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YES! My Costco has brisket...and my brisket has DP!

Rich GRich G Posts: 103
edited 10:32PM in EggHead Forum
<p />Sources of brisket are a bit "thin" around here, but as I was at Costco yesterday, I noticed that they had trimmed brisket flats in the case. So, I flagged down one of the meat guys and asked if he had a whole one in the cryovac. After I convinced him that I knew that I was asking for a large cut of meat, he went in the back and brought me a nice, 7.25, untrimmed flat. Not quite a packer, but a more readily available source for me since I pick up just about all my meat at Costco anyway.[p]So, it's on the grill at about 235 degrees with a decent coating of Dizzy Dust and Red Eye Express. Can't wait for those succulent slices of smoked brisket around dinner time!!! :)[p]Rich


  • Rich G,
    I found a trimmed yesterday. It's about 3 pounds. How long should I cook it and what temp. Can you cook a whole with out trimming it at all? Thanks

  • Rich GRich G Posts: 103
    bonnie,[p]It's hard to say how long it will take, and smaller roasts will take longer per pound as they still have to go through the process of connective tissue breakdown. I would think that if you cook at 225-250 degrees and use the rule of thumb of 1.5-2 hours per pound, you'll be in the neighborhood. The most important thing to remember is that your brisket doesn't care a wit about time. It's done when it's done, though the above general timing will help you to know when to check it to see how it's getting along. I find that my briskets are usually done between 185-195 degrees internal temperature. I consider them done when a probe thermometer, or fork goes through the thickest part of the roast with little to no resistance (like warm butter.) I highly recommend resting your brisket wrapped in foil and in a cooler full of towels for at least an hour once you deem it done. This has always helped me to produce the most moist brisket.[p]Good luck, and check back and let us know how it turns out![p]Rich
  • Five 4Five 4 Posts: 3
    Rich,[p]I have the same problems. Up here in the northeast, brisket is typically a specialty food and pretty much has all the fat trimmed off.[p]I found a butcher (who also owns a farm)and he's able ot get me fresh, fatty brisket on a couple of days notice. And he delivers!
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