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Good choice…er, prime.I just returned from Costco, Torrance. I found a couple big briskets in the pile. All Prime. There was a 21 pounder, but the 19 pounder was nice and floppy, the 21 was stiff and had a lot of hard fat. Got the 19 pounder.
I'll cook this one for slicing and freezing meal size packs for 2.
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Yeah so strange thing that I noticed today is that the flats are choice but the whole packers are prime. Guess my area is just lucky for the moment. I don't expect it to last long. I bought 3 in the past month. Only cooked 2 of them so far. Gonna save the last one for a special occasion.That’s interesting because I find mostly USDA CHOICE briskets at my Costco. Sometimes, there will be some USDA PRIME, but the preponderance lately has been Choice. The brisket in your photo is a good looking one; I’d snap it up in a heartbeat.
Yes, it's a total case of supply and demand, plus an added dose of inflation. LGBEven if that is close what flats go for, it just doesn’t make sense.
If you want beef - brisket is on the cheap side, only a little more than ground beef. It's my go-to cheap eats (for beef). Chicken thighs, pork shoulder and even pork belly round out my bbq budget. I know some here buy the fancy cheap meats - specialty butchers and mail order. I'm just talking Costco and Sams type purchases.Now we (myself included) now consider a brisket a "special occasion" meat in line with prime rib, porterhouses, and other special cuts.
Long story short, unless we're comparing hobbies that require high octane gas, this is no longer a cheap hobby. No regrets though as I do enjoy the food and the simplicity and consistency of my grill!
That makes a lot of sense. Thanks!From my perspective, the flexibility issue is related to (a) a soft fat cap rather than hardened fat and (2) meat with better fat marbling that makes it softer and more flexible. Basically, it is just the result of my experience with brisket. YMMV
I was the same way when I started. I was afraid to ruin, what I thought, was an expensive cut of meat. I’m 2 for 3. I have done them the exact same way all 3 times and I had one not turn out very good. They were bought at costco and done in the exact same manner with the 3rd having very different results. I’m gonna blame it on the meat. I‘ve had the same luck with ribs as well. Sometimes the meat is just different and we can’t control that side of things when it comes to quality. It’s still one of the best hobbies I’ve taken up.I'm amazed at how clueless I was. All this time, because brisket is at the forefront of BBQ smoking channels, I thought it was a very expensive and desirable meat. It was something to work up to. I spent my time smoking pork ribs and chicken to get experience to 'work up' towards finally being able to smoke a brisket. As I was cutting that hard thick fat with a slight odor yesterday, some alarm bells were ringing in the back of my mind. Then I read people making comparisons to it being like pot roast if you foil it and it does not get good smoke flavor (more bells). Then the large emphasis on cutting it against the grain so it is easier to eat. And now looking at the actual price compared to other meats and these recent comments and it has finally dawned on me that brisket, which I had regarded as the sacred cow, (pun intended) is really making an otherwise crappy* meat taste good. I hear this is the true spirit of BBQ and this aligns perfectly with my thrifty ways so I'm fine with that. But it's amazing how clueless I was about brisket. *I say crappy compared to steaks, but I enjoy all meats.
I kid you not, I thought brisket was near the level ribeye steak and it seems it is much closer to pot roast.
That makes sense to me. I’ll start looking at them in that way. Thank youFrom my perspective, the flexibility issue is related to (a) a soft fat cap rather than hardened fat and (2) meat with better fat marbling that makes it softer and more flexible. Basically, it is just the result of my experience with brisket. YMMV
Yep, this it tastes like putting “smoke lipstick” on the same beef my wife throws in the crock pot. I’m not a fan at all. It’s been ages since I’ve had brisket in a BBQ place. Will need to try in a BBQ joint again ASAP becuase I remember liking it a lot and I did not like this at all. I’m sure it is dryer than it should be but I’m hard pressed to believe you can change the taste of this meat. My baby backs come out restaurant quality and take half the time to cook. If I ever try this again it will be the full brisket and prime grade. But I’m hard pressed to try again unless the local BBQ joint proves to me this can be made to taste different than the wife’s crockpot meat.That makes sense to me. I’ll start looking at them in that way. Thank you
Yep, this it tastes like putting “smoke lipstick” on the same beef my wife throws in the crock pot. I’m not a fan at all. It’s been ages since I’ve had brisket in a BBQ place. Will need to try in a BBQ joint again ASAP becuase I remember liking it a lot and I did not like this at all. I’m sure it is dryer than it should be but I’m hard pressed to believe you can change the taste of this meat. My baby backs come out restaurant quality and take half the time to cook. If I ever try this again it will be the full brisket and prime grade. But I’m hard pressed to try again unless the local BBQ joint proves to me this can be made to taste different than the wife’s crockpot meat.
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