In Chicago we get Alle, Teva and Rosenblatt (aside from locally-processed). The Teva briskets I've seen are from Uruguay and look a little sad. The Alle briskets generally come out great from the smoker, as do the Rosenblatt's, so I get what's cheapest.
The whole point of "low and slow" smoking is to gelatinize the collagen in the meat, rendering a tough cut into a tender one. Nothing wrong with seeking out Prime but I doubt there's an appreciable difference after a day of smoking.
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