Hey! I'm visiting Texas and I'd like to buy a brisket or 2 to take back home with me. I'm not from the US and brisket has gotten super expensive back home. Choice grade is about the price of a prime here in the US, if not more. So I thought I might as well take advantage of that and get a nice prime or even wagyu to take back home for christmas but I'm not sure which places have the better quality/taste beef. Any recommendations?
I was also looking at a SRF gold brisket because why not try it once right? Especially if its for Christmas. But they're out of stock and was wondering how often they restock? I literally went on one night and they were all available, went back on the website to order one a day or 2 after and they're all gone.
Hi there and welcome!
Costco always has has briskets and in the Dallas/Fort Worth area has prime and some have kobe or Wagyu if I remember correctly.
Those take memberships so you will have to go with someone or buy a membership if you don't already have one.
The regular grocery stores always have Choice briskets for the most part, though prices aren't what I would consider good for TX unless they are on sale. You will likely find the prices to be less than other places around the country. Im thinking regular price is like $3.50-$5 per pound if you go into a regular store.
I would check Tom Thumb, Alberstons, Safeway, Market Street, Kroger, and H-E-B grocery stores. If you can check the only weekly flyers for all of those while you are in town I wouldn't doubt you could find a deal on Choice whole packers.
Again it's not prime or better but for the price and being able to dig through a bin of them you should have no problem finding great briskets.
H-E-B may have prime but not sure but the other regular grocery stores will all be Choice.
Finally I suggest you get whole packers that are 15lbs or higher. Don't fool with smaller ones as the flat meat is too thin and will burn up. This is the case with all packers but at least with relaly big ones you can trim it away and repurpose it and end up with a bunch of thick left over brisket to cook. You trim that off a 10 poundpacker and remove fat and end up with a 6 pound packer before cooking haha. Not the case with 15 pound plus packers :)
I hop this info helps :)