I've only ever done from my local butcher or from Costco. I've been curious about AA VS AA. Why never again?CaptainCrash wrote: ↑ I have done AA twice on the big green egg. Never again.
Good price OP but I will only do AAA if not Prime from now on.
Long slow cook cannot overcome?CaptainCrash wrote: ↑ I have done AA twice on the big green egg. Never again.
Good price OP but I will only do AAA if not Prime from now on.
Damn it...wished I saw this before buying the campbells chunky soup today. It was like $2.67 I think (or in that ballpark) at Valu-Mart. Only bought 4 as I can't seem to find the chicken sausage gumbo flavor at many stores or that it is sold out often. You do get some nice chunks of meat in this and more spiciness/heat then the jerk chicken. I find adding 1/4 can of water helps if you're just eating it straight out the can or keep it at it's normal strength and add some fresh broccoli & carrots.computergeek541 wrote: ↑ Sobeys (Ontario)
May 21-27, 2020
Beef brisket (whole, cryovac packaged) $2.99/lb
Campbell's Chunky Soup (540mL) 3 for $5
Runner flush is your only chance to win/lose.discoblues wrote: ↑ I've been curious about AA VS AA
Would you mind elaborating more please? I always thought the grading was mainly on the marbling, where the brisket is not really a cut that is known for that to begin with?CaptainCrash wrote: ↑ I have done AA twice on the big green egg. Never again.
Good price OP but I will only do AAA if not Prime from now on.
You're not wrong about marbling, but brisket is actually a fatty cut (what makes it tough is the connective tissue), since we don't cut and cook brisket like a steak, it just doesn't get thought of the same way. I've never compared AA to AAA, but what's important is that in the flyer that "whole" brisket looks completely trimmed. If you want to throw it on the bbq for low and slow, you'll want some fat cap. Totally trimmed like that is good for hot and fast...if it's well marbled, which AA probably isn't. If you want to braise it, pot roast style, this would probably work just fine.
AAA/prime has a lot more intramuscular fat, so you can cook it much longer while keeping it moist. (You may call this marbling). When smoking AA you typically can't get it to the doneness level you want without turning it into a piece of cardboard. Smoking brisket (like any long cook) the doneness is based more on feel than temperature. IE: you want it to be probe soft, which could happen at 200-205*, but that isn't always the case, could be 195.. You need the fat to keep it from drying out. You'll have a hard time getting the 'jello' effect using a lower quality grade. Tons of great vids online to learn more about it, and different cooking methods.. Wrapping vs not wrapping.. Butchers paper vs foil, etc..
Anova have a lazy man's smoke recipe - 50 hrs sous vide and 3 hrs on smoker... with a 50 hr sous vide cook I bet you could make a workboot tender.CaptainCrash wrote: ↑ I have done AA twice on the big green egg. Never again.
Good price OP but I will only do AAA if not Prime from now on.
Yeah, there are work arounds for cheaper meats..plymouthhater wrote: ↑ Anova have a lazy man's smoke recipe - 50 hrs sous vide and 3 hrs on smoker... with a 50 hr sous vide cook I bet you could make a workboot tender.
https://recipes.anovaculinary.com/recip ... -brisket-1
Or mush. Like meat coming off the with a fork.. Overcooked sous vide beef.. Tastes bad. Mostly mushy.plymouthhater wrote: ↑ Anova have a lazy man's smoke recipe - 50 hrs sous vide and 3 hrs on smoker... with a 50 hr sous vide cook I bet you could make a workboot tender.
https://recipes.anovaculinary.com/recip ... -brisket-1
I've done both. My strong preference is to smoke it after. The taste difference is negligible, the bark is better, and because the smoke particles are fine enough to get through the bag, your water takes on an unappealing brown tint and your whole house smells vaguely of smoke as long as the sous vide is running.
TripleQ wrote:I read Click magazine for the articles!
Not sure when you last went, but I was at Business Costco in Scarborough yesterday and saw the price of AAA brisket was 19.99/kg!!!NineOne wrote: ↑ You're not wrong about marbling, but brisket is actually a fatty cut (what makes it tough is the connective tissue), since we don't cut and cook brisket like a steak, it just doesn't get thought of the same way. I've never compared AA to AAA, but what's important is that in the flyer that "whole" brisket looks completely trimmed. If you want to throw it on the bbq for low and slow, you'll want some fat cap. Totally trimmed like that is good for hot and fast...if it's well marbled, which AA probably isn't. If you want to braise it, pot roast style, this would probably work just fine.
I raise money for charity selling bbq, so I happen to have several whole packer AAA briskets from Costco (at the new brutal price of $14.99/kg!). I might pop up to Sobeys tomorrow to see if any of these brisket are worth trying, but without a fat cap an AA cut is almost certainly going to be dry and disappointing on the bbq.
