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**Wando52** · April 26, 2017, 10:35 AM

Certified Angus Beef has its own standards see this link http://www.certifiedangusbeef.com/brand/specs.php

They pick out what they want first, then they get graded Prime, Choice, Select. As you can see their standards are all pluses for what you are looking for.

IMO you will do well with a choice brisket and the CAB stamp is a plus. If you can find prime then go for it, but this sounds like a good brisket.

**bardsleyque** · April 26, 2017, 10:48 AM

I've had many successful Angus Choice brisket cooks,Costco here in the northwest is a good source for prime. Good luck with your cook!

**Schatzi10** · April 26, 2017, 11:02 AM

Brisket is all over the place as far as quality. I've had cheap cuts that were better or equal to prime cuts so I wouldn't worry to much about cooking what you have. Although not a big fan of injecting, I do find it's a must on brisket. Shoot that little hunk full of salt free (or at least low sodium) beef stock and follow through with the crutch once it hits the stall.

I always trim as much of the fat cap as possible. The fat won't meld into the meat and I don't really care for the taste of it. Most of it ends up in the grill anyway so I trim as much of it as I can off. I also don't put a heavy coating of rub on mine. A thick layer of rub will turn into a very hard bark and years ago I busted a tooth filling with a hard piece of bark.

Resting it in a cooler and letting the temp fall slowly is a must. Use a small Igloo, wrap it good and let the temp fall naturally before carving. I find 203 is the best temp before pulling it from the grill and eat the tip and the point before the flat.

Good luck, before the internet I filled many a freezer with "stew meat" while attempting to master brisket. The knowledge available to all of today makes it a pretty fool-proof cut if you understand the science and follow the proper procedure.

**6th Borough BBQ** · April 26, 2017, 02:04 PM

Thank you both!

**clkq4** · April 26, 2017, 06:47 PM

USDA choice makes for a good eating brisket. I buy Choice at Sam's Club for $2.58 per lb.

**jacmac422** · April 26, 2017, 06:59 PM

I am going to play devils advocate but I have always made OK brisket. I now get Prime from Costco and my brisket is amazing. Black Angus choice may be much better than normal choice but I still think prime is the way to go

**JCBBQ** · April 26, 2017, 07:09 PM

Are you ordering from Maloney's? I ask bc he usually gets cert. black angus on other meat I've ordered from him. I got two briskets from him and don't recall if they were CBA or not. Anyway, the first one -my first brisket - was amazing, I thought I was a genius and didn't really understand what all the fuss was about. The second one was pretty dry. I cooked them the same way. The first had 4hrs in the faux cambro and the second only 1hr. I'm pretty sure that was not the main cause of the discrepancy. And most folks here said that each piece of meat is different so in a long, round about way, I guess i'm saying that I don't know if the "Black Angus" label will make that much difference on a brisket.

If not Maloney's, please enlighten me as to where else I can order from. Thanks and good luck! Post lots of pics.

**PaulstheRibList** · April 26, 2017, 10:23 PM

Choice is very adequate. Black Angus choice is even better. Cook it and enjoy and learn in the process. Meathead 's Texas Brisket instructions are fabulous - follow them and enjoy the process!

**GadjetGriller** · April 27, 2017, 01:33 AM

Choice is wonderful I actually prefer Choice to Prime. (its a lazy thing Choice doesn't have as much Fat so lot less Trimming) Use to cost less than prime (and at Costco it was cheaper than the Select stuff at the local Supermarkets) but my local Costco stopped carrying Choice and only carries Prime. Which is usually still cheaper than the Supermarket stuff. So your good to go!

**Henrik** · April 27, 2017, 03:18 AM

You should be fine. I've cooked many of their choice briskets, with good results. I don't inject mine, but that's up to each and everyone what you prefer.

**GadjetGriller** · April 28, 2017, 11:14 AM

Yes sos2979 I have been to Raider Red Meats (got a couple of Tri tips from them) 2.99 a # is what costco sales their Prime brisket for. I had not seen that Raider had choice meat though gonna check that out today! (My only problem with Raider Red and once again its a lazy thing) all their meat comes frozen. Costco is fresh I don't plan ahead like I should (once again LAZY lol) but have been very happy with the product I got there!

**6th Borough BBQ** · April 29, 2017, 04:41 PM

And the results... tasted very good but not quite perfect. Was tender but wanted it to be a bit juicier. Bark was good. Will try harder to keep the smoker temp down next time and maybe wrap it also. Finished way sooner than I expected, probably too much heat. 6 1/2 hours with smoker at 225-280. Was 12 lbs before trimming, and I trimmed about 3 lbs off. Stalled for about 30 minutes at 172. Texas Style, without a crutch. Pulled it at 203 degrees, stored wrapped in a cooler about 3 hours before slicing. Temperature was 158 degrees. I'd say successful first run!

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