Costco CAB Prime brisket--SoCal brethren step in..

[aztecnology]

Originally Posted by fireman_pete

Was at the Temecula costco on Friday night. Nada. Asked the meat guy, never seen them before....

I was there today and asked the manager to look up the sku from the pics provided in this thread, and he did, and said he has no plans on ordering any full packers...

[Smokeat]

My wife insisted on stopping by Costco La Habra on 9-23 evening for 2 more 11+ pounders.

[ssv3]

Originally Posted by Smokeat

My wife insisted on stopping by Costco La Habra on 9-23 evening for 2 more 11+ pounders.

Nice!! I'm stocking up as well. I check any Costco that happens to be on my way. So far Burbank seems to be the only one in my proximity.

[Smokeat]

Originally Posted by ssv3

Nice!! I'm stocking up as well. I check any Costco that happens to be on my way. So far Burbank seems to be the only one in my proximity.

I am lucky that brethren reported LH was stocking them, and my wife drives by that store daily.

I am relatively new to smoking(meat), and to be honest, brisket scares the bejesus out of me. I would never had tried smoking brisket yet if not for this exceptionally good price.

I cooked my first briskey on Sunday, roughly using Bigabyte's 2009 tutorial, in a kettle with KBB and Pecan chunks. Around 8 hrs @~300, no wrapping, quickly exposes the cookers limitations. Was luscious, like butter infused beef. Will try more techniques this weekend on my next brisket victim.

[SoCalWJS]

Just found one of these at the Costco in Palm Springs (technically Rancho Mirage)!

(actually, there were several - I chose one of the smallest as there are just the 2 of us)

Now to figure out how I want to do this one.... still learning.

[ToddM]

I'm going to try the Fullerton and/or La Habra stores tomorrow. Hopefully I can score one, it'll be what's cookin' for Sunday football.

[ColdFyre]

Originally Posted by Smokeat

I am lucky that brethren reported LH was stocking them, and my wife drives by that store daily.

I too drive by it daily. I think I was giving her the 'evil eye' when she lingered too long near the briskets... :)

When I asked one of the butchers if there were any more in back, he said no and that they did have some nice choice flats... for 2x the price.

[ssv3]

Originally Posted by Smokeat

I am lucky that brethren reported LH was stocking them, and my wife drives by that store daily.

I am relatively new to smoking(meat), and to be honest, brisket scares the bejesus out of me. I would never had tried smoking brisket yet if not for this exceptionally good price.

I cooked my first briskey on Sunday, roughly using Bigabyte's 2009 tutorial, in a kettle with KBB and Pecan chunks. Around 8 hrs @~300, no wrapping, quickly exposes the cookers limitations. Was luscious, like butter infused beef. Will try more techniques this weekend on my next brisket victim.

That's awesome. Glad you knocked it out. There is so much marbleization on these briskets that makes it hard to screw it up. I'm doing another one as we speak. Another reason to go and buy some more since I opened up space in the freezer.

[Moose]

I just picked this beauty up in the Canoga Park Costco:



I should have gotten two! The meat guy said they would have them through the holidays.

[ssv3]

Originally Posted by Moose

I just picked this beauty up in the Canoga Park Costco:


I should have gotten two! The meat guy said they would have them through the holidays.

Sweet! It seems like they're starting to pop out at more locations.

[silverfinger]

I'm cooking one of the two 12 pounders I picked up a couple weeks ago tomorrow!

[SoCalWJS]

Started mine last night on the BGE shortly before 9 PM with the intent of Brisket for the football games. Checked this morning and had an internal of 163 and a dome temperature of about 280 (time to replace the gasket again - too much air leaking in). Foiled it and added a bit of pan drippings. Opened up the vents a bit. Will check in an hour or so for doneness (fork test and temp). When it's done, I'll wrap it tight and throw it into my thermal bag for 2-4 hours.

Need to come up with a good sauce. Any suggestions? Something with a little kick, but not too much.

[2000milesofsmoke]

Seems all who have found these briskets are Los Angeles/ Orange County areas correct.

Has anyone seen them around Temecula/San Marcos/San Diego?

[gtr]

Originally Posted by SoCalWJS

Started mine last night on the BGE shortly before 9 PM with the intent of Brisket for the football games. Checked this morning and had an internal of 163 and a dome temperature of about 280 (time to replace the gasket again - too much air leaking in). Foiled it and added a bit of pan drippings. Opened up the vents a bit. Will check in an hour or so for doneness (fork test and temp). When it's done, I'll wrap it tight and throw it into my thermal bag for 2-4 hours.

Need to come up with a good sauce. Any suggestions? Something with a little kick, but not too much.

Here are a couple recipes from Bluedawg. I have not tried them myself but I'm guessing they're good. I'm planning on trying 'em for my next beef cook.

[SoCalWJS]

Originally Posted by gtr

Here are a couple recipes from Bluedawg. I have not tried them myself but I'm guessing they're good. I'm planning on trying 'em for my next beef cook.

Thanks gtr

First one looks interesting, but alas, I am missing ingredients, and not hitting the Grocery store today (about an hour round trip for us).

Maybe it's time to try the Blues Hog Original/Tennessee Red mix....?????