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

JimU wrote: ↑

Apr 18th, 2019 12:31 pm

while true (last time i was at Costco Business Centre in January, it was $ 8.99 / kg and they had briskets between 4 kg and 6.5 kg), based on the differences (tenderness, flavour, etc.) between Costco Canada AAA ribeye and Costco Canadian Prime ribeye, it would say the two grades are incomparable. Prime is a world of difference better.

i would consider this as warmer than 'warm'.

Would you consider it “smoking” hot?

Also would like to point out for those that missed it that this is for Prime grade meat, much better than AAA. IMO it’s well worth the $2/kg premium to step up from AAA.

What temp did u sous vide to?

Anyone seen stock in Etobicoke/Mississauga location?

111swerve wrote: ↑

Apr 18th, 2019 1:41 pm

Anyone seen stock in Etobicoke/Mississauga location?

PRIME!!!! >>>> AAA

Post if seen (and price) at any local GTA Costcos please not just Etobicoke/Mississauga.

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.

Wonder if Costco is open tomorrow - ie good friday.

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).

Gunfunk wrote: ↑

Apr 18th, 2019 1:25 pm

What temp did u sous vide to?

I've done 144 for 36 hours, comes out a nice texture.

CS-Source-ChallengeME! wrote: ↑

Apr 18th, 2019 2:39 pm

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).

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.

Spotted in Winnipeg a few weeks ago. They had 8-10 big briskets out

Prime or AAA id just be happy if QC costcos offerred brisket... PERIOD!

otherwise im paying 7-8$ a lb for probably what is AA at the local butchers. Outrageous!

Don't have a smoker... Is Slow cooker OK for brisket or sacrilege?

Any really good tried and test method for in oven for brisket ?

samson wrote: ↑

Apr 18th, 2019 7:40 pm

Don't have a smoker... Is Slow cooker OK for brisket or sacrilege?

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.

hystavito wrote: ↑

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.

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.

Thanks... I am salivating reading your post and I had dinner an hour ago.