Chairman’s Reserve Brisket

[bbq_esq]

Morning everyone! Was doing an end of the year freezer accounting and remembered I picked up a large packer brisket from a local butcher which sadly closed its doors. The brisket is labeled as Chairman’s Reserve but otherwise has no USDA designation I can find. I would assume if it was prime, it would say so.

From what I can gather, the Chairman’s Reserve designation is just marketing BS from Tyson used to sell what it calls “the best of choice”.

Anyone know what to expect from this product? I’m trying to decide if I want to use it for a true smoked brisket or break it down for burgers or chili. If the marbling isn’t great, I suppose I could just smoke the point and use the rest as I see fit (chili most likely). Chili is on my mind as there is a local cook off in February lol

[CHNeal]

I say put that big boy on the smoke, eat your fill and chop / freeze the rest for your chili.

As far as what to expect…it’s a brisket not a widget. It doesn’t care what arbitrary designation it was given. It will be what its was raised to be. Ive had crap primes and damn fine selects…

[barelfly]

Some stores in my area, Albertsons, have Rancher’s Reserve. I think it’s their higher grade, or way of charging a little more than the regular label.

cook that sucker! Smoke it up like you normally would and enjoy

[Redwng]

No experience with that designation but get it on your smoker. Worst case is burnt ends from the point and add the flat to a chili or stew. Save some juice from the cook to add to your chili or stew.