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?

The Sun said:

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I don't think I have ever seen a 23 pound trimmed brisket.

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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.

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:

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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.

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That's probably about tight!

Thats one that could be separated.

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.

Mark Fairchild said:

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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!

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Not unusual for restaurants and large cook teams. Typically trimmed and on by 10pm night before, off around lunch the next day to hold for cutting and serving. Large pits capable of 30-80 briskets at a time. The internal humidity seem to keep stall times much lower than smaller pits.

I hate the old man yells at cloud stuff, but this us one of those that probably deserves it. Fajitas, brisket, and offals were unwanted cuts of meet the working class found a way to make edible as they were cheap. With some refinement and skill they can be really good. That's why there were eventually competitions.

Our team is one of the largest at HLS&R cookoff. We've been around 30 years. Even with sponsors and such we are not sure if continuing to compete as a team is sustainable moving forward financially (in general, not just rodeo cookoff). Costs for every part of it is are just exponentially out of control.

We are quickly heading to barbecue becoming a luxury only dining experience. And it makes zero sense. I agree with much more demand. However, pricing has vastly outstripped inflationary costs of even premium cuts of meat in the last decade.

Pork Loin

Sgt. Hartman said:

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Pork Loin

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Bingo. Can't see any reason to buy or smoke brisket.