Re: Brisket price
OKay here's my photos from the quest for "Big Meat" at Wally world.
-Top left is my sink full of Wally World "Big Meat"
-Top right is the Brisket and price tag WOW Soon to be pastrami
-Next left is the shoulder for pull pork
-Next right is the little pork tenderloins for Candian bacons
-Next left shows the HUGE 3" thick fat cap of the brisket yuck
-Next right is the shoulder rubbed up good
-Bottom left is the styrofoam temperary shelter I built around my ECB to keep the slush, rain and wind out (it was hard to keep the temps up without it)
-Bottom left middle is the spareribs I smoked last night with a 1 hour brine and rub
-Botom right middle is the smoked shoulder over night brine -Bottom right is the shoulder pulled for subs (todays dinner).
We ate half of the ribs last night. Really good but a it salty for my taste. I read somewhere that a brine would be good so I had to try it. I don't think it's for me - to salty. I also tried a new pepper called Ruby Red Paprika from Yeagers made my nose run it was GOOD! A bit hot for my son though might have to tone it down a bit.
The shoulder came out really moist and tore apart reallt easily - again a bit salty but I don't usually brine my pulled pork either. Maybe a few more washes next time. I'll add a bit more brown sugar to my sauce to compensate.
The Tenderloins are still soaking in the brine for another few days before I can smoke them into Canadian Bacons
The brisket has been well trimmed and is soaking for pastrami got some good tips from Larry - Thanks!
Overall I think the "Big Meat" trip to Wally World was worth it I saved $15 on the brisket alone and that almost paid for the tenderloins. From what I saw it is not trimed as nice as the butcher shop but I can do that for the price.
I'll still be buying my steaks and sausage meat from the butch shop though and I want to get a few pork bellies I didn't see them at Wally World.
Keep On Smokin'