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Topic: CFB 51 Cookbook, equipment discussion, techniques

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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1960 on: August 11, 2026, 09:38:50 PM »
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1961 on: August 24, 2026, 09:52:58 AM »
Seared tuna with an herb fennel salad and roasted tomato vinaigrette...

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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1962 on: September 03, 2026, 06:03:34 AM »
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1963 on: September 03, 2026, 07:03:54 AM »
It's a little high, but brisket prices tend to be lower here than most other places.

My local HEB (which is sort of like our region's version of Publix) is selling choice whole packers for around $5.50/lb.  And you can find sales for better than that.

Select/ungraded is $4-$4.50 per lb and you can't tell the difference.  
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1964 on: September 03, 2026, 09:27:33 AM »
Yeah, seems a bit high. 

That said, I don't think I ever see whole packers at the grocery stores here, only at Costco. But at Costco I think prime is currently between $5-6 per lb. 
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1965 on: September 03, 2026, 09:52:05 AM »
Pre-pandemic the regular prices for brisket were around $1.99/lb for choice, and during the week before each of the summer holidays you could occasionally find a sale for $.99/lb.

What a world we live in today.

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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1966 on: September 03, 2026, 10:35:08 AM »
I don't know if I ever saw anything at Costco below maybe $3.49/lb. But for California, that's not bad. 
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1967 on: September 03, 2026, 11:39:37 AM »
The one above is trimmed so it's more. The untrimmed is cheaper.

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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1968 on: September 03, 2026, 12:28:07 PM »
If the intent is BBQ then do not buy trimmed brisket.  You want what's called a "whole packer" or sometimes "packer-trimmed."

You also don't want "flat only" or "point only" not that I've ever seen the latter.


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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1969 on: September 03, 2026, 12:37:12 PM »
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1970 on: September 03, 2026, 02:32:08 PM »
I'm in.

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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1971 on: September 03, 2026, 09:57:21 PM »
Certified angus means nothing but, unfortunately $21/lb is a good price these daze
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1972 on: September 03, 2026, 10:47:29 PM »
Quote from: 847badgerfan on September 03, 2026, 11:39:37 AM
The one above is trimmed so it's more. The untrimmed is cheaper.


Yeah, I saw "trimmed" but it wasn't clear how trimmed it was. 

Generally I'd buy the untrimmed and then trim how/where I saw fit. 

I would never buy point only... If I had a recipe that only requires a flat, I'll buy a whole packer and trim/separate by myself, and keep the point for burnt ends or grind it for burgers. 

But generally the flat is the more demanded portion of the brisket so the flat carries a premium if separated... So I would *never* pay $8.29/lb for just the point. That seems like an epic ripoff.
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1973 on: September 03, 2026, 10:54:56 PM »
Quote from: FearlessF on September 03, 2026, 09:57:21 PM
Certified angus means nothing but, unfortunately $21/lb is a good price these daze
IMHO certified angus doesn't mean nothing... It's an alternative grading that isn't the USDA, but it's a brand that trades on the name and quality of the beef. 

How much credibility you give to the brand is up to you, but it's not nothing. 

That said, for steak I feel like I'm better able to pick my beef by sight than by grade. You can look at a cut and see how marbled it is. That generally correlates to grade, but not always. 

And the grade is based on the rib section of the cow, not the individual cut. Which means that the USDA grade might not correlate nearly as well to something like brisket or tri tip. Hence why you should trust your view of the marbling more than the stamp. 

But if you can't trust yourself to do that, CAB is probably a better bet than random supermarket steak. 
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