Skip to main content

26 replies

brisket in florida just curious

FM Former Member
as you know we sell every saturday at our local farmers market and have done so for 3 months if memory serves me correct.
what i have noticed is this- my brisket sales keep going up. i cook one 14 lb choice certified angus brisket a week. when we 1st started i would have 1/2 of it as waste. last week and the previous week we only had about a pound left. we are selling a brisket sandwich for 7.00 (serving size about 5 oz with one slice tomato and lettuce) and a "to go box of brisket" for 10.00 (serving size about 8 oz)
the only thing i can figure out is around here no bbq joints that cook brisket. it is all inside or outside round. so maybe that is driving the sales. mind you i am not complaining just wondering what you all thought.
thanks in advance for you ideas
jack
ps. i use the same techniques i do in competition so my brisket goes for about 14 hours. and no it isn't cost effective lol
Original Post

Replies sorted oldest to newest

T tomMember
I noticed last month that Woody's BBQ[part of the group that spun off of our local Fatboy's and went to J-ville to start franchising] started offering the Real Texas Brisket platter for $11 and the brisket sandwich for about $7.

They are spending big ad bucks,which might help all?

Subway spends $100 million to get people away from burger joints,and they drag Quizno's up with them.

When Smokey Bones started pulled pork,it forced Sonny's to offer it,instead of the butts cooked to 170� and sliced.

Maybe word of mouth that you have a great sandwich?

Tom
FM Former Member
bill,
look in the phone book for food suppliers, a little one, that is local owned. that is where i get the best brisket from.
here in st aug wally world sells it. ibp are the packers and the grade is choice and not injected but the funny part is sam's doesn't sell it. go figure
hope this helps
jack
FM Former Member
tom and kinsman,
thanks for the input guys it gives me something to chew on mentally.
should be interesting to see what happens the next few weeks as peg has started adverising in our local shoppers paper and she made sure that the phrase "championship brisket" was used.
now all i have to do is go from 2nd to 1st at minneola fba state championships this october. almost aced them at callahan 5 out of 6 judges had us at 9 to 9.5 across the boards BUT judge 6 sandbagged us with 7's Mad
again thanks guys!!!!!
jack
T tomMember
It is tough by you.

Ribdog has gotten them in the case from Sam's.

Try superwally.

They sometimes get choice mixed in with their selects and all are the same price.

Experienced meat packers claim that there is such a rush, during grading and packing,that you may get choice in the select package and prime in the choice.

If they only have select,look through them.

It is difficult in cryovac,but look for one that is flexible,end to end.

Look for even thickness across the back of the flat.

Try to see some interspersed fat,not just a couple big wedges.

They will still cook up fine.

Darcy's Indirect Cooked Brisket
FM Former Member
tom,
thanks for the heads up on that one!!!
looked at the ones at superwally world to make sure my post was right.
yep still good old ibp and packer type and still choice.
have one brisket saved back that came from the same batch as callahan ones.
hope to see ya in minneola
jack
FM Former Member
I agree with others......folks are getting tuned into your brisket. It's really a Mid-west and Texas thing this cooked hunk of bottom breast steer meat. Poor folks stew meat when I was growing up in K.C., and po folks learned to bar b que it. It's amazing how many people I come across that have never had Bar B Q beef brisket. East Coast hommies only know about Deli Corned Beef. Most people don't know how to cook one even if they had it in the stores....it's hard to find.
FM Former Member
around here, pork is king. i have been introducing the locals to brisket, slowly. my local kroger orders them by the case and holds for me...aint that great! they are about ten pounders, but they cost 1.99per pound. food cost is about 55 percent! probably cause i only charge 4.99 for a half pound sammy(same as with pork).
mine dont turn out as good as jacks, its more like a smokey pot roast. i do love the fat cap, however, i utilize it in my stew. it really brings out the stew....mmmmmmm
jack, maybe you got 14 hours to kill?heehee
FM Former Member
coffee,
We weren't selling it at all. I was using the leftovers to freeze for Brunswick stew. All of a sudden, people really seem to ask for the brisket. Most still want the pork. But we've been selling out at the market with both products.
Jack taught himself on the brisket by reading and watching other folks. I'm from Florida and he's from Indiana. We never really had brisket except for corned beef. When we entered competition, we figured it was sink or swim for us. I think he did real well!
Peggy
p.s. I still prefer pork. shhhh!
FM Former Member
well guys,
just back from the farmer's market.
gotta start cooking 2 briskets now!!!
still haven't got it all figured out yet but word of mouth seems to be doing it pretty well.

coffee- nope got from 10a.m. friday to 6a.m. saturday when we make the tow. what else am i going to do? stainless is all nice and shiny in the rig. so what the heck it's brisket time pmsl Big Grin
thanks to everyone for all the input.
all of you guys are great
jack
FM Former Member
The brisket thing is unreal! Folks are eating it up! I think it's from word of mouth advertising because people say "I heard your beef is great." type of thing. We did run that ad in the pennysaver, but I never heard any mention of the ad. But it's a finicky market. We dropped the creamy brisket on a biscuit because no one asked for it for a few weeks. All of a sudden, people want that back on the menu. We'll reintroduce it slowly, I think.
The ones who regularly order pork still ask for the pork and the regulars on brisket still want that. We're hoping to build on this trend, but who knows?
Peggy
FM Former Member
JACK, Try the reynolds cooking bag for your whole brisket. It will cut your cooking time in half. Rub it down at room temp and put in the bag for 30 min..325F for 3 hours in the bag and about...250F/225 for 3hrs out of the bag smoking until the fat cooks off, save the meat juice in the bag for rub basting every hour.

YOU NEED A GUY IN A CHICKEN SUITE HOLDING A SIGN THAT SAYS:
"EAT MORE SMOKED BRISKET"
FM Former Member
tiki,
neat idea i will have to try that one out!!!!

kathye,
the creamy brisket on a biscuit was a mistake that came out right.
just chop up left over brisket and put it into a country style white gravy.
the fec does does great job of baking biscuits.
while peg is running it at 400 for chicken i just pop them in and 15 mins later got really nice biscuits

jack
FM Former Member
KathyE
Try Pillsbury's frozen biscuits. You can get them in a resealable bag. Just take out the number you need and reseal the bag. They're the best we've tried so far. We got the large bags at Sam's but you can get a smaller amount in the grocery.
ChefMate makes a great canned gravy, but it's a lot larger than what we can use at a time, so we're gravy makers also right now. I was bagging 1/2 the can and freezing it for the next week which worked out fine, but we still had quite a bit of gravy left.
Peggy
FM Former Member
Thanks, Peggy, any way to get around making a biscuit from scratch is good news for me. It would take me foerever,too, to use a can but the powdered kind isn't bad if you add nice rich ingredients to it.Thanks for your help.It is nice to hear from another woman too.Not that the men haven't been really considerate ot me.
FM Former Member
Well, I thought we'd be set on brisket for awhile but in the last 30 min. at the market, we sold it all! We only did 6 servings of the brisket on a biscuit, sold that out. But you never know what the folks want. It varies so much week to week. Now the pork is slow. That was our big seller before.
Jack, just out of boredom,smoked a meatloaf which we sliced and sold in a sandwich cold. That was also a big hit. We advertised it as a Redneck Pate Sammich.
Drinks went over real well. It's so hot!
Peggy

Add Reply

Post

Membership Required

We're sorry. You must be signed in to continue. Sign In or Register
×
Are you sure you want to remove from your Block List?
×
Loading...
×
When you block a person, they can no longer invite you to a private message or post to your profile wall. Replies and comments they make will be collapsed/hidden by default. Finally, you'll never receive email notifications about content they create or likes they designate for your content.
Note: if you proceed, you will no longer be following .
×
Link copied to your clipboard.
×