Hi Flavorsavor. In the past, I purchased a whole brisket at Sam's (one time) so maybe they sometimes get them in? If they do, I bet the don't last long though. If you ever find a whole packer, I would love to hear about it.
Oddly enough, PenskeFile, I am splitting time between NC and TX (Austin area) and enjoy the HEBs here in general. They are great grocery stores! When I move back to NC permanently, I think I am going to have to buy some packers to freeze and take back with me.
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Also, I'm glad you posted this, I was considering a low 'n slow chuck roast style as well. Thanks for the info! -
Yeah I've got a friend in Burleson I try to visit as often as possible, he's been a smokehead long before I ever owned a grill. He cooked the first brisket I ever had, as a matter of fact, when we were in the Navy. I'm always jealous of the amazing briskets he's cranking out. Luckily, being in the Carolinas, the availability of PB's, beans, and slaw keep me satisfied. -
I feel so lucky to live in Texas. I can drive one mile to my local HEB and they'll have literally a dozen packer briskets to choose from.
Interestingly though, last week I got the LAST pork butt available at about 4pm on Saturday. Most BBQ restaurants around here don't even serve pulled pork.Leave a comment:
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I know I'm late on this party, but I live in Raleigh and have been searching high and low for an affordable whole brisket as well. I've checked sams and costco, my only hope left is BJ's. I'm sure I could order one from the Butcher Shoppe or online, but I'd pay well more than I could afford. I stumbled on your post, because I also found a sirloin tip roast for cheap at Harris Teeter, and was looking for ways to do it up this weekend. Funny how that worked out. Anyway, I'm glad I'm not alone here in the triangle for my search for a whole packer. I'll let you know if I ever have any luck!Leave a comment:
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Hi Dr. ROK, you can see the interface by checking my post on the signature site - http://pitmaster.amazingribs.com/for...10-01-14/page2. That particular cook was a pork butt. Most of the temperature fluctuations were my fault. I was using the end of a bag of lump with a bunch of small pieces, I think as the cook went on, the ash from these would clog the air flow and the thermostat would have to kick it into overdrive. However, no harm done to the butt, it was the best I've done I think. -
Howdy guys. Sorry for the delay, but the results were mixed. The medium rare roast had GREAT flavor, but I think I failed on the trimming. I should have split the roast along the muscles, removed all the membranes etc, because they were still really tough. So, good flavor, and good texture in bites without the connective tissue, but I will be spending a lot more time trimming next time.
I took the other one off at about 193, because it felt soft when I checked it. The texture was good in terms of fork-tender, but it was dry and will be going into soup. I think it should have come off long before 190+. I would be willing to try it again, but it will require close monitoring once it hits the 170+ range. I would have done that this time, but unfortunately I wasn't able to be around during that part of the cook (i could monitor pit/food temp from my phone though!)
So, ultimately I wasn't thrilled with the results on either one, but it was a learning experience. Next time I see I round sirloin tip roast, I will have a much better idea of what I am getting into, and if I choose to buy it, I think I can make some great meat with this cut. Thanks again to everyone for their thoughtful input. Hopefully this thread helps some other poor, hapless soul and they won't repeat my mistakes!Leave a comment:
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I hear you on that sjwebb....nice to have alternatives. -
Alright, I am about to go live on this cook! If anyone wants to follow along, you can watch the pit and two temperature probes at http://sjw-hm.duckdns.org:7503. Orange line is pit probe, green lines are food probes, blue shading is fan output. Enjoy! (and let me know if you see any temperature spikes!)Leave a comment:
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I agree in general. I wouldn't cook a steak past medium rare (except by mistake), but I am going for a pot roast like finished product on this one (which it is sometimes used to make), not slicing and eating. Plus, it's worth knowing if this is possible, as whole packer briskets aren't easy to come by in NC and it would be nice to have readily available alternatives.
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