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Brisket sale, good deal?

Plano_JJPlano_JJ Posts: 448
Local meat shop has packers, 2.79lb. Is this a good price? This is a place with top notch meat here in town that is usually pretty pricey. Going pick up two tri tips there tomorrow and maybe a brisket if this is a good price.
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Comments

  • SmokeyPittSmokeyPitt Posts: 5,832
    Seems pretty good.  The pricey meat joint near me charges $3.99/lb when it is on sale.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Wally here in town has them at 2.58. Large amount of fat.
    Clanton, Al LBGE
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  • EggcelsiorEggcelsior Posts: 10,475
    Sigh...... 4.99/lb around me...... #:-S
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  • That's a pretty good price. Local grocery store had briskets for $4/lb. 
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  • tays44tays44 Posts: 93

    http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateN&navID=MarketNewsAndTransportationData&leftNav=MarketNewsAndTransportationData&page=DailyBeefReports

    Just go here, can see the market reports on beef.  Click on the daily cut out sales.  Updates twice daily and gives you both Choice and Select low, high, and average trading.  So last Friday close, Select Deckle Off briskets averaged $2.08/lb.  So your $2.79 isn't bad given current market, but no way to know what briskets were trading at when your grocer made his buy. 

    Actually comparing market to retail can be depressing at times, so view with caution.

     

    - EAT BEEF -
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  • What I've teen around here is some pretty rough Briskets, they have a huge fat cap and a whole lot of fat inside. You can hardly bend them. When you finally get them all trimmed up there is about 2 to 3 pounds of fat to throw away
     
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  • Don't throw the fat away... use it to make beef love.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • travisstricktravisstrick Posts: 4,747
    I get choice packers for $1.99 a lb 365 days a year.

    If yours are choice, it's a good deal.
    Be careful, man! I've got a beverage here.
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  • henapplehenapple Posts: 13,527
    I've been waiting to do one. I'm going to skip the famed "travisstrick method" and do the Centex style. (sorry T). What's the smallest packer? I don't want 18lbs of brisket.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • henapple said:
    I've been waiting to do one. I'm going to skip the famed "travisstrick method" and do the Centex style. (sorry T). What's the smallest packer? I don't want 18lbs of brisket.
    they start around 8. 10-12 lbs is pretty good size. should yield you 6 lbs of good meat



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  • GriffinGriffin Posts: 6,757
    henapple said:
    I've been waiting to do one. I'm going to skip the famed "travisstrick method" and do the Centex style. (sorry T). What's the smallest packer? I don't want 18lbs of brisket.

    I usually try and go with 10-12 lbers. Bigger than that seems to yield poorer results. Hold it up from one end and see if its bends. The  more "bendy" it is, the better. If it doesn't bend,its gonna be tough.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • EddieK76EddieK76 Posts: 415
    Man you all are lucky with those prices for brisket.   
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  • henapplehenapple Posts: 13,527
    275 indirect. Start checking at 190. Cook till tender. Ftc and set out till 160 degrees then carve.???
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • henapple said:

    275 indirect. Start checking at 190. Cook till tender. Ftc and set out till 160 degrees then carve.???

    Sounds good to me. Use oak for the wood and bad Byron's if you want the Salado brisket.


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  • GriffinGriffin Posts: 6,757
    Don't listen to @The_Cen-Tex_Smoker. Mesquite should ALWAYS be used with brisket. ;)

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • ShiffShiff Posts: 1,231
    Wally here in town has them at 2.58. Large amount of fat.
    Are the meats at your Walmart injected with a water solution?
    Barry Lancaster, PA
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  • Griffin said:
    Don't listen to @The_Cen-Tex_Smoker. Mesquite should ALWAYS be used with brisket. ;)
    Are you kidding? I just got 20 lbs of white oak. He recommended it on a thread. Crap  :((
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  • Griffin said:
    Don't listen to @The_Cen-Tex_Smoker. Mesquite should ALWAYS be used with brisket. ;)
    Are you kidding? I just got 20 lbs of white oak. He recommended it on a thread. Crap  :((
    oh man, I meant mesquite. I must have been in the Woodford  ;)



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  • henapplehenapple Posts: 13,527
    Hickory? @plano_JJ, didn't mean to hijack your thread
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • henapple said:
    Hickory? @plano_JJ, didn't mean to hijack your thread

    Dude- Oak. Period.

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  • hapsterhapster Posts: 6,414
    Sounds like a good price. Best I've done around here was $3.29lb I think. It was for choice...
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  • Plano_JJPlano_JJ Posts: 448
    edited May 2013
    henapple said:
    Hickory? @plano_JJ, didn't mean to hijack your thread
    Dude post away, I aint worried about nothin like that. Gonna cook that brisket I bought on this sale this weekend. All this talk about salt and peppa got me goofy. Oak is awesome by the way. I use it when I am not using the likes of apple and cherry for some burds. I am going to work some Pecan into my mix though and see how that turns out.
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