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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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  • DWCowles
    Founding Member
    • Jul 2014
    • 9696
    • Smiths Grove, Ky
    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

    This can't be right

    Ok, I went to my local Sam's club to get a brisket to do this weekend. They only had one whole brisket and one flat. Here's what I don't understand, the whole brisket was a 12 pounder (I think) and it was $46, the flat was a 6 pounder and it was $64. I ask the guy that work in the meat dept. why the flat was so much more then the whole brisket and the only answer I got was "I don't know".
  • atlpbc
    Founding Member
    • Aug 2014
    • 34

    #2
    I saw something similar at Kroger 2 weeks ago. They had several flats around 5lbs for $30-35. I wanted a whole packer. After being told no, they don't get those, someone "found" one. $45 for 10lbs. Seems weird.

    Comment


    • DWCowles
      DWCowles commented
      Editing a comment
      I shop a lot at Krogers but we was at Sam's club to pick up some other things so I thought I would get the brisket there so I wouldn't have to drive across town. The next stop was Walmart so I got one there much cheaper and better looking. Its all good...
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9935
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #3
    They have to pay someone to cut and trim that flat off. Not saying the charge is justifiable. But it is a free market.

    Comment


    • DWCowles
      DWCowles commented
      Editing a comment
      Trim what fat off? It was cover with fat. I went to Wal-Mart and their brisket flat was half the price that Sam's club was and look a whole lot better.

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Not fat, flat, simply removing it off from the other muscle.
  • The Burn
    Founding Member
    • Jul 2014
    • 960
    • West Chester, PA
    • Gas Grill: NXR Tabletop/Portable Propane
      Charcoal: Weber Performer Silver (i.e., 22.5")
      Charcoal: Weber OTG 22.5"

      Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way
      Smoker: GOSM Propane 38" 2-drawer
      Pellet: CampChef/Browning Deluxe PGP24LTD

      Thermometer: 2 Mavericks, Red backlit Thermapen
      Anova Wi-Fi Sous Vide

    #4
    Saw them same thing last week at Costco - the few whole packers were $6.99/lb and the flats were $8.99/lb. There was an older couple there wondering what they were supposed to buy and why the price differential. I explained that if they were cooking a brisket in the oven with sauce and veggies, etc., they only needed the flat but that we smokers want the fat cap that is on the packer. And like JB said basically, they could buy cheaper but would have to do the extra labor. What I'd be curious to see is how much weight would be lost if all the fat was trimmed off the packer and what the price per pound of actual meat would be.

    Comment

    • atlpbc
      Founding Member
      • Aug 2014
      • 34

      #5
      Just out buying steaks for my brand new Grillgrates. Checked the brisket again. Whole packer 10lb - $40, 16lb - $63. Flats? $8.99/lb They had several 3.5lb flats for $26-30. These were select grade.

      On the other hand, they had some full spare ribs for $11. Had to grab two of those!

      Comment


      • DWCowles
        DWCowles commented
        Editing a comment
        I got a whole packer instead of the flat. I don't mind doing the trimming.
    • Ernest
      Founding Member
      • Jul 2014
      • 3442
      • Dallas, Texas
      • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

      #6
      Same reason why boneless, skinless chicken thighs are more expensive than regular thighs.
      You're paying for the convenience.

      Comment

      • Chriscrna
        Charter Member
        • Sep 2014
        • 48
        • Knoxville, TN
        • Regular use
          Primo Oval XL 400
          Weber Smokey Mountain 22.5
          Weber Jumbo Joe

          Gathering dust
          Char-Griller Smokin' Pro

          Tools
          Weber Rapidfire chimney starter
          Weber lighter cubes
          BBQ Guru DigiQ DX2
          Maverick 732
          Thermopop

          Fuel
          Kingsford Blue

          Wood preference
          Chunk
          Apple is my favorite

          Alcohol
          Summer: Angry Orchard
          Winter: Guinness
          Year round: Ketel One

        #7
        Along with the added cost of trimming, perhaps the flats were a higher grade? I dunno, just a guess.

        Comment

        • Jon Solberg
          Former Member
          • Jul 2014
          • 4729

          #8
          If its cheap.... BUY IT !

          Comment

          • Pork Lord
            Former Member
            • Oct 2014
            • 91
            • Pasadena Texas

            #9
            Rule of thumb when buying meat. If it has taken on more processing i.e. trimmed briskets vs whole untrimmed packers, whole loins vs steaks, whole chickens vs skinless boneless you are always going to pay more for more effort in butchering. That's why I never buy St. Louise style cut ribs. I'll buy the whole spares when they are on sale and then butcher them at home to St. Louis style and prepare the tips separately as well. More work but less cost depending on your perspective.

            Comment

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            2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
            See more
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