No use of tallow?

I am on a low salt dietary plan. How can I still season my brisket? Thanks. Bob C.

Looks so good! Mouth is definitely watering now. Nothing better than an old fashioned turkey bacon club.

Great video! 👍 We Enjoyed watching. Very informative. We’ll be getting our Weber in August and are now excited to make brisket. 😁

Unless its a cleaver type of knife, typically its best to "slice" or move the knife forward and back across the item it will be cutting. That method allows the teeth or blade of the knife to do their job and slice through with a couple of strokes vs. one forward slice in attempt to go through the item completely, with just that one movement. There are knives so sharp you can do that with however, many of them will not hold an edge for too long or long at all. The real test of a knife is to use it long enough that it will see a few strokes of the knife steel to straighten up the blade at least once and start over to see how long it holds an edge and its ability to slice a ripe tomato etc. This one looks great, the dimples are to prevent thin cuts of meats from sticking to the side of the knife also known as scalloping which you normally see on a roast beef slicing knife. Same idea, prevents slices from sticking. When it needs to be resharpened, the best method is a whetstone...never those quick and easy devices and never a motor operated knife sharpener, they will ruin a high quality knive in just one pass. Just my two cents.

What was total time of your cook?

Once you cook a big roast like this Prime Rib or a while chicken on a spit/rotisserie...you will never go with any other method again. The spit bastes the roast in its own juices a few time before it drops down into the bed of coals and the best temp to do them on a spit is low...time is usually 2 to 3 hours for a 120 temp, but when they are done they are super tender. We usally prep a prime rib to insert a few whole cloves of garlic into a slit from a small knife...the aroma over the cooking time is amazing. Some folks like a side dipping bowl of prepared horseraddish and sour cream...its lovely.

A little hit of yellow mustard goes real well with the dill pickle slices ! 2 or 3 Garlic cloves inserted into the beef before the cook also add some tender flavor. I love these chuck sandwiches. Some folks call them "The Diablo Sandwich" as they will add a couple of perroncini's on the bun and dribble a bit of its juice on the beef. The lower vent on the Weber...is that fully open or about half open during the entire cook?

What is the weight difference in the cooked briskets?

Everyone who does BBQ should own a Weber kettle. I switch between my kettle and WSM , been using my fire dial recently and I like it but lately the temperature has been fine until halfway through and it raises up to 300 with hardly any vents open . Obviously more briquettes light up than go out , so more practice required 👍

Trying picaniah tomorrow. Got some good tips from this video b

By the time you got though trimming, the price easily doubles.

Costco more than likely use beef that has been fed GMO corn, injected growth harmonies. I would never buy from Costco or sam's club briskets! And I always smoke with fat side down!

Great stuff.

Hey Larry, I’ve been a subscriber for over two years now and have been making my smoked bologna and babybacks exactly how you make them and they always turn out so good every time! I use the Killer Hogs BBQ rib rub like you used and it’s 🔥! I may go pick up a brisket from Costco next Friday and try this. It looks great!! Thanks for another great bbq video!!

Lit🔥

Great video - the kettle is my go to cooker during the summer - too hot to be feeding sticks into my offset every 45-60 minutes during the summer

OBSERVATION...great vid but too much missed on directly comparing the 2 cuts

great video scientific experiment man excellent job 🔥

I think if you had weighed both after trimming and made a new per lb price calculation the preference would have been more clear.

Great video 📹

Not much price difference there, but here in CA, Prime at Costco is $4.99/lb, but Choice is $3.19/lb at Smart and Final. On a 15# brisket, that's almost $30 and as you show, not much difference. Also, can you share the after trim and after cook weights? Wondering if there's a difference in the amount of meat that you end up eating. Thanks for sharing.

I'm convinced this is served in Heaven! 😋

Looks fantastic not sure if you have heard or tried any of the 2 Gringos rubs but we really enjoy the Cluckalicous on poultry keep up the awesome cooks

Awesome

Last time i saw a piece of meat jiggle like that it ended up pregnant. But honestly that choice might as well be prime.

Brand is on the bag or box

No rest? What happened to the brisket after 30 minutes? As it still juicy? Or did it dry out? I’m sure you usually rest it, but I’m interested in how. The meat turned out?

Full Costco Prime vs. Choice brisket video here, kzfaq.info/get/bejne/brN7i5xomJPHaHU.htmlsi=AauNekvJNmcPTZI3

Perhaps you should have weighed the trimmed briskets to see what the net cost per pound was? (Or after cooking.)

Love the cooler for 5 hours of carryover…an often overlooked step. Good call on that !! Most get to the stall at 165’ish° wrap to 203° and then become impatient with the rest in the cooler/cambro. Love your simple/practical approach. 👍🏻👍🏻💪🏻

Just subscribed and enjoy your great quality content !! 👍🏻👍🏻 Can you post a video/background on how you made your smoke shack? I’ve seen many next level outdoor “kitchens” (Malcom Reed/Matt Pittman/etc)…your setup is spot-on simple and practical. ✌🏻

Why waste the extra money for prime, you slow cook them for hours, it's gonna be tender doesn't matter the grade.

What brand are the prime? IBP, Cargill, JBS-Swift, that prime brisket looked terrible out of the bag.

5-7 lbs of fat trim

No tax on food

I have used choice brisket for many years and I can’t tell the difference at all however I pay close attention to the flat when I pick one out some flats are super thin and dry out too much.

Great topic great test however it would have been nice to see the weight of both before and after trimming and cooking. Keep on cookin!

U always get choice just nit much difference here in Lubbock tx my opinion

Used to be that Costco prime was cheaper than choice when you were talking about brisket. Hard to believe but absolutely that was the case

Great video! How about the flat? Any noticable difference?

I wish I could do choice. I've cooked about 10 choice briskets but they never come out better than the prime.

$7-8 bucks savings is nothing on$70 worth of meat and no tax on food in our state! Great vid!!! Be interesting to grind the burger separately and comment on their flavor...another vid, maybe?

I wish you would have done a no-roll peice of meat choice and prime is a sweeter meat if you get a low-grade beef. In the packing house, they call it no roll, you'll get more beef flavor, and I'd be curious what it would be like , your choice looked like it wasn't cut correctly they kind of hacked it. Try a piece of meat with no grade. You my like, it better , no not get a #2 grade. To me, they taste like they didn't bleed out. I don't know, though.

Delicious looking turkey!

I could almost smell it! I will be trying this this weekend, thanks for sharing!

How much waste, fat etc was on each one,

Hello. I purchased the Char griller recently. I suppose its more or less the same. Do I prime/ season my model the same amount of time you have? Two hours max before grilling? Thank you

Great video! Just subscribed

The person doing the cook and the technique make the biggest difference -IMO.... This was a great side by side comparison, I just subscribed to your channel, will be watching more !