I was curious to see if I could conquer the brisket time challenge and break up the cook into two days. And that doesn’t include resting the meat. Smoking a full packer brisket can take 10 to 12 hours or more. But I don’t always want to spend the time to achieve the ultimate slice of brisket. My favorite cooking method is low and slow since it allows a crispy bark to develop and all the intermuscular fat renders to create a super tender and tasty bite of brisket. The USDA Prime whole briskets at Costco are pretty darned good and can often be had for under $4 per lb, sometimes under $3 per pound. And yes, you can give away frozen chunks to friends, family, colleagues, neighbors, your barber (I do), etc. If you've cooked a USDA Prime brisket that contains a good amount of fat, your leftovers will be almost as good as the original. Alternatively, you can thaw the brisket overnight, bring a pot of water to a boil, place the unopened bag in the water, turn off the burner, and let the meat warm through. When I want brisket, I thaw a package in the fridge overnight, then slice, place slices flat on a plate, and heat at 20% power in the microwave for a minute at a time until warm to the touch. Freeze the cooked brisket for two hours, then seal the bags. When I cook a whole brisket, we enjoy part of it fresh out of the cooker, then I cut the remainder into large pieces (not slices) and place them into FoodSaver bags. And besides, the fattier point section is delicious! It's great having both lean and fatty brisket to enjoy when you cook the whole brisket.Īs for a 14 pound brisket being too much for you, my household consists of just me and my wife. It's harder to cook the brisket flat alone without drying it out. IMHO you're better off cooking a whole brisket because the fatty point section offers some protection for the lean flat section during cooking. Plan on a 50% yield from a whole brisket.14 pounds in the package will result in 7 pounds of edible meat after pre-cook trimming, shrinkage during cooking, and post-cook trimming. I wouldn't bother with it.Ī whole brisket will usually cost less per lb than trimmed brisket because you're buying all the fat, waste and shrinkage that occurs before, during and after cooking. But it seems to be way cheaper to just buy the whole packer brisket.ĭry-aging brisket is done, but is not common. But not wanting to make 14 pounds of meat. I eventually want to only cook with wet aged when I open my bbq/sports bar. Which for brisket would be very expensive. I found one doing wet aged and it’s $13 a pound. Most meat stores around me here are doing dry aged. And wet aged is the way to go since dry aged has too much moisture taken out. Why is this? I might as well make 14 pounds I guess I give some away? I am a little confused on buying brisket. But the smaller briskets are seem to be very expensive. I don’t ever cook for that many people and I feel it’s just a waste of meat. But then some places such as costco and other places will sell it for like 2.50-3 a pound but you have to purchase the whole packer. So the local meat stores have brisket at between 9 and 12 dollars or more a pound. So I am trying to find a good brisket to smoke.
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