A nice local butcher shop has prime grade whole briskets for $7/lb and grass-fed Wagyu briskets for $12/lb. Are those prices anywhere in the realm of reasonable?
Prices for Brisket
- Thread starter TheRicker
- Start date
That is about the same price as I am seeing in Farmington, Missouri. Choice is anywhere from $3.99 - $5.49 a pound. Depending on where I am shopping. Paying as much for choice as I was paying for prime a few years ago.
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Wild Fork has Prime today at $5.00/pound. They don’t show that they currently have Wagyu brisket in stock.
Meat prices around here lately act like they were printed on a ping-pong ball; up one day and down another. Kinda like playing the commodities market.
Ol' Smokey
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Food industry seem to be using the same business model as the oil refining industry now.....
I looked at my CHS Costco Thursday. They had a good selection of “choice” briskets. I think it was $3.99/lb. They had three “prime” briskets for $5.49/lb…if I remember correctly.
With my limited experience trimming brisket, once, I felt like I trimmed a good bit off it. I look at those “prime” briskets and there appears to be even more fat to trim. Maybe I just need to get over myself and accept that I’m going to loose about a quarter of it trimming.
I’ll probably end up buying one anyway. I’m also considering cooking it in the (indoor, electric) oven, (And a hush fell over the crowd.). As much as I like smoked meat, my bride of 44 years isn’t as big a fan.
. Any recommendations on cooking it in the oven? Just use my same techniques/processes as I would on my RT-700?
With my limited experience trimming brisket, once, I felt like I trimmed a good bit off it. I look at those “prime” briskets and there appears to be even more fat to trim. Maybe I just need to get over myself and accept that I’m going to loose about a quarter of it trimming.
I’ll probably end up buying one anyway. I’m also considering cooking it in the (indoor, electric) oven, (And a hush fell over the crowd.). As much as I like smoked meat, my bride of 44 years isn’t as big a fan.
. Any recommendations on cooking it in the oven? Just use my same techniques/processes as I would on my RT-700?
44 years is a long time to go without smoked brisket. You are surely worthy of your bride.I looked at my CHS Costco Thursday. They had a good selection of “choice” briskets. I think it was $3.99/lb. They had three “prime” briskets for $5.49/lb…if I remember correctly.
With my limited experience trimming brisket, once, I felt like I trimmed a good bit off it. I look at those “prime” briskets and there appears to be even more fat to trim. Maybe I just need to get over myself and accept that I’m going to loose about a quarter of it trimming.
I’ll probably end up buying one anyway. I’m also considering cooking it in the (indoor, electric) oven, (And a hush fell over the crowd.). As much as I like smoked meat, my bride of 44 years isn’t as big a fan.
But to your question, I was thinking that maybe a convection oven would replicate the air flow of a smoker and develop bark better than a conventional oven. Not something you'd run out and get, but a lot of modern ovens have a dual mode. Also, someone mentioned to me that rubbing a beef bouillon paste on before cooking would help with bark building. I bought some, but haven't cooked a brisket in a while. Maybe next month, once I get my jeep running again.
You cook brisket in a Jeep?
On rib roasts I do something similar. I open one or two packets of Lipton Beefy Onion Soup mix and make a paste by mixing in some olive oil. I spread that on top and roast it. It’s a fave at my house. I sometimes add some finely chopped herbage such as rosemary.
Oh…I didn’t mean to imply I never smoke brisket or other meats. It’s just my bride sometimes wants beef/meat without the smoke.
Women are from Venus…Men are from Mars.
larry4406
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I like this!
Ol' Smokey
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Cut it in half and cook both ways....I looked at my CHS Costco Thursday. They had a good selection of “choice” briskets. I think it was $3.99/lb. They had three “prime” briskets for $5.49/lb…if I remember correctly.
With my limited experience trimming brisket, once, I felt like I trimmed a good bit off it. I look at those “prime” briskets and there appears to be even more fat to trim. Maybe I just need to get over myself and accept that I’m going to loose about a quarter of it trimming.
I’ll probably end up buying one anyway. I’m also considering cooking it in the (indoor, electric) oven, (And a hush fell over the crowd.). As much as I like smoked meat, my bride of 44 years isn’t as big a fan.
- Messages
- 3,535
- Location
- Saint Helena Island, SC
- Grill(s) owned
- Bull
- Bullseye
- Trailblazer
- Matador
- WyldSide
If someone would ever tell me someone needs a tape measure to work on an engine, I would say they were nuts… until now!
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