View Full Version : Brisket Prices (Texas)
Oldtimer
08-27-2003, 06:56 PM
Brisket $0.47/lb at Albertsons in Dallas. Requires additional $10 purchase for more than one. I can hear the whining already but there is no cheese. Just got to decide how many to buy. What a farking problem.
OK, kick me again! That hurt, a lot :D
I haven't seen brisket under about $1.79 down here in Florida -- and, at least in the Clearwater area, it's almost impossible to get a whole packer brisket. Last I bought, at case price, was $2.19 and all flats. Good meat but EXPENSIVE.
I miss San Antonio - $.47 with $10 purchase, no sweat!! Enjoy it Brian!!
david
08-27-2003, 10:50 PM
Brisket $0.47/lb at Albertsons in Dallas
You suck donkeys! Albertson's up here sells just the extra trimmed flats for 3.69ish. Best packer I have found is 2.20, but I heard a rumor that cash & carry is 1.20
chathorne
08-28-2003, 07:31 AM
last one i had was $1.49 lb @14.83 lbs = $22.00 i was pleased
but who wouldnt buy at $0.47 lb
Oldtimer
08-28-2003, 07:35 AM
Hopefully these will not turn out like mush **** which most of mine do. Any suggestions ?
tommykendall
08-28-2003, 07:35 AM
Brisket $0.47/lb at Albertsons in Dallas. Requires additional $10 purchase for more than one. I can hear the whining already but there is no cheese. Just got to decide how many to buy. What a farking problem.
Put a few in your freezer and bring them to Bash II.
Oldtimer
08-28-2003, 08:01 AM
Brisket $0.47/lb at Albertsons in Dallas. Requires additional $10 purchase for more than one. I can hear the whining already but there is no cheese. Just got to decide how many to buy. What a farking problem.
Put a few in your freezer and bring them to Bash II.
Was planning on bringing some Jalapeno Sausage. Question is how much and how to tote it ? What you bringing beside a clean t-shirt ? :roll:
BBQchef33
08-28-2003, 08:41 AM
styrofoam cooler, pack it with whatever and dry ice. Duct tape it around all sides, then put it in a box and duct tape that. carried gulf shrimps up from florida that way. Just let them know its food when ya check it.
willkat98
08-28-2003, 08:53 AM
If it's already cooked (like smoked polish sausage I was hoping to bring) just freeze it, plastic bag, then wrapped in a towel.
It's just 5 hours from my freezer to Phil's back yard, so it should work for me.
If it wasnt for the security check, it would be a little over 3 hours.
And I saw nothing but 5# briskets in the cryo vac bags, (flats) and it looked like 3-6# (points?) right along side them, in the same Cryo. It was the Kroger grocery chain in IN. and they were $2something a pound
Oldtimer
08-28-2003, 09:28 AM
styrofoam cooler, pack it with whatever and dry ice. Duct tape it around all sides, then put it in a box and duct tape that. carried gulf shrimps up from florida that way. Just let them know its food when ya check it.
Do you have to carry it or can it be checked ? Have not flown in a long time think if they saw a cooler wrapped in duct tape they would freak out ? btw IT'S NOT COOKED.
tommykendall
08-28-2003, 11:47 AM
Brisket $0.47/lb at Albertsons in Dallas. Requires additional $10 purchase for more than one. I can hear the whining already but there is no cheese. Just got to decide how many to buy. What a farking problem.
Put a few in your freezer and bring them to Bash II.
Was planning on bringing some Jalapeno Sausage. Question is how much and how to tote it ? What you bringing beside a clean t-shirt ? :roll:
I'll bring a couple nice briskets and 2 clean T's. Just do what Bill says with the sausage. It's not going to take too long for you to get to Phil's. You can probably just wrap 'em good, freeze 'em, and pack into tupperware before leaving to the airport. We'll toss 'em on the beast right quick when you arrive.
willkat98
08-28-2003, 11:53 AM
UPS Overnight works too. I use it all the time sending **** back and forth to Selma. You can buy Styrofoam boxes that fit exactly into a cardboard box. Throw in your frozen crap, throw in one of those Blue freezer pack dealies and send it on its way. Some packing peanuts to take up space.
Works like a charm.
Oldtimer
08-28-2003, 12:13 PM
Didn't say I was sharing. :lol:
Hopefully these will not turn out like mush **** which most of mine do. Any suggestions ?
The simple answer is "don't overcook it" -- and I'm not trying to be a smart-ass (I know, I don't have to try :D).
I pull mine about 170 and foil it and cook until about 180-185 - then I pull it out and cooler it -- but then I try to slice my brisket.
I recommend, after cooking, seperating the nose from the flat, cleaning them up and then slicing -- if you try to slice it all together you will wind up with a farking mess. Just my $.02 worth
Oldtimer
08-28-2003, 03:12 PM
Can someone post jpegs of such a process ? Nose Flat ETC. I know I'm a PIA
david
08-28-2003, 03:48 PM
I recommend, after cooking, seperating the nose from the flat, cleaning them up and then slicing -- if you try to slice it all together you will wind up with a farking mess. Just my $.02 worth
How hard is this to do? I've always just started at the flat end slicing it up. When we get over to the point it's always just for chopping up into chili and other stuff.
How hard is this to do? I've always just started at the flat end slicing it up. When we get over to the point it's always just for chopping up into chili and other stuff.
It's really easy -- but then I had to learn to butcher and cut meat at the restaurant -- nothing like a crazy Texican with a knife to encourage you to learn to cut meat, poultry, fish, etc. :D
To seperate the pieces just look for the seam between the top/fatty area and the bottom leaner piece. You'll have no problem running a knife down into the seam and slicing the two pieces apart. Gently clean the looser fat and connective tissue (is real soft and scrapes off easily). The bottom portion can now be sliced from one end to the other -- keep and eye on the grain of the meat so you don't get "stringy" pieces.
The nose (fatty part) then can be cleaned up -- scrape of slice the fat off. Then look for the grain and slice ACROSS the grain from nice fork cutting pieces -- again this is more for presentantion so it's not critical.
If you chop or shred the meat just rock and roll. I always clean my brisket up and seperate the pieces but then that's just what I do! :D
tommykendall
08-28-2003, 08:33 PM
Can someone post jpegs of such a process ? Nose Flat ETC. I know I'm a PIA
Brian - I just got a digital so maybe I'll do it this weekend on the 14 pounder. Otherwise you'll see first hand at bash II. Frankly, I wouldn't worry about it.
Oldtimer
08-28-2003, 08:57 PM
Not to worried just like to bitch. Looking forward to the Bash for just this reason, you can read it see pictures but until you experience it just isn't right. Hmmm reminds me of something else I almost forgot. :mrgreen:
Looking forward to the Bash for just this reason
Brian,
You hit the nail on the head. I'm looking forward to Bash II for the same reason - see up close (well, not too close when it comes to cherry wood wheels :D) some of the techniques we're read about but haven't tried or can't visualize (be nice!). I'm wanting to see Phil's backyard setup so I can copy it. :D
It should be fun to sample the different rubs, marinades, sauces, not to mention the brisket, chicken, ribs, butt, etc.
Man, I am ready for Sept. 19th to get here.
in2que
08-29-2003, 11:54 AM
Brian I guess I got a message from you when I signed in the first time. Going to have to learn how to navagate this site.
BTW, taking some of that jalapenner sausage to BashII would be a great idea. I had the last of them this morning for breakfast. They were great. Thanks for the referral. Going to see if I bring my kickass habaneros I grow to them and see if they will use them instead of the jalapenos.
Mark
Oldtimer
08-29-2003, 12:33 PM
If you get them to make you some Habanero sausage don't forget your Teaxs buddy only about 15 minute drive from the place. All I can do to keep myself at work now.
in2que
08-29-2003, 12:54 PM
If you get them to make you some Habanero sausage don't forget your Teaxs buddy only about 15 minute drive from the place. All I can do to keep myself at work now.
I won't have time for this weekends cook to get over there, but looks like I am going to have a buttload of new habs in 1 - 2 weeks. I'll leave you some at the store you can pick them up on your way home from work!
Mark
If you get them to make you some Habanero sausage
Do you plan on serving Blue Bell Ice Cream to go with the flaming sausage :D
louisbeil
09-01-2003, 09:43 PM
Yes, I bought two of them for 49 cents/lb, plus salmon fillets for $2.99, in Richardson, TX, then headed down to Kroger and picked up some ribs for 99 cents/lb and chicken leg quarters for 39 cents/lb.
I have just converted my smoker to propane (www.gassmoker.com) and had a great weekend. Actually slept all night.
My wife was furious that I bought so much food, but, hell, it is cheaper than the fine my kid paid on his over-due Blockbuster game, and I fed 13 for Labor Day and have plenty for the freezer!
Next time, I' getting a couple of extra briskets and freezing them in the plastic.
LB
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