HuskerBoard

@RedDenver I need to free up some freezer space and do this. 1/4 beef, 1/4 or 1/2 pig.

@KnappIc it's the only way to go, problem is right now most of your local butchers are booked solid till late fall. I ordered a half beef and a whole hog in April, wont see it until September 

@teachercd I'm not sure. I went in on an order with my in-laws, and I'm too lazy to go look through the packages in my freezer.

Ha!  Fair enough!

In Laws kept all the steaks. Red has a freezer full of stew meat  :lol:

No stew meat, but I know I have a bunch of roasts since the others wanted the ground beef. Just had some beef stew last week from a chuck roast - was delicious.

Just waiting for the price of brisket to come down ahead of the 4th. A few months ago, it was like $3.60/lb, a few weeks ago, it was like $6.75/lb, last I checked it was like $4.85/lb.

That's not bad dude, are you in Lincoln?

Saw brisket on sale at Bakers in Omaha.

And Fareway Meat Center on 90th and Center has great deals.

@dubsker https://www.huskerboard.com/index.php?/topic/42483-the-proximity-thread/&do=findComment&comment=2258557

The price was at Sam's.

@Toe  Yikes, that's pretty far away.  I was in the heart of beef country a few weeks ago in northern Nebraska and none of the meat lockers had anything.

@teachercd  I might have to check that out the next time I head to O-town to pick up some more weights for the home gym.

Sam's and Costco are about the only place around here you can get whole briskets. When I moved here, I checked like half a dozen big chains and a little IGA, and all any of them had was overpriced flats.

Sam's has a deal going now through Sunday where membership costs $45 but you get $45 off your first purchase, so I signed up mostly just so that I could get briskets, lol. I can also get a membership for $25 through my credit union; I'll probably use that for renewal.

UPDATE: PRIME BRISKET $2.98/lb AT SAM'S! :ahhhhhhhh

Can you do brisket any other way than smoking it?  Or, would you even want to do it any other way?

@teachercd You could cook it in a crock pot and shred it, if you really wanted to. Or turn it into corned beef.

I am not aware of any other way to prepare brisket. I suppose you could roast it low and slow forever but no way it will be even 1/10th as good as smoked.

Corned Beef is a good plan........that’ll only take about 2-4 weeks  :lol:

I've made a brisket sous vide. Put a rub on the brisket, then cooked at 160 for 24 hours. It was amazingly tender and juicy but didn't have the flavor you get from smoking. It's really good paired with a good bbq sauce. Biggest advantage is that it takes no skill to get it right.

Next time I'm going to try this recipe where you sous vide first then just smoke it enough to get the smoked flavor: https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-sous-vide-que-bbq-brisket-recipe

I'm going to do Kenji's version. We'll have to compare results.

https://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html