Costco Brisket

bjadams

I was at the Clearwater, Fl. Costco this week and right next to those brisket flats I always see were what looked like the real deal. Fat cap still on, wrapped in plastic and largely untrimmed these big boys were gong for around $32 each. Didn't check the price per pound as I'm not ready for one right now but it is nice to know that my Costco is carrying them.

Mattlock

I saw similar at Sam's for about $2.89\pound

njl

The Costco's I frequent typically put out trimmed flats in the saran wrapped foam tray, but if you ask them for cryopak'd untrimmed brisket, they generally have them that way in the back and will bring out a few to choose from.  For some reason, the Sams Clubs around here are the opposite and I've only seem them put out briskets (flats and whole packers) in the cryopak.

Mama Roneck

I always ask the butchers for cryo packed briskets at Costco, but they're usually only 6-7 pounds.  Last week they had 12 pound packs! Never found that size before at Costco here in the Northeast - maybe I'm going to the wrong Costcos - I hope it's their new standard size.

K22

I saw similar at Sam's for about $2.89\pound

I suspect the Sam's briskets are USDA Select and the Costco meat is USDA Choice.

Usually worth the $$.

 

Best,

Gary

 

 

mindfulwanderer

The briskits at the Mall of Georgia COSTCO were labeled choice yesterday (7/12/2012). I want to try one is injecting brooth etc a necessity?

Mama Roneck

Costco brisket was choice and about $5.50/lb :-( But the marbling and fat cap were excellent. 

First large brisket I've done on my Egg and it came out superb - I've done tons of smaller briskets, but with inconsistent results.  I guess the larger cuts are much more forgiving.  Now I know what I've been missing when I read about great results from forum members south of Battery Park City!  I hope Costco continues to stock these in their northern stores.  They finally stopped chopping up their pork shoulders last year and now put out the the boned shoulder twin packs.

I don't do any injections -just rub with Montreal Steak (a great shortcut if you're too lazy to make a rub, which I am.)  275-300 dome temp until the meat hit about 200. I think it was about 14 hours, but only because I let the temp drop while I was sleeping. (again, too lazy to wake up and check temps - it's easy enough to kick it up n the morning)