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 09-04-2013, 05:30 PM   #16
ssv3
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Yup, it was the Burbank one. I was there again this past weekend and didn't see any. Hopefully they will be getting them in consistently. I thought it was a great price for prime.
I hope so too. I'll keep my eyes open. You bet that's great price. I usually go to the one in Pacoima since Burbank is way to crowded but for a brisket like that I'll go there. Btw I'm in the Lowell Ave area.
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Old 09-04-2013, 05:32 PM   #17
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Sweetttt. Another local memeber? :). I also saw the prime brisket at burbank as well. I dont think the Pacoima location had them
The Foothills representin'! Long time bro how've you been?
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Old 09-04-2013, 05:47 PM   #18
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I hope so too. I'll keep my eyes open. You bet that's great price. I usually go to the one in Pacoima since Burbank is way to crowded but for a brisket like that I'll go there. Btw I'm in the Lowell Ave area.
Ever been to Sevan Chicken near the In and Out? That place is great!!
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Old 09-04-2013, 05:55 PM   #19
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Ever been to Sevan Chicken near the In and Out? That place is great!!
I've been there a few times about 6-7 years ago. I didn't like it too much to be honest but hey that was a long time ago. I see cops eat there all the time and you mentioning it too maybe they turned things around. Not too many good places on Foothill Blvd.
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Old 09-04-2013, 06:29 PM   #20
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Excellent post! Thanks for the pics with temp updates. The finished product looks great!
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Old 09-04-2013, 06:40 PM   #21
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Looks outstanding. Prime brisket for 2:49 lb I would be all over that
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Old 09-05-2013, 12:17 AM   #22
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The Foothills representin'! Long time bro how've you been?
Whats goin on budd.. Doing well thanks. Ya i agree about Sevan chicken. OP you should have Zankou chicken or even better get a rotisserie kit and do it at home
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Old 09-05-2013, 12:36 AM   #23
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Nice first brisket! Just worry about the thickest part of he flat when doing a poke test instead of poking more holes in it than a Heroine addict. That is the last place to get tender if it is tender the the rest is gonna be just fine.
Probe placement is very important. That probe should be placed horizontally in the thickest part of the flat till probe tender.

You sure did a lot better than I did on my first tries.
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Old 09-05-2013, 08:03 AM   #24
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Great cook.
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Old 09-05-2013, 05:38 PM   #25
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Thanks everbody!
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Old 09-05-2013, 10:44 PM   #26
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Nice job!
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Old 09-06-2013, 02:07 AM   #27
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How does 13.5 lbs of meat at $2.50/lb work out to $35?
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Old 09-06-2013, 02:26 AM   #28
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How does 13.5 lbs of meat at $2.50/lb work out to $35?
2.59×13.59=35.20 that's how
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Old 09-06-2013, 04:27 AM   #29
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2.59×13.59=35.20 that's how
sheesh. senility is a terrible thing.
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Old 09-06-2013, 10:13 AM   #30
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Excellent score, and nice looking brisket!

I had to settle for Smart and Final @ 2.36/lb. Angus Prime for .20 cents more? I'm hating on you.....:)
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