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What’s a good price per lb for brisket?
Posted on 10/24/18 at 6:31 pm
Posted on 10/24/18 at 6:31 pm
Sorry for all the different threads but I’m a completely new to this and keep thinking of different questions. What’s a good price per lb? I found a sale of $5/lb but of course my Costco isn’t answering for me to get a reference of a good price. Also do y’all trim up your brisket before smoking? TIA
9
Posted on 10/24/18 at 6:37 pm to al_cajun
I saw USDA Prime briskets at Costco last weekend for $3.49 per pound.
Posted on 10/24/18 at 6:40 pm to Yat27
Was that a sale or standard price?
Posted on 10/24/18 at 6:41 pm to al_cajun
It’s usually their price. Not sure if they’re always just on sale or what.
Posted on 10/24/18 at 6:45 pm to al_cajun
I don't think it was a sale. My father-in-law asked me to check the price because he's planning to cook a brisket for his Halloween party. I even took a photo of the price tag, and nothing about it being a sale price is mentioned.
Of course this is for a whole, untrimmed brisket.
Of course this is for a whole, untrimmed brisket.
Posted on 10/24/18 at 7:56 pm to al_cajun
I saw 3.99/lb for untrimmed brisket this evening at Rouses.
Posted on 10/24/18 at 8:46 pm to al_cajun
I've gotten them as low is under $3 a lb. at Costco for USDA Prime, but that is the whole brisket untrimmed, so there's a good bit of heavy fat on them.
As for smoking them, I will remove some of the very thick fat cap to try to make it uniformly thick across the entire brisket.
As for smoking them, I will remove some of the very thick fat cap to try to make it uniformly thick across the entire brisket.
Posted on 10/24/18 at 8:52 pm to al_cajun
Got one today at Costco for $2.99/lb
Posted on 10/24/18 at 8:56 pm to al_cajun
Sam’s usually runs Prime brisket on sale here in the Jackson area for $3.28/lb.
Posted on 10/24/18 at 9:06 pm to al_cajun
2.99 lb for prime...
Costco has it all the time, but I will buy from Alexander’s most of the time b/c it’s by my house. They usually have it at 2.99-3.49 a lb.
Can’t tell you what the other grades cost... only buy prime. I’m hoping to catch the wagyu prime at Costco one time to try it.
Costco has it all the time, but I will buy from Alexander’s most of the time b/c it’s by my house. They usually have it at 2.99-3.49 a lb.
Can’t tell you what the other grades cost... only buy prime. I’m hoping to catch the wagyu prime at Costco one time to try it.
Posted on 10/24/18 at 9:17 pm to gumbo2176
quote:
As for smoking them, I will remove some of the very thick fat cap to try to make it uniformly thick across the entire brisket.
This (but note some places sell briskets with the fat already trimmed)
Posted on 10/24/18 at 9:19 pm to al_cajun
Leave about 1/4” of fat over the entire brisket. You will have to trim some of the hard stuff in b/w the flat and rest of the brisket.
Posted on 10/24/18 at 9:38 pm to HebertFest08
How do you deal with the flat cooking faster than the point? Smoke them separately?
Posted on 10/24/18 at 9:44 pm to Jake88
I don't smoke separately. Wrap in butcher paper when the flat is at 160 or so. Not foil. Butcher paper.
Posted on 10/24/18 at 10:37 pm to Tiger Ryno
I have one from Costco on my Traeger right now. 17lbs. Was about $65. It was trimmed pretty nicely already compared to one I got last month.
Posted on 10/25/18 at 6:17 am to al_cajun
On Labor Day weekend, I bought a 14.32 lb. brisket from Sam’s for $2.88 lb., total $41.24. The one I bought in June 2018 was $2.94 lb.
Kroger sometimes has good sales, but they are bad about leaving way more fat on them than Sam's does. I found a loose hunk of hard fat hidden in a Kroger cryovac pack one time, and that put me off of them for brisket. That was as fraudulent as putting a lead weight in there.
Super 1 is also a good source for briskets and other smoking meats.
Kroger sometimes has good sales, but they are bad about leaving way more fat on them than Sam's does. I found a loose hunk of hard fat hidden in a Kroger cryovac pack one time, and that put me off of them for brisket. That was as fraudulent as putting a lead weight in there.
Super 1 is also a good source for briskets and other smoking meats.
Posted on 10/25/18 at 7:45 am to al_cajun
Grocery stores in Houston regularly have it ~$2/lb for full packer style.
Costco prime brisket ranges from $2.99-3.99/lb.
Costco prime brisket ranges from $2.99-3.99/lb.
Posted on 10/25/18 at 9:20 am to Tiger Ryno
Wouldn't the point end up at a lower temp then? After wrapping at 160, if you pull it off when the flat hits 205, wouldn't the point be cooler than desirable? Thanks.
Posted on 10/25/18 at 2:03 pm to Jake88
If you are concerned about the point then put it opposite of the fire. It’ll be fine.
Like Ryno stated I wrap in Oren pink butcher paper, it works better than foil. My smoker allows me to set the brisket parallel to my fire. That being said it’s not next to the fire either, sort of above and back a bit.
frick a 17lb brisket!
no time for that shite. Buy you a 12-13lb brisket that looks as symmetric as possible. Meaning the fat coverage, shape and size. If it’s too thin at the point you may have to sacrifice an inch or two by cutting it off the make it more symmetrical. Take it off when it comes to temp and throw it in a cheap ice chest and let it rest for 45 min or so.
Also, make sure you are cutting it right when you serve it.
Google Franklin brisket on you tube. Dude knows what’s going on.
Like Ryno stated I wrap in Oren pink butcher paper, it works better than foil. My smoker allows me to set the brisket parallel to my fire. That being said it’s not next to the fire either, sort of above and back a bit.
frick a 17lb brisket!
no time for that shite. Buy you a 12-13lb brisket that looks as symmetric as possible. Meaning the fat coverage, shape and size. If it’s too thin at the point you may have to sacrifice an inch or two by cutting it off the make it more symmetrical. Take it off when it comes to temp and throw it in a cheap ice chest and let it rest for 45 min or so. Also, make sure you are cutting it right when you serve it.
Google Franklin brisket on you tube. Dude knows what’s going on.
Posted on 10/25/18 at 2:41 pm to Jake88
quote:
Wouldn't the point end up at a lower temp then? After wrapping at 160, if you pull it off when the flat hits 205, wouldn't the point be cooler than desirable? Thanks.
You need to watch the Aaron Franklin videos on youtube on preparing and smoking a brisket.
Yes, you always trim it. You want the flat and point to reach temp at the same time. That's where it gets tricky. I will reposition my brisket on the smoker or put foil under the flat to slow it down if need be. This is where having two food probes, one for the flat and one for the point, is key.
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