I'm going to buy my first smoker this weekend. Where is a good place to buy brisket meat? Costco? HEB? Other?

I typically buy at Sam's and HEB. I've found their quality to be better than other stores.

Costco. I've had trouble finding prime/choice packers elsewhere.

Found prime brisket at HEB two days ago. Haven't bought one in a while. Yikes. Beef prices sure are rising.

Sam's sells Choice brisket flats - for when you don't need 13lbs of meat.

If I'm buying a full packer, I go to a meat market (in Hutto) and get an Angus Choice.

Hmm.. meat market.. packers... meat..... this sounds bad... ;-)

Local HEB has had prime packers for a couple of months on and off. Sometimes they are 3.97/lb and sometimes 5.97/lb.

Readfields in Bryan.

quote:

---

Readfields in Bryan.

---

Readfields is badass.

How do you smoke just a flat....temp and general time. I have no issues with a full packer... but a flat always seems...not as good.

What rules do you follow for smoking just a flat.

Readfield is my go to for quality meats. Last time I asked if they had prime briskest the guy said no, just choice. Maybe I asked the wrong guy.

quote:

---

How do you smoke just a flat....temp and general time. I have no issues with a full packer... but a flat always seems...not as good.

What rules do you follow for smoking just a flat.

---

I use the same method as I would if it had the point. ~225 degrees on the pit for approx 1 1/2 per pound. That time is very subjective, though. Depends on your pit, etc. Let it come to 190-200 degrees then let it rest.

quote:

---

quote:
How do you smoke just a flat....temp and general time. I have no issues with a full packer... but a flat always seems...not as good.

What rules do you follow for smoking just a flat.


I use the same method as I would if it had the point. ~225 degrees on the pit for approx 1 1/2 per pound. That time is very subjective, though. Depends on your pit, etc. Let it come to 190-200 degrees then let it rest.

---

They generally cook faster than the full packer (ie: the 1.5 hour/lb rule is a little conservative). But every brisket is unique and its done when its done (190-200).

What do y'all estimate a 4 lbs flat would weigh after smoking?

quote:

---

What do y'all estimate a 4 lbs flat would weigh after smoking?

---

You're going to lose almost 30-50%. I've seen 12-14 lb whole briskets end up weighing 7-8 lbs. Depends on if you are cooking it 10-12 hours or if you wrap it in foil to speed it up and cook it for 6-8 hours. Keeping a water pan close to your heat source also helps retain moisture(weight) and speeds up the cooking process as well.