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Costco brisket
Posted: Sat Sep 02, 2017 2:23 am
by Twansadrown
Hey guys
Long story short i recently bought a weber orignal kettle and i have been having a blast making pork ribs and chicken
I want to move onto brisket low and slow. Costco just started stocking their beef brisket but they are massive! Like it would take up 70% of the grill space on my weber original. Is it even possible for me to use snake method low and slow smoke with the size of them??
Re: Costco brisket
Posted: Sat Sep 02, 2017 9:40 am
by Lovey
G'day Twansadrown and welcome aboard.
Feel free to jump onto the forum welcome area here
https://www.aussiebbq.info/forum/viewforum.php?f=5 and intro yourself
I'll start up by saying that I don't have any experience with brisket, it's another thing for my 'to do' list
.
I do believe that the common wisdom for a massive hunk of meat like that is to separate it into 2 parts, the point and the flat.
Those 2 parts of the meat cook at different times, so you run the risk of over cooking one part and under cooking the other if you leave them together.
If you search around here you'll find posts about separating the point from the flat.
I'm sure that someone a lot wiser and experienced with brisket will chime in, but I hope that helps a bit.
All the best,
Steve
Re: Costco brisket
Posted: Sat Sep 02, 2017 10:05 am
by Davo
Yes Twansadrown, those Costco Briskets are freaking huge, I've never been able to attack one myself but will one day.
As Lovey suggested, it's best to seperate the flat from the point and theres lots of videos like this to show you how to do it.
https://www.youtube.com/watch?v=phKQH6te1OI
Cheers
Davo
Re: Costco brisket
Posted: Sat Sep 02, 2017 12:28 pm
by 12x7
Try chuck instead of brisket. Easier to cook. Just as tasty.
Re: Costco brisket
Posted: Sat Sep 02, 2017 4:47 pm
by Twansadrown
Thanks alot guys and thanks for the welcome! Exciting times ahead
Re: Costco brisket
Posted: Wed Sep 13, 2017 7:09 pm
by Noony
Personally I would leave it in one piece.
Trim it yes, especially the tick fat vane next to the point but other then that keep it whole. Keeping the point with the flat will give moistness (hate that word). They may cook at different temps but outside of comps if the point does sooner you may just be unable to cube. Always monitor the thickest part of the flat as this is the hardest to get right and it is where you would get your nice slices.