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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 06-02-2011, 12:32 PM   #1
Twisted Martini
Knows what a fatty is.
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Join Date: 03-04-10
Location: Fishers, IN
Default RD brisket better than Costco

I had my brothers coming in town for the Indianapolis 500 and they had heard about my "legendary" BBQ skills, so I decided to do a brisket. I decided to leave work early and drive downtown to RD, but got lazy and distracted and went to Costco instead. However, once inside I was disappointed in the quality and size of the briskets, so I ran out of the store and hauled arse for RD, hoping i would make it before they closed. Got there with 5 min to spare and picked out a 9 LBer.

Rubbed it up with a little Dizzy Pig, fired up the Egg and threw some hickory on around 7 AM. I was a littel nervous, as my probe had broke and I was having to rely on my instant read. When it hit 165, I foiled it and added some beef broth and worchestershire sauce and put it back in. Around 3, I poked it with the instan read and it went in like butta. So I pulled it and stuck in the oven on warm to let it rest. I went ahead and fired up some beans (h/t to patiodaddyo) and hoped for the best.

Flights were delayed, so I didn't get to cut into it until around 9. And I have to say, it was the best brisket I have ever made.

The point was juicy and full of flavor and the flat was as tender as I have seen. My brother said it was the best brisket he'd ever had. High praise from a guy who gets his prime meat from a top end NY purveyor. Needless to say, I will be shopping at RD for brisket from now on.
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Last edited by Twisted Martini; 06-02-2011 at 06:20 PM..
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Old 06-02-2011, 01:44 PM   #2
Frank Grimes
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It looks great, nice job. Did you just leave it in the oven for the 6 hours?
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Old 06-02-2011, 01:47 PM   #3
somebody shut me the fark up.

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So far I've only seen flats at Costco. IMO if there's no point, then there's no point!
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Old 06-02-2011, 06:19 PM   #4
Twisted Martini
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Originally Posted by Frank Grimes View Post
It looks great, nice job. Did you just leave it in the oven for the 6 hours?
Yes I did, and it was still amazing!
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Old 06-02-2011, 08:19 PM   #5
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Location: Houston, TX

I'd hit that, bro!

I'm no expert, but I picked up a 6lb brisket from RD (day pass thanks to KCBS membership) last weekend and did it hot & fast at 350°F for 3h 15min on the drum. Foiled at 165, picked it up and coolered at 195ish when the probe went in "like buttah". Stayed in the cooler for a few hours until dinner and then sliced. I thought it was amazing... and so did the wife which is all that matters . Of course the price would have been better if I had bought it by the case, but it worked out fine for me since I don't cater or do comps. Price was better than HEB at least.

I'll try the oven warmer next time, since it stayed in the cooler for 4hrs (not planned) and I was getting a little nervous about the internal temp.
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Old 06-02-2011, 09:04 PM   #6
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even though i'm trying to move away from mass produced meat, i've gotten National brand briskets from RD and a couple other local stores and i like them very much.
can't say about costco though, never bought one there.

looks like you had a nice cook!
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Old 06-02-2011, 09:10 PM   #7
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nice pron!
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Old 06-03-2011, 12:58 AM   #8
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Never bought a brisket from RD but I've bought a few from Costco. The ones down here only carry full packers and they seem good to me. Some are better than others but I don't think I've had one I'd call bad.
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Old 06-03-2011, 08:06 AM   #9
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I didn't know they made briskets that small. Looks good though.
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bge, brisket

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