Creekstone Competition Brisket

[Thomassen]

I've been looking at Creekstone Farm's briskets. They advertise a competition brisket. What does that mean for Creekstone? A more uniform and thick flat? Mostly trimmed?

Thanks in advance.

[FireMan]

I have never cooked a brisket. Ya I know, what? Brisket fer one doesn’t cut it fer me. Did do some pokin around though. It is a high grade piece of meat in this case Prime as you know. Info I gathered said the flat is a bit thicker to make it more "uniform". There definitely is such a thing as a comp brisket. A few real high end quality outfits sell em.

[Johnny Big Time]

I've been looking at Creekstone Farm's briskets. They advertise a competition brisket. What does that mean for Creekstone? A more uniform and thick flat? Mostly trimmed?

Thanks in advance.

Wanted to try one of those. First heard about them through Harry Soo’s videos.

[tbob4]

Looked it up and couldn’t find exactly what you are looking for but did find this

"According to Texas Monthly, Aaron Franklin was the first in the Texas barbecue arena to pay a premium for "all-natural, Prime-grade briskets.” Until then, Texas pitmasters were reportedly satisfied "scooping up all the Select cuts at the bottom end of the market."

As was revealed in his book "Franklin Barbecue: A Meat-Smoking Manifesto," Franklin buys his Prime briskets from Kansas’ Creekstone Farms.”


Austin-American Statesman AMANDA O'DONNELL |[email protected] | 12:31 am CDT September 22, 2018

[Debra]

THIS!!!
It would kind of go along with @MeatHeads recent post on the evolution of BBQs origins.
From select or whatever grade was readily available and CHEAP up to a premium cut to supposedly elevate texture and taste.
This would be an example of "change" to supposedly make a better end product?
Texas was noted for the best brisket in the United States long before Aron Franklin came along.