Wonder if Costco is open tomorrow - ie good friday.
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Apr 18th, 2019 2:30 pm
Apr 18th, 2019 2:39 pm
Apr 18th, 2019 2:46 pm
Apr 18th, 2019 3:35 pm
yes. you just need a costco membership. you can buy a single brisket. online store probably doesn't want to bother with delivery of a single unit.CS-Source-ChallengeME! wrote: ↑ Question.... I've never been to Costco Business center. Can you just walk in and buy a single brisket??? I checked online and they only sell by the boxes (25kg which I don't need).
Apr 18th, 2019 5:57 pm
Apr 18th, 2019 7:05 pm
Apr 18th, 2019 7:40 pm
Apr 18th, 2019 7:50 pm
Apr 18th, 2019 7:55 pm
As I posted earlier I don't smoke them, I just do them in the oven for 14-16 hours. It's a completely different result, but still good. Same with pork shoulders, both are an easy way to make a good main that feeds a lot of people. Sometimes I only dry rub them similar to how you would when smoking. Other times I do them more like a traditional "roast" where in addition to seasoning I also add in onions, carrots, celery, etc., some on top with toothpicks to make sure they stay on top and let flavour goes down through slowly. Sometimes I also stab the meat with a small knife and force cloves of garlic in. I may or may not also drizzle oil over the veggies, you really can't mess them up, as I said easy as long as you can dedicate your oven for that many hours, very good, and feeds a lot of people.
Apr 18th, 2019 8:04 pm
Thanks... I am salivating reading your post and I had dinner an hour ago.hystavito wrote: ↑ As I posted earlier I don't smoke them, I just do them in the oven for 14-16 hours. It's a completely different result, but still good. Same with pork shoulders, both are an easy way to make a good main that feeds a lot of people. Sometimes I only dry rub them similar to how you would when smoking. Other times I do them more like a traditional "roast" where in addition to seasoning I also add in onions, carrots, celery, etc., some on top with toothpicks to make sure they stay on top and let flavour goes down through slowly. Sometimes I also stab the meat with a small knife and force cloves of garlic in. I may or may not also drizzle oil over the veggies, you really can't mess them up, as I said easy as long as you can dedicate your oven for that many hours, very good, and feeds a lot of people.
Slow cooker I imagine the result is very similar to an oven. My sister does pork shoulders in a slow cooker, I don't like the way she flavours/sauces it but the meat is nice.
But a properly smoked brisket or pork shoulder, omg it's so good .
Oh an oven tip if anyone is trying for the first time, I discovered that my oven automatically shuts off after 12 hours.
Apr 18th, 2019 8:48 pm
Apr 19th, 2019 7:08 am
I’m from Qc city area too. Maybe we can group together and ask one of our three Costco to get some? I’m pretty sure they can do special orders if we’re like 15-20 customers asking for the same product at the same time. We could try to coordinate ourselves and order 3-4 times during summer.
Apr 19th, 2019 7:10 am
Apr 19th, 2019 8:32 am
It does matter, because brisket requires long cook times and is a fairly lean cut of beef. The more intramuscular fat you can get, the juicier the brisket will be. AAA is probably the lowest quality you want to go for smoked brisket, and AA will just leave you with some pretty dry meat. More fat also means more flavour.hystavito wrote: ↑ Does the grade make a big difference with a brisket, and when you're slow cooking/smoking it over 12+ hours? I've never paid attention to grade for the briskets I've done, which are usually done in the oven for minimum 14-16 hours. Unfortunately I suck at smoking, I can't keep the fire steady, but I had a nicely smoked one a friend did and as someone else said, it was one of the best things I've ever eaten.
Apr 19th, 2019 8:38 am
Apr 19th, 2019 9:28 am
Search for “Franklin bbq trim brisket” on YouTube. It’s a nice video on how to trim a brisket and explains the anatomy of the brisket.
Apr 19th, 2019 10:25 am
i'd never separate the flat & point and i can't understand why you would do that. i assume you're trying texas style? basically get some diamond kosher salt, black peppercorns and a grinder that can grind pretty coarse. season generously and throw it on the smoker next to a bowl of water at 225°F with some oak. when the brisket reaches 160°F, wrap it in pink butcher paper (also available at Costco Business centre) and continue cooking to 195°F, no more. at that point, if you hold the brisket at one end, it should be limp and bend over on its weight. stop the heat and leave it in there to rest until it reaches 150°F, then slice 1/2" thick to order.EYEAM2COOL4U wrote: ↑ I was just at the Toronto Business Costco looking at their AAA brisket which was $8.95/kg and there were some marked Angus which got my attention but no prime there and I have never seen prime at the Business Costco. I was tempted but was also on my way to the RCSS to get prime rib so passed. We want to smoke but are amateurs just having tried once with our traeger and it was just so so. There are smaller sizes around or under 5kg at Costco which are good for our small family but my son says these are hard to smoke as you need to separate flat and tip and after doing so the pieces may just be too small. Any tips?
Apr 19th, 2019 10:31 am
for smoking, the typical guideline is trim to 1/4" thick. i've tried trimming it, but i found it really difficult to not to trim too much (accidentally go overboard and trim most of the fat off so there's hardly any fat left, which may make it easier to have a dry brisket). basically you're trying to get rid of the rock hard fat (cuz it won't melt or render). i think 1/2" of soft fat is ok. these day's i suck so bad at trimming that i don't bother. i cross thatch the fat down to the meat so that some seasoning & smoke can get down to the meat, but unless it's crazy thick or hard, i'd just leave it alone. i tried smoking it fat down for the first time and it came out good. i'm sticking to that for now.
Apr 19th, 2019 10:40 am
Apr 19th, 2019 10:55 am
What would you say the cost of that thing was with all the time and effort required ?
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