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Looking for Prime Black Angus Brisket

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  • larrymortenson
    Former Member
    • Mar 2016
    • 4
    • Phoenix

    Looking for Prime Black Angus Brisket

    I live in Phoenix, AZ and am trying to source Prime Black Angus Brisket. Does anybody have any ideas aside from paying an arm and a leg at a local butcher? I would also like ideas on how to source the best possible ribs. I am tired of the commodity ribs found at the grocery store. Thoughts and ideas are appreciated. Thanks!
  • ribeyeguy
    Charter Member
    • Jun 2015
    • 1297
    • S. E. Wisconsin
    • Weber Platinum Performer, 18"WSM, Smokenator, Slow 'n Sear.

    #2
    I don't think you'll find it. Angus beef is kind of a grade unto itself, it has to be from a black hide cow and be at minimum Choice to earn the Angus label. I might be wrong but I don't think there's a grading system for Angus beef.....other than saying it's Angus.

    Comment

    • Huskee
      Pit Boss
      • May 2014
      • 14974
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue

        Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

        Smokers / Grills
        • Yoder loaded Wichita offset smoker
        • PBC
        • Grilla Silverbac pellet grill
        • Slow 'N Sear Deluxe Kamado (SnSK)
        • Dyna-Glo XL Premium dual chamber charcoal grill
        • Weber 22" Original Kettle Premium (copper)
        • Weber 26" Original Kettle Premium (black)
        • Weber Jumbo Joe Gold (18.5")
        • Weber Smokey Joe Silver (14.5")
        • Brinkmann cabinet charcoal smoker (repurposed)

        Thermometers
        • (3) Maverick XR-50: 4-probe Wireless Thermometers
        • (7) Maverick ET-732s
        • (1) Maverick ET-735 Bluetooth (in box)
        • (1) Smoke by ThermoWorks
        • (1) Signals by ThermoWorks
        • Thermapen MkII, orange
        • ThermoPop, yellow
        • ThermoWorks ChefAlarm
        • Morpilot 6-probe wireless
        • ThermoWorks Infrared IRK2
        • ThermoWorks fridge & freezer therms as well

        Accessories
        • Instant Pot 6qt
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        • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
        • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
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        Beverages
        • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
        • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
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        • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

        About me
        Real name: Aaron
        Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

        Occupation:
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      #3
      Hi Larry. If you're against the selection at local supermarkets, the prices of local butchers, then I'm thinking you're likely against the prices of online boutique retailers too? If not, try Snake River Farms for starters, their Wagyu briskets are a cross between Wagyu and Angus....but they are some serious cash (read: crazy silly expensive)....by comparison I think you'll like the local butcher's price much better.

      I am moving this thread to Know a Good Butcher > Arizona that way if anyone happens to browse this channel and can help you then you're more likely to receive an answer specific to your area.

      Comment

      • billg71
        Charter Member
        • May 2015
        • 400
        • Acworth, GA
        • Komodo Kamado 22" Supreme
          PK Grill
          Weber Genesis S-330
          Weber Summit Charcoal Grilling Center
          Weber Go Anywhere charcoal portable(my oldest Weber)
          Maverick 732
          Tappecue
          ThermaChef
          ThermaWorks Smoke
          Thermapens

        #4
        Is there a Restaurant Depot in your area? They sell Certified Angus beef(including brisket) but I don't think CAB gets USDA grading, it's a private-label thing.

        Your best bet is to buy local pasture-raised, do some research. And get used to missing that arm and leg.

        Comment

        • DWCowles
          Founding Member
          • Jul 2014
          • 9709
          • Smiths Grove, Ky
          • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

          #5
          http://www.huntspoint.com/

          Comment

          • larrymortenson
            Former Member
            • Mar 2016
            • 4
            • Phoenix

            #6
            Thanks for ask the input.....i will give some of these a shot. I don't mind spending money for home use but i am starting a commercial venture and need consistent high quality beef.

            Comment

            • DWCowles
              Founding Member
              • Jul 2014
              • 9709
              • Smiths Grove, Ky
              • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

              #7
              PaulstheRibList show him some of those beautiful pics of the 1855 briskets
              Last edited by DWCowles; July 17, 2016, 08:26 PM.

              Comment

              • PaulstheRibList
                Founding Member
                • Jul 2014
                • 1585
                • Lake Charles, LA
                • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
                  1.) A pair of Weber Smokey Mountain 22.5's
                  2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
                  3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
                  4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
                  5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
                  6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
                  7.) 22" Weber Kettle with Slow-N-Sear
                  8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
                  9.) BarbecueFiretruck...under development
                  10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
                  11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
                  12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
                  12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

                  Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

                  I'm loving using BBQ to make friends and build connections.
                  I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

                #8
                Originally posted by DWCowles View Post
                PaulstheRibList show him some of those beautiful pics of the 1855 briskets
                Ask and You shall receive, DWCowles !

                I've been happy with the 1855Beef.com briskets we've been cooking. Consistent, marbled, and they are typically wet-aged about a month when I get them. I buy from a local restaurant supply company. Cost is about $3.68 a pound at the moment. It's made getting quality briskets super-easy!

                1855 is black angus, and it's on the Upper-end of choice, or higher. Obviously, the super marbled one pictured below would be prime, in my view.

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                This is the most marbled brisket I have ever seen!
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                This was a 10 brisket cook, and I'm not sure which one was that really marbled one. All were good!

                Comment

                • larrymortenson
                  Former Member
                  • Mar 2016
                  • 4
                  • Phoenix

                  #9
                  Thanks for the 1855beef tip. I found a distributer that will get me prime angus 1855beef brisket at a reasonable price.

                  Comment

                  • smokinfatties
                    Club Member
                    • Oct 2015
                    • 521
                    • Upland, CA
                    • Paul Arquette

                      18.5" WSM + stoker
                      KBQ C-60
                      Weber 22" Kettle + S'n'S + GrillGrates
                      BGE XL
                      Yoder YS640

                    #10
                    costco also sells prime at $2.99/lb in los angeles, not sure if they do in phoenix too? you can ask the meat department manager

                    Comment

                    • Butterman
                      Club Member
                      • Aug 2015
                      • 112
                      • REC TEC Mini WeberGenesis Silver B Maverick ET-732 ThermoPop (Red) Thermapen Mk4 (Green) Grill Grates (for my Weber) .

                      #11
                      I've only used them once, but liked both briskets I got. Tried both a Meyer Natural Angus Prime and an Imperial Wagyu Signature grade.

                      http://www.misterbrisket.com/

                      Have to email or call to order for something that is shipped, but they were very helpful. Dealt with Hank, I think he is Mr. Brisket's son in law who also works there.

                      Comment

                      • ecowper
                        Founding Member
                        • Jul 2014
                        • 3259
                        • Maple Valley, WA
                        • Grill = Hasty-Bake Gourmet Dual Finish
                          Smoke = Weber Smokey Mountain 22.5"

                          Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                          Thermometer = Maverick ET732
                          Thermometer = ThermoWorks Chef Alarm
                          Thermapen Mk IV = Light blue
                          Thermapen Classic = Grey
                          PID Controller = Fireboard Drive + Auber 20 CFM Fan

                          Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                          Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                          Favorite beer = Sam Adams Boston Lager or Shiner Bock
                          Favorite whisky = Lagavulin 16 year old single malt

                          Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                          Eric Cowperthwaite aka ecowper

                        #12
                        I was just going to say Costco .... I buy darn near all my meat at Costco. Thing is, the meat buyer who set up their sources for brisket, pork butt and pork ribs is a friend of mine. He's also a BBQ fanatic as well, so made sure he was bringing in meat that was going to be great for us AmazingRibs types. He has personally visited their suppliers, has specific requirements that they have to meet, etc. Their spare ribs and back ribs in the cryovac are outstanding. Their pork butts are solid and have had the bone removed (cooks faster, easier to deal with when you pull). The packers are well priced and good quality.

                        Comment

                        • Potkettleblack
                          Club Member
                          • Jun 2016
                          • 1961
                          • Beautiful Downtown Berwyn
                          • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
                            Thermometers: Thermapen / iGrill 2 / Fireboard
                            For Smoke: Chunks / Pellet Tube / Mo Pouch
                            Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
                            Disqus: Le Chef - (something something something) - it changes

                          #13
                          Certified Black Angus is a breed certification, noting both 51% or full black hide on a full Angus cow, and minimum choice on USDA grading (which is an onion of complexity to peel on it's own).

                          Angus cows are noted for marbling in general. There's really nothing special about black hided, much less 51% black hided Angus cows. I don't spend for CBA, relying instead of standard grading. Angus is a great breed (Hell, McDonalds uses Angus meat ;-), but I don't buy the magic of the black coat versus the red coat.

                          Comment

                          • HawkerXP
                            Club Member
                            • Jul 2016
                            • 5476
                            • Virginia
                            • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
                              Thermopops
                              Dot and Chef Alarm with probes
                              Slo n Sear
                              Cold beer

                            #14
                            Talk about lusting after! 124.2 lbs (so the boxes say) of lip smacking meat!

                            Comment

                            • larrymortenson
                              Former Member
                              • Mar 2016
                              • 4
                              • Phoenix

                              #15
                              I have never had good luck with Costco's brisket no matter what grade. I have noticed their ribs getting better and carrying pork belly too.

                              Comment

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