I just stopped by Costco on my way home and while I was there I had a look the meat dept. I recently scored on a 18.5" WSM and want to do a brisket for the first time ever, on any smoker. What would you guys suggest for my first attempt? They had whole, untrimmed prime and prime, trimmed flat sections. The trimmed flat was more than double the price of the whole, untrimmed pieces. They had choice cuts as well. The butcher said that the prime, whole, untrimmed were not selling that well and may go away at some point. Just looking for some pointers from those with experience. I don't mind spending a few extra bucks if it makes a big difference. Opinions?
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Howdy Jason.....
First off....get that "Wish List" thing outta your signature (unless you want another one!!!!)
Here's a previous thread that has a bunch of links in it....my cooks, others cooks, some general thoughts & links to Franklin's BBQ videos for trimming, seasoning, cooking...great stuff......
http://weberkettleclub.com/forums/grilling-bbqing/brisket-on-a-22-5-kettle/msg106493/#msg106493
Given the choice, I'd do whole.....the trimming isn't very hard to do & most folks will like the richness & fat-induced flavor of the point much better than just the flat portion....plus, you get to trim it the way you'd want.....
You can see in the videos & other pictures, they are attached, with a thick fat line between, at about maybe a 30 degree angle.......reason I mention that is if it's too long to fit the cooker( even with a bowl or other item used to bend the center up) you can separate the two muscle pieces & cook on separate grates.....
Quote from: 1buckie on February 02, 2015, 01:22:18 PM
Howdy Jason.....
First off....get that "Wish List" thing outta your signature (unless you want another one!!!!)
Oh yeah, gotta take care of that!
Thanks for the link and your input, it is very much appreciated.
The butcher happened to be checking inventory in that case and took the time to explain the differences in those cuts to me. I was pretty impressed that he spent that much time chatting about all of their meat selection and availability. We didn't get into cooking methods, so that's why I'm asking you guys! ;D
That's good of him.....not all of those folks have/will take the time to do that....
Look for pliability in the meat.....
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/10-8-13PTampBrisket014-1.jpg)
At Prime, it should be easier, but go thru all of them if you want, to find the floppiest one....it matters......
Plus, you get to start playin' with your meat before you even get it home...... 8)
Primes are going away??!! Damnit! I just got a Costco membership this last weekend for the prime briskets alone.
Fyi.. I also have a 18.5wsm and I bought a 15.5lb packer. It barely fit on grate but it shrank up nice and was all good.
Quote from: MINIgrillin on February 02, 2015, 03:56:02 PM
Primes are going away??!! Damnit! I just got a Costco membership this last weekend for the prime briskets alone.
Fyi.. I also have a 18.5wsm and I bought a 15.5lb packer. It barely fit on grate but it shrank up nice and was all good.
Good to know, thanks!
The butcher said they just started carrying the whole, prime briskets around Christmas time. This is in Carlsbad (San Diego)
I am really motivated to do one of these, in the very near future.
When I had my stick burner i would do entire briskets and get a great result. Low and slow, but I had the real estate to do 2 whole briskets and a ham. And I can show you the fuel bills to match. Got tired of supporting that thing so I started doing them in my kettles
In my 22 kettles I do the flats. and get a great result. it is all about temp control
@Jammamto
Low and slow will definitely be my approach for this.
Jason
on an 18.5 it will be a matter of real estate
try a flat first and see how it fits, then you will have the experience of that kettle and that cut and you can judge from there.
I do flats because they fit better and I am doing them on 22.5s that way I can have good separation from the direct heat. Now that is my opinion and you know what they say about opinions.
@Jammamto What you mean about fuel bills? Wood for stick burner? Fill me in bro... I'm looking to get an offset sometime soon. Send me a PM so we ain't thread jackin.. Th
I've cooked more briskets than I can remember, but only one has been prime. I did a GOSP+Cayenne rub on it and then did a butcher paper wrap. Turned out really good. Here's the link and some pics. Good luck, it is hard to go wrong with a prime brisket, but choice is usually what I get. For both price and availability reasons. I would only cook prime flats for comps now.
http://weberkettleclub.com/forums/grilling-bbqing/prime-centex-brisket/
(http://i.imgur.com/s0XXwr3l.jpg)
(http://i.imgur.com/ZvXXmnLl.jpg)
(http://i.imgur.com/XQAw7gOl.jpg)
(http://i.imgur.com/YA2CEuTl.jpg)
Here's a 17-1/2# (less after trim) one on a 22....
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/10-8-13PTampBrisket021.jpg)
Here's the shrinkage, which is considerable with these things usually...
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/10-8-13PTampBrisket026.jpg)
Here's point & flat separated, which some folks will do before cooking, for space on cooker considerations....
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/10-8-13PTampBrisket036.jpg)
Another possibility might be to get the whole one, cut apart & do the pieces on different cooks....save a few bucks & get two cooks for one purchase?
Here's point only & tri-tip......if I could find the points by themselves, that would be cooked often.....
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/3-6-2013%20%20Beef/3-6-2013Beef034.jpg)
Just some more possibilities........... ;D
Jason you want to check out some cool videos on brisket smoking on YouTube by Aaron Franklin. It shows from start to finish. Great learning videos. Really will help you out.
Franklin does have some great videos on using a stick burner
He also will tell you where you can get a small stick burner like the one he uses in the videos, they are a entire different thing than one of the massed produced for the backyard coal burning crowd.
Minigrillin, I wrote up a pm describing what you asked for and it was to big to send
in simple terms not to hijack, You burn stick in a stickburner, and a cord of Oak is expensive
Thank goodness I know someone with 2500 tree pecan farm
well then, if you have the resources, I PMed my Ph #
now let us get back to the thread
I don't mind a little tread jack ;D as you guys are still providing solid info!
I actually still have an offset, barrel smoker that I bought at BBQ Galore about 10 years ago. It seems way more heavy than the ones at Lowe's or HD. I have cooked a lot of ribs, shoulders and chickens on that thing and have it very wired....using lump and only lump. I want to get my, new to me, WSM just as wired. This brisket cook might not be the first on the new smoker, but will happen pretty soon
Quote from: 1buckie on February 02, 2015, 06:22:51 PMAnother possibility might be to get the whole one, cut apart & do the pieces on different cooks....save a few bucks & get two cooks for one purchase?
Ultimately, this is what I think will happen, thanks!
@1buckie
Jason I know of that smoker, and it is a good smoker, it is a coal burner, a stick burner is set up to burn wood. I actually had that smoker till I got my Lang reverse flow. I think part of the success of that model is the heavy gauge metal what it lacks is a reverse flow (IMHO) which would make it a really great smoker.
I think I learned more about charcoal using that BBQ Galore smoker than anywhere else, mine was temperamental if using cheap charcoal both lump or briquette.
I have loaded that smoker with 60 pounds of meat and the load smoked good, a bit uneven but good. The Lang cooks like a dream as far as even, but it has the one thing that all stick burners have, a big firebox that can consume fuel.
The thing about stick is that unlike charcoal the flavoring resins are still in the fuel, not burnt out during the charcoaling process. (briquettes can have them reintroduced) so you need a good light smoking fuel. mesquite would blow your taste drums out and be way to bitter. A lot of guys use oak over hickory, or even pecan which is lighter than hickory. And use fruit woods also such as apple and cherry.
Living in SoCal I found the cost of hard wood and fruit woods getting more and more prohibitive each year. So I sold the Lang, I never won any big cooks anway. I went back to what I knew, Weber kettles and a Santa Maria style setup for large cooks. I love that setup.
Anyway, that is one reason I stopped trying to do competition cooks, the other was the fact that more and more guys are turning up with computer controlled pellet, or self loading charcoal cookers, which in my mind is taking the MASTER out of pitmaster and putting CYBORG in. I prefer to control my cook.
I started using flats also, unless I wanted to do burnt ends. I love prime, but once again what we used to be able to buy dirt cheap 10 years ago is now very popular as guys buy more and more of it to smoke at home. Choice does good also, the secret is basically being able to pick your brisket, the flop test is a good test. I think some choice will be better than prime when using the flop test to choice them.
Brisket is one of the supreme test of a Grillfellas ability to have patience and do it correct. and choosing the brisket is part of that. Do the flop test.
Quote from: Jammamto on February 03, 2015, 02:18:06 PM
the other was the fact that more and more guys are turning up with computer controlled pellet, or self loading charcoal cookers, which in my mind is taking the MASTER out of pitmaster and putting CYBORG in. I prefer to control my cook.
Brisket is one of the supreme test of a Grillfellas ability to have patience and do it correct. and choosing the brisket is part of that. Do the flop test.
^^^^^^^^ THANK YOU for those two things !!!!!
Quote from: Jason Beach on February 03, 2015, 01:40:27 PM
I don't mind a little tread jack ;D as you guys are still providing solid info!
I actually still have an offset, barrel smoker that I bought at BBQ Galore about 10 years ago. It seems way more heavy than the ones at Lowe's or HD. I have cooked a lot of ribs, shoulders and chickens on that thing and have it very wired....using lump and only lump. I want to get my, new to me, WSM just as wired. This brisket cook might not be the first on the new smoker, but will happen pretty soon
Quote from: 1buckie on February 02, 2015, 06:22:51 PMAnother possibility might be to get the whole one, cut apart & do the pieces on different cooks....save a few bucks & get two cooks for one purchase?
Ultimately, this is what I think will happen, thanks! @1buckie
How much per pound are they? Each?
....just curious......I can get a Select to sit up & bark, but the extra per # on this could still easily be worth it for the extra marbling......
Quote from: 1buckie on February 03, 2015, 02:57:25 PMHow much per pound are they? Each?
These are from the Costco in Carlsbad.
Prime -Whole (untrimmed) $4.49lb
Prime-Flat (trimmed) $10.99
Choice-Flat (untrimmed) $7.99lb
Choice-Flat (trimmed) $8.99lb
This is what I remember from the quick look I had.
Geez.....
Prime -Whole (untrimmed) $4.49lb
Prime-Flat (trimmed) $10.99
More than double........even if a person was independently wealthy, that's a no brainer..... :o
It's kind of like paying yourself to get practice trimming at that point !!!!
A few years ago, something like this was $1.09/# as brisket used to be termed a dud piece that most people wouldn't mess with.....as early as last year, still around $2.00....... ::)
A choice flat trimmed is like $16lb around here.