Expired Hot Deals

[Costco] [“Smoking” Hot] Canada Prime Brisket $9.99/kg[YMMV]

  • Last Updated:
  • Jan 31st, 2020 3:35 pm
Deal Expert
Aug 22, 2006
25972 posts
SomeOtherDude wrote: Looks like they have corned brisket too, which is basically brisket brined in spices.
WTB: This in Vancouver. PM.
Deal Addict
Apr 10, 2009
1685 posts
hoody123 wrote: I agree - I just sent a message to customer service on the Costco website asking for them to be carried in Orillia or Barrie. Make it a campaign!
I just did the same.
Deal Addict
Feb 19, 2017
3457 posts
death_hawk wrote: WTB: This in Vancouver. PM.
You're not alone... i've checked the freezer/meat area everytime i've being to Costco (since OP) even when im not buying meat just to see if they suddenly have this is stock lol... Only thing i noticed is meat price going up and nothing else...
Sr. Member
Mar 31, 2008
767 posts
Heading into the home stretch of my very first ever brisket. Looking for some tips on how to finish off.

After some trial and error I managed to find the right temperature on my undersized gas grill, and held steady at 200 for one hour with a hickory chip smoke sachet (again after some trial and error I finally had it smoking pretty heavily, a little to heavily maybe?). Came out smelling like beef jerky and the underside looking edible already :P.

Vac sealed the whole thing (in hind sight I think I should have separated into two pieces after trimming). Into the sous vide for 30 hours.

Another 4 hours to go then I will stop and fill the bath with cold water and try to bring the temperature down for an hour. Then it's time to finish off. I'm torn between grill or oven. I would like to get a nice bark on it, but I don't want to get it overly smoky (the sous vide bath smell of hickory smoke already). Would any sort of bark develop on the gas grill at 200 for 2-3 hours? (with or without another smoke sachet?)

Otherwise I might end up doing a cast iron sear to finish off.

Thanks in advance for any insight!
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May 24, 2017
47 posts
Edmonton, ab
Edmonton west had a 5 or 6 yesterday and Edmonton south had 7 or 8 a few days ago.

Picked up a 75$ one. Saturday is brisket day now :)
User avatar
Jan 8, 2007
494 posts
Torque wrote: This 3 stage method didn't work for me.
I think that the moisture after the foiling actually cooled down the meat.
So temps dropped way down, then a long time to get internal back up.
It blackened the edges, but not in a good way.
I didn't try injecting.

Next experiment will be to try 160 naked, foil to 205, then rest for 2 hours.
I've found in the past the two step method doesn't work well. Leads to very wet meat that never seems to rest properly. It just seeps juice the entire time. If you want to try something different:

Get an injector and hit 6-8 spots on the meat with 1.5tsp in each one. That's it.
Put in naked at 200 until 160, foil to 200, rest 3 hours. The longer you rest the more juices it's just to suck back into your meat.
Whatever you do, DO NOT SALT THE MEAT OR THE INJECTOR SPICES. It draws too much water out of the meat.

When resting the meat, put on wire rack over a pan to collect all the juices to make your own gravy/sauce for dipping.
I got kicked out of Chapters because I moved all the Bible's to the fiction section.
May 24, 2017
47 posts
Edmonton, ab
Do salt your brisket, just make sure to let the salt sit on there for 12-24 hours. Yes, salt does draw liquid from the beef from osmosis, but after that process is done the brine formed from the salt dissolving in the juices that are drawn out, will start breaking down the structure of the beef and the brine will slowly work its way back into the meat. Only a small amount of evaporation will occur (you can wrap it up to lower that amount, i recommend wrapping anything larger then steaks when dry brining.

And don't rest it on a wire rack. Rest it in a beer cooler, wrapped up, for 1-4 hours. Make sure your temps dont drop below 150f, which they shouldn't in a beer cooler, they're just as good at keeping heat in as they are at keeping beer cold :).

But dont take my word for it, or really anyone else on this forum as I'm sure none of us are pitmasters with hundreds of briskets under our belts. Do your own research, everyone has their own method but some methods are better then others. I recommend checking out amazingribs.com if you're going to smoke one of these!
Mar 11, 2017
32 posts
I also reccomend smoking meat forums, a whole lot of good directions on there.
Nov 3, 2003
429 posts
shipwama wrote: I also reccomend smoking meat forums, a whole lot of good directions on there.
Could you recommend a few?
I'm an AT&T Customer 😉
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User avatar
Sep 1, 2005
8526 posts
Geez...was excited when I saw this thread bumped as I thought someone may have found me some meat ;-(
We're all bozos on the bus until we find a way to express ourselves...

Failure is always an option...just not the preferred one!
Nov 22, 2018
83 posts
Costco ste-foy ( quebec city ) whole brisket @11.00$ kg canada AAA. First time they have brisket there.

Picked up 3 :)
Sep 7, 2017
348 posts
Saw the same at Kitchener Costco today. $10.99/kg. Canada AAA. Don’t think it was Prime.
Oct 10, 2006
83 posts
Just saw this last night at the Scarborouh Costco location (Warden and Ellesmere) location. I believe it's not Prime.

$10.99/kg and they only had 2 pieces there.
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