One of the “inside baseball” secrets of the barbecue business is that a typical diner...
One hallmark of the craft barbecue movement is the appearance of prime-grade brisket on menus.
A barbecue arms race ensued, with new pitmasters competing with long-established joints to emphasize their prime beef bona fides. Barbecue connoisseurs literally ate it up, with the “fatty” cut of highly marbled brisket becoming both a taste sensation as well as the most sought-after slice for the all-important Instagram photo.
Per U.S. Department of Agriculture nomenclature, marbling grades for these subdivisions are: lower third is a “small” amount of marbling, middle third is “modest” and upper third is “moderate.”
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