Finally found that Costco Prime Brisket I e been hearing about for 5 years
Not $3.75/lb any more. Ooph!! $5.49. I mean, don’t get me wrong, it's still cheaper than anywhere else, but, DANG, that’s almost a 50% increase.
Anyway, I picked up a 23 pounder 😂😂😂. I got big plans! Gonna save the point for Thanksgiving and use the flat for meatballs and Birria tacos. Oh yeah!!
PS - saw a Costco in Allentown, PA and thought I’d take a peak. Glad I did.
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Some Costcos & Sam's will have both Prime & Choice packers, and others will have packers & flats-only. The flats-only are always more per/lb, for the "convenience" of them having trimmed it for you. I call foul on that unless it's all there is.
Nice! Costco prime briskets in my area are the best. 13 to 15 pounders fly off the shelves. Lots of larger ones available but lots of trimming required (beef tallow).
Still have never come across them in NY costcos, only flats. Sam’s Club on the other hand does at times have full packers, sometimes even with both prime and choice options. Last week picked up a prime and think it was around $5/lb
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Thankfully, our local Costco has had the prime packers every time we have made our monthly trip. Picked up a 15 pounder last Sunday, $5.99/lb in this here neck of the woods.
That seems like overkill for something that is typically Mayo or mustard or water. If you are determined to use the tallow, maybe try it on the brisket when you have wrapped it.
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The funny thing is I can find prime full packers but not select. I was wanting to do a test between the two but can't find the lower quality anywhere...HA!!
A Choice & Prime test is fun. I cannot tell the difference in flats at all (heck, even with Wagyu), and even points is hard to tell, IMO. Choice is a great grade of brisket if you know how to cook one.
Yeah, I have experimented with wet aging and I'm a fan. Found that 60 days-ish is my preference. I've gone 70 and had funky smells and at 80 spoilage, so I recommend 30-60 to most who ask. I've also cooked right after buying, still good but a good wet age is better!
I trimmed the massive brisket and, unfortunately, tossed the fat as I'm not at home and don't have all my do-dads to store etc. My first impression is that the Prime Packer is quite a bit "bendy-er" than other briskets I've handled. That seems like a real good sign. Also, I removed the point from the flat and used 2ish lbs of flat for some meatballs. This flat is waaaay more marbled than any other brisket I've seen personally. I'll give a taste review after I cook the point for Thanksgiving. All in all, I'm very happy with it so far.
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