Costco Secret in Los Angeles Also question about Choice Vs Prime

SmokeyLosAngeles

Just ran around to 3 different Costcos to get briskets for this weekend.  The first two were sold out but in LA they have these Costco Business  Centers that for some reason also carry meat.  So I went there and they had a few boxes.  

Question I have is they only had Choice.  No Prime.  So I took what I could get and got two 20LB Choice.  Is there a difference if you are going to smoke them for 10 plus hours?

Thanks

J

JohnInCarolina

In general there is a difference, but if you look at the marbling, you certainly can find “choice” briskets that are as good as prime.  

The amount of smoking time really doesn’t factor in here too much.  The quality of the starting product makes a difference.  

Ozzie_Isaac

I find choice briskets to be easier to screw up than prime briskets, but I usually can screw those up too.

Foghorn

There is a difference - but it is not as clearcut as it seems.  Think of them as being 2 bell curves with some overlap.  Some primes aren't as "prime" and some choice briskets are more like prime.  I'll buy a choice brisket if it feels really floppy/soft in the muscle and I've had some great results with them.  However, in general, the difference between choice and prime is more noticeable in leaner or tougher cuts like brisket, tenderloin, sirloin, flank, etc.

I learned here that when buying a ribeye roast or beef ribs, choice cuts can be frankly preferable as they have plenty of fat - sometimes to excess - and they are plenty tender when cooked properly for the cut.

TEXASBGE2018

Foghorn said:

There is a difference - but it is not as clearcut as it seems.  Think of them as being 2 bell curves with some overlap.  Some primes aren't as "prime" and some choice briskets are more like prime.  I'll buy a choice brisket if it feels really floppy/soft in the muscle and I've had some great results with them.  However, in general, the difference between choice and prime is more noticeable in leaner or tougher cuts like brisket, tenderloin, sirloin, flank, etc.

I learned here that when buying a ribeye roast or beef ribs, choice cuts can be frankly preferable as they have plenty of fat - sometimes to excess - and they are plenty tender when cooked properly for the cut.

We really need the agree button back.

SmokeyLosAngeles

Thanks all.  I got two going on tomorrow.

bobroo

I thought Los Angeles County outlawed BBQs, smokers, fireplaces, and anything with a small gas engine years ago???