Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

CAB Brisket

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    CAB Brisket

    Well I was able to find a butcher within an hour of me that is a CAB vendor. So after visiting his shop in Orange Beach (AL) I decided to bite the bullet and ordered a CAB packer from him. Since all of my cooks up to now have been with Select, I wanted to take a stab at a better grade of meat. Excited and a little nervous at the same time. Picking it up Saturday morning to start cooking that night. Wish me luck

    #2
    You will notice a big difference. I get my CAB briskets at Restaurant Depot and the difference is startling.
    Which platform will you be cooking on?
    Good luck on your cook!

    Comment


      #3
      I'm a WSM 22.5" guy with a DigiQ DX2. Finally getting everything dialed in so hopefully I'll have good luck this weekend.

      Comment


        #4
        You'll love it! The key is holding it in a faux cambro after it reaches temp so it can delishify for an hour or three.

        Comment


          #5
          Not trying to jinx you or anything, but I read one here from CurlySueQ that no matter what you do a CAB brisket will have a dry taste. She advised to stick with the selects. Anyway I really hope yours goes better than my CAB brisket. I used the crutch with beef broth and although it looked and sliced with plenty of juice it did taste a bit dry. I chaled it up to all of the pepper in the rub, but then I read CurlySueQs post about CABs having a dry taste inherent in the meat.

          Comment


          • Huskee
            Huskee commented
            Editing a comment
            CandySue, you mean?

          • HC in SC
            HC in SC commented
            Editing a comment
            Yep. Was just about to edit that, but the edit function doesn't yet work on my iPad. I have probably screwed her name up more than once. Apologies CandySueQ.

          #6
          Originally posted by HC in SC View Post
          Not trying to jinx you or anything, but I read one here from CurlySueQ that no matter what you do a CAB brisket will have a dry taste. She advised to stick with the selects. Anyway I really hope yours goes better than my CAB brisket. I used the crutch with beef broth and although it looked and sliced with plenty of juice it did taste a bit dry. I chaled it up to all of the pepper in the rub, but then I read CurlySueQs post about CABs having a dry taste inherent in the meat.
          Here's the post from CandySueQ you're referring to, HC. She mentions Angus beef (CAB) having a dry mouthfeel even if it is juicy. And in her experience, if I'm not misinterpreting anything, she has won awards with Selects as often as any other grade. As a general rule though, for a non-pro (which Candy is surely the pro of pros, along with Jerod Broussard) it's best to start with a higher grade until you nail the perfect techniques and can then make a lesser cut better. Just my $.02.

          Comment


            #7
            Hi Jlock, by all means use CAB and try it out. Its my experience with CAB (20 years in the restaurant with this line of products), that some cuts are worth the CAB price while some are not. The place where I currently cook uses CAB. The rib eyes and striploin are good, but the tenderloin is overpriced. Strangely enough, however, the skirt steak is sublime. I would venture to say that brisket, not being in as high of demand as other "steakhouse" cuts, might be "better selected as our skirt steak seemed to be. Either way, have fun and don't worry.

            Comment


              #8
              That was my thinking when I did mine.

              We always buy CAB strips, filets, ribeyes, skirt, roasts, etc because I think you taste the differnce. I followed MHs directions, including the BBBR and the crutch with broth. It came out and sliced very juicy, but I'll be doggone if it didn't have a dry feel to it. Maybe too lean for that application.

              Anyway, not trying to pee on your campfire, but if it doesn't turn out as perfect as you think it should, just consider that there may be some factors out of your control with the CAB and don't second guess your method.

              Cheers!
              Last edited by HC in SC; December 5, 2014, 06:36 AM.

              Comment


                #9
                IIRC (and that's always questionable), MH has said that he doesn't think the CAB certification process is that tightly controlled. That being said one of the briskets I've done was CAB and was good, and I've got a 13 pounder sitting in the freezer. I just don't know if it's any better than the Choice briskets I've done. The only reason I have them is that a local meat market stocks them at $4.99/lb, which is $2/lb cheaper than even Costco. I've never done a Select brisket.

                Comment


                  #10
                  As part of my job(s),I have been involved in a couple CAB seminars conducted by one of large local commercial vendors. CAB is a brand, not necessarily a "grade." As their popularity has grown, they sometimes seem to be a victim of their own success. In other words, inconsistent product. We experience this issue on a regular basis at the restaurant. In my experience, USDA Prime, while expensive, is much more consistent, as the market is smaller. Hope this helps someone.

                  Comment


                    #11
                    Originally posted by Strat50 View Post
                    As part of my job(s),I have been involved in a couple CAB seminars conducted by one of large local commercial vendors. CAB is a brand, not necessarily a "grade." As their popularity has grown, they sometimes seem to be a victim of their own success. In other words, inconsistent product. We experience this issue on a regular basis at the restaurant. In my experience, USDA Prime, while expensive, is much more consistent, as the market is smaller. Hope this helps someone.
                    Appreciate the info! Meathead's beef grades page says regarding CAB:

                    "To wear the CAB logo, the carcass must pass 10 quality control standards and CAB must be either USDA Prime or one of the two upper sublevels of USDA Choice. Most of it is USDA Choice. CAB costs a bit more because the American Angus Association charges a fee to "certify" the steers and higher markups take place on down the line. Interestingly, CAB does not actually certify that the beef labeled Certified Angus Beef is from the highly regarded Angus breed. Their major control is that the steer must have a black hide, which is a genetic indicator that there are Angus genes in the steer, but not a guarantee."

                    All very interesting information on the subject....

                    Comment


                      #12
                      Thank you for all the info. And after reading Meathead's write-up on beef grading, as well as discussing it with a friend who is a chef, I was aware that CAB is more of a branding rather than a grading. However, the way I look at it, the upper 2 levels of Choice or possibly Prime has got to be a better cut of meat than the Select that's usually available locally.

                      Comment

                      Announcement

                      Collapse
                      No announcement yet.
                      Working...
                      X
                      false
                      0
                      Guest
                      500
                      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                      false
                      false
                      {"count":0,"link":"/forum/announcements/","debug":""}
                      Yes
                      Rubs Promo

                      Spotlight

                      These are not ads or paid placements. These are some of our favorite tools and toys.

                      These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                      Use Our Links To Help Keep Us Alive

                      A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                      Grilla Pellet Smoker proves good things come in small packages

                      We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                      Click here for our review on this unique smoker


                      The Good-One Is A Superb Grill And A Superb Smoker All In One


                      The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                      Click here to read ourácomplete review


                      Bring The Heat With Broil King Signet’s Dual Tube Burners

                      3 burner gas grill

                      The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                      Click here to read ourácompleteáreview



                      Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                      Click here to see our list of Gold Medal Gifts


                      GrillGrates Take Gas Grills To The InfraredáZone


                      GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                      Click here for more about what makes these grates so special


                      Groundbreaking Hybrid Thermometer!

                      Thermapen One Instant Read Thermometer

                      The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

                      Click here to read our comprehensive Platinum Medal review


                      The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                      kamado grill
                      Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                      Click here for our article on this exciting cooker