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Dave Bugg
 
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Edwin Pawlowski wrote:

> Anyone else have ideas on a grade being better than others for
> brisket? I'm inclined to stick with cheap, given the results.


I'm of the impression that grade is of little consequence for brisket, but
that's just from my limited experience. I have had my meat distributor try
to convince me that there is a difference, but I've never been able to
identify it. And I've Qd all the samples of the grades and the specialty
certifications that they've given me ie, angus, hereford, three-headed,
free-range, beer-rubbed, whatever. :-)
--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/