POLL: How often are you actually smoking whole brisket these days???

[realdocBBQ]

Like for real, with brisket hanging around $6/lb for a couple of years now, and very very little likelihood it is going to go down significantly ever again - sad, I know, but I feel this is the new norm, as there is no real incentive for this to happen - how often are you actually cooking a whole, packer brisket?

Not talking about guys running restaurants or food trucks, or even catering gigs. But if you do it for your family, your friends, for work, for maybe a church function or organization... I know of at least a couple folks on this board who have abandoned briskets for these cooks for orgs and swapped to pulled pork or something else.

Personally, I am down to once or twice a year. Now that I think about it... I'm not sure I have DONE one this year. Last year I did 2 or 3, one was for a giveaway at our annual Walk A Mile in Her Shoes event. But this year, I can't recall that I have actually cooked a whole packer brisket.

I did BUY one recently, to make sausage out of. But brisket isn't something my wife craves and with only two of us in the house now and the kids off at college, only visiting a few times a year (and becoming less and less), it's harder and harder to justify making a whole brisket - and paying the cost for it.

I'm just curious. I know this is a skewed sample on this board, and not indicative of the public as a whole.


I noticed it seems we are getting Prime packers at my local WalMart now, so I might be more tempted, since I don't have to spend 2 hours going to get one. But still... at $80-100 per hunk'o'cow, it always makes me pause.

[Ace]

I haven't cooked a whole packer in several years. The cost, availability, and the amount of waste that needs to be trimmed (seems like a lot more lately) has been the major factors. I've switched to chuck roast, or cross rib roast for beef. Both make great grind, pulled and sometimes steaks.

[bbqLuv]

I check Costco's meats about once week during shopping; there are plenty of briskets.

[cruiseplanner1]

I switched to chuckie's for that same reason, cost and less saturated fat. And they are great too. I will slice them thin and eat on a fresh flour tortilla. Hard to beat. Then pull and freeze the rest. I usually make two or three at a time. I will do one whole one as poor boys burnt ends. They taste great.

[Davek8282]

Brisket is a rare cook for me. Expensive and time consuming. Prone to chuck roasts, pork butts for my longer cooks, both are more forgiving than brisket.

[HawkerXP]

+1

[Purc]

Haven't smoked a brisket in 4 years. For me, I smoke beef ribs aka brisket on a stick, shorter cook, less effort and tastes great.

[bbqLuv]

How often you will buy a brisket?

[realdocBBQ]

Jeebus! $7.50/lb at Costco now??? Yeah, I will be passing on that.

[bordercollie]

It's probably been almost a year. Just too much but may do another near Christmas .

[RonB]

Not since Covid. And then SWMBO had medical problems for over 2 years and didn't want company. She's better now, but there is just the 2 of us and it's much easier, quicker, and less waste to smoke a chuckie. The local Fresh Market carries prime chuck roasts that are normally about 3" thick. I check them every time I go in, and when I see one with above average marbling, I buy it.

[Sid P]

Thanks Ron! I was there yesterday and saw a great looking choice chuck roast, but six pounds was a little much for me. It was at least three inches thick. Do they ever have four pounders?

[RonB]

Sid P - that's what they make knives for 3 lbs is a good size for me to cook. I don't really pay attention to the weight 'cause if it's too big, I'll cut it in half and freeze one piece for later.

[Sid P]

RonB Ouch 😀.

[Jfrosty27]

It’s been at least five years. I don’t think I will ever do one again. Oh I love a good brisket very much. But too expensive for what it is, too long of a cook for me, too finicky to get it right, too much leftover meat for two people.

I’ve gone to beef plate ribs instead. Sure, more $$ per pound. But a much shorter cook, almost foolproof, the right amount of meat for two with a manageable amount of leftovers, and sooooo tasty.

[Oak Smoke]

I still cook brisket several times a year. I don’t feel the need to buy prime so if I can get a good choice or even a really good select I’ll still get them. I’m not above wet aging them for 60 to 80 days first either. It’s something I like to do and one of those things you can share with people who make your life better. The nurses in the local hospital infusion lab love my brisket and get it regularly. I take it to the girls where I get my hair cut, my plumber and electrician love it too. You’d be surprised what a difference it makes when you call to get help or an appointment. We use leftover brisket for tacos, in beans, hash, and sandwiches. It never goes to waste. I just checked on line, I can go to our local Brookshires and get a choice brisket for $4.49 a pound today. That’s not a bad price for protein. I cook my briskets hot and fast. I can normally put one on the smoker and have it cooked, rested, and ready to serve in 8 hours. Many of you have gotten so good at brisket that you don’t realize how rare a good brisket is to most other people.

[realdocBBQ]

I don't see much price difference between Prime and Choice or even Select (which I only see at WalMart).

[Oak Smoke]

realdocBBQ here the price differences between prime and select are about 4 dollars a pound.

[texastweeter]

Very similar here. I probably cook 10-15 briskets a year.

[shify]

Almost never, although it's not really about price for me (in NY we never had the $2-3/lb brisket like those in TX had) as much as 1) I generally don't have the need to cook ~10-12 lbs of meat at one time; and 2) the length of the cook does not appeal to me.

[realdocBBQ]

I get that - it's definitely a commitment, and then you do have to DO something with all that! I like to package and freeze, so that works for me.

[Hulagn1971]

I cook one once per year for Thanksgiving. This year may be different though, as we probably won't be traveling to Wilmington for the annual family event.

[Panhead John]

It’s been at least 2 years since I’ve cooked a brisket and I don’t see me ever cooking one again. They came out really well, but like some of you, it’s just too much meat, especially for just one person. I could cook one and freeze the leftovers, and I’ve done that before, but it’ll never be as good as one fresh off the smoker. As much as I love brisket it’s just too much of a hassle for me. I get my brisket fix twice a year at the MeatUps, and living in Houston I’ve got a ton of BBQ places to visit when I need some great cue’. Let them do all the work!

[jerrybell]

I probably cook about three a year, but that has always been my norm. I love brisket and can still make it myself way cheaper than I can get it in a restaurant. And frankly, mine is just better than any restaurant brisket available locally. It makes a lot of food, but we usually share the initial meal with guests, then make a few dishes with leftovers, and finally freeze leftovers for tacos, chili, etc. later.

[realdocBBQ]

I agree, I don't buy BBQ out at restaurants. Actually we seldom go out anymore. But certainly not to BBQ places, I feel like I can out-do most of them. And for cheaper - just like you.

[captainlee]

Probably has been 5 years or longer for me. Just too much meat for the two of us. Getting impossible to get the family together all at one time anymore. I've done a couple of chuck roasts, working on perfecting them. I really don't see me doing one again.

[Lynn Dollar]

I do three or four a year.