Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Brisket Flat from Costco

mcneguy
mcneguy Posts: 28
edited November -0001 in EggHead Forum
So I trooped out to my Costco to get a brisket and all I could find was a 5 pound flat. I haven't opened it up yet but it looks like the fat cap has been trimmed off.

Is that typically how Costco sells brisket and if the fat is trimmed off, will this still work?
· Share on FacebookShare on Twitter

Comments

  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    I just asked the butcher at Costco about getting a whole packer. He said they only have flats, and there was a big run on them a month ago because of the Jewish holidays. But they do not receive the whole packer from their distributor.

    I'm going to visit Sam's Club this weekend, all the way across town, because some posters have said that's where they got theirs. I'm not a member and I hope they'll let me look around as a guest. The only alternative is the upscale butcher shops, and they probably charge up the wazoo.

    Judy in San Diego
    Judy in San Diego
    · Share on FacebookShare on Twitter
  • Fornia
    Fornia Posts: 451
    Don't have a Costco local to me...but my local Sam's club recently began selling brisket flats again.

    When I bought my Egg in May, they told me they threw too many briskets away. Went there last week, and they had a bunch of flats. They were trimmed pretty thin on the fat cap. Yeah, almost like its not there.

    Wondering if maybe these are aimed at braising/pot roasting interests??? Or, the untrained butcher trims too thin? Who knows...does the staff at the local club actually trim/vac the packs?

    You sure can Egg it though...just do a search for brisket flat. Maybe a bacon blanket on top???
    IMG_1342.jpg
    · Share on FacebookShare on Twitter
  • Fornia
    Fornia Posts: 451
    Also have seen 1-2 Packers in my local Wally World...and I'm in eastern PA, not what you'd call BBQ country. :blush:

    Around here....they call BBQ, what you'd call a SLOPPY JOE. But they are good.
    · Share on FacebookShare on Twitter
  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    Flats are what are traditionally oven-braised for Jewish holidays. Maybe I'll start out with one of those in the Large, and it will be a much shorter low and slow to get my brisket feet wet. I feel like I can do anything as long as I use my old Guru.

    And save myself a trip/gas to Sam's Club.

    Judy in San Diego
    Judy in San Diego
    · Share on FacebookShare on Twitter
  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
    Doing up a Sam's Angus Brisket Flat now.
    They had some Angus Strip Steaks that were out of this world :silly: so I bought a whole piece and had them cut it into steaks....then saw the flats, around 6-8#s each so had to try....
    Angus Beef is new to our local Sam's :laugh:
    · Share on FacebookShare on Twitter
  • Shiff
    Shiff Posts: 1,835
    Take a ride to Shady Maple in East Earl and have a great meal and buy a packer brisket at their market - they usually have them in stock.
    Large BGE
    Barry, Lancaster, PA
    · Share on FacebookShare on Twitter
  • Hawg Fan
    Hawg Fan Posts: 1,517
    I buy the flats at Sams all the time and cook on my Large. You need to cook them at around 225-235 dome temperature. It takes longer, but they won't dry out at the lower temperature. If you're worried, you can always foil the flat after a few hours or use beef broth to rehydrate the meat before serving.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
    · Share on FacebookShare on Twitter
  • Btexpress
    Btexpress Posts: 1
    We use a razor blade or real sharp knife to cut squares into the fat cap. Coat the whole brisket with regular frenchs mustard makin sure to get way in be teen the cuts in the fat cap. Rub favorite rub. Refrig 24 hrs. Then cook it in a aluminum foil pan uncovered the whole cooking time. The juice keeps it moist throughout. Foolproof at 225 degrees
    · Share on FacebookShare on Twitter

Categories