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Brisket score!

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  • Oakgrovebacon
    replied
    Brisket is trimmed, cut it half and the flat end is swimming in cure mixture to become pastrami. The point end is dry brining for a more traditional smoked brisket. I will work on it more tomorrow and decide if the smoke - sousvide -smoke scenario will be tried for the first time here. The pastrami will definitely be sousvide the smoked. Pastrami end is 4#15oz. Point end about 7# after trimming. Pics to follow as cooks proceed.

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  • RonB
    commented on 's reply

  • JGo37
    commented on 's reply
    So Oakgrovebacon you're saying I should go back tomorrow and get two for the freezer after I put this first in the smoke. I think I will - it's a nice piece for choice.

  • JGo37
    commented on 's reply
    I see what you did there, btw. Prime answer.

  • RonB
    replied
    Congrats. It looks like you made the right choice.

    Leave a comment:


  • Oakgrovebacon
    commented on 's reply
    That is a $2 per lb savings over recent prices that I have seen. Great score!

  • JGo37
    replied
    Good Score!

    Aldi's has Black Angus Chuckies for 2.99 today. I've got a big one dry brining now.

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  • fuzzydaddy
    replied
    Great score!

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  • Oakgrovebacon
    started a topic Brisket score!

    Brisket score!

    I finally caught a real deal on a nice looking choice brisket. They have been $3.46 per lb. Today while shopping with my wife at Wal-Mart for her annual 1 purchase at 25% off reward for working the Thanksgiving holiday, I found that the price is now $2.96 lb. That nets out to $2.22 lb. unfortunately only one was available.
    Nets out to $33.68 for 15.17 lb choice.
    Click image for larger version

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