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The Water Cooler
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<blockquote data-quote="Shadowrider" data-source="post: 3050325" data-attributes="member: 3099"><p>$1.98 is still 2 times the price he was paying. I just saw a bunch of cryovac'd full packer briskets for that last night and they weren't even graded, they did have the USDA stamp but no grading. In OKC they are running $3.50 at the low end unless on sale and that's for select. I've found that on my Big Green Egg grading doesn't really seem to matter as to tenderness or flavor but other setups and I think the experience of the cook probably does. Brisket used to be a cheap cut because it's so difficult to cook to tender unless you braise it. The whole BBQ trend has permanently changed that pricing model it seems. It seems to be creeping into other cuts as well. I buy family packs of chuck roasts to substitute for brisket and it's going up too. Heck I bought a pork belly and it was $3.50 per lb. The whole center cut pork loin I also bought was cheaper per pound than pork belly! We live in strange times...</p></blockquote><p></p>
[QUOTE="Shadowrider, post: 3050325, member: 3099"] $1.98 is still 2 times the price he was paying. I just saw a bunch of cryovac'd full packer briskets for that last night and they weren't even graded, they did have the USDA stamp but no grading. In OKC they are running $3.50 at the low end unless on sale and that's for select. I've found that on my Big Green Egg grading doesn't really seem to matter as to tenderness or flavor but other setups and I think the experience of the cook probably does. Brisket used to be a cheap cut because it's so difficult to cook to tender unless you braise it. The whole BBQ trend has permanently changed that pricing model it seems. It seems to be creeping into other cuts as well. I buy family packs of chuck roasts to substitute for brisket and it's going up too. Heck I bought a pork belly and it was $3.50 per lb. The whole center cut pork loin I also bought was cheaper per pound than pork belly! We live in strange times... [/QUOTE]
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