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​ I just got home from Costco in Sarasota. Picked up a 20 pound prime brisket for $4.29 per pound. They had 6 or 8 to choose from. I took the big guy. They ranged from 9 pounds up.
I’m thinking that I’ll SVQ the flat to see if that keeps it from getting dry. Not sure what I’ll do with the point. I don’t have room in the fridge to cure it for corned beef, so pastrami is out. Bright ideas are welcome. I could always let it rest in the freezer until needed.
​ I just got home from Costco in Sarasota. Picked up a 20 pound prime brisket for $4.29 per pound. They had 6 or 8 to choose from. I took the big guy. They ranged from 9 pounds up.
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