Brisket II

[Jim62]

Has anyone ever done a scientific study to find which type of brisket is less expensive to cook? I'm not sure of the price per pound difference, but I think it's something like 50 cents a pound maybe, with market trimmed being the more expensive. How do you come out if you use the cheaper per pound packer trim after you finally get all the excess fat trimmed away? I know that there are different views on which one will smoke up better. Some think the extra fat will keep it moister. My experience is that the market trim generally has plenty fat on it to do just fine on the smoker. Usually there's about 1/4 inch of fat left on the market trim.

Just wondering which one is cheaper when all is said and done and smoked and trimmed.

 

[backhoeboogie]

When you are smoking 30 briskets, you can't afford to take a chance. Untrimmed is a sure thing for me. I just bought 6 of them for 99 cents a pound on special.

 

[backhoeboogie]

Just wondering which one is cheaper when all is said and done and smoked and trimmed.

I'm not a professional in the bar-b-que business but my family has been in the business for a lot of years. Just called a cousin for the heck of it and didn't get an absolute straight answer. He prefers untrimmed but often gets deals both ways. The bottom line is what the price is on the volumes he buys.

 

[Jogeephus]

Good question. Brisket isn't a choice meat around here so I don't get many choices if I have to buy it.

 

[1982vett]

Good question. Brisket isn't a choice meat around here so I don't get many choices if I have to buy it.

Geez, ya think they could spare a little room for brisket instead of fill everthing up with pig knuckles, chicken feet and tripe.... :lol:

 

[Jogeephus]

Good question. Brisket isn't a choice meat around here so I don't get many choices if I have to buy it.

Geez, ya think they could spare a little room for brisket instead of fill everthing up with pig knuckles, chicken feet and tripe.... :lol:

I think it has something to do with demographics and stocking the counters with what sells. Briskett just isn't a big seller here. They do however have room for alligator, quail, hog head cheese, liverwurst, pickled eggs, pork stomach and buckets of lard. You know, the staples.

 

[Jim62]

That 99 cents sounds good to me, trimmed or untrimmed. Haven't seen any brisket specials around here in the last couple years. Trimmed is like $2.89, and untrimmed is something around $2.39 lately.

Pretty pricey for meat that a few years ago, was all but thrown away. If they ever get around to putting it on sale for reasonable money, I'm going to get 5 or 6 myself. Did some chicken hindquarters Sunday on the smoker. Let them smoke for about 2 hours at 250, and then added sauce and let them go for another 30 minutes or so. Turned out real good like that.

And, they set me back $3.88 for a 10 pound bag. That made them taste even better.