- Joined
- Jan 11, 2011
- Location
- Lawrenceville, GA
Stopped at Costco just to get some more ziplock freezer bags. Of course I assumed we'd snag a few random other snacks/items. Went to the Costco that is a few more miles away that at one time briefly carried the full prime packers, but they stopped and haven't even had regular packers (which they never did prior to the Primes anyways).
Wandered back to the meat section and saw the same additional $10 off each brisket on top of a really good price for here of $2.79 for cab choice that others had seen at their Costcos. So cutting to the chase I left with 4 all right about 20lbs each. The $10 off took them down to the $2.30'ish range. Technically the smaller briskets would be a better deal but they were all pretty big and I wanted as thick as flats as I could find especially since I'll be corning 2 of them for pastrami.
Oddly I only grabbed 2 since I have a few in the freezer, but wife was like why don't you get more so you can do the Carolina Reaper Corned Beef again :becky:. Twisted my arm and I felt dumb for not thinking of the same thing, but that is pretty standard for most days :twitch:.
So many good looking briskets
Making the brine now and depending on when it cools after adding ice I might put them in it tomorrow.
I'll cut 2 of the briskets in half and trim off the fat and inject a little of the brine into the thicker parts then let them rid in the fridge for a week :clap2:
Wandered back to the meat section and saw the same additional $10 off each brisket on top of a really good price for here of $2.79 for cab choice that others had seen at their Costcos. So cutting to the chase I left with 4 all right about 20lbs each. The $10 off took them down to the $2.30'ish range. Technically the smaller briskets would be a better deal but they were all pretty big and I wanted as thick as flats as I could find especially since I'll be corning 2 of them for pastrami.
Oddly I only grabbed 2 since I have a few in the freezer, but wife was like why don't you get more so you can do the Carolina Reaper Corned Beef again :becky:. Twisted my arm and I felt dumb for not thinking of the same thing, but that is pretty standard for most days :twitch:.
So many good looking briskets
Making the brine now and depending on when it cools after adding ice I might put them in it tomorrow.
I'll cut 2 of the briskets in half and trim off the fat and inject a little of the brine into the thicker parts then let them rid in the fridge for a week :clap2:
