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WTF?
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Last: 5 hrs ago by RikkiTikkaTagem
BlueSmoke
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DoitBest
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just returned from walmart. Aside from holidays, i don't understand how there is any demand at all from their frugal customer base for a pair of mediocre steaks at $60. The employees are getting those heavily discounted after the exp. date i assume?
Packer style FTW. I can trim my own brisket.
All of the kids got into smoking brisket and ruined it for us olds.
I've seen this play out before. Oh yeah, it was those Duck Dynasty boys ruining duck hunting.
I've seen this play out before. Oh yeah, it was those Duck Dynasty boys ruining duck hunting.
I don't think I have ever seen a 23 pound trimmed brisket.
The Sun said:
I don't think I have ever seen a 23 pound trimmed brisket.
Plenty of videos out there of people putting Walmart meats on the produce scale down the aisle and it weighs half what the package claims.
Except they use pellet smokers and drink white claws with their boyfriend.
TxSquarebody said:
Except they use pellet smokers and drink white claws with their boyfriend.
And they have $25 reservations for a startup truck company.
That's too big. I'd rather cook two 12 pounders than one 23. That stall would be 8 hours.
We used to do cookoffs. We found out that the prime or wagyu briskets weren't worth it. We won/placed at the same rate with regular HEB ones. My theory is that the grade of the meat matters less the longer you cook it.
Rare/medium rare steak? I'll take the prime all day long. 18 hour brisket cook is rendering all that out anyway.
We used to do cookoffs. We found out that the prime or wagyu briskets weren't worth it. We won/placed at the same rate with regular HEB ones. My theory is that the grade of the meat matters less the longer you cook it.
Rare/medium rare steak? I'll take the prime all day long. 18 hour brisket cook is rendering all that out anyway.
Cody
Fightin Texas Aggie c/o 04
Fightin Texas Aggie c/o 04
Yeah. It's 23 trimmed pounds. Thats insanely massive. No way I'm cooking that.
Forget the $13/lb. That's also insane. But the weight alone makes no sense.
Forget the $13/lb. That's also insane. But the weight alone makes no sense.
Snow's BBQ uses selected briskets from what I've heard so if it's good enough for them it's good enough for me.
dahouse said:
That's too big. I'd rather cook two 12 pounders than one 23. That stall would be 8 hours.
We used to do cookoffs. We found out that the prime or wagyu briskets weren't worth it. We won/placed at the same rate with regular HEB ones. My theory is that the grade of the meat matters less the longer you cook it.
Rare/medium rare steak? I'll take the prime all day long. 18 hour brisket cook is rendering all that out anyway.
That's probably about tight!
Thats one that could be separated.
Being in TexAgs jail changes a man……..no, not really
Howdy, I am an OLD, cannot think of or imagine a 23 lbs brisket, I have nothing and know no one that has any kinda pit to cook it on. Whadaya do, put it on at Midnight and take it off at 6 pm the next day??? And $13 per lbs, reason I cannot go out for BBQ no more!
Gig'em, Ole Army Class of '70
We actually found one that was 13ish pounds and $5 something per pound. Sell ny date of 7/2. We'll see if we get sick on the 4th.
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Mark Fairchild said:
Howdy, I am an OLD, cannot think of or imagine a 23 lbs brisket, I have nothing and know no one that has any kinda pit to cook it on. Whadaya do, put it on at Midnight and take it off at 6 pm the next day??? And $13 per lbs, reason I cannot go out for BBQ no more!
I made this mistake one time. I cooked a 20lb+ brisket, put it on at like 9pm and it was ready by the next evening. I didn't sleep much that night.
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