more brisket questions

The last 8 pounder I did took 25 hours to get to 195* on 200*. Fattest side up. Low and slow. Use probe. Don't open door until done. Patience, Grasshopper. Remember to slice across the grain.

wholesale brisket is about $1.40/lb right now - but haven't checked in a few weeks. my last 12 briskets were purchased from Sams around July 4th for $1.25/lb (case price). Choice, packer cuts in cryo. SuperWalmarts also carry full, untrimmed as well... sometimes Select (which i've tried twice and don't like) and then sometimes Choice for the same price... and thats usually under $1.50/lb.
Its been a while since I priced CAB (certified angus beef) but it used to run $0.75/lb more.

Any supermarket I see is usually $3.99/lb or more.
Over the past year, I've seen Costco open the exact same cryovac package, trim it a bit, and mark it up $1/lb. Costco's prices are averaged across the year and Sam's varies each week.

You know the old addage "supermarkets work on very small margin and don't make a lot of money" - well thats not what I see when a meat dept. is marking up a 10lb brisket and making $25 on it.

Maybe there's something wrong with your thermometer, because 160 degree brisket shouldn't be that "awesome". But I'm glad you liked it... brisket is my favorite BBQ.

jaymer...

I have an untrimmed 10.5 pounder in the smokette right now.Put it in last night.It has been on 225. Hippie, do you tink I should turn the oven temp down? Right now the probe says it is 163 degrees internal.

Kid,

My take would be that it was at least a choice and it was a trimmed brisket flat. It should say on the package.

Suggest a quick read of brisket 101 (like at the top of the page -- Barbecue Guide). The terminology of brisket isn't difficult, but what the butchers cut and what they call it sometimes makes it confusing.

The cheaper stuff you bought you can make into good brisket. It was probably select grade, not choice, but when you're learning, you can even make select grade work.

KathyE, ck smokin okie's brisket 101. he's the BOSS when it comes to brisket. I do a lot of small briskets using his methods any come out supper. hope this helps.

j. foley

S.O. beat me to you.
j foley

I have read Smokin's guide and it is very informative.
Kid, the Brisket that is 6.95/lb is for sliced like you would buy in a deli for sandwiches.Like pastrami or corned beef.

Thanks everybody,
Both pieces of meat just said "beef brisket"
on them,and the weight.The one from meat market
was thicker,and better.Both were frozen when we
bought them.
Ill keep trying!And even a poor brisket is good
tablefare with some saucie!