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Angus Whole Brisket at Sam's Club

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  • barelfly
    replied
    Like Huskee said, if you are going to cook that up in a week or two, just let it wet age for that time. I’m thinking a costco trip is needed this week so I can do the same for a September cook.

    but that looks like a great piece of meat.

    Leave a comment:


  • Henrik
    replied
    Huskee is spot on. Brine lightly, then get that rub on. Nice score, that brisket is gonna be good!

    Leave a comment:


  • mrteddyprincess
    commented on 's reply
    Big thumbs up on the wet aging. I've had really good results with the 30 to 40 day range!

  • mnavarre
    commented on 's reply
    I dry brine just like normal and use Bonafide all the time and haven't had a problem with it being too salty. I do usually put the rub on pretty much right before the meat goes in the pit, so that might have something to do with it.

  • Jfrosty27
    replied
    Wow. What a deal. You should have grabbed a few! 🤣 Anyway, good luck with the cook pitmaster!!

    Leave a comment:


  • Oak Smoke
    commented on 's reply
    I agree, it makes a noticeable difference.

  • Jim White
    commented on 's reply
    Oh thanks. It's only been in the freezer an hour or so. Will pull it out. That will just make up for it warming up a tad in the truck on the way home. I thought about this just a few minutes after putting it in the freezer and decided that somebody would likely call me out on it with how long it can age.

  • Huskee
    replied
    In my experience using his rubs- dry brine lightly. Maybe half for starters. If you know you'll add rub lightly, then you could go ahead and dry brine the regular amount.

    Are you opposed to wet aging those? Unless you're in a hurry to cook one, I suggest letting them go 30-40 days in your cold fridge before freezing. You might like the results.

    Leave a comment:


  • Jim White
    started a topic Angus Whole Brisket at Sam's Club

    Angus Whole Brisket at Sam's Club

    Just picked up this beauty today. At only $2.68 a pound, what's not to like? Going into the freezer for now, but hope to get to it within a week and a half or two weeks.

    I've only cooked flats before. I'm thinking I'll start it intact and then cut off the point part way through for burnt ends with my wife's KC-style sauce.

    I also have a new bottle of Henrik Bonafide Beef Rub. Do I dry brine at all before the rub or does it have enough salt on its own?

    Click image for larger version

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