After almost a year of harrasing my local Costco to stock prime briskets, it's finally happened! We were in Costco today and as usual, I started to stroll by the meat case to see if there was anything exciting. Before I even got close, I spied what looked like a whole packer. Sure enough, they had a number of prime packers in the case for the standard $2.99/lb. I picked out a 15 pounder, and my wife rolled her eyes when she saw it in the cart, but didn't say a word. When we got home I trimmed it and dry brined it. Final weight was 9.5 lbs. Then I wrapped it in plastic wrap and put it in a vac seal bag. That was one tough fit as it was much wider than the bag. I knew it would be tough to get it in and that's why I wrapped it in plastic wrap so the salt wouldn't be scrapped off when I bagged it. I'm freezing it for now because I'm not sure when I will have a chance to smoke it. I can hardly wait until I can smoke that puppy. :"D
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YES!!! Finally - It's Prime time baby!!
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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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.
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Moderator
- Nov 2014
- 13687
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7202
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
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Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
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SS Rack for DnG
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gasser
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Steelmade Griddle for Summit gas grill
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Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
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I'm enjoying your find vicariously, RonB . Wish I could find those locally. Congrats on scoring that prime packer. Jackpot.
Kathryn
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fzxdoc - I don't know if it was the deciding factor, but I emailed customer service about a month ago asking if "my" Costco could get them. So it might be worth the time to do that. I did not get any notification though, so you will have to check.
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Administrator
- May 2014
- 19026
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
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Accessories- Instant Pot 6qt
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Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
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- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7202
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I'm so leery of the idea of wet aging, Huskee . Fresh meat sitting in my refrigerator for a month after purchase is counterintuitive to food safety, in my mind. But I know it's done, and done by FDA-approved butchers, so I know it must be safe. I just can't get over the idea of looking at a brisket in my fridge for that long.
What exactly is the benefit of wet aging?
Kathryn
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fzxdoc Just as in any aging it allows the enzymes in the meat to break down the tissue and makes it more tender. That's why I hang all of my deer for at least a week. If it starts to smell a little sour, just rinse it off, and cook it or vacuum pack it and put it in the freezer. I hung a crusty old 8 point for about 2 weeks ( it had just started to smell a little sour) once I skinned it and rinsed it down there was no smell and it was as tender as a young deer.
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Administrator
- May 2014
- 19026
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Originally posted by fzxdoc View PostI'm so leery of the idea of wet aging, Huskee . Fresh meat sitting in my refrigerator for a month after purchase is counterintuitive to food safety, in my mind. But I know it's done, and done by FDA-approved butchers, so I know it must be safe. I just can't get over the idea of looking at a brisket in my fridge for that long.
What exactly is the benefit of wet aging?
Kathryn
The result was fantastic. Upon opening the cryovac I surely expected it to smell funky. I had back-up meat in the fridge for when I discovered this was a failure, because it surely was going to be. It smelled like fresh beef. After careful trimming and smoking and holding (which is obviously a crucial last step), as if I were serving Aaron Franklin himself, the result was largely melt-in-your-mouth tender & juicy (the point anyway) and thick slices of flat that bent and hung around my finger and had the textbook pull. Flavor was perfect. Others might not find it worth it, and that's ok. Some folks might not like dry brining a day or two in advance either. You find what you appreciate and you're willing to do and skip the rest.
I was sold. But I agree it's hard to do it that first time, it goes against what you know to be smart and safe for meat.
Some key notes that may be obvious but also may not-- it MUST be in the original cryovac, not opened by you or trimmed or anything first. And --this part can be confusing -- you MUST go from the actual "packing" date to start the aging timer, obviously not the "sell by" or "use by", what have you. Costco will print the packing date on theirs, but as Powersmoke_80 found out and explained to me, that's not always the actual packed-on date for those briskets, it may be when they receive and label them. You can go 40 days (or more) from the actual packing date. I've heard of 60 but I'm not that adventurous. Ask the man/woman behind the meat counter, and deal with their puzzling looks and the question marks riddled throughout their tone of voice, it can be close to 2 weeks form the printed packed on date when they were actually slaughtered and wrapped. Or be safe and go 28-30 days from the printed packing date, which is the easiest.
I encourage you to be brave and try it once! If you're anything like me it will become as much a part of the cook as the 2 day dry brine.
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So you're saying that the prime packer i picked up from Costco last Saturday can remain in my refrigerator for 25 more days without going bad?
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JPGators17 - yes, that's what they are saying. At any rate, I am going to find out because I did not freeze the last packer I bought, and I'm not going to cook it until next month.
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Club Member
- Jul 2016
- 9404
- Virginia
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3 Weber Performers
1 classic kettle
1 26" kettle
1 Smoky Joe
1 PBC
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2 Dot and 1 Chef Alarm
2 Temp spikes
4 Slo n Sears
1 Smokenator
2 Vortex
Congrats RonB I hear from friends in Northern VA that those Prime babies keep making an appearance up there as well.
I am stuck in Savannah, 10 to 12 weeks, without my PBC and the nearest Costco 3 hours away!
I did bring my ChefAlarm and going to "help" a friend here do something this weekend.
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Club Member
- Sep 2014
- 615
- northern Ontario, Canada
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"Livin' hard was easy, when I was young and bulletproof"
Maybe something they're doing chain wide. I've been a Costco member for about 15yrs, in northern Ontario, I've never seen brisket. Until last month...there was like a yellow spotlight shining down on them....yep, bought 2, only cause the wife was with me, there were 4 there.
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Club Member
- May 2016
- 115
- Portland, OR
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- Napoleon PRO22K-LEG Rodeo
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- Beer: Deschutes Black Butte Porter
- Whisky: Glendronach 18 "Allardice"
This must have come up before, but faced with a pile of them fine Costco Prime briskets, how do YOU pick which one's coming home with you?
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I used to get the middle-weight ones, 12lb, 14lb, etc. But my last trip I got the biggest they had, a 16 and a 19, didn't regret it! So much gets trimmed off that I realized I want as much of that smokey salty goodness as I can after all that effort.
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I look for the ones with the thickest flat so there is less discrepancy between the flat & point. They cook more evenly that way. After thickness, I go for the biggest. If I'm gonna spend time watching a brisket, I too want a BIG prize at the end.
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