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Prime Brisket
Comments
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If anything, it'll cook faster. Fat takes less energy to heat up than water. That's why the point cooks faster than the flat.
______________________________________________I love lamp.. -
I only cook prime. I maintain that it does make a difference. Friend of mine in another state bought a case of the Wagu ( however you spell it) - he maintains that it is better than prime.
Cookin in Texas -
I'm having trouble finding whole packer brisket. Even Costco is just carrying the flat, all trimmed. :(
Small & Large BGE
Nashville, TN
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@Raymont, did you tap on the window and speak to one of the butchers? My Costco only has flats in the display case but, when I ask, they'll bring a whole packer out from the back.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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@texan - I asked, but was only able to get an untrimmed flat from the butcher behind the window, he did not have packer cut with the point attached. Maybe just an off week..
Small & Large BGE
Nashville, TN
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Interesting about the point. Curious. Why do we out the point back on the egg to cook longernolaegghead said:
If anything, it'll cook faster. Fat takes less energy to heat up than water. That's why the point cooks faster than the flat.
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drmindbender said:Interesting about the point. Curious. Why do we out the point back on the egg to cook longer
If anything, it'll cook faster. Fat takes less energy to heat up than water. That's why the point cooks faster than the flat.
http://www.seriouseats.com/2010/08/what-are-burnt-ends-brisket-barbecue.html
______________________________________________I love lamp.. -
TexanOfTheNorth said:@Raymont, did you tap on the window and speak to one of the butchers? My Costco only has flats in the display case but, when I ask, they'll bring a whole packer out from the back.
Steve
Caledon, ON
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Yep. Sorry though, I don't remember exactly what the size was. I didn't actually buy just asked the guy if they had them for future reference. I was pretty happy with the grass-fed brisket I got a couple of weeks ago from a local guy who is just north of Mt. Albert (off of Main St.) and will probably get another one from him to make sure that the quality is consistent. The one I got a couple of weeks ago was a 12-13 lber. I probably won't be back over at Costco again until the 13th (we typically only go once a month) but, I can check prices and size then and let you know.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Thanks but don't worry about it. I need some other stuff anyway. I was in the one in Brampton the other day and they didn't have any. They do have goat though. B-)
Steve
Caledon, ON
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We cook prime briskets quite a bit, we use the same cook methods and timing as a regular select/choice version.
We've always had a the flat cook faster than a point.
The point can handle extra cooking as it does contain more fat content.
-SMITTY
from SANTA CLARA, CA
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For you guys who have done prime briskets, do you notice a flavor difference over the other grades?
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alynd said:For you guys who have done prime briskets, do you notice a flavor difference over the other grades?
-SMITTY
from SANTA CLARA, CA
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I do practice with CAB prime briskets. They have good flavor and the cook timeis slightly faster than choice. When I cook for family or cater, I use the CAB. But for competition only cook Wagu. Great flavor faster cook times and the best scores in competition. But Wagu is to much money for the everyday cooks.
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