MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-14-2017, 06:55 PM   #31
Toast
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I have had the Honor of tasting Smitty's Brisket. He could take shoe leather and make it taste good.

Great looking cook!
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Old 09-28-2017, 12:47 PM   #32
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GetchaSome.....
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Old 11-01-2017, 02:57 PM   #33
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Old 11-01-2017, 07:01 PM   #34
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Smitty - your my hero! Unbelievable pricing! Mac
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Old 11-01-2017, 07:42 PM   #35
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Damm fine lookin briskets
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Old 11-01-2017, 11:47 PM   #36
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Costco sells prime briskets here in Sacramento usually between $2.89-$3.29/lb. I've never any brisket at Walmart around here for less than that, and they don't have prime at Walmart. Just wondering what Costco brisket prices are in other areas.
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Old 11-02-2017, 01:02 AM   #37
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Nice smoker!
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Old 11-02-2017, 05:45 AM   #38
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I've tried Wal Mart's select briskets a few times, but they never turn out quite right. The flat always ends up dry and chewy. I've tried internal temps from 185 to 203 and everything in between, but the result was the same. The last one I did still wasn't probe tender at 203 after 14+ hours at around 230 - 250. I thought about leaving it on, but went ahead and pulled it. I'm glad I did, as it was quite dry. If I had left in on longer it probably wouldn't have been fit to eat.

I'm using a COS with a water pan, starting the fire with charcoal and then mainly using sticks once the fire gets going. It's a pain to keep temps steady, but I usually manage to keep it mostly between 225 and 260. I've used it to cook choice briskets from other vendors, and they turned out fantastic. So I'm blaming the cheap selects instead of the cook. ;)
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Old 11-02-2017, 07:26 AM   #39
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Quote:
Originally Posted by Monkey Uncle View Post
I've tried Wal Mart's select briskets a few times, but they never turn out quite right. The flat always ends up dry and chewy. I've tried internal temps from 185 to 203 and everything in between, but the result was the same. The last one I did still wasn't probe tender at 203 after 14+ hours at around 230 - 250. I thought about leaving it on, but went ahead and pulled it. I'm glad I did, as it was quite dry. If I had left in on longer it probably wouldn't have been fit to eat.

I'm using a COS with a water pan, starting the fire with charcoal and then mainly using sticks once the fire gets going. It's a pain to keep temps steady, but I usually manage to keep it mostly between 225 and 260. I've used it to cook choice briskets from other vendors, and they turned out fantastic. So I'm blaming the cheap selects instead of the cook. ;)
Stop cooking to temp and let it go until the thickest part of the flat probes with no effort. Use a toothpick, wooden skewer or the Thermapen tip to probe.
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Old 11-02-2017, 08:20 AM   #40
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I only have 2 Choice briskets in the freezer from my stash this summer. Would hate to venture back down to the Select world once it’s out.

I know Walmart keep their stock of brisket based on demand. I went to the one in Las Colinas where there’s a huge demographic shift. No brisket in sight.
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Old 11-02-2017, 09:55 AM   #41
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My question is is why you are buying wal-mart briskets when you have an HEB right there?!

But seriously those look great. I try to only smoke Costco Prime for regular eating, and do the grocery store select or choice for my brisket chili. Now I may have to try one out just to see what happens
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Old 11-02-2017, 02:17 PM   #42
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Quote:
Originally Posted by Monkey Uncle View Post
I've tried Wal Mart's select briskets a few times, but they never turn out quite right. The flat always ends up dry and chewy. I've tried internal temps from 185 to 203 and everything in between, but the result was the same. The last one I did still wasn't probe tender at 203 after 14+ hours at around 230 - 250. I thought about leaving it on, but went ahead and pulled it. I'm glad I did, as it was quite dry. If I had left in on longer it probably wouldn't have been fit to eat.

I'm using a COS with a water pan, starting the fire with charcoal and then mainly using sticks once the fire gets going. It's a pain to keep temps steady, but I usually manage to keep it mostly between 225 and 260. I've used it to cook choice briskets from other vendors, and they turned out fantastic. So I'm blaming the cheap selects instead of the cook. ;)
Probably not done yet. As PatAttack said, keep going until probe tender in the thickest part of the flat. The internal temp of the brisket and the amount of time taken to get there will vary as to when that point is reached. As others have pointed out before: undercooked = tough and dry, overcooked = crumbly and dry.
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Old 11-02-2017, 03:43 PM   #43
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Quote:
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My question is is why you are buying wal-mart briskets when you have an HEB right there?!
i agree. HEB keeps the prime briskets and beef plate ribs in the back. you just have to ask for them.
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Old 11-02-2017, 04:55 PM   #44
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I can't find a packer in any grocery store here....looks like I'll have to check Wally World.
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Old 11-02-2017, 06:18 PM   #45
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Quote:
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i agree. HEB keeps the prime briskets and beef plate ribs in the back. you just have to ask for them.
The HEB in the town SJ is in just happens the closest one to me. It’s 45 minutes, so we don’t make it often. Which stinks because I LOVE HEB.
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