Yes, there is some loss. Typically about 1/4 to 1/3 on the briskets the way they are packaged around here (weighed it one time, just out of curiosity) - at least the ones I pick out.. Yes, it increases the cost. Haven't seen as good a sale as $1.87, but have seen $2.50. A third trimmed off puts that at ~$3.75/lb. That is still a good price, less than ground beef normally is priced.That sounds good, but when you get them home and realize that over half of it is fat, the price per pound of edible meat just doubled.
I dealt with more briskets than most people could comprehend. The days of pallets of briskets for the Fourth of July @.99 cents was just the way it was.That sounds good, but when you get them home and realize that over half of it is fat, the price per pound of edible meat just doubled.
The fat is what makes it what it is.That sounds good, but when you get them home and realize that over half of it is fat, the price per pound of edible meat just doubled.
And adds to the smoke time to penetrate the fat.The fat is what makes it what it is.
Looks like HEB still has them $3.46/lb…I hope HEB will follow suit.
There's good use for that fat!
Glad you’re a glass half full type of person. As far back as I can remember, briskets sold during holidays were always untrimmed.Yes, there is some loss. Typically about 1/4 to 1/3 on the briskets the way they are packaged around here (weighed it one time, just out of curiosity) - at least the ones I pick out.. Yes, it increases the cost. Haven't seen as good a sale as $1.87, but have seen $2.50. A third trimmed off puts that at ~$3.75/lb. That is still a good price, less than ground beef normally is priced.
Even it it is half, with what the OP paid it is pretty dang good.
36 years as a meat cutter and we always had a big selection of packers, trimmed and flats.Looks like HEB still has them $3.46/lb…
Glad you’re a glass half full type of person. As far back as I can remember, briskets sold during holidays were always untrimmed.
Pics?Fixed a brisket this week. Good eating.
We want pics of the finished product!I haven't tried one on my new smoker so I'll pick one up in the morning then start smoking early Sunday morning or late Saturday night. I can't pass up that price though I'm sure they'll need plenty of trimming.
They shouldn't have freezer burn. I think what you saw was along the one side of the flat is from boning it out.I took a look at the Kroger briskets- there were 6 to chose from, and they all were rejected. They were 50% fat and had grey freezer burn. The fat was all speckled and unappetizing. Excel was the packer on the cryovac.
I'm sure he would agree that leaner is better overly fatty, just on the yield of eatable meatMy B-i-L, a real beef brisket expert, says there in no good reliable way to judge uncut, uncooked brisket.
Looks like Randall’s (same company as Tom Thumb) has the same deal. Limit 1. The closest Randalls is a bit of a drive though.Thom thumb has a similar death at 1.87