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Where to buy whole beef Briskets

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Old 01-23-2017, 10:30 AM
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Default Where to buy whole beef Briskets

Hey guys,

Just wondering where you BBQ guys ususally buy whole beef briskets from? I had ordered a case of them from a local SAMs club (75-80 pounds) total. It was listed on their website, but I was emailed shortly after saying that my order was cancelled due to them no longer carrying whole briskets.
I dont necissarily need a whole case, this was a one time big order for a group of friends who all were looking.
Anyway, it doesnt seem like butchers or supermarkets around here carry whole briskets, just wondering about ordering online and where you all order from!
Thank you!!
Jim
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Old 01-23-2017, 10:31 AM
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Local butcher.
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Old 01-23-2017, 11:07 AM
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I've gotten them at my local butcher and Stop and Shop.

You do typically need to give them a couple days advance notice.....
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Old 01-23-2017, 11:20 AM
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How close are you to Massachusetts? There are 5 locations in Massachusetts. I buy mine at Restaurant Depot. http://www.restaurantdepot.com/home

Membership is free. But you will need to present a business license or tax exemption certificate.

I believe Gordon Food Service carries beef brisket too. https://www.gfs.com/en
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Old 01-23-2017, 11:34 AM
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The best thing you could do Jim is find yourself a country butcher shop, preferably one that does kills once, twice a week.

These types of shops make their living on keeping the locals happy with quality meats and quality cuts at really fare prices. No butcher shop out in the country could survive if the shop didn't make the locals happy!

Another plus bonus from buying from the country butcher shop is they buy top quality beef, that you just don't have to question. Again this goes back to no butcher shop out in the country could survive selling poor quality beef.

Buying beef from Costco or Sam's club has NO guarantee of the quality of beef or grade of beef you are buying. A local country butcher shop can not afford to throw in one dog of a piece of meat in an order.....that tarnishes his business name and reputation.

If the local country butcher shop is not doing their own kills and is buying quarters, when the truck comes the buyer (shop owner) has zero issues of turning down a quarter based on how it looks, but a production shop will buy it just the same - they don't care because they sell in volume whereas a small local guy sells based on quality. And that is why you should never buy from Costco, Sam's or any other place that sells in bulk orders.

Hope this helps a little.
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Old 01-23-2017, 04:54 PM
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Thank you for the response guys, really appreciate it. Garret, I love buying local during the farmers market season. I had not thought of it during the winter to call the farms direct. I will check on it. Also I have heard a lot about restaurant depot. My uncle has a membership and is always trying to get me to come with him. I will have to take him up on it. Thanks guys, big help
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Old 01-23-2017, 07:00 PM
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IF you have a Gordon's Food Service near you, check them. Local one here had whole briskets for 40% less then Sams Club.
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Old 01-24-2017, 07:20 AM
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I have not heard of Gordon's, but I will check them out, thank you!
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Old 01-24-2017, 08:03 AM
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Any grocery store can order you any such cut of beef--through their wholesale supplier.

But as a southerner (and not a Texan), I'm not a brisket fan. We can buy good whole pork shoulders or boston butts for 1/4th the price of beef. And 12 hours @ 225 degrees, it melts in your mouth.
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Old 01-25-2017, 05:43 PM
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Walmart in Maryland has whole packer briskets. For special occasions I order from snake river farms. Best brisket on the planet....
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Old 01-26-2017, 01:36 PM
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Cash and Carry is where I usually buy mine. About $3 a pound.

Costco has prime grade for around $4 a pound but it's a 40 mile drive.

I've purchased brisket online from Creekstone and to be honest, we couldn't really tell much of a difference. At around $10 a pound it's much more expensive.

If you join KCBS you can get a pass to restaurant depot.
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Old 01-26-2017, 01:44 PM
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I've been getting excellent briskets at Sams. 7 to 10 pound range. Nice fat cap on the one side. Nice quality meat. I've bought 3 in the past month. I think they were $4.47 per pound.
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Old 01-26-2017, 01:51 PM
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I have found them at ALDI at a great price (don't always carry them though). https://storelocator.aldi.us/Present...ed/en-us/Start
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Old 01-26-2017, 02:48 PM
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wish you were closer, Id hook ya up.....
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Old 01-26-2017, 02:50 PM
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Restaurant depot.

If you have friends in the food industry.
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Old 01-26-2017, 10:38 PM
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Thank you guys, I really appreciate the input.
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Old 01-27-2017, 01:23 PM
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I prefer smoking the brisket "tail" portion, ie. the thinner half. Used to buy them at the local butcher, but I've found the ones at Costco to be just as good, at half the price. The Costco/Kirkland pork picnics & butts are also fantastic and reasonably priced. I usually smoke about 100 pounds of meat each run, and the savings really add up.
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Old 01-30-2017, 06:31 AM
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Originally Posted by jcbadabing View Post
I prefer smoking the brisket "tail" portion, ie. the thinner half. Used to buy them at the local butcher, but I've found the ones at Costco to be just as good, at half the price. The Costco/Kirkland pork picnics & butts are also fantastic and reasonably priced. I usually smoke about 100 pounds of meat each run, and the savings really add up.
How do you run your flats? I've never been happy with my flats, tend to get dry. You injecting, wrapping?
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Old 01-30-2017, 03:16 PM
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Originally Posted by MattGoose View Post
How do you run your flats? I've never been happy with my flats, tend to get dry. You injecting, wrapping?
Put a rub on the night before and wrap them in cellophane. Smoke at 225 for seven hours, then double-wrap in aluminum foil and put 'em back in. It is usually 3-4 hours to finish them. I don't use a meat thermometer, I go be feel. When I think they're close to done, I pull them out, put on an oven mitt and squeeze them. If they're still firm, back in they go. If they "give" and have a gushy feeling, they're done.
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Old 01-31-2017, 07:28 AM
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Originally Posted by jcbadabing View Post
Put a rub on the night before and wrap them in cellophane. Smoke at 225 for seven hours, then double-wrap in aluminum foil and put 'em back in. It is usually 3-4 hours to finish them. I don't use a meat thermometer, I go be feel. When I think they're close to done, I pull them out, put on an oven mitt and squeeze them. If they're still firm, back in they go. If they "give" and have a gushy feeling, they're done.
Wow - you're running flats for 11-12 hours?!? Damn. A 12lb packer finished up in 12 hours for me at 250. The point end was perfect, the flat was a bit toasted.

Do you put anything in with the foil?
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