Good Cue to ya..
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Re: Brisket grading?

Postby spacetrucker » Fri Jan 04, 2019 11:52 am

ArnieTex wrote:Here is a good couple articles on meat grading, not sure how true or accurate but it's good food for thought and good info.

https://www.seriouseats.com/2017/05/bee ... steak.html

https://www.agweb.com/mobile/article/se ... hR5ITHD8MA


Arnie, thats a great youtube video you have on your signature.. :thap:
Don't count every day, Make every day Count
Good Cue to ya..
Vernon

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Re: Brisket grading?

Postby ArnieTex » Fri Jan 04, 2019 12:46 pm

spacetrucker wrote:
ArnieTex wrote:Here is a good couple articles on meat grading, not sure how true or accurate but it's good food for thought and good info.

https://www.seriouseats.com/2017/05/bee ... steak.html

https://www.agweb.com/mobile/article/se ... hR5ITHD8MA


Arnie, thats a great youtube video you have on your signature.. :thap:


Thank you sir, we plan on adding a few more in 2019.
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Re: Brisket grading?

Postby ArnieTex » Fri Jan 04, 2019 12:49 pm

spacetrucker wrote:another web address you should see....

https://www.fsis.usda.gov/wps/wcm/conne ... OD=AJPERES


Very good read, thanks
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