$3.99 lb
HEB Prime 1 brisket
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49 Replies |
Last: 5 yr ago by JoCoAg09
Bought yesterday. About to pull off
I'm a fan of the prime 1, but absolutely hate trimming one. To be fair, I can't eat it and only have use of one hand and 2 fingers on the other so it's a PITA for me to trim one. But the guys at H-E-B do a decent job of trimming it. My question for you judgmental outdoor board posters, if you get it trimmed by the butcher is, would you consider that sufficient or too much trimming?
The trimmed briskets always seem too much.
I normally buy choice and other than removing deckle fat, I don't do much trimming if at all. The Prime briskets normally need it like you said but I really only remove the hard let pieces of fat and leave plenty on
I normally buy choice and other than removing deckle fat, I don't do much trimming if at all. The Prime briskets normally need it like you said but I really only remove the hard let pieces of fat and leave plenty on
What's the location? Doesn't appear to be the case in B/CS...
I prefer to trim my own. Seems most of the trimmed ones are trimmed more than I like. I trim to about 1/4" and take most of the wedge out between the flat and point.
I prefer to trim my own. Seems most of the trimmed ones are trimmed more than I like. I trim to about 1/4" and take most of the wedge out between the flat and point.
Brazos1865 said:
What's the location? Doesn't appear to be the case in B/CS...
I prefer to trim my own. Seems most of the trimmed ones are trimmed more than I like. I trim to about 1/4" and take most of the wedge out between the flat and point.
This was in Katy at the Pin Oak and I-10 location. Actual street is Nelson way.
Same here.. maybe just this HEB.
Woods Ag said:
Same here.. maybe just this HEB.
Maybe. I know Costco had choice brisket for 2.79lb a couple weeks back.
Woods Ag said:
What was smoke time?
Salt and pepper?
Any leftovers??
Was probably a 9lb brisket untrimmed
On at 9am, off @ 6pm
Salt and pepper
Just me and my wife and 1 year old son. I put it up early so I didn't eat the whole thing.
Probably the worst time I've ever had maintaining a stable temp in the offset. Bounced between 250 and 300 the whole time. but it turned out great. Power of prime I guess.
On at 9am, off @ 6pm
Salt and pepper
Just me and my wife and 1 year old son. I put it up early so I didn't eat the whole thing.
Probably the worst time I've ever had maintaining a stable temp in the offset. Bounced between 250 and 300 the whole time. but it turned out great. Power of prime I guess.
Cooked some pork and beef ribs Friday and they just would not get tender. Did low and slow and they were just tough. Cooked pork ribs 5 hours and beef ribs 6 hours with an hour of rest. Cooked at 225 on easy bake version of smoker. Flavor was good but just terrible tenderness.
Any thoughts?
Any thoughts?
Brazos1865 said:
What's the location? Doesn't appear to be the case in B/CS...
I prefer to trim my own. Seems most of the trimmed ones are trimmed more than I like. I trim to about 1/4" and take most of the wedge out between the flat and point.
The HEB at Tower Point had a case full of prime for $3.99 yesterday. All ranging 15-18 lbs
Looks fantastic
I typically cook ribs at 275 and they turn out to be tender with just the right amount of 'tug" so they don't fall apart.
I typically do St. Louis cut and go 2 unwrapped, 1 wrapped, 1 unwrapped. I prefer dry rub style.
I typically do St. Louis cut and go 2 unwrapped, 1 wrapped, 1 unwrapped. I prefer dry rub style.
What temp did you pull the beef ribs?
You are cooking too low. You need more heat to get the fat to render. Cook at 275 next time.
Texas crutch
brs4688 said:
Cooked some pork and beef ribs Friday and they just would not get tender. Did low and slow and they were just tough. Cooked pork ribs 5 hours and beef ribs 6 hours with an hour of rest. Cooked at 225 on easy bake version of smoker. Flavor was good but just terrible tenderness.
Any thoughts?
Tough means undercooked. You needed more time or cook at a higher temp for the same amount of time.
TitanAGGIE09 said:
What temp did you pull the beef ribs?
195ish.
I did wrap after 3 hours.Sgt. Hartman said:
Texas crutch
agfan2013 said:brs4688 said:
Cooked some pork and beef ribs Friday and they just would not get tender. Did low and slow and they were just tough. Cooked pork ribs 5 hours and beef ribs 6 hours with an hour of rest. Cooked at 225 on easy bake version of smoker. Flavor was good but just terrible tenderness.
Any thoughts?
Tough means undercooked. You needed more time or cook at a higher temp for the same amount of time.
Will go with higher temp next time. Thanks for feedback.
Thanks. That the other end of the county from me, but I may have to pick up a couple.
Dripping Springs only has Prime 1 Sirloin on sale. Maybe each region gets a different cut!
Sam's in CS has USDA Prime brisket for $2.98/lb.
Cooked this pre-Fathers Day rib roast using Meathead Goldwyn's method and recipe and it was best yet!
Pit Boss set to 225...smoking baby!
Once the internal temp got to 115 degrees, I seared it on all sides and pulled it at 133 degrees internal temp!
Hmmm, hmmm good!!!
Pit Boss set to 225...smoking baby!
Once the internal temp got to 115 degrees, I seared it on all sides and pulled it at 133 degrees internal temp!
Hmmm, hmmm good!!!
How do you like the pit boss? I just picked one up yesterday.
Love it!!!Blanco Jimenez said:
How do you like the pit boss? I just picked one up yesterday.
Bought the 820 last year for my Father's Day gift from Lowe's. It was regularly $499 but was on sale for $399. My stick burner bit the dust beforehand and I gave my gas grill to one of my daughters and SIL.
Got a Soraken Smart Wireless Thermometer with 6 probes as a Christmas present and have been a grillin fool ever since!
Ferris Wheel Allstar said:
I'm a fan of the prime 1, but absolutely hate trimming one. To be fair, I can't eat it and only have use of one hand and 2 fingers on the other so it's a PITA for me to trim one. But the guys at H-E-B do a decent job of trimming it. My question for you judgmental outdoor board posters, if you get it trimmed by the butcher is, would you consider that sufficient or too much trimming?
I would like to think that H-E-B would trim the brisket exactly how you want it and be good to go from there. I can not imagine that they would not help you out.
When the HEB folks take the extra prime 1 brisket, and make burgers out of it, it moves a little.
Packers at HEB on the north side of Bryan are $1.95 today
Mine will go on the pit around midnight! Excited/nervous bc this one is prime 1.
Do you live in Arkansas or something?Gary79Ag said:Love it!!!Blanco Jimenez said:
How do you like the pit boss? I just picked one up yesterday.
Bought the 820 last year for my Father's Day gift from Lowe's. It was regularly $499 but was on sale for $399. My stick burner bit the dust beforehand and I gave my gas grill to one of my daughters and SIL.
Got a Soraken Smart Wireless Thermometer with 6 probes as a Christmas present and have been a grillin fool ever since!
LOL, no Sherman. They live in Texarkana, so they're close...Old RV Ag said:Do you live in Arkansas or something?Gary79Ag said:Love it!!!Blanco Jimenez said:
How do you like the pit boss? I just picked one up yesterday.
Bought the 820 last year for my Father's Day gift from Lowe's. It was regularly $499 but was on sale for $399. My stick burner bit the dust beforehand and I gave my gas grill to one of my daughters and SIL.
Got a Soraken Smart Wireless Thermometer with 6 probes as a Christmas present and have been a grillin fool ever since!
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