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May 5, 2012 02:39 PM

reasonably priced brisket

hi, i'm looking for good quality beef brisket . i'd like larger piece-5lb or. can't afford lunds or byerly's. thanks for any ideas

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  1. I've seen nice briskets at Costco.

    8 Replies
    1. re: docfood

      +1 for Costco, for any kind of meat.

      1. re: docfood

        Ditto. I bought some full packers (flat + point) in the past at Costco. You may have to talk to the butcher to get them though.

        My membership expired a few years ago, but I will be re-upping probably this month just so I can buy full briskets from Costco to smoke.

        1. re: magz0r

          Make sure you get the Full Packer. Costco has what looks to be a really fair priced one, but it's just the flat. Unless you plan on doing some injections on the front end, it's incredibly difficult to keep this cut moist during the cooking/smoking process.

          1. re: magz0r

            I have been to the Costco in Maplewood and the Costco in Anoka and both only had trimmed flats - no packer cuts. Both meat counter guys I spoke with said they didn't think any Costco in Minnesota carried full packer cuts or similar, only trimmed flats. The trimmed flats still had a decent amount of flat on them and were a good price (I think less than $3/lb), but it's not the same as doing a whole brisket on the smoker (and no burnt ends!).

            1. re: unclebrian

              The only way to keep a Flat moist is to do an injection of marinade before cooking. And with no Burnt Ends, it's just not worth the time.

              I wondered if Costco did the Packer cut. Now I know. And like GI Joe said, "Knowing is half the battle." I'll stick with Angus Meats (right by Costco in Maplewood) for my brisket needs going forward..

              1. re: unclebrian

                Then, I recommend going to Sam's Club where I saw Choice Angus whole packer briskets [flat and point with the fat cap] for around $2/pound.

                  1. re: unclebrian

                    Sorry, Brian. I get mine in North Central Iowa [Ames]. My assumption is that pricing in Minnesota would be substantially similar ...

          2. I've purchased excellent briskets from Von Hanson's, and from Everett's in S. MPLS.

            3 Replies
            1. re: foreverhungry

              +1 for Everetts. Last time I was there (a few months ago), they were carrying the whole brisket and were happy to sell me knob end and trim a lot of the excess fat off of it.

              Nice guys who know what they are doing with meat.

              1. re: SkaTmon

                Do they sell it fresh or frozen?

            2. I buy mine at Sam's Club ....

              1. I've had excellent affordable brisket from Mike's Butcher Shop in West St. Paul - they're frozen but taste fabulous!

                1. I hate brisket, or at least my mom's traditional/Jewish preparation. So I've never looked at prices and couldn't tell you what is reasonable. But I did see it was on sale at Whole Foods yesterday for $7-something a lb.

                  11 Replies
                  1. re: jaycooke

                    Man if whole foods brisket is $7/lb I don't even want to know how much their steaks are. Brisket should never be over $5/lb if you do your research. Don't need to go to byerlys or whole foods to get good brisket. Try a market that has local farmers. But, be careful with grass fed can be dry as its often lower in fat content. Fat is good with slow cooked meats.

                    1. re: brlattim

                      I recommend buying a whole untrimmed [i.e. with fat cap intact] packer brisket with both the flat and point and it be at a minimum "choice" quality ... This product sells in Iowa for approximately $2/lb.

                      1. re: brlattim

                        Does anyone know if there is an appreciable difference in flavor of the finished product that is dependent on the "provenance" of the meat? Meaning, is cheap brisket the same as expensive brisket? Has anyone done a taste test? Not just "it should" or "it shouldn't" matter, but has anyone tried this?

                        I for one can tell a difference chickens, where the provenance of the bird does matter (cheap supermarket chickens don't have nearly as much flavor as chickens from Callister Farms or Katejan Farms chickens. There is a pronounced difference in pork - flavor and texture - depending on the supplier. Is the same true for brisket?

                        Just wondering....

                        1. re: foreverhungry

                          forever: I cannot speak towards the supplier aspect [nor the grass/corn fed, certified angus vs. non-certified angus, and/or organic debate], but I will readily tell you that I would not go below "choice" grade and would avoid trimmed briskets [look for one side to have a thick fat cap] .....Anything less than "choice" is garbage in, garbage out in my fifteen-plus years of cooking/smoking briskets. In terms of cooking partial and/or denuded/trimmed briskets, I find it too much work to turn out an edible product.

                          1. re: foreverhungry

                            FH, I'm with you on taste difference in chicken. Kadejan is absolutely worth the extra money. The big chain super market chickens just don't taste right.

                            As far as Costco meat, I've had a few experiences with their steaks that make me uneasy about buying a larger cut. The last time I made NY strips from Costco, after cooking to med/med rare, the center ended up orange...not red, not pink, not brown. Orange. And the texture and taste were off too. I haven't bought any meat from them since.

                            1. re: BigE

                              BigE: Should have returned it .... Costco has a great money-back guarantee. On your "orange" issue, was it some gristle or the actual muscle that turned orange?

                              1. re: BigE

                                I once cooked a beef roast from Sam's Club that had a baseball-sized tumor in it. I was so thankful that I cooked it in advance and decided to cut it in two for storage....

                                1. re: sandylc

                                  Interesting. How do I know if I have tumor in my roast? I would guess cancerous cells and healthy ones might like pretty similar when fully cooked. From your post I am guessing you didn't taste it or?

                                  1. re: dalewest

                                    Oh, goodness, no we didn't taste it. It was like a giant....eyeball or something. No mistaking that it was something that didn't belong there. Really gross....

                                  2. re: sandylc

                                    Thanks for sharing! I've been trying to cut down on eating meat. Now all I have to do is think of that.

                                    I'm curious, did you take it back?

                                    1. re: ChillyDog

                                      I should probably apologize for sharing!

                                      We did take it back. We described it to the service desk person and then offered to unwrap it and show it to her. She hastily declined and gave us our money back posthaste!