or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Anybody buy Brisket at Costco?
New Posts  All Forums:Forum Nav:

Anybody buy Brisket at Costco?

post #1 of 34
Thread Starter 
I have only made one brisket before and it turned out so-so. I have researched the forums and have a game plan for smoking another one. I went to buy one at Costco and found that they had two types. One was cryo-packed and just called brisket and another was called beef brisket flat. The one called "flat" appeared to be trimmed of all fat on both sides. The one that was cryo-packed didnt look like a whole brisket. I did some research and found a whole brisket has a point and flat. The ones at Costco looked just like flats with fat on them. Is that normal for just a flat to come cryo-packed? I figure I want the one with fat anyway.

Any ideas or tips would be greatly appreciated.
post #2 of 34
There is Flat Cut and Point Cut.
FLAT is MUCH MUCH better in my opinion.
Some of the point cuts are way too fatty AND hard to slice as well.

Two different parts of the same piece of meat.
post #3 of 34
When I buy the cryo-pac from Sam's Club, it's the flat and point together. In fact, I have a 15 1/2 pounder to do shortly. Gettin' too old to stay up all night thoughbiggrin.gif .
post #4 of 34
I usually only do flats and it's a great cut of meat. I also get my flats from Costco. They aren't cryo packed. Just look like regular meat packing.

The flats have the fat cap on the bottom and you can't see how big it is so it's kind of hit of miss unless you talk to the butcher. Personally, I have bought them right out of the cooler and have always been happy.
post #5 of 34
I smoked one from Costco last weekend...along with a butt and some baby backs. It was my first briskett, but turned out great...could have been a little thicker though. Whats the difference betweed flat and point?
post #6 of 34
The point and the flat make up a whole brisket, usually called a packer. The flat is usually leaner and generally sliced. The point is thicker and usually pulled. That's the general gist.

I have done both but prefer a flat.

Here's a good pictoral that shows the process: http://www.azbbqa.net/articles/brisket-trim.htm
post #7 of 34
I have done a whole brisket. But seperated it' Here is the link.

Hope this helps.
post #8 of 34
Thread Starter 
Thanks Abelman,

I was not sure if there was fat underneath the "flat" cut in the packaging. They want $4/lb for the flat only and $2.50/lb for the whole brisket. For the savings, i might buy the whole one and trim it myself.

Again, thanks for info about Costco.
post #9 of 34
I usually end up with packers which have both but I usually pull the whole thing so it doesn't really matter to me. If I do want sliced I just slice some of the flat for a meal or two then pull the rest.
post #10 of 34
The point is great & a must if you want to do burnt ends!
post #11 of 34
I buy whole brisket at Costco on a regular basis. It's cheaper than the flat there.
post #12 of 34
Thread Starter 
I bought a brisket tonight at Costco. It is cryo-packed but it is not a whole brisket. I asked the guy in the meat dept. what the difference was between the cryo-pack and the regular meat package brisket. He said the one in the regular meat package are just trimmed up cryo-packs. He said the ones at my store (cryo-packed) do not include the point. I will give this one a try. It is only 5.75 lbs. Not this weekend though. This weekend is pork shoulder time.
post #13 of 34
I was at the local Costco last night and pick up a couple of boneless pork shoulders ($1.67 lb) and took a look at their packer briskets. They wanted $3.26 lb-that's a bit more than what I normally pay. Guess I'll hit Walmart-that last brisket I got from them was a "left-side' brisket and I paid $1.89 lb for it.
post #14 of 34
I ONLY buy the whole packer cut. It's cheaper per pound, even after trimming the fat.

I figure if I'm going to bother smoking some meat for 12 or so hours, I'm going to do as much as possible to make best use of my time and my fuel. I use a Traeger so the pellets can add up if you use a lot of them. A 14# packer cut takes up damn near my whole smoker. It would just be too naked if I had just a flat!
post #15 of 34

Price aside, is it better to do a flat or a packer?

post #16 of 34
Originally Posted by mummel View Post

Price aside, is it better to do a flat or a packer?

The packer contains the flat and the point. I prefer the point as it is highly marbled and is always juicy, therefore I rarely do flats alone. (Flats tend to dry out on me.)


If you don't want/need 12 lbs of meat that comes with a packer, look for a corned flat (corned beef) at your local grover, those are great smoked. Just soak it in water for a couple hours to leach out some of the salt.

post #17 of 34
Yes , and they are fantastic ! ! !

Here are shots of a Costco Briskert , . .
post #18 of 34

Looks great.  I think I will try one next weekend.

post #19 of 34
I justbought a packer from costco that I am going to do on sunday. Do I need to remove any of the fat prior to smoking?
post #20 of 34

No.  Just cook it until it's tender.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Anybody buy Brisket at Costco?