Wade Grace
New member
I had planned on doing a packer brisket tomorrow starting at 5AM (not HH), and finishing it in the oven for dinner, and doing BBs the last 5 hours.
However, at Costco tonight- -they had the normal BBs, but the only brisket they had in the place was the flat. So I have a 3.83 lb flat (Choice) and don't think it has a fat cap on the other side (i could be wrong, I haven't opened it). This isn't wrapped in cryovac lack pork butts I get there. This is more like a butcher cut it, put it on those white styrofoam trays that you see in the grocery store for steaks and then wrapped it in clear plastic wrap.
At any rate- -I went ahead and bought it, and will be firing up the smoker tomorrow for ribs- -but how should I adjust the times/methods, etc to still have some brisket for dinner?
And, also, is there some special place to look at Costco for a packer brisket? What are some other places I could try?
Thanks as always for the help!
However, at Costco tonight- -they had the normal BBs, but the only brisket they had in the place was the flat. So I have a 3.83 lb flat (Choice) and don't think it has a fat cap on the other side (i could be wrong, I haven't opened it). This isn't wrapped in cryovac lack pork butts I get there. This is more like a butcher cut it, put it on those white styrofoam trays that you see in the grocery store for steaks and then wrapped it in clear plastic wrap.
At any rate- -I went ahead and bought it, and will be firing up the smoker tomorrow for ribs- -but how should I adjust the times/methods, etc to still have some brisket for dinner?
And, also, is there some special place to look at Costco for a packer brisket? What are some other places I could try?
Thanks as always for the help!