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The Costco Brisket Meets Louie Mueller


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I finally found a Costco brisket up to my specs, so I going to see whether I can discern the difference between a choice packer and a prime. Granted, it would be best if they came from the same meat packer but, still... With all the talk of upcoming changes for the KJ in 2018, addressing idiot proof ease of lighting and temp control, I am wondering how many of those owners would be willing to be out in thirty plus degree weather at 2am to get one of these big boys started...

 

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She didn't require much trimming so, I definitely lost less than a pound and a half and I think I am grossly overstating that...

 

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Now with the rub. On second thought I need to add at least as much black pepper again in order to approach a proper Louie Mueller bark. I'll add it during the cook after the butcher paper. But, put here into back into the fridge to 'dry brine' on Wednesday.

 

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1:45 and Big Joe is sluggish to come up to temp... shooting for 215° - 225°.

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1 hour ago, adam319 said:

Yummy. I was eyeing one of these at my costco the other day as well. What time do we all come over to eat? If I leave Iowa City now, I can make it there by lunch.

 

I planned to have it off by four. The temp spike throws a wrench into my plans- don't know how long it's been there. Anyway, in another hour or two, I'll start to monitor the internal temp. Once it's done, it's going to go quick, you need to hit the road right now! ;-)

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Just shy of 12 hours on the cook. Was about to wrap when I discovered the temp @ ~195° and probing like soft buttah...

 

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So, I'm just going to wrap in butcher paper and let rest... Still surprised, my last brisket experienced at least 40% shrinkage. I imagine this one is around 20% max...

 

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2 hours ago, Garvinque said:

Good looking brisket, I wish we had a Costco here in the Albany Area the nearest one is in Springfield Ma about 45 min one way!

 

Garvin

 

Yikes.  So what are brisket prices up your way? 

 

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so first things first. I need to get my mother some sharp knives. 

 

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 Can't say I can tell a difference right off between the prime and choice. But I will do some more… examination… once I get this point home 

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6 hours ago, Garvinque said:

Good looking brisket, I wish we had a Costco here in the Albany Area the nearest one is in Springfield Ma about 45 min one way!

 

Garvin

 

The Dedham and Waltham Mass Costcos only carry flats. I bet Springfield is the same...

 

local Costcos carry choice flats at $6-8/lbs. 

 

RD can be $2-3/lbs for a whole untrimmed packer. 

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55 minutes ago, Garvinque said:

@Kamado Al about 5.99 for choice.

 

Wow... I can get short plate ribs at that price. 

 

40 minutes ago, Mewantkj said:

 

local Costcos carry choice flats at $6-8/lbs. 

 

RD can be $2-3/lbs for a whole I trimmed packer. 

 

Ive never even noticed the price of Costco's flats. But my regular go to spot for brisket is RD. 

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Al, if you can even approach Louie Mueller status, you're the man! I know the popular choice is Franklin's, but I'll take LM's brisket any day!

 

BTW...if you can replicate the sausage from City Market in Luling, I'll genuflect! That said, if you want their sauce recipe, I'll try to find it and pass it on. :-D

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1 hour ago, Big Dawg said:

Al, if you can even approach Louie Mueller status, you're the man! I know the popular choice is Franklin's, but I'll take LM's brisket any day!

 

BTW...if you can replicate the sausage from City Market in Luling, I'll genuflect! That said, if you want their sauce recipe, I'll try to find it and pass it on. :-D

 

LOL. I should have been clearer. I was doing a tribute to the heavy black pepper that the Mueller family uses, which imo, separate them from the other Texas BBQ I've tasted. I have heard more than one pitmaster, perhaps both John Mueller and A.F. (or John Mueller and Wayne Mueller) say that the home pitmaster should be able to produce as good, if not better, brisket than they. The thing which separates them is the consistency of doing it day after day, brisket after brisket and then multiplying it by dozens of briskets per day.

 

Didn't get to Luling during my BBQ tour last year but, I certainly wouldn't turn down their bbq recipe. :-D

Snow's is no joke either. They and Louie Mueller's had the best brisket I ate. Blacks had the best beef ribs, L.M. wasn't quite where it needed to be that day.

 

This brisket was great. In fact, my last two or three briskets have been spectacular. They are getting consistently good. The one opinion I have when pulling each of them is that the bark is not as deep as I want it- I attribute it to the lack of air flow in the Kamado. However, I am noticing that during the rest period the bark darkens considerably. A great big thank to all the advice I've read here about how long to let a brisket rest before slicing.

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I noticed you cooked yours fat up. This is a point of discussion that I don't think there's really a right or wrong answer to. That said, if you want better bark, maybe fat down? As you cook, moisture escapes from the brisket, and reasonably it goes down, keeping bark from forming. I cook all of mine fat down, my bark is consistently good.

 

 

Sent from my iPad using Tapatalk

 

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