Search results for query: brisket

OUCH! Will the price ever stop rising... I saw a 20lb SRF wagu brisket for $200. Costco might get that high soon.

...of room the the world of smoked meat for everyone to have a place at the table. I'm glad you, and so many others, enjoy a well-prepared brisket. I was just exploring how that "lowly cut" of "poor man's meat" from a long time ago somehow got elevated to the pinnacle of the smoker's art. All...

That brisket looks like it would have been worth the drive!!

...is on sale again this week for $3.99/lb. around me. USDA Choice whole packer. I meant to post this Wednesday, sale is through next Tuesday...

I spent a little more than I planned. Hopefully they do the same for brisket again this year.

It's hard for me to believe your first brisket being a flat turned out that great. It's very hard to get a flat that good especially it being your first time.

...several years now.. If I had one little complaint, When I grind up a pork butt for breakfast sausage I have to cut and make sure it is almost fat free, or it seems to get clogged with fat. When brisket is cheap, I have it separated into point/flat. Never had any issue grinding the flat for...

What is this "leftover brisket" of which you speak? I have heard of a vac sealer machine and a deep freeze...

Well….. what to say…. Brisket is a unique cut that works for many purposes…. From ground to the smoked….to me and more importantly Mrs C it’s all about taste and texture. Brisket is her fav…. My fav beef is a A5 Filet pan seared then butter and fresh herb finished…. But I’ll get back to...

Alright....leftover brisket taco night update! We started by making our own tortillas, because nothing beats a freash tortilla made with beef tallow. And because we try to make as much as we can ourselves to avoid the 47 un-needed chemicals and ingredients in the store bought stuff. Then...

...corner and taste tested it. It was nearly perfect! I drained the juices into a glass measuring cup and poured some liquid tallow over the brisket. I'm going to let it rest on the counter until it gets to 170°. Then I'll wrap it in some butcher paper and stick it in my brisket blanket and...

I read an article a couple of days ago, where a pitmaster has stopped offering brisket at his restaurant, and now offers beef cheeks in its place. HEB sells them at $4.76 a pound. I wonder how long they will stay that price?

isnt this a thing? i have had some that could have used it. i never have cooked one myself. but if i did i think i would brine it for moisture insurance? anyone brine them? i dont read much about it.

Fine job on the brisket man! How long did it take to finish?

Wow From your description, that is how I prefer my brisket, too.

Man, so jealous!! Koger here NEVER has brisket on sale.

hindsight is always 20-20

Before Brisket, there was shoulder clod. Now you don't hear much about whole shoulder clod. Back before cold packing, cold storage, and plastic packaging, we had stock yard full of fresh cows. Cows were shipped alive by rail. Cows were bought by butcher shops and the whole cow was processed and...

Went to a local bbq joint a few weeks ago. The brisket on the sampler platter was a $3.00 upcharge. I ordered it and it was the smallest piece of meat I've seen since I was at a White Castle. Sad.

Mercer on Amazon, their bread knife, and their brisket knifes are what you will find in most deli's and professional kitchens. And they are totally reasonable price wise. I own several of both, mainly because I bought the shorter ones thonking that they would be fine, and they really are. But...