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.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Outside tools:
22" Weber kettle (2x)
Santa Maria grill attachment
2-burner Camp Chef Explorer propane stove
Temperature tools:
ThermaWorks Smoke
ThermaWorks ThermaPen Mk4
Inside tools:
36" Viking gas range
Anova sous vide
Lodge cast iron skillets, griddle, dutch ovens - several
Stupid expensive but very beautiful cast iron gifts for my wife - 4x
Other tools & accessories:
Buck Chef knife and serrated knife
Victorianox Fibrox Pro Chef knife - 3x
Cave Tools Metal Meat Claws
​​​​​​Meathead's book: The Science of Great Barbecue and Grilling
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
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Dang JC. Didn’t know you were going through a reno.
Just got done with one myself. Kitchen, bath and living room. Not a complete gut job but I big makeover.
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.
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
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.
Comment