Have not done one in quite a while, best effort yet was meh. Bought a packer at Costco, smoked the point and curing the flat.
Probably 4 lbs or more of trimming, rendering the tallow and might grind some 70/30 burgers out of 3 lbs trim. I did not calculate the cost per pound, but I'd guess it is about 50% more than the packer cost.
All in all, I just don't get it. I feel like I am doing it right, but would rather have a steak.
Best I can say about brisket is that it ain't bad...
Hardly a ringing endorsement. Now, tri tip cooked like a brisket on the other hand.... (ducks for cover)
Edit to add: I do currently have a full Costco packer in the freezer, so no doubt I will be trying a brisket again sometime soon
Blasphemy! Absolutely my fav cook n cut of beef. Guess I don't get out enough.
I have a prime full packer in the freeze n a choice wet ageing in the garage fridge. Both 15 - 17 lbs in cryovac. My go to smoked meat.
Last edited by Alan Brice; February 22, 2024, 03:45 PM.
We have an unofficial protein rotation based on what sounds good at the time. It could be steak, bratwurst, chicken done several different ways, shrimp, fish, ribs beef or pork, pulled pork, pork steak, burgers, or brisket or several other choices. It’s not the star of the show here anymore. It’s just one of the many things we can cook very well and enjoy from time to time.
Sorry bbqLuv I’m one of those tasteless Ball Park hotdog guys. After I get through with them on the grill they are wonderful. It all started several years ago when we grilling brats. The wife ask me to roll one in my steak rub before I grilled it for her, Yes alcohol was involved. It turned out great! Now I’m not above rolling hotdogs in Memphis dust or any of several rubs before grilling them. They are great and don’t have to be top of the line stuff.
IMHO, brisket is a big deal because it can be a big deal to cook well. By that, I mean it is more challenging than most other meats. To do it well and overcome that challenge is a big deal. But, I wouldn’t suggest anyone spend good money and precious time on the challenge of brisket if they aren’t going to enjoy the end result. In other words, if you don’t like it, don’t cook it.
I certainly enjoy a properly cook brisket. But I don’t cook them myself anymore. To me they’re just not worth the cost and effort. And as noted above, by the time you trim it up, it at least doubles its cost it terms of what you have left to eat. No, I will order it in a bbq joint if I hear of one that makes a good example. But as covered in a different post, restaurants are having a hard time putting it on the menu at a profit these days. The result is a very expensive meal for the customer!
For me, it's more the challenge of cooking it correctly, and the satisfaction for the times I do it well. I prefer short ribs and/ or burgers. Both are shorter cooks and taste better with a lot less work.
Alan Brice I'll be back probably Monday or Tuesday, assuming there are no reported cases of measles in the area.
My Kroger is pretty small, so maybe they do things differently. Who knows???
Alan Brice - I was at my Kroger on Saturday and they had more brisket in. The original one was still there as well.
Went there this morning and all the brisket was gone.
I purchase and cook one prime Costco brisket per year. I trim ALL of the hard fat. It’s a lot of work and usually too much meat. I end up grinding some of the flat. My go to is chuck roast. Real easy to prep and can be had I more modest quantities. Every bit as good smoked as brisket flat IMO.
Have not done one in quite a while, best effort yet was meh. Bought a packer at Costco, smoked the point and curing the flat.
Probably 4 lbs or more of trimming, rendering the tallow and might grind some 70/30 burgers out of 3 lbs trim. I did not calculate the cost per pound, but I'd guess it is about 50% more than the packer cost.
All in all, I just don't get it. I feel like I am doing it right, but would rather have a steak.
OK Gotta say, did some 70/30 smashburgers with the trimmings and they were the bomb.
I hardly do them any more. Not that I don't like them but just too much meat for the two of us. Kids are spread out across the country. The local ones we usually meet up and camp together or get together on the holidays. We just don't have the mob show up and take over the house any more. Kind of miss the days with people sleeping everywhere and 5 dogs trying to get along.The youngest grandson is 12 and the rest are in or out of college or the service. Was always fun doing a brisket with everybody here.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I did enough of them to be able to say that I can make good brisket. But, same as everyone else, it’s a huge amount of meat for the two of us; I’ve always been the big eater, and now I can’t finish a 16oz ribeye. (Not for lack of trying.) I don’t think I’ve done a brisket since 2019. I have one in the freezer; we were going to host a gathering in ‘22, but that fell through, and then it fell through again last year. But I will definitely do it this summer, no matter what.
I think Meathead did a post about getting tired of the war horse Q dishes. For me the joy of cooking is to learn techniques and then find inspiration to riff on a different cook and make it my own. DaveD recently did a low and slow tritip that turned out spectacular. It wasn’t an intuitive choice for everyone that read his post. As long as you are enjoying your steak thats all that matters. There are many here that share your sentiment about brisket - you are not alone 🔥🔥🐿️
I agree, brisket is still relevant but doesn’t get much attention in our household straight up. I recently bought one, the point became pastrami which I love, and the flat got ground and used for burgers and meat loaf. Unless it’s for a special occasion, smoking a full packer will only see my smoker maybe once a year at best.
But hey, each to his own. I love fish and post fish cooks regularly but found it’s the least liked thing I cook. I really don’t care, it’s what we like. You do you.
I did enough of them to be able to say that I can make good brisket. But, same as everyone else, it’s a huge amount of meat for the two of us; I’ve always been the big eater, and now I can’t finish a 16oz ribeye. (Not for lack of trying.) I don’t think I’ve done a brisket since 2019. I have one in the freezer; we were going to host a gathering in ‘22, but that fell through, and then it fell through again last year. But I will definitely do it this summer, no matter what.
Same here....except I do a couple Costco Prime packers a year. I vacuum seal & freeze slices into meal-sized packets and freeze the point whole for burnt ends later. I also give a
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