WalMart Brisket

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LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
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Haven't done a WalMart brisket in a while and was shopping the other day and picked up a 10.5lb packer for $1.89lb. It did not have a grade on it, usually they carry Select Grade. Not sure what this one is, but it's a beautiful, looking and feeling brisket. I separated the point and trimmed a little (the gash in the flat was there when I unwrapped it, I didn't do it!). Seasoned with my Bold rub and put back in the fridge while I loaded the WSM up with KF Original and hickory chunks. The weather is beautiful here today, so I'm gonna kick back on the deck, turn the race on surround sound and listen to it while I enjoy some cold beer today!

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My little BBQ Helper was pre-occupied with finger paint! :D
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I buy a fair amount a my meat at Walmart, ifin I had a butcher shop left round here, I'd buy there, but alas they er all gone. So, compared ta the others, that be the choice. That one a yours is sure lookin good!

Finger paint hu, looks more like rearend grease outa a Mack! Oh well, look like she havin fun!
 
Nice lookin brisket Larry. Wish our WalMart carried beef and such. Can't wait to see the pics when it's done. I'll be over with a plate in a few, what time are we eating? :D
 
Okay, this is gonna be a difficult brisket........temps got as high as 159º, then dropped and dropped all the way back down to 152º. I was satisfied with the bark formation and I know it had cooked long enough in the smoke, so I foiled. My briskets generally take around 1-1hr-15min per lb, this flat was close to 5 hours before it hit the foil, so it was time....... I pulled a piece of bark off and now I can't wait for dinner..

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Looks good. The Wally World Neighborhood Maket used to carry the ungraded brisket. My eldest of the male chillins in the wholesale food bizness says they call em "no rolls" which in that parlance meant it hadn't been graded so they could sell it cheaper cuz it cost money to have em graded. He say the bbq joints just loved me cuz they was cheap and lean..which whut they is seeking is "yield" and fat do not yield much apparently. Havent seen em in a long while. They would be considered purty po specimines for home use or at least the one's I seen and bought. Glad you snagged a good one.

bigwheel
 
Briskets done, turned out pretty good.

Burnt ends, sauced and simmering.

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Flat is sliced.
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Cooks Illustrated rates Bull's eye as the best store bought, widely available sauce.
 
Nice brisket Larry, the weather is about to take a dump here...but more on that in the Blue Room.
 

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