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Brisket @ local Costco was $2.99 today Login/Join 
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Picture of ShouldBFishin
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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.
 
Posts: 1831 | Location: MN | Registered: March 29, 2009Reply With QuoteReport This Post
Alea iacta est
Picture of Beancooker
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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.



quote:
Originally posted by sigmonkey:
I'd fly to Turks and Caicos with live ammo falling out of my pockets before getting within spitting distance of NJ with a firearm.
The “lol” thread
 
Posts: 4546 | Location: Staring down at you with disdain, from the spooky mountaintop castle.  | Registered: November 20, 2010Reply With QuoteReport This Post
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Dang, I may have to go tomorrow now!
 
Posts: 200 | Location: chicagoland | Registered: March 22, 2010Reply With QuoteReport This Post
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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
 
Posts: 21429 | Registered: June 12, 2005Reply With QuoteReport This Post
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Picture of mkueffer
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I picked one up too, too much savings on those to pass up. Turned out great.




A few Sigs and some others
 
Posts: 2224 | Location: Waukesha, WI | Registered: February 04, 2012Reply With QuoteReport This Post
Edge seeking
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quote:
Originally posted by jimmy123x:
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


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.
 
Posts: 7746 | Location: Over the hills and far away | Registered: January 20, 2009Reply With QuoteReport This Post
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Thanks for the heads up! I was able to get a smaller 10 pounder. Can't wait to cook it.
 
Posts: 389 | Registered: March 30, 2009Reply With QuoteReport This Post
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Made mine yesterday Smile



 
Posts: 1831 | Location: MN | Registered: March 29, 2009Reply With QuoteReport This Post
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Picked up a 13# one here. Split the point and flat up. Plan on doing the flat this Sunday.
 
Posts: 1329 | Location: Tampa, FL | Registered: June 26, 2012Reply With QuoteReport This Post
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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.
 
Posts: 21429 | Registered: June 12, 2005Reply With QuoteReport This Post
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quote:
Originally posted by jimmy123x:
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.


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
 
Posts: 2224 | Location: Waukesha, WI | Registered: February 04, 2012Reply With QuoteReport This Post
paradox in a box
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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.
 
Posts: 12605 | Location: Westminster, MA | Registered: November 14, 2006Reply With QuoteReport This Post
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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.
 
Posts: 5156 | Location: Florida Panhandle  | Registered: November 23, 2008Reply With QuoteReport This Post
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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.
 
Posts: 1831 | Location: MN | Registered: March 29, 2009Reply With QuoteReport This Post
Fighting the good fight
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quote:
Originally posted by mkueffer:
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.


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.

quote:
Originally posted by ElToro:
run it 1 to 1.25 hours per pound


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.)

quote:
Originally posted by ElToro:
Every ~2 hours I spritz with apple juice.


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.
 
Posts: 33557 | Location: Northwest Arkansas | Registered: January 06, 2008Reply With QuoteReport This Post
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