Having BBQ withdrawal pains! Time to get the season started. 71 degrees here today.
Took a briskest out of the freezer to thaw for next week cook.
Scored two of these for $1.99/lb

Will post pics when I get it cookin'...

I'm getting the itch too.  I need to get my grills cleaned and repaired.  I want to test out that BBQ hack griddle I bought that has been in the box for over a year.

I'm getting the itch too.  I need to get my grills cleaned and repaired.  I want to test out that BBQ hack griddle I bought that has been in the box for over a year.

Hahahahahahaha,  I could probably buy a new grill with all tools I have bought and never used.

Great price on your beef.  I cant buy GB here for that price.  Kristin was talking about eating a Brisket sandwich the other day.  Her taste for BBQ must be coming back...not for me!

I guarantee you that is a device you can make a good smash burger on!

I want to test out that BBQ hack griddle I bought that has been in the box for over a year.

I have an 8# butt ready for a date with the pit very early tomorrow morning.

Was it a cold winter in Rio Rancho? We BBQ year around here in Southern California.

Rio Rancho is a nice town. I shot in the National Indoor Archery Championships there in 2010. I have family in Albuquerque.

Good luck with the brisket. That is one piece of meat that I am still working on. I have been thinking of getting one at Cosco in the near future.

They usually carry USDA Prime for a good price.

Was it a cold winter in Rio Rancho? We BBQ year around here in Southern California.

Rio Rancho is a nice town. I shot in the National Indoor Archery Championships there in 2010. I have family in Albuquerque.

Good luck with the brisket. That is one piece of meat that I am still working on. I have been thinking of getting one at Cosco in the near future.

They usually carry USDA Prime for a good price.

I guess when you get used to the heat in the summer, 40's is cold in the winter.
Didn't stop me from making pizza every Saturday. 
I did BBQ a couple times though.

It is strange that Costco has prime brisket cheaper than choice. Maybe not always, but I have seen it more than once.

It is strange that Costco has prime brisket cheaper than choice. Maybe not always, but I have seen it more than once.

From what I have read, it is due to the decline in demand for prime meat in the restaurants due to covid restrictions.  The supply was already available or somewhere in the supply chain system from growth to slaughter to distribution.  Thus, they are dropping price on Prime to unload it before they get more of a supply backup and have to dispose of it.

I think it also has to do with the cut.  You will not find a Choice Packer around here only Prime.  You will find trimmed Choice flats and you will not find trimmed Prime, at least here.

It is strange that Costco has prime brisket cheaper than choice. Maybe not always, but I have seen it more than once.

From what I have read, it is due to the decline in demand for prime meat in the restaurants due to covid restrictions.  The supply was already available or somewhere in the supply chain system from growth to slaughter to distribution.  Thus, they are dropping price on Prime to unload it before they get more of a supply backup and have to dispose of it.

We have always had prime at our local Cosco. I have not done a brisket since the pandemic. I'm not sure why but we get prime for a really good price.

Got BBQ season underway...

Put brisket on at 9:00 last night at 225.
Wrapped it in butcher paper at 9:00 this morning, and bumped temp to 275.
Finished at 12:45.
Cut the point up into cubes, a little Stubb's BBQ sauce, and back on the grill for 15 minutes at 400.
Burnt ends sandwich for lunch. Pic in sandwich thread shortly.

Looks good.  Did you go light on the sauce or is Stubb's very thin?  Doesn't look like a lot of bbq sauce on those burnt ends

Yeah it was a little light.
Looked like plenty before I put it in the grill.
Can always add more...

Cooked a 5# brisket flat today for friends of ours.  Rub consisted of a light dusting of Oakridge Santa Maria Rub, and then a good amount of Montreal Steak Seasoning.  On the pit at 225 until IT was 157.  Foiled with a little more Santa Maria and about a 1/3 cup of beef broth.  Pulled from the pit when IT was 201.  Rested for 1.5 hours, then sliced and packaged for them to pick up in the morning.  Attached some pictures.  I could have sworn I took pics after the slice, but I guess not, ugh.  My son is home from school for a few days and said it smelled awesome.  Of course a small piece happened to fall out when transferring slices to the container so he just had to try it too.  Said it was one of the best I have made.  Pressure is on, because I have another 5# flat I will be cooking on Saturday for our family!!!

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