The Texas BBQ Forum

And best of all, even at Costco a blind squirrel can occasionally find a nut (as the Georgia version goes)... Check out that nice thick flat!



It's going to be good eating tomorrow:

$3.69/LB for Prime....nice!


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Well...

I was stoked finding this thing... A bit disappointed and frustrated after spending over an hour trimming it though. No scale, but I swear there was a good 7 pounds of fat on this thing:



Just as annoying alot of the fat on the flat end of the fat cap was that stringy, silver skin laden fat like you see in corned beef. Trimming that gunk back left the fat cap pretty thin in places. Good thing I ultra low and slow my brisket.



It's on the Rec-Tec cooking away for a little over an hour now. Probably another 12 or 13 to go... Smelling great, but I still feel a bit ripped off by Costco. That was 2 or 3 times what I normally trim off a brisket.

8 hours in and I dialed the temp up from 180 to 215... THis one is definitely getting slow smoked.

cant wait to see that Briskey SIR,

9 1/2 hours in and we're just hitting 130 IT... I'm thinking I'm going to need to wrap here pretty quick if I'm going to have it ready to serve in another 6

Its gonna turn out great, don't let the fat ruin ur mojo. I understand ur frustration but its not just Costco with some of these cuts. I've had this happen with 2 other big named wholesale clubs that I won't mention and luckily I found a good butcher that I became good friends with at another food chain that is actually a privately owned store so I get the extra attention and its much appreciated.

Looking forward to seeing the nom noms when ur finished.

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Yikes, that's enough tallow to make a ton of candles. Do you use the trimmed fat for anything?

But I'm sure the brisket will be goooooood.

Sailor Kenshin wrote:Yikes, that's enough tallow to make a ton of candles. Do you use the trimmed fat for anything?

But I'm sure the brisket will be goooooood.

Nothing food related with the fat. I'm not totally fat adverse, but I do try to keep my fat intake to a modest amount to help avoid health issues. I suppose I could make candles or soap out of it and be a good California beatnick.

woodenvisions wrote:Its gonna turn out great, don't let the fat ruin ur mojo. I understand ur frustration but its not just Costco with some of these cuts. I've had this happen with 2 other big named wholesale clubs that I won't mention and luckily I found a good butcher that I became good friends with at another food chain that is actually a privately owned store so I get the extra attention and its much appreciated.

Looking forward to seeing the nom noms when ur finished.

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I don't mind the trimming work, Wooden. What chaps my hide is that almost 1/3 of the money we paid was for waste. Brisket is naturally fatty, but that's easily twice what I've trimmed off and thrown out from my other Costco briskets.


Anyhow, since I felt like the internal temp was behind the curve, I cranked up the Rec-Tec to 235. Temperature is slowly creeping up now. :) I"m doing my best to keep it below 250 to maximize the smoke it gets.

rms827 wrote:[quote="Sailor Kenshin"]Yikes, that's enough tallow to make a ton of candles. Do you use the trimmed fat for anything?

But I'm sure the brisket will be goooooood.

Nothing food related with the fat. I'm not totally fat adverse, but I do try to keep my fat intake to a modest amount to help avoid health issues. I suppose I could make candles or soap out of it and be a good California beatnick.


[quote="woodenvisions"]Its gonna turn out great, don't let the fat ruin ur mojo. I understand ur frustration but its not just Costco with some of these cuts. I've had this happen with 2 other big named wholesale clubs that I won't mention and luckily I found a good butcher that I became good friends with at another food chain that is actually a privately owned store so I get the extra attention and its much appreciated.

Looking forward to seeing the nom noms when ur finished.

Sent from my LGL84VL using Tapatalk[/quote]

I don't mind the trimming work, Wooden. What chaps my hide is that almost 1/3 of the money we paid was for waste. Brisket is naturally fatty, but that's easily twice what I've trimmed off and thrown out from my other Costco briskets.


Anyhow, since I felt like the internal temp was behind the curve, I cranked up the Rec-Tec to 235. Temperature is slowly creeping up now. :) I"m doing my best to keep it below 250 to maximize the smoke it gets.[/quote]Yeah man that's a bummer for sure. I used to work at a restaurant supply company and there were times where Our supplier too us had to go ( elsewhere ) for the same quality we demanded. In turn, we'd have to pay more. Some companies refused to pay more so in turn they would get inferior cuts which had more fat and bone and it just trickled down to the end user, the customer at home unfortunately.
Not saying that's what happened here, but its possible.
Sometimes there are 3 or 4 middle guys before it gets to us which is no good either. I watched my old boss go thru hoops just to keep his customers from going to another supplier just to save 3 cents a # on bulk 58/59 # blocks of Mozzarella cheese.
Unfortunately for him he ended up closing his business after 30 years, luckily I cut out 2 years before that happened.
Save a Penney here save a Penney there, its a brutal cut throat business.

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We save beef fat to grease the grills.

And yes, I'd be annoyed by the amount of waste, too. Here, they usually hide it by packaging with the 'good' side up.

OK, so this is odd... The brisket had been stalled at 160 for a while. I wrap it, then let it sit for 10 minutes while I fight to get the smoker working again, then plug the thermometer probe into it, and it says 187... Even after moving it. I'm not sure if I should trust it or not.

You probably hit a fat patch. I would let it rise past the stall before wrapping. Somewhere around 170 or so is where I wrap.


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Looks like my usually reliable digital thermometer glitched when it was at 160. The mechanical and per thermometer were saying 145 in multiple places, BUT it had been 16 hours. By the time I stopped guessing, the temp had risen to 195 on the good thermometer. Pulled the brisket and let it rest an hour before cutting and serving. It was definitely a bit overcooked... A little drier and tougher than normal. Still good but not up to par with the last two briskets. Did the drape it over the finger test and the slice only bent about 45 degrees on each side Looks good in pics though...








Y'all get to see desert tomorrow since we were celebrating early.