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Has any other Costco shoppers noticed that they raised the price on tenderloin recently. I bought one untrimmed in cryovac a few weeks ago at $8/lb. I was there last Wed. and it was up to $12/lb. I'm guessing its a seasonal thing, but wanted to ask around in case I needed to start hoarding...

The brisket turned out great. The temp. stayed above 140, but the part of the flat not under the point ended up a little dry. I suspect that had to be because it wasn't as thick as the portion under the point. I was surprised at how much fuel I used for the roughly 18 hour cook. It could be...

Thanks Adam. It was on as I was typing so holding off a few hours wasn't possible. It did finish up at 1:00 instead of 11:00, so I wrapped in foil/towel/fleece and put into the cooler. I put a probe in to keep track of the temp. It will have two butts on it when they're done. That should...

Oops, I forgot one. Brisket will be done around 11 am. Dinners at 6:30. I plan to foil in a cooler for two hours and move it to the fridge (whole). At 4:30 put the still foiled brisket into a 300 degree oven, with a little beef broth, until internal registers 150. Back into the cooler until...

I have a few questions regarding the brisket. Although the virtual brisket is very helpful, I couldn't tell the flat from the point in the diagram. I've only cooked flats before, but Costco was out so I ended up with a wally world packer. I can't tell the flat from the point. Mine is thicker...

Thanks for the help. I knew the rendering process occurred during the plateau around that temp, but I never imagined it would drop a few degrees over 4 hours. I figured the "pot roast" thing had to do with it being in foil, but I haven't figured out why it only occurred in the thicker part of...

I did my first brisket cook this weekend and have a few questions. I did quite a lot of research on this board prior to the cook. Thanks to everyone for that information. I bought a 8lb flat at Costco Friday afternoon. Put the brisket, fat side down, on the top grate at around noon on...

I do beer can chicken every time I cook ribs. Once the ribs are done, I open everything up (including the door) to get the heat up. Depending on how the charcoal looks, I may add a couple briquettes. It gets above 350 real quick. I usually put three chicken on the top grate and leave...