The whole brisket you’ll buy for barbecue is what the IMPS calls “120 Beef Brisket, Deckle-Off, Boneless.” The IMPS defines it as follows: “All bones and cartilage shall be removed. The deckle (hard fat and intercostal meat on the inside surface) shall be removed at the natural seam...
The Wagyu brisket was the overall winner. You’ll notice that while participants were able to discern differences between the grades of brisket in the order you would expect—ranking Wagyu highest and Select lowest—there was no statistical difference in scores between Prime, Chairman’s Reserve, ...