Brisket Pricing

[Ken07AOVette]

Originally Posted by pikeman06

I just don't see the attraction of the brisket guys sorry. I paid 45 dollars for one and I swear I get more meat out of a 12 dollar round roast. Sliced thin and cooked proper and injected and cooked slow and it was still flavorless. I don't know. I love all meat equally but that brisket thing just doesn't do it for me.

Did you eat it hot out of the foil after smoking? When done to 185c then let sit for an hour or so it rests and the grains have relaxed I find it is a very nice extremely tender piece of meat. I leave the rub on for a couple days, cold smoke for 3 hours then cook in the smoker for 1.5 hours per pound, wrapped tight for the last 2-3 hours.
I still prefer ribs though.

[hairycanary]

Originally Posted by Ken07AOVette

Did you eat it hot out of the foil after smoking? When done to 185c then let sit for an hour or so it rests and the grains have relaxed I find it is a very nice extremely tender piece of meat. I leave the rub on for a couple days, cold smoke for 3 hours then cook in the smoker for 1.5 hours per pound, wrapped tight for the last 2-3 hours.
I still prefer ribs though.

I agree 100 %.Bone in meat has a totally different flavor and texture no matter what type of farmed food it is.When it comes to game though,bone in can be a little stronger flavor but moose ribs,yummy

[omega50]

Originally Posted by pikeman06

I just don't see the attraction of the brisket guys sorry. I paid 45 dollars for one and I swear I get more meat out of a 12 dollar round roast. Sliced thin and cooked proper and injected and cooked slow and it was still flavorless. I don't know. I love all meat equally but that brisket thing just doesn't do it for me.

x2 I have eaten it many times and it brings me low joy.

[Xbolt7mm]

Originally Posted by pikeman06

I just don't see the attraction of the brisket guys sorry. I paid 45 dollars for one and I swear I get more meat out of a 12 dollar round roast. Sliced thin and cooked proper and injected and cooked slow and it was still flavorless. I don't know. I love all meat equally but that brisket thing just doesn't do it for me.

Your a better cook than me if you can get a round roast to anywhere near how a brisket turns out. A rock gets edible if you slice it thin enough too. If you bought the flat with cap on then yes you got a lot of fat to cook down. If you bought the tip then there was very little fat. Just gotta learn how to cook them. A brisket if done right will be the most tender/flavorfull piece of beef you will ever eat. 5 bux a lb, trimmed maybe 6 by the time you are done trimming. Ive never cooked a brisket in anything but a smoker/pellet grill and the one i did yesterday took 18 hours as i do not wrap so i get more bark and i cook to 205 ish then Texas bath for 2 hours

[Unregistered user]

Run 50-50 brisket and round thru your grinder and get the best burger ever.

[tirebob]

Originally Posted by omega50

x2 I have eaten it many times and it brings me low joy.

I have had more than a few people tell me the same thing, and then they eat brisket I have made and every single one of them ends up wide eyed and going back for thirds and asking for doggy bags.

I even had one woman who almost never eats any meat and lives pretty much as a full time vegetarian take me aside and quietly tell me that she has never enjoyed eating meat but took a bit so as to not be rude and to her immense surprise, my brisket blew her mind! She went back for a second, and much larger helping.

I think it is like anything... You can have something multiple times and not enjoy it, but one person prepares in in a way that hits all the right targets for your taste buds and you really enjoy it.

[omega50]

Originally Posted by tirebob

I have had more than a few people tell me the same thing, and then they eat brisket I have made and every single one of them ends up wide eyed and going back for thirds and asking for doggy bags.

I even had one woman who almost never eats any meat and lives pretty much as a full time vegetarian take me aside and quietly tell me that she has never enjoyed eating meat but took a bit so as to not be rude and to her immense surprise, my brisket blew her mind! She went back for a second, and much larger helping.

I think it is like anything... You can have something multiple times and not enjoy it, but one person prepares in in a way that hits all the right targets for your taste buds and you really enjoy it.

True Dat and I am sure you have perfected the art of the brisket.
But Brisket brings me low joy
And always will.

I bear no ill will or judgement on those that enjoy brisket.

Just not for me.
And that is ok

If it were $1 lb I would eat it more often of course-But would not enjoy it more.
I have access through work to cooking technologies that are designed to bring out the best in cuts like brisket- $60K+ computerized combi ovens.

But those technologies and my extensive training does not change the fact-Brisket is not for me.

[tirebob]

Originally Posted by omega50

True Dat and I am sure you have perfected the art of the brisket.
But Brisket brings me low joy
And always will.

I bear no ill will or judgement on those that enjoy brisket.

Just not for me.
And that is ok

If it were $1 lb I would eat it more often of course-But would not enjoy it more.
I have access through work to cooking technologies that are designed to bring out the best in cuts like brisket- $60K+ computerized combi ovens.

But those technologies and my extensive training does not change the fact-Brisket is not for me.

Challenge accepted!!! Haha! Next bbq I am making a plate for you! Or at the very least a day later brisket sandwich... lol

[omega50]

Originally Posted by tirebob

Challenge accepted!!! Haha! Next bbq I am making a plate for you! Or at the very least a day later brisket sandwich... lol

That was NOT a challenge.

I would rather be found dead in a 40 acre field than go through another attempted conversion into the light.

At my age I like what I like and know exactly what that is.
But Thanks for thinking of me.

Take solace in the fact that I will not be driving up the price of Brisket by my consumption

[tirebob]

Originally Posted by omega50

That was NOT a challenge.

I would rather be found dead in a 40 acre field than go through another attempted conversion into the light.

At my age I like what I like and know exactly what that is.
But Thanks for thinking of me.

Take solace in the fact that I will not be driving up the price of Brisket by my consumption

I'm just teasing... We all have a few of those things we just won't ever like I think!

[Piker]

I do not mind the taste after a slow cook and spices but Imake it into corned beef first and then add more spices and then it’s pastrami. Also hotcorned beef and cabbage is good.

[250mark1]

nothing better than a low and slow smoked brisket on smoker with real wood (not pellets ) and charcoal 12-15 hours and rest the flat in a cooler with towels for 2-3 hours while you cut the point and rerub and smoke for burnt ends
and then have left overs for buns and brisket chili

[gtr]

Originally Posted by 250mark1

nothing better than a low and slow smoked brisket on smoker with real wood (not pellets ) and charcoal 12-15 hours and rest the flat in a cooler with towels for 2-3 hours while you cut the point and rerub and smoke for burnt ends
and then have left overs for buns and brisket chili

Your offending the pellet smokers you realize. LOL About 5.00 a lb here trimmed and ready to smoke over charcoal.

[Xbolt7mm]

Originally Posted by gtr

Your offending the pellet smokers you realize. LOL About 5.00 a lb here trimmed and ready to smoke over charcoal.

Lol yup cuz pellets are not real wood

[sharpstick]

Yikes, Bonton Meats has brisket on for $9.99/lb. I will be looking elsewhere for the brisket I plan to cook this wkd.

[tirebob]

Originally Posted by sharpstick

Yikes, Bonton Meats has brisket on for $9.99/lb. I will be looking elsewhere for the brisket I plan to cook this wkd.

I buy my brisket from Bonton regularly. They are a bit more money but their beef is excellent! I also buy mine with only a light trim (grey meat only removed and leave the fat cap) and then they only charge me $7.99/lb...

[Digger1]

Wholesale Club in Lethbridge had some huge briskets on Saturday. Not sure of the price on em.

[sharpstick]

Only $7.99/lb is still ridiculous for brisket. I hear you, their meat is good and I buy a lot from them but they are pushing twice as much as other places. Crazy thing is he is likely getting them from the same place that some of these others are. I will still shop there for some things but I will be looking for an alternative brisket shop.

[pikeman06]

Maybe I just got a bad one guys. It came from a local butcher and I did my due diligence as far as research on proven methods of cooking and brine goes. It was just basically flavorless and didn't seem to take the flavor I tried to infuse. I can take a nice big round and jam the garlic in her and some nice fatty smokey bacon on top and get a wicked chunk of meat that takes the flavour with no waste and price wise no comparison.

[Warrior]

IMO you don’t need nor want to brine a brisket.
Dry rub only and keep it simple. Then onto the grill for 12-14 hours
Some wrap once you hit 165ish some don’t. Then let her go till 205’.
It isn’t a time thing, it’s a temp thing.... don’t rush it
I agree we get rapped here on beef prices as compared to US.

[Beeman3]

Was hunting in Louisiana this past January. Prices for brisket down there was insane. Was anywhere from $1.70 to about $1.95 a pound. Every grocery store has them as well. Here in Southern Manitoba I can't find brisket anywhere and need to special order it for $9-$9.50 LB!!

[tirebob]

Originally Posted by sharpstick

Only $7.99/lb is still ridiculous for brisket. I hear you, their meat is good and I buy a lot from them but they are pushing twice as much as other places. Crazy thing is he is likely getting them from the same place that some of these others are. I will still shop there for some things but I will be looking for an alternative brisket shop.

I have tried many a brisket from other butchers who were less expensive, and they just were not as consistently good. Edible sure... But not as nice. The briskets I get from Bonton are always spot on. When I am putting on a bbq for friends and I am spending a few hundred bucks on supplies etc, I would rather spend an extra $30 or $40 on the centerpiece piece of meat and know that it is awesome!

I don't shop strictly on price. I shop based on quality and service and those guys have never let me down. I would rather spend a few more bucks on a company that I feel makes a genuine effort to take care of me rather than just beating prices. Running a business that way comes at a cost and I am willing to pay if I feel they are worth it.

[sharpstick]

It is tough to beat consistency, so you are likely doing the right thing. A 15lb er is going to cost $120-$150. I will buy a whole beef tenderloin for that price.
Quality is worth something though, I agree with you there.

[fishtank]

sale at whole sale club $4.50 lb ... also saw suckling pigs for $150 each. About 55lb