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
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CAB Brisket
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Founding Member
- Aug 2014
- 120
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Weber Kettle, lid gasket, and Smokenator.....Perfection! Weber Smokey Mountain, 22.5", DigiQ, Cajun Bandit Door w/compression latch and door gasket.....Party Perfection! Makers Mark in my hand Ruger SR1911 on my hip
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.
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Administrator
- May 2014
- 19883
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- 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:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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.
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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.
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Administrator
- May 2014
- 19883
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- 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:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Originally posted by HC in SC View PostNot 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.
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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.
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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.
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Founding Member
- Jul 2014
- 951
- West Chester, PA
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Gas Grill: NXR Tabletop/Portable Propane
Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5"
Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way
Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD
Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
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.
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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
-
Administrator
- May 2014
- 19883
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- 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:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Originally posted by Strat50 View PostAs 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.
"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....
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Founding Member
- Aug 2014
- 120
-
Weber Kettle, lid gasket, and Smokenator.....Perfection! Weber Smokey Mountain, 22.5", DigiQ, Cajun Bandit Door w/compression latch and door gasket.....Party Perfection! Makers Mark in my hand Ruger SR1911 on my hip
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.
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