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I'm making 2 of them next Saturday.  They will be delicious.

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  • Brisket, potato salad (recipe from Franklin’s book is a good one), pintos, blueberry cobbler. This one turned out very good; WSM ran like a champ as always.

  • solamente73
    solamente73

    19.31lbs before trimming.  Costco Prime.  Really liked the shape.  Nice, thick flat.  Oak lump with hickory chunks.  About 18 hours at 235*.  No wrap.  Flavor was exceptional - that was one tasty cow.

  • Brisket prices are down again. Found this 9.5# prime brisket at Costco for $2.69/lb. 2:1 pepper to salt ratio, smoked on my BGE for about 6.5 hours at 275*. Wrapped in butcher paper and rested for 1

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I’ve done some turbo butts lately on the BGE (higher heat for shorter time) and they came out pretty good. Is there such thing as a turbo brisket?

Here is my humble recommendation when it comes to brisket.

I was planning on smoking a 12 pound brisket on Saturday but I had a last minute recording session and had to leave town, my wife messed up the recipe but it turned out great, here is what happened: 

I brined the 12 pound brisket starting Friday night then left town. 
My wife on Saturday night forgot what I told her and took the brisket out of the brine and rinsed it, she then rubbed it with a mixture of ground chipotle pepper, black pepper, chili powder, sugar, $#@!in and cilantro, she then cut it in two (don’t ask why) and put each piece in a large freezer bag, put half a bottle of liquid smoke in each bag and put them back in the fridge, on Sunday night she put both pieces into a large metal turkey roasting pan then covered them with a mixture of Stubbs and cattleman’s BBQ sauce, she cooked it at 225 for 5 hours. I was pissed with I got home and while I was yelling about her screwing up my brisket she shoves a piece of the brisket in my mouth, I almost popped a boner, it was the best $#@!ing brisket I have ever tasted outside of a restaurant. My wife is giving me the biggest $#@! eating grin along with a told you so look. 

5 hours ago, kevwun said:

I'm making 2 of them next Saturday.  They will be delicious.

 

Cross posted from the WSM thread.  From last weekend.

Ql3MY0Y.jpg

Thank Gawd the metal turkey pan post made it over here. 

Whats the latest price at HEB? Or do we need an all encompassing meat prices thread?

3 minutes ago, RexWilson said:

Whats the latest price at HEB? Or do we need an all encompassing meat prices thread?

Is HEB even open right now? 

  • Author

I'm trying out Walmart briskets this weekend.  My HEB usually only has 4 or 5 packers if I'm lucky and they are all over the place in terms of size and shape.  Walmart had 20 something for me to pick through and I found two 14 pounders that were almost identical.

I have found choice briskets at WalMart.  They are fine.

Thank goodness this thread made it over.  I’ll need to be told when my brisket looks dry as fuck.

On 3/25/2018 at 1:45 PM, Mikey4 said:

Here is my humble recommendation when it comes to brisket.

I was planning on smoking a 12 pound brisket on Saturday but I had a last minute recording session and had to leave town, my wife messed up the recipe but it turned out great, here is what happened: 

I brined the 12 pound brisket starting Friday night then left town. 
My wife on Saturday night forgot what I told her and took the brisket out of the brine and rinsed it, she then rubbed it with a mixture of ground chipotle pepper, black pepper, chili powder, sugar, $#@!in and cilantro, she then cut it in two (don’t ask why) and put each piece in a large freezer bag, put half a bottle of liquid smoke in each bag and put them back in the fridge, on Sunday night she put both pieces into a large metal turkey roasting pan then covered them with a mixture of Stubbs and cattleman’s BBQ sauce, she cooked it at 225 for 5 hours. I was pissed with I got home and while I was yelling about her screwing up my brisket she shoves a piece of the brisket in my mouth, I almost popped a boner, it was the best $#@!ing brisket I have ever tasted outside of a restaurant. My wife is giving me the biggest $#@! eating grin along with a told you so look. 

 

OK, timeout.  She "cooked" them?  Or she actually smoked them?  Sounds to me like a braised brisket or passover brisket?  Both are great, but in the oven that great bark just doesn't happen.  Matter of preference I guess.  

33 minutes ago, BabaYaga said:

OK, timeout.  She "cooked" them?  Or she actually smoked them?  Sounds to me like a braised brisket or passover brisket?  Both are great, but in the oven that great bark just doesn't happen.  Matter of preference I guess.  

She did "cook" them.  That's why it was so awesome and easy.   Makes the whole process a lot less of a hassle and the taste is... well it's OMG amaaaazing!!!  Don't overthink things.

Sounds good.  Think I'll "cook" a few steaks tonight while I'm at it.....;)

 

19 hours ago, dcbc said:

I have found choice briskets at WalMart.  They are fine.

I will probably regret posting this, but "greater good" and all....

Walmart regularly has choice grade CAB briskets for, wait for it, $1.96/lb. That's a solid dollar cheaper than RD or any of the wholesalers that I buy from. Wally is getting a ton of money from me lately because of that. Its hilarious to see their faces when I'm rolling out a basket full of briskets at 0400.

Nothing wrong w/ WalMart choice packer briskets.   Buy them there all the time.

That's a crazy good bargain. Wish Wally World sold them for that price here.

Champ, since you smoke about a million briskets a year, you seem like the ideal person to ask for this: do you notice much difference between Choice and Prime? I have not, but I smoke a half dozen or so a year, so ...

51 minutes ago, ChampKind said:

I will probably regret posting this, but "greater good" and all....

Walmart regularly has choice grade CAB briskets for, wait for it, $1.96/lb. That's a solid dollar cheaper than RD or any of the wholesalers that I buy from. Wally is getting a ton of money from me lately because of that. Its hilarious to see their faces when I'm rolling out a basket full of briskets at 0400.

Bought 5 boxes of wal mart in Sunset Valley brisket in Jan. for a charity fundraiser. $1.96 a lbs. Turned out fine. 

Edited by swTXSU

I need to cook a brisket on Friday to bring to an early Easter celebration on Saturday at noon.  I have an hour drive and it pretty much needs to be ready to eat when I get there.  I have an egg smoker but I don't want to cook it all night Friday night.  I'd prefer to finish cooking it by Friday evening, refrigerate it and then reheat it Sat. morning.  Any suggestions on how to reheat it and then store it for the hour drive?  I'm concerned that it will be overdone and falling apart when I serve it. 

On 3/27/2018 at 5:09 PM, Braff Zacklin said:

That's a crazy good bargain. Wish Wally World sold them for that price here.

Champ, since you smoke about a million briskets a year, you seem like the ideal person to ask for this: do you notice much difference between Choice and Prime? I have not, but I smoke a half dozen or so a year, so ...

Very little difference IMO. I prefer choice CAB because they cook more consistently from brisket to brisket. Again, IMO.

On 3/27/2018 at 6:09 PM, HouTex said:

I need to cook a brisket on Friday to bring to an early Easter celebration on Saturday at noon.  I have an hour drive and it pretty much needs to be ready to eat when I get there.  I have an egg smoker but I don't want to cook it all night Friday night.  I'd prefer to finish cooking it by Friday evening, refrigerate it and then reheat it Sat. morning.  Any suggestions on how to reheat it and then store it for the hour drive?  I'm concerned that it will be overdone and falling apart when I serve it. 

Cook, rest, wrap in paper, refrigerate. Next morning heat it (leave it in the paper) in a 300* oven to an internal temp of 140-150. Put it in a cooler and drive. It will still be serving temp when you arrive. No risk of it turning to mush just because you reheated and put in a cooler. That only happens if you put a 200* brisket in a cooler.

On 3/27/2018 at 5:02 PM, LosIllini said:

Nothing wrong w/ WalMart choice packer briskets.   Buy them there all the time.

That wasn't my point. The quality is more than sufficient. The price was the point of my post

8 hours ago, ChampKind said:

Cook, rest, wrap in paper, refrigerate. Next morning heat it (leave it in the paper) in a 300* oven to an internal temp of 140-150. Put it in a cooler and drive. It will still be serving temp when you arrive. No risk of it turning to mush just because you reheated and put in a cooler. That only happens if you put a 200* brisket in a cooler.

Thanks.  Much appreciated.

22 hours ago, ChampKind said:

That wasn't my point. The quality is more than sufficient. The price was the point of my post

I'm with you 100%.  Price to quality ratio is unbeatable. 

...And, you don't have to wait for $1.99/lb sales.

 

I’m thinking of buying this smoker. Seems like a pretty good deal. My main criteria is good gauge metal and fire box opening on the side, not the top.

253b1c8fad6edfc85a2f92f2d8328e15.jpg

fe8a4306a815de533f12560ff8aaa223.jpg


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On ‎3‎/‎28‎/‎2018 at 10:22 PM, ChampKind said:

Very little difference IMO. I prefer choice CAB because they cook more consistently from brisket to brisket. Again, IMO.

Who the hell asked you?  Choice CAB is a good piece and I think is along the line of it being "graded" correctly as sometimes you are paying Prime prices without getting Prime quality. However, smoking up the right kind of Prime brisket is like a little piece of heaven. 

Who the hell asked you?  Choice CAB is a good piece and I think is along the line of it being "graded" correctly as sometimes you are paying Prime prices without getting Prime quality. However, smoking up the right kind of Prime brisket is like a little piece of heaven. 


Are you drunk? Or just retarded?
On 3/28/2018 at 8:22 PM, ChampKind said:

Very little difference IMO. I prefer choice CAB because they cook more consistently from brisket to brisket. Again, IMO.

What is CAB?

15 minutes ago, workswithseed said:

What is CAB?

Certified Angus Beef

Or maybe Anastasis is right . . .

Edited by Carl Spackler

CAB is Certified Angus Beef. But honestly, any upper choice Angus product will be pretty good. I actually prefer briskets from 44 Farms but they can't supply me right now

The only brisket I can find up here in Oregon is a wally world. Sucks anyways cause I'm not able to smoke where I live. 

Username does not check out.

walmart briskets?

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Edited by texhorn

  • Author

The ones I made yesterday turned out just fine.  Walmart has greatly improved the quality of the meat they sell.  I refused to buy any from them for years because of the crap they used to sell.  That's not the case anymore though.

1 hour ago, texhorn said:

walmart briskets?

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Walmart sells briskets packaged by Excel, Swift, and IBP. You know who packages the briskets sold at Restaurant Depot and Costco (and those distributed by Ben E Keith, Sysco, Freedman, and Gordon's)?

 

Excel, Swift, and IBP. 

Always cracks me up when people talk shit to Champ.
He is a little surly.

I was told that CAB was just a marketing gimmick. Is there anything about angus cattle that makes the meat taste better?

Or is it just that they are black? /norassis

  • Author

It's reliably good meat because it has to meet quality standards, but it may or may not be angus.  The animal only has to have a 51% black hide to be considered angus so that part is bullshit.

Edited by kevwun

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