Costco Prime Brisket

[Gtsum2]

Picked a few of them up awhile back and forgot about them until I was rummaging around the freezer a bit. Went Central Texas style with Dalmatian rub at 180 for 2 hours, 250 until wrapped in BP around 170, and then finished at 275. Total cook was about 12 hours. Started off with 15lbs, after trimming about 13lbs. Probed really weird, as one part of the flat still wasn’t tender at 206 IT...rest of him was, so I pulled it and let him sit for a couple hours...the point was melt in your mouth, and the middle third of the flat was very good...the rest of the flat was mediocre at best. Had a very odd color to it also...almost white?!?  Never seen that before??











This is the part that looks odd and never got real tender. It wasn’t tough, and it pulled apart with a slight tug, (and it wasn’t over cooked and crumbling)....but something was weird for sure






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[Pappymn]

Beautiful color on the bark.


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[Gtsum2]

Beautiful color on the bark.


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Thanks!  Hard to beat course sea salt and pepper on a brisket imo

I keep forgetting to split the flat and point prior to cooking (my preferred way, especially for burnt ends)


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[Pappymn]

Let's face it. The point is the Star. And the flat is just the to frustrate us. That's been my experience.

[rwalters]

Very nice cook! I am the others...the point is where it’s at!  Were you happy with the smoke profile?

[smokeasaurus]

If you went all Central Texas, the wood is post oak.......hopefully you used oak pellets 

Your brisket looks freaking excellent. Super good job on it.

I like to separate the point and smoke that for burnt ends or shredded and the flat gets cooked in the crock pot for Texas chili or french dips.

Its amazing how when I get out on the FM roads here how they will have post oak stacked up and split for sale all over the place.

One of the fringe benefits for living "Deep in the Heart of Texas".......which is the Waco/Marlin area

[Gtsum2]

Lol. Fair enough...no post oak here...hickory and cherry were the fuel:).


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[smokeasaurus]

Lol. Fair enough...no post oak here...hickory and cherry were the fuel:).


Memphis Elite

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No worries    Hickory and cherry are awesome together.   Try Hickory with apple or peach pellets........amazing.

[HighOnSmoke]

Great looking brisket!