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Gold vs. Black SRF

Is the Gold brisket worth the extra? I'm looking to do a kickass brisket in a week and need some help on the two qualities.

Comments

  • DoubleEggerDoubleEgger Posts: 15,614
    I've had both and I don't believe the Gold is worth the extra money. 
  • shuckershucker Posts: 483
    For the above-average consumer, black is fine.  I cook black grade for very special guests that I want to impress, otherwise I just cook choice grade.  I do use gold for competitions and they are nice briskets but not worth the expense to feed people who are gonna love whatever you serve them.  Now bbq judges, thats a different story! 

    Shucker
    Eastern North Carolina
    Go Pirates!

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  • lousubcaplousubcap Posts: 20,077
    I have only had gold one time (black is my standard SRF buy) and for a once a year treat I could tell the difference (or told myself I could) in terms of texture.  That said, I would go with black unless you are serving an extremely discerning crowd.  I doubt any could tell the difference.  Sometimes you can get a prime grade to get right up there as well.  But in general, the higher the quality of the cut the better the end result.  FWIW-
    Louisville;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • bgebrentbgebrent Posts: 19,726
    I've had both and I don't believe the Gold is worth the extra money. 
    Same here.
    Sandy Springs & Dawsonville Ga
  • GoooDawgsGoooDawgs Posts: 1,017
    Agree with the above.  Gold is definitely great, but even compared to a Prime I wouldn't say it was twice as good (or worth 6 times the price).

    Go for Black. 
    Milton, GA 
    XL BGE & FB300
  • Smokin_TroutSmokin_Trout Posts: 498
    Let me kind of hijack this and ask a continuing question- Is there a huge difference to between black and Costco prime?
  • lousubcaplousubcap Posts: 20,077
    I will say that on a consistent basis there is a texture and taste difference between Costco prime and SRF black.   I cook black grade around 5-6 times a year (and at that pace get no SWMBO blow-back); always with some sort of celebration aligned; National Brisket Day, Father's Day, B'day, Saturday after Thanksgiving and some other concocted events.  That said, you will get excellent results with Costco prime briskets which I cook whenever the brisket mood strikes.
    You can certainly debate the cost per pound between the two cuts and likely land with the Costco cut and all will be well.  
    BTW- I have convinced my M-I-L (who is in her mid 80's and lives in San Rafael, CA (brisket country for sure)) that brisket tastes better than prime rib (the ribs are always CAB graded).  FWIW-
    Louisville;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • deadlyfrogdeadlyfrog Posts: 91
    Thank you everyone... Exactly what I was looking for. Be ordering a Black...!
  • lkapigianlkapigian Posts: 5,402
    Any solid cook can make a mediocre cut I'd meat " sing" and a bad cook can ruin a quality cut...same in any trade...then take a solid cook and put a quality cut in their hands and OMG....my 2 cents ...
    Visalia, Ca
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