Prime Brisket at Costco

Could I purchase one, cut it in half and freeze both halves for later without compromising the flavor?

I guess you could, but you would end up with two very different cuts of meat. I think the best solution is to smoke the whole thing and then save the extra. I freeze mine in Foodsaver bags (vacuum sealed) and reheat in simmering water. Just as good as on day one!

So, just buy it now, smoke it and vacuum bag it for later, rather than freezing the raw packer and saving to smoke later?

Meant to say, buy it and smoke it all WHEN YOU WANT TO SERVE IT. Freeze the leftovers. Instead of buying it, cutting it in half and freezing half raw. That would mean two smokes -- extra work, extra fuel, and maybe an iffy product.

I'm with D_S.

DS I saw one of these in the case at the Santee CostCo. I thought it was a mistake. I bought the only one they had out.

Up here in Oregon, I guess we have better prime. Just came from Costco and a packer was $2.99/lb. Was sorely tempted but have too much going on this weekend. If they are still available next week, will buy and smoke. Do the packers run this low during the summer, too?

Can's say when they are available. Just noticed they were there about two months ago. We'll see. My wife said the one I made Monday was the best BBQ I ever turned out. Mamma's happy, everybody's happy.

Purchased a nice 12lb prime brisket at my local Costco in Camas Washington for $2.75/lb
yesterday (4-22-16). It came partially trimmed as I only needed to remove the large hunk
of fat where the flat and the point connect and trimmed away some of the silver skin.

I'll be using my 08 so will need to fold some of the flat under to fit it into the smoker.
Since these Cookshack smokers do such a good job retaining moisture I was wondering if there
would be any benefit in wrapping the brisket in some unwaxed butcher paper after it comes
out of the stall until finished? I know Franklin does this for his wood fired smokers to
retain moisture but thought it might be unnecessary in a Cookshank.

Would appreciate your valuable comments as I am going to throw this on in two days.

I did the same yesterday. A prime brisket. The last brisket I smoked in my 025 I followed Franklins recipe exactly. Was the most tender brisket I had made to date. I bought a roll of butcher paper at Amazon and I believe I have enough left until the next Turn of the Century Parade. Go for it.

quote:

I'll be using my 08 so will need to fold some of the flat under to fit it into the smoker.

Hello Jackcannata, you might try putting a coke can (empty of course) under the middle of the brisket. It will in many cases make it fit without folding. Glad to hear the prices are back down at Costco, I will check my out later today or tomorrow afternoon. Thanks!

I have now done 3 prime packer briskets from Costco on my SMO45. I set temp at 225 and go to bed. Times have ranged from 14-18 hours, depending on size. I cook them to internal temp of 200-205. I have not bothered with either paper or foil wraps, but when they come out of smoker, I FTC for a couple of hours before slicing (a critical step I think.) Meat has been consistently moist and delicious. Price has risen a bit, but still only $2.99 this week.

Downtown_Smoker, thanks for your post. I love to hear about consistency! Now if I could only find packers (let alone prime) at my nearby Costco... Sigh...

Ask the meat cutter. Guy at the store where I was didn't even know he had them, but he asked around and found one in the cooler. Don't know if you don't ask.

Just smoked a 12.5 lb prime brisket from Costco. Used Franklins recipe, just salt and pepper and put in the 025 at 275 degrees. After about 4.5 hours internal was 190. Pulled it, wrapped in butcher paper and returned to smoker till 203 internal. Now resting till dinner time. Did take a test taste. Wow. Just perfect. Guess that is why he has lines down the street at his restaurant. He nailed it.

Hay, sounds wonderful. Never mess with success!

jackcannata: I had an SM 009 which is the same size smoker as yours. I have done 2 briskets at a time in the old smoker that were this size or slightly larger. It is a tight fit, but by scrunching the brisket together, and sort of bending it at the same time, I got them to fit.

Camper Bob, Franklin's recipe calls for 40 - 60 minutes per lb at 225 - 250. At 12.5 lbs, that should have been around 9 to 12 hours. I am amazed that you got to 190 IT at 4.5 hours?? Does your cooking temp of 275 really decrease cooking time that much? I am confused.

I am using a recipe that I copied from Franklin. It calls for 275 degrees. This is the second brisket I cooked at 275 and they were both done very quickly. Tasted fine. You might want to try it as an experiment. Just salt and pepper with a mustard coating first. Then into the 025 at 275 until internal is 180. Remove, wrap in butcher paper and return still at 275 until internal reaches 203. Remove, let sit for an hour and carve. That is what I did both times and worked fabulously.