"FH" wrote in message
...
On Sun, 27 Jun 2004 13:58:41 -0500, Steve Wertz
wrote:

hopefully. they've
got the pre-smoked briskets on sale this week - which are really
pretty good for $3/lb

Wow! You are a braver man than I, Sir. So... those pre-done ones are
actually OK?!! I might just give one a try. Price per pound might even
out and mebby I can figger a way to make it mo betta. Maybe heat up on
the pit with some kinda Apple wood . ...or in some foil with some
kinda secret sace, huh? Somthing along those lines. You ever tried
anything like that with one of those things?


Their pre-cooked is generally pretty good. There's a high variability in the fat
cap. But they do have a decent taste.

Given the salty taste I suspect they're heavily brined.

_________
ht_redneck

"FH" wrote in message
...
On Sun, 27 Jun 2004 13:58:41 -0500, Steve Wertz
wrote:

hopefully. they've
got the pre-smoked briskets on sale this week - which are really
pretty good for $3/lb

Wow! You are a braver man than I, Sir. So... those pre-done ones are
actually OK?!! I might just give one a try. Price per pound might even
out and mebby I can figger a way to make it mo betta. Maybe heat up on
the pit with some kinda Apple wood . ...or in some foil with some
kinda secret sace, huh? Somthing along those lines. You ever tried
anything like that with one of those things?


P.S. - You really can't do much more with one than to wrap it in foil and heat
in the oven about and hr. Unless of course you want it to look like you pulled
it right off your smoker.

"Steve Wertz" wrote in message
...
On Mon, 28 Jun 2004 00:30:05 -0500, FH wrote:

They are excellent briskets - even Cuch and a few others here
agree. Better than a lot of the people here (myself included) can
do at home. They dry out quickly once opened, so just cut off the
size chunk you'll need, wrap in foil and heat it in the oven
(shrink wrap whatevers left). There's plenty of smoke in those
things already - no need to fire up the grill/pit.

Note that they have hickory and mesquite versions - read the
labels carefully. Go for the Cajun-rubbed, and never the
pre-sliced.

A great deal considering many people can't even find raw briskets
for less then $3/lb.

-sw

They also sell a "Texas Size" which is generally ~ $.20/lb cheaper.

Seattlejo wrote:
So what are you paying for Brisket these days? Suggestion where I can
find some decently priced? Locally I'm seeing it at 3.99 a lb and am
wondering if thats a fair price or if I should be looking for something
cheaper. (I'm in Seattle)

Seattlejo


Packer's cut @ $1.29/lb at Smart & Final in So. Calif.

C.

Seattlejo wrote:

So what are you paying for Brisket these days? Suggestion where I can
find some decently priced? Locally I'm seeing it at 3.99 a lb and am
wondering if thats a fair price or if I should be looking for something
cheaper. (I'm in Seattle)

Seattlejo

Cost at Albertsons here is running 1.49# for packers cut.

This 4th of July, I'm doing 180#'s of brisket for our neighborhood. Cost
from wholesale source is 1.18/# for 60# box.

Figure I'll get about 330 nice sandwiches for the masses. Using a Traeger
rental unit w/hickory pellets.

Dick

Dick Wiegand wrote:

Cost at Albertsons here is running 1.49# for packers cut.

This 4th of July, I'm doing 180#'s of brisket for our neighborhood.
Cost from wholesale source is 1.18/# for 60# box.

Figure I'll get about 330 nice sandwiches for the masses. Using a
Traeger rental unit w/hickory pellets.

How much shrinkage are you calculating, Dick?

Dave Bugg wrote:

Dick Wiegand wrote:

Cost at Albertsons here is running 1.49# for packers cut.

This 4th of July, I'm doing 180#'s of brisket for our neighborhood.
Cost from wholesale source is 1.18/# for 60# box.

Figure I'll get about 330 nice sandwiches for the masses. Using a
Traeger rental unit w/hickory pellets.

How much shrinkage are you calculating, Dick?

Dave:

Shrinkage about 30%, plus another 10% for trim.

Dick

Seattlejo wrote:
Dave Bugg wrote:

Douglas Barber wrote:


Need to know whether this price is for a whole brisket
(packer-cut,flat and point in one hunk), in which case it is a
sky-high price, or whether it is for a flat (in which case it's a
typical price) or a point.


The pictures are a nice touch and helpful for beginners, Doug. Seattlejo,
try to find a meat market or butcher shop. The "Packer Cut" is also known
to most butchers as "Brisket 120", which is the IMPS (Institutional Meat
Purchase Specification) for that cut. I learned quickly that a lot of
butchers and grocers in Washington State have no clue what a "packer cut"
is, but they do know what brisket 120 is. In my experience, you'll find
better pricing at meat market here in the northwest, than at most retail
grocers.
Dave


Thank you all! Specifically Dave, Doug and CSS for the help. I now have
a better idea of what I'm looking for and where to find it. I've done
a couple of pork shoulders in my smoker to some success, now its time to
try Brisket. Its the last season on my current grill, and if I want to
shell out for a Kamodo, I need to prove to the family that I'll actually
use it.

Thanks again all!
Seattlejo

If you can, (have 2 cooking levels) barbecue a pork butt or shoulder *OVER* the
brisket. The pork will baste the brisket and everyone will love the results
from both.

BOB
keep saving, you'll get there...

Dick Wiegand wrote:

Dave:

Shrinkage about 30%, plus another 10% for trim.

Sounds about right to me. That's going to be one fine block party :-)

Dick Wiegand wrote:
Seattlejo wrote:

So what are you paying for Brisket these days? Suggestion where I can
find some decently priced? Locally I'm seeing it at 3.99 a lb and am
wondering if thats a fair price or if I should be looking for something
cheaper. (I'm in Seattle)

Seattlejo

Cost at Albertsons here is running 1.49# for packers cut.

This 4th of July, I'm doing 180#'s of brisket for our neighborhood. Cost
from wholesale source is 1.18/# for 60# box.

Figure I'll get about 330 nice sandwiches for the masses. Using a Traeger
rental unit w/hickory pellets.

Dick

WHERE? We'll all be over. Better double that amount for this crowd!

BOB

FH wrote:

On Mon, 28 Jun 2004 13:25:32 -0700, "Dave Bugg"
deebuggatcharterdotnet wrote:

Dick Wiegand wrote:

Cost at Albertsons here is running 1.49# for packers cut.

This 4th of July, I'm doing 180#'s of brisket for our neighborhood.
Cost from wholesale source is 1.18/# for 60# box.

Figure I'll get about 330 nice sandwiches for the masses. Using a
Traeger rental unit w/hickory pellets.

How much shrinkage are you calculating, Dick?


I don't know dick but I'll comment anyway. I usually figure about 40%
shrinkage. That would leave 108 pounds of finished product.

If he made 1/3 pound sandwiches he'd get 324 of them.

I'd make as many slices as I could fom the flats and put the rest back
on the smoker for a bit. More shrinkage. Then make chopped out of the
burnt ends.

I'd figure feeding about 300 to be safe.

Thanks for you comments, they are appreciated. A little about the
"Schooner Creek BBQ Club"
(friends and family).

We've been serving 4th of July lunch for 10 years in our neighborhood,
and just try to cover our costs. In addition to a minimum of 250 bbq
"something" we do about 300-500 hotdogs.

I've done brisket about 4 times in prior years on (3) NB offsets, which
limited us to 9 briskets. The last two years were tri-tips (about 85)
vacuum marinated in burgundy wine/prime rib seasoning mix, then tumbled
to tenderize, again on Traeger. We are now all too old to tend fires for
12 hours, then serve, and clean up and still stay awake for our
fireworks.

Have spit, did 150# hogs twice, over mesquite charcoal (had no hair on
our arms after that). Hogs in the NW are not necessarily politically
correct. Had a year where we did local made sausages w/onions, green
peppers (wife won't slice 50# on onions again).

We serve potato salad, pickles, and chips for $3.50, $1.50 for dogs,
chips & pickle.

Some of the craziness I've encountered over the years:

Had someone complain once that he could eat at MickyD's for less. (I
think he was the same guy that put catsup, mustard and pickle relish on
his brisket!)

A Vegan came up and asked if we would BBQ garden burgers next year, and
make sure if we did (yeah right) use a BBQ that never had meat on it. I
told her she could come up and sell all she wanted, but stay away from
use - we didn't want to get sick on the odor.

Dick

Dick

FH wrote:

On Mon, 28 Jun 2004 13:25:32 -0700, "Dave Bugg"
deebuggatcharterdotnet wrote:

Dick Wiegand wrote:

Cost at Albertsons here is running 1.49# for packers cut.

This 4th of July, I'm doing 180#'s of brisket for our neighborhood.
Cost from wholesale source is 1.18/# for 60# box.

Figure I'll get about 330 nice sandwiches for the masses. Using a
Traeger rental unit w/hickory pellets.

How much shrinkage are you calculating, Dick?


I don't know dick but I'll comment anyway. I usually figure about 40%
shrinkage. That would leave 108 pounds of finished product.

If he made 1/3 pound sandwiches he'd get 324 of them.

I'd make as many slices as I could fom the flats and put the rest back
on the smoker for a bit. More shrinkage. Then make chopped out of the
burnt ends.

I'd figure feeding about 300 to be safe.

Thanks for you comments, they are appreciated. A little about the
"Schooner Creek BBQ Club"
(friends and family).

We've been serving 4th of July lunch for 10 years in our neighborhood,
and just try to cover our costs. In addition to a minimum of 250 bbq
"something" we do about 300-500 hotdogs.

I've done brisket about 4 times in prior years on (3) NB offsets, which
limited us to 9 briskets. The last two years were tri-tips (about 85)
vacuum marinated in burgundy wine/prime rib seasoning mix, then tumbled
to tenderize, again on Traeger. We are now all too old to tend fires for
12 hours, then serve, and clean up and still stay awake for our
fireworks.

Have spit, did 150# hogs twice, over mesquite charcoal (had no hair on
our arms after that). Hogs in the NW are not necessarily politically
correct. Had a year where we did local made sausages w/onions, green
peppers (wife won't slice 50# on onions again).

We serve potato salad, pickles, and chips for $3.50, $1.50 for dogs,
chips & pickle.

Some of the craziness I've encountered over the years:

Had someone complain once that he could eat at MickyD's for less. (I
think he was the same guy that put catsup, mustard and pickle relish on
his brisket!)

A Vegan came up and asked if we would BBQ garden burgers next year, and
make sure if we did (yeah right) use a BBQ that never had meat on it. I
told her she could come up and sell all she wanted, but stay away from
use - we didn't want to get sick on the odor.

Dick

Dick Wiegand wrote:
Hogs in the NW are not necessarily politically
correct.

Both Darwin, and whoever said that people and their pets start
resembling each other, offer possible explanations of this phenomenon.

"Dick Wiegand" wrote in message
...

A Vegan came up and asked if we would BBQ garden burgers next year, and
make sure if we did (yeah right) use a BBQ that never had meat on it. I
told her she could come up and sell all she wanted, but stay away from
use - we didn't want to get sick on the odor.

Yeah, every yr. at NIOSA we run a fried mushroom booth. Inevitably a tofu head
will cross examine me if these are truly vegan, what kind of fry oil, what's in
the batter, etc.

This year I decided I'd had enough and told this gal it was all vegan except the
horse shit they're grown in. Needless to say I lost a customer.

_________
ht_redneck

On 26 Jun 2004 20:45:11 -0700, I needed a babel fish to understand
"Seattlejo" :

So what are you paying for Brisket these days? Suggestion where I can
find some decently priced? Locally I'm seeing it at 3.99 a lb and am
wondering if thats a fair price or if I should be looking for something
cheaper. (I'm in Seattle)

Seattlejo

just did 1.19 at costco here in Houston... thats for full Brisket
(packer cut).
cheaper than walmart, whic is round 1.50 - 2.00 normaly.