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What's with the price of brisket???

What's with the price of brisket???
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  • Post #91 - October 3rd, 2016, 2:49 pm
    Post #91 - October 3rd, 2016, 2:49 pm Post #91 - October 3rd, 2016, 2:49 pm
    JoelF wrote:The only real downside to these prime briskets is that so much fat drips off them, that disposing of the Emil that is the water pan is a real peril.


    Maybe a little trimming before smoking would be in order.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #92 - October 18th, 2016, 11:36 am
    Post #92 - October 18th, 2016, 11:36 am Post #92 - October 18th, 2016, 11:36 am
    WillG wrote:Someone who knows a butcher at costco just told me that their beef supplier, i believe IBP, sells them some of their excess prime inventory at a very cheap price but with the caveat that they can only be sold as the whole cut in cryovac and cannot be broken down at all.

    -Will


    In our slow relocation from Chicago to Tennessee, my wife just picked up several prime Costco briskets from the Clybourn location to bring back. They were mixed in with a number of choice ones. She said they have Swift markings on them. I can't find where others have noted this. I wonder if this is a change?

    FYI, they are not available at either Nashville area location. I tried an Excel branded one from a Walmart. The point turned out very nice but the flat was a bit dry. It was only my first try so it could be me not the meat but the flat seemed to have no intramuscular fat at all after smoking. I failed to look for it before.
    Coming to you from Leiper's Fork, TN where we prefer forking to spooning.
  • Post #93 - October 30th, 2016, 4:11 pm
    Post #93 - October 30th, 2016, 4:11 pm Post #93 - October 30th, 2016, 4:11 pm
    Smoked (real wood) the Costco Prime Brisket Friday for 4 hours and finished in the oven.
    14 #'s, smallest I could find.
    Let chill, sliced and then into a slow cooker for service.
    Guys at my Club loved it served with our version of Walter Jetton's BBQ sauce.
    LOTS of both external and intramuscular fat, in fact more fat than even Wagyu briskets I have smoked.
    I plan on corning one for St Pat's Day.-Richard
  • Post #94 - March 27th, 2017, 9:06 am
    Post #94 - March 27th, 2017, 9:06 am Post #94 - March 27th, 2017, 9:06 am
    Time to plan for Passover again. I like the flavor and tenderness of a braised brisket, but think I'm missing something with texture. I wonder if there might be a way to get a crispier crust. Although I often sear first, not sure it makes much difference other than burning up the pan and adding color, since it softens again over the next several hours. With apologies for moving away from the specific title of this thread, here's my question: Has anyone tried searing brisket post-braise? Don't really have time or stomach space for a pre-holiday test run. Thanks.
  • Post #95 - March 27th, 2017, 9:40 am
    Post #95 - March 27th, 2017, 9:40 am Post #95 - March 27th, 2017, 9:40 am
    You might try cooking it uncovered for the last 20 min or so.

    Searing before cooking helps develop flavor.

    Smassey wrote:Time to plan for Passover again. I like the flavor and tenderness of a braised brisket, but think I'm missing something with texture. I wonder if there might be a way to get a crispier crust. Although I often sear first, not sure it makes much difference other than burning up the pan and adding color, since it softens again over the next several hours. With apologies for moving away from the specific title of this thread, here's my question: Has anyone tried searing brisket post-braise? Don't really have time or stomach space for a pre-holiday test run. Thanks.
  • Post #96 - April 3rd, 2017, 11:33 am
    Post #96 - April 3rd, 2017, 11:33 am Post #96 - April 3rd, 2017, 11:33 am
    HI,

    At the Costco in Kenosha, a few miles east of Woodmans on Rt 50, I saw full packer brisket for $2.99 a pound, prime.

    There is no tax on food in Wisconsin.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #97 - April 3rd, 2017, 2:46 pm
    Post #97 - April 3rd, 2017, 2:46 pm Post #97 - April 3rd, 2017, 2:46 pm
    Got my regular 6.5# flat brisket at the Costco in Glenview for $4.39/lb in cryovac
    looks pretty good
    should be enough for Seder of 9 with only 7 meat-eaters
    :D
    "If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
    ~James Michener
  • Post #98 - September 6th, 2017, 11:59 am
    Post #98 - September 6th, 2017, 11:59 am Post #98 - September 6th, 2017, 11:59 am
    Prime Packers are up to $3.49/lb at the Niles Costco. As recently as 8/10 (last time I saw them there) they were $2.79/lb with a $10 off per package discount so they could be had for as little as ~$2/lb if you got ones on the smaller side.

    So pissed I rode my bike to work that day and couldn't stock up on them...they were gone the next day.
  • Post #99 - September 6th, 2017, 12:20 pm
    Post #99 - September 6th, 2017, 12:20 pm Post #99 - September 6th, 2017, 12:20 pm
    ziggy wrote:Prime Packers are up to $3.49/lb at the Niles Costco. As recently as 8/10 (last time I saw them there) they were $2.79/lb with a $10 off per package discount so they could be had for as little as ~$2/lb if you got ones on the smaller side.

    So pissed I rode my bike to work that day and couldn't stock up on them...they were gone the next day.


    Good to hear they are back in stock. They'd been out for months due to supply issues. Will have to head back and pick some up for the smoker.
  • Post #100 - December 29th, 2017, 11:52 pm
    Post #100 - December 29th, 2017, 11:52 pm Post #100 - December 29th, 2017, 11:52 pm
    Hi,

    This evening at Costco-Mettawa, I was looking at the price of brisket:
    - Flat, choice: $5.99 per pound
    - Full packer, prime: $2.99 per pound

    Astonishing, isn't it?

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #101 - December 30th, 2017, 8:12 am
    Post #101 - December 30th, 2017, 8:12 am Post #101 - December 30th, 2017, 8:12 am
    I've seen them down to 2.69, and thought I had gone crazy. Now that I've upped my smoker game, if I see them under 3 bucks again, i'll pounce. Thanks for the heads up.
    We cannot be friends if you do not know the difference between Mayo and Miracle Whip.
  • Post #102 - December 31st, 2017, 8:28 am
    Post #102 - December 31st, 2017, 8:28 am Post #102 - December 31st, 2017, 8:28 am
    Cathy2 wrote:Hi,

    This evening at Costco-Mettawa, I was looking at the price of brisket:
    - Flat, choice: $5.99 per pound
    - Full packer, prime: $2.99 per pound

    Astonishing, isn't it?

    Regards,
    Cathy2

    Yeah, but I tried braising one of those primes and got a grease pit. Fantastic on the smoker, probably outstanding sliced razor thin for shabu or bulgogi, but was waaaaay too much fat too let it cook in its own juice.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #103 - June 17th, 2019, 7:29 pm
    Post #103 - June 17th, 2019, 7:29 pm Post #103 - June 17th, 2019, 7:29 pm
    Why brisket is more expensive than ever from Bloomberg via Crain's Chicago Business web site.

    Demand for brisket is on fire, sending prices soaring as innovations in grilling make the tricky meat easier to master.

    The beef cut has busted out of Texas and is showing up on restaurant menus all over the country. Meanwhile, advances in barbecue technology allow amateurs to whip up competition-worthy platters in the backyard, creating a surge for demand on both fronts that has pushed U.S. prices to records and defies a broader slump in livestock markets.

    It used to be that home cooks were intimidated by the challenge of turning the huge slabs of meat into smoky goodness. (A full cut can weigh in at 18 pounds or more.) With an electric-powered wood-pellet smoker, you can set the grill to a desired temperature, walk away, and come back some eight to 12 hours later to tender perfection.

    Normally with brisket, “99% of people are going to screw it up,” says Shane Miller, senior vice president of beef enterprise at Tyson Foods Inc. “But if you get a pellet smoker, you’re a hero.” The company recently reintroduced the cut to its customers and found willing takers in some retailers.

    There was a similar surge about five years ago, with one key difference. “This price level is occurring when production is 10% higher than 2014 and 2015,’’ says Bob Brown, an independent market consultant in Edmond, Oklahoma. “It shows that underlying demand for brisket is significantly higher than five years ago.”
  • Post #104 - June 18th, 2019, 6:43 am
    Post #104 - June 18th, 2019, 6:43 am Post #104 - June 18th, 2019, 6:43 am
    Not that it adds to the discussion, but by happenstance over the course of three nights last week I was able to A/B the brisket at Smoque (3800 N. Pulaski) and at Old Crow BBQ (3506 N. Clark). Both dine-in.

    Smoque was fantastic, just about perfect. Old Crow was fair, I've had worse. But the chasm between the two was yawning.
  • Post #105 - June 18th, 2019, 8:07 pm
    Post #105 - June 18th, 2019, 8:07 pm Post #105 - June 18th, 2019, 8:07 pm
    I thought that earlier news reports had also tagged Arby's for contributing to driving up the price of beef by buying up a lot of it for one of their sandwiches. Personally I think that is a better explanation for much of the rise in demand and price than a certain, probably still tiny, percentage of Americans getting pellet smokers and getting better at smoking brisket.
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"

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