Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[Hank D Thoreau]

I paid $3.69 per pound for a 15 1/2 pound USDA prime brisket at Cosco. They had full packers down to 10 pounds.

That is cheap meat even factoring in the cost of pellets.

[Hank D Thoreau]

I am hitting the 16 hours mark and the brisket is at 195. I had raised them temperature from 225 to 275 a few hours ago when it continued to stall, this time at 170. It's going to be really late before I get the brisket off, rested and in the refrigerator.

[Hank D Thoreau]

17 hours and now the brisket is off and resting. Not sure I will even look at it tonight. I just upped the temperature to 375 to finish the baked potatoes. They have to get up to 210 and are currently at 180. I am going to keep them going while the meat rests. I turned the brussel sprouts into charcoal. Oh well, I couldn't keep lifting the lid to check. They kept poking hard. It was an experiment to see what I could get done in the last few hours of the cook.

[glitchy]

I've never tried probing my potatoes and cooking to temp. Going to have to try that now. Let us know how the brisket turned out.

[hughver]

That is cheap meat even factoring in the cost of pellets.

As I have mentioned before, prior to cooking, I separate the flat from the point and trim off all visible fat. When processed this way you end up with 50-60% meat. That makes the $3.69/lb. brisket cost around $6.71/lb. for the eatable portion. 

[glitchy]

That is cheap meat even factoring in the cost of pellets.

As I have mentioned before, prior to cooking, I separate the flat from the point and trim off all visible fat. When processed this way you end up with 50-60% meat. That makes the $3.69/lb. brisket cost around $6.71/lb. for the eatable portion. 

What other fully trimmed beef can you get for your 6.71/lb. that most people would actually want to eat? Sirloins and chuck roast around here. And that's untrimmed chuck at like 4.99, so probably higher yet if you count what you end up with after trimming and rendering during cook. Regular price on sirloin steak has been 6.99-7.99 lately.

I'm don't separate and trim like you describe, but I don't eat much of the fat and trim it all off while eating or slicing up for leftovers. However, I've seen a lot of people that eat a good portion of it.

[hughver]

FWIW, lightly smoked chuck roast that is then sous vide for 48 hours at 134°,  has excellent flavor, is medium rare, fork tender and is normally priced well under$4.00/lb.

[Bar-B-Lew]

FWIW, lightly smoked chuck roast that is then sous vide for 48 hours at 134°,  has excellent flavor, is medium rare, fork tender and is normally priced well under$4.00/lb.

It is $6-$7/# around here.  I only buy it when it drops to close to $4/#

[hughver]

It is $6-$7/# around here.  I only buy it when it drops to close to $4/#

Today's paper, this happens virtually every week or so.

[Bentley]

Very rarely can you find Chuck around here for less the $5/lb.  At the price above I would buy 50lbs. just for ground beef!

[hughver]

I would too but after $1.99 brisket, $1.99 ribs and $4.99 boneless NY strip roast, my freezers are full.   

[Bar-B-Lew]

Great prices...we rarely have anything that inexpensive around here.   There is a population of close to 1 million within a 20 mile radius so we are not in the middle of nowhere either.  I don't get it.  But, I have two refrigerator freezers and a full size vertical freezer filled with food so I can't buy any more either.  I need to start cooking.

[Hank D Thoreau]

So the flat of the brisket seems to be over done. Perhaps a bit more than the last one I did. I am thinking that I may need to separate the point from the flat so I can take them off at different times.

[Bentley]

Some cooks do that!

[pmillen]

I am thinking that I may need to separate the point from the flat so I can take them off at different times.

In the class I took, Chris Marks cooked the flat and point together but separated them and continued cooking the point.