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Brisket lovers - check your local Costo, we picked up a whole prime brisket there today for $2.99/pound. Wasn't planning on picking that up today, but had to at that price. | ||
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Alea iacta est |
I was at Costco. I was told by my wife that the meat department was off limits as I have hoarded too much. Once I smoke some of what I have, she will allow entry again. The “lol” thread | |||
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Member |
Dang, I may have to go tomorrow now! | |||
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Member |
I was at the Pompano Beach,FL Costco today. Prime NY strip (the entire loin) was only $7.99lb and Prime boneless ribeye (entire loin) was $13.99lb | |||
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Network Janitor |
I picked one up too, too much savings on those to pass up. Turned out great. A few Sigs and some others | |||
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Edge seeking Sharp blade! |
A month or so ago they had prime NY strip loins for $20 off. We speculated prime cuts are in surplus due to reduced restaurant sales. A nice slicing knife and I can reduce a loin into steaks in about 10 minutes. The first steak was awesome, the second was away from the center and not as knockout. | |||
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Member |
Thanks for the heads up! I was able to get a smaller 10 pounder. Can't wait to cook it. | |||
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Member |
Made mine yesterday | |||
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Member |
Picked up a 13# one here. Split the point and flat up. Plan on doing the flat this Sunday. | |||
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Member |
Those look great. How are you guys doing them? 225F or 250F and until what internal temperature? What wood? I've heard 250F for 10-12 hours until they hit 205F and mesquite? I was thinking of trying Pecan instead of mesquite if I do one. | |||
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Network Janitor |
I usually run the smoker (Gator Pit pellet) at 250 until the brisket reaches 150-160. Wrap in pink non-coated paper. Then bring it to 205 and pull it off and leave rest in a cooler for 1-3 hours. Or if you need more time place in a warm oven for longer time. I use a mix pellet blend from the local WI company that sells on Amazon and delivered to your doorstep. It’s not the quickest method but the results are gone in minutes. A few Sigs and some others | |||
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paradox in a box |
I am a stick burner so I have a good amount of heat fluctuations but I try to stick to 275. Going lower only makes it take longer, in my opinion. But then it depends when I want it done and when I can put it on the smoker. I’d rather go hot and be done early. You can hold in a cooler for a long long time. These go to eleven. | |||
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Member |
My smoker runs consistently 225-250. Pick a wood flavor of choice and run it 1 to 1.25 hours per pound. Every ~2 hours I spritz with apple juice. | |||
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Member |
I do mine with mostly cherry and a chunk of apple at 255 for the first 3 hours and, depending on how it looks I might bump the temp up a bit. Spritzing with apple cider vinegar/water every hour or so. I wrapped this last one and pulled it when it hit 205. Let it rest on the counter until the internal temp was back down to 150 before slicing open. | |||
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Fighting the good fight |
That's pretty much my method as well. Smoke at 250ish until 165 internal, then wrap in two layers of pink butcher paper and continue smoking until 200ish internal. Then rest in a towel-filled cooler for 1 hour minimum before opening wrap and slicing.
That's a good rough estimate, but keep in mind that you're smoking to temperature, not time. Some meat will take more time, while some will takes less time. Some meat will stall for hours at 160ish, while some will barely stall at all. That's how it goes with smoking. It's not like "bake at 400 degrees for 12 minutes exactly". It's "smoke it however long it takes for the internal temperature to reach X degrees". This requires a good leave-in meat thermometer for constant monitoring. (Don't be constantly opening the smoker to poke it with an instant-read thermometer.)
Same, except I use a 50/50 mix of apple cider vinegar and water, instead of apple juice. Pecan is my wood of choice for brisket. | |||
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