Go
New
Find
Notify
Tools
Reply
  
Where to buy brisket Login/Join
 
posted
I am ready to try my first brisket in my 009. Anyone in Kansas City know where I can find choice grade. Just came from the local Wally mart their briskets weren't graded.
 
Posts: 2 | Registered: May 04, 2007Reply With QuoteReport This Post
posted Hide Post
I buy briskets by the case from Sam's and haven't had any problems. I was told that all Sam's meat is choice. That was by a guy in the meat department, so take it for what it's worth. Like I said though, I haven't had any problems.
 
Posts: 476 | Location: Wichita Falls Tx | Registered: July 06, 2006Reply With QuoteReport This Post
posted Hide Post
If the brisket is a whole packer in the crovac,the grade is on the back in a little black shield. generally,WAl-mart has "select" grade. Two days ago,they had select for one price per lb and choice a higher price per pound.
I agree that all Sam's is choice grade.Once again if you buy the packer in the original cryo-vac instead of a trimmed one that is re-wrapped by the meat dept. Select will work too
 
Posts: 677 | Location: Oklahoma City OK/FL | Registered: May 03, 2003Reply With QuoteReport This Post
posted Hide Post
I have a membership at Costco. I just picked up 2 choice grade briskets there. They only had flats in Cryovac 7 and 8 lbs each. I wanted packers but we will see how these turn out. I have read differing opinions on removing the fat layer. Keep the fat on and it improves moisture retention and adds flavor. Take it off and the meat is more thoroughly smoked with more surface exposed.

Opinions?
 
Posts: 2 | Registered: May 04, 2007Reply With QuoteReport This Post
PUREBRED HICK








posted Hide Post
My opinion is, untrimmed brisket needs some of the fat trimmed off.

Cool


WHOOO PIGS SOOOEEEEEE !!!



 
Posts: 2908 | Location: Ozark foothills, Arkansas | Registered: September 05, 2003Reply With QuoteReport This Post
Livin' the BBQ Dream
posted Hide Post
My recommendation for new users.

Don't trim the fat. First couple of times, season the meat side and just leave the fat alone. Trying to cut up any fat and not knowing what you're doing, can cause more trouble.

Cook it with the fat side down for a couple of hours (works as a heat sink) then finish with the fat side up.

Always make sure to look for the grade on the package, if the grade isn't there, I wouldn't trust the butcher.

Smokin'
 
Posts: 14313 | Location: Oklahoma City, OK, USA | Registered: January 25, 2001Reply With QuoteReport This Post
Because of the climate of political correctness now pervading America, those of us in AR & MO will no longer be referred to as HILLBILLIES. We ask that you now refer to us as OZARK-AMERICANS. Thks! Now if you'll excuse me I got possums to smoke!
posted Hide Post
I always go for Sam's first then Costco. Cosco usually does not have full at Lenexa. Sam's in Lenexa I have bought some with a, not to noticeable, printed stripe stating Angus Beef, on the cryovac pkg. Look for the stripe.
All of course choice.


 
Posts: 108 | Location: Home on the Range or Lakeside in the Ozarks | Registered: April 03, 2006Reply With QuoteReport This Post
posted Hide Post
I find by far the best ribs, butts, and brisketts come from Sams. Best prices too.


--------------------

"Good things happen to good people and if you strive to do good things, it will eventually come back to you."
 
Posts: 232 | Location: Liberty, MO | Registered: June 24, 2003Reply With QuoteReport This Post
posted Hide Post
I logged on for first time in ages today. I was also trying to figure out where to buy meat in Kansas City. I was in Red X in Riverside Sunday and was impressed by their brisket selection. All in the 7-11 pound range and cryovaced. Good size for us backyard types. Price was $2.29/lb I think. Also saw some nice smaller pork shoulders, various pork ribs, some beef ribs, etc. Red X is pretty cheap. By the way they have the biggest selection of wine and beer anywhere in KC. I have had good luck with the ribs and shoulders from Wal-mart. One of the best places I am aware of is Bichelmeyers Meats in Kansas City, KS. It is a real butcher shop and a big one. If you have never been there, you should go at least once. Since this is a Kansas City specific topic, if you are not aware, there is a great place to get wood and BBQ at the same time. Place called Woodyard BBQ on Merriam Lane in KCK. They sell a variety of wood in sizes to fit any smoker. Small to large quantities. They supply teams and restaurants (Gates BBQ for example) They also have their own patio style restaurant out of a house. Definitely a hole in the wall place in the best way.
 
Posts: 3 | Location: Kansas City Missouri | Registered: March 25, 2005Reply With QuoteReport This Post
posted Hide Post
Eric, I was in Sams on North Oak last week, and they had some nice briskets. The whole ones would have to be cut to fit in my 008, but, they also had half's at a higher price.
If you want BBR's or Butt's, Sams is the only place I will buy.
In fact, we are smoking 4 slabs of bbr's to bring to the Chiefs game on Sunday.


--------------------

"Good things happen to good people and if you strive to do good things, it will eventually come back to you."
 
Posts: 232 | Location: Liberty, MO | Registered: June 24, 2003Reply With QuoteReport This Post
posted Hide Post
I have to admit, I have done only one brisket in my cookshack. It did not turn out very tender. I think the problem was that I bought a brisket flat from the grocery store. Perhaps if I had tried with an appropriate packers type or cryovaced brisket I would have had better results. I have had previous difficulties with my offset smoker. I can smoke great pork shoulder and pretty good ribs. I am more than ready to finally make a great brisket. I just took a trip to Texas and had some awesome brisket at Rudy's. That got me motivated to try again. They offer their brisket as "moist or dry." Moist is from the fat cap versus the flat I believe. The rub and the smoke made an excellent flavorful bark or crust.
 
Posts: 3 | Location: Kansas City Missouri | Registered: March 25, 2005Reply With QuoteReport This Post
posted Hide Post
Eric,
I have totally forgot about Bichelmeyers, haven't bee their in years. I may have to go soon, and see if they will sell me a partial trimed packer brisket that will fit in my 008. What I am interested in is one that does not taper off with a tail. If I have to I guess I can just cut the tail off.


--------------------

"Good things happen to good people and if you strive to do good things, it will eventually come back to you."
 
Posts: 232 | Location: Liberty, MO | Registered: June 24, 2003Reply With QuoteReport This Post
posted Hide Post
Another vote for Bichelmeyer's. You can get choice packers or choice CAB flats with fat cap still on. Only place I go anymore. Always happy with the quality of the beef.

Did an American Kobe packer for Christmas, was good, but the choice ones are so good, I would not spend the extra $ for Kobe again.

Sam's gets alot of votes, I'll have to check them out.
 
Posts: 60 | Location: Olathe, KS | Registered: December 14, 2005Reply With QuoteReport This Post
posted Hide Post
Mcgonigles on 78th and ward pkwy is a solid choice for briskets and all other cuts. prices are very reasonable. we've never been disappointed. (excellent steaks also)

heres the link mcgonigles market
 
Posts: 9 | Location: kansas city, MO | Registered: June 02, 2007Reply With QuoteReport This Post
  Powered by Social Strata  
 


Copyright Cookshack, Inc. 2001 - 2011