@@carlfeldman6286 you’re absolutely right. That was a fail on my end. I missed it. Definitely should’ve done that. I appreciate you stopping by and thanks for the comment!! Cheers!
@@RaceviceSmokehouse Really though that comes down to your selection. There is a huge variance in the amount of fat left on every packer brisket you find, choice or prime.
@@gs6810 good point. I’m still going to do another video where I compare yields of prime va choice briskets. Just did a yield video for pork Butts. Just recorded a bone in turkey breast yield video. Going to do the brisket yield video soon. Always good stuff to know.
Would be interesting to know the weights of both after you trimmed them. It looks like you had to trim the choice more, so the price per pound of trimmed products may be closer than the purchase price.
Absolutely great points. I absolutely got more yield out of the prime. And it was significant. At least 2 more pounds were trimmed off the choice brisket. I really should’ve kept track of that. Great call.
I was thinking the exact same thing. I don't know if it works for every choice v prime but in this case it definitely looked like it would have in my opinion.
Wish you would have noted the difference is weight, what went into the pit and what came out, from watching it looked like the Choice was about 2/3 the size of the Prime which could justify the difference in price if there was a few extra pounds of cooked yummy brisket with the pricier choice. Great video, love your technique.
This is the most popular comment from this video. I just bought a couple briskets to do yields on. Prime and choice. Just did a yield video for pork butt and am editing a bone in turkey breast yield video now. I got those ideas from all the comments about yield. I’m hoping to have the brisket one out in the next few weeks when I get some time to cook them up. Cheers!
Great video! I just got a Searwood 600 and haven't done a brisket yet. This was very informative. My only disappointment was no map to your place & what time dinner is! 😂👍🏻
Thank you! I appreciate it! The wood is basically a heat deflector. The right side of the cooker is a little hotter so the wood takes away the brunt of the heat a bit. Cheers!
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. 👍🏻👍🏻💪🏻
Yeah, I’m seeing less and less of the prime near me now too. Sucks, but their choice has some really good marbling too. I have a Costco Business Center near by that still sells prime, so I’m lucky in that regard.
Exactly. This was a quick test to see if the “better” Cut made a difference in quality. I think bottom line, if you know how to manage your pit you can put out awesome bbq. Thanks for stopping by!
The trimming is what got me to stop buying so much brisket. You pay for 15 lb and end up trimming 5 of it off. Great video, though, and I will be hitting up my local Costco!
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 !
Absolutely. If you know what you are doing, then you can make it delicious. I buy Chuck roast cuts and my guests always tell me how much they love the steaks. They truly think they are boneless ribeyes. It is all in the tenderizing, dry brining, and smoking.
Just picked up a full Costco Prime brisket for 3.99, which was the same price as Choice. It's a first for me and guess I'll be checking on more videos on how best to trim, cook and present. Thanks.
Costco sometimes has both, but you always have to do the flop test on each piece you buy to see if your paying for too much fat! I usually pick the ones that flex and bend the most!
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. ✌🏻
Thanks for the sub! I appreciate it. That’s a great idea. Over the next couple of months I will work on a game plan for recording about the smoke shack. Thanks for that!
Great video. You are clearly a pro - nice! If I was grilling meat, I might spring for "Prime". I do 2~3 briskets every year, and yes always trim, but I think "Choice" would be fine for a 10+ hr smoke.
Great video! I agree that if you can find the right Choice brisket! I have had some great briskets that way. Also, you kind if look and talk like Darin from Ash Kick'in BBQ. Are you related?
Very interesting. I've had sort of a bad attitude towards choice briskets. Probably because I've gotten mine from Tom Thumb and they just haven't been as good. The taste is there, but they're more dry. But I'll have to try a choice brisket from Costco.
2:24 isnt the main thing with grading is its not done on a per muscle basis, rather per cow. likely that is what allows choice cuts that look like primes and primes that look like choice.
I'm glad you elaborated on the fact that the choice grade brisket was a heavier marbled choice grade. There are some choice cuts that I've seen that I couldn't believe it was grade choice and not prime but people judge these classifications and people can make mistakes so I too have taken advantage of choice grade steaks that were marbled like prime grade so if you pay attention you can get lucky sometimes and find some prime grade at choice grade pricing!!! I too always stick with prime grade brisket but if I ever see a choice grade that is marbled like crazy I will pick it every time and save some money.
If grading brisket is anything like grading lumber, then it would behoove you to pick out the best choice brisket. When lumber is graded it flies by on a conveyor belt and the grader writes on the lumber while its moving. Suspect brisket is the same. I can assure you there is no committee to grade brisket. It most likely flies by on a conveyor and that is it. 🙂
@@TheCanalZone Actually meat is graded when it's hanging in the processors cooler...they are private inspectors who are hired by the processing plants so the meat is still as a stump while they inspect....again like I said, some people just make mistakes and grade a beef lower than it actually is and boy do I love it when they do that! I have no idea how lumber is graded...nor do I even care, I don't eat lumber.
Last three briskets ive gotten have been prime or choice from Costco. All three were horribly butchered and packed. Had a Canadian one, no idea why that was an option, but it was orders of magnitude better. Quality of meat was better, quality of packing was better. Best brisket I've ever turned out. Need to figure out how to find Canadian briskets regularly!
Yeah, I missed that on this video. But I’ve had tons of comments saying the same. So Im actually going to do another video comparing weight yields of prime and choice. Just did a pork one and a turkey one. Hopefully in the next few weeks I get the brisket done.
They both looked GREAT!! All I can get at my Costco is Choice and they always turn out pretty good with some good marbling. But, the one thing I hate is when you think you found the best one and take it out that cryovac and it is beat up worse than your ex girlfriends cousin.
Thanks for the feedback! I appreciate it. And I couldn’t agree more. It really sucks when you break into that brisket and it’s got gouges and slashes and just beat up. But, you end up figuring it out. Cheers!!
I agree and in hindsight I should’ve weight them after. Unfortunately I didn’t weight them. Fail on my end for not recording final weights. May have to do it again and find that out. Thanks for the comment, I appreciate it!
It looked to me that the choice brisket wound up about a pound and half smaller after trimming. Curious tno see how they compare buy weight after cooking. Might come out same value.
i won't be able to tell the difference, but I definitely would make them disappear and wonder where it went. Costco never failed me with the meats, and definitely worth it to drive there just for the meats.
I didn’t weigh and that’s a fail on my end. I will be doing another video soon to take care of this weight question between choice and prime to make up for it!
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.
Where can I find that cutting board! I have one similar but about 1/3rd the size. A single 15# brisket about takes up the whole thing. That one looks amazing....just hope it's not an arm and a leg like a lot of the customs I see that size.
I’m pretty sure this is the one I have. It may have changed in design slightly, I’ve had it for a few years now. Less that $100 on Amazon. Really helps for those briskets! GREENER CHEF 30 Inch 3XL Extra Large Cutting Board with Lifetime Replacements - Oversized Bamboo Stove Top Cover Noodle Board - Wooden Meat Cutting Board - Turkey Carving Board - Charcuterie Board a.co/d/fbOcJV5
@@RaceviceSmokehouse Right on, thanks for the quick reply! Hmm, I might opt for the 4xl version at that price. That would be more than enough realestate for a 20+ pound turkey carving session. 👍
@Brett_S definitely will be more than enough room with the 4XL. My only complaint is that my sink isn’t big enough to hold it so it’s a little bit of a pain to clean. But that’s the trade for having a board that big. It is pretty awesome. For NYE we made a giant charcuterie board and it turned out great!
I definitely should have. Unfortunately I didn’t weight them. Fail on my end for not recording final weights. May have to do it again and find that out. Thanks for the comment, I appreciate it!
I love the idea of this video, but wish you had started slicing from the very end of the flats on each. The points should be fairly similar on a Prime and a choice, but the extreme ends of the flats is where I’d love to know if you noticed a difference. Nice job on the briskets, sir 👍🏻
Thanks for the feedback. I appreciate it. Both briskets came out great. I find it’s easier to slice from the middle out when I split them. But I guess I don’t really need to split them. But I figure that’s what most people want to see. That juicy section between flat and point. Thanks again for checking it out!
I see this is 8 months old but I prefer Choice over the prime. Why well the Prime has way more Fat (yes fat equals flavor I know) therefore I tend to cut off way more fat or weight so that the Prime is smaller and I don't get the yield I do from the Choice. So I feel I get more bang for my buck with the Choice (with just a little drop off and texture and taste) I'll finish watching you video now to see what you think lol
Thanks, I appreciate the feedback! I didn’t mention yield in this video but I’m currently editing a video that compares the yield between similar weight prime and choice briskets.
Very informative as far as it went. But not even close to enough information to make an informed buying choice. For ex. Are the damage/fat defferences consistent within grades or random?
The damage is very rare in my opinion. I cook a lot of briskets and rarely see damage. And I’ve seen it both in prime and choice. So if rule that out of the equation. I’d be happy to answer anything else you have a question with. Thanks for the feedback!
I’ve cooked two briskets both were choice from Kroger. One turned out really good. The other not so good but I thought it looked weird in the store and still bought it learned a lesson on that one. It was only 43.00 dollars though so didn’t lose to much money on it.
If you're in Walmart always check their briskets. Granted they are from Excel but some times they have choice and even prime and the meat department guys just slap their normal brisket pound price on them. You can get some good deals. Also I've done selects on my RecTeq 680 and had them come out amazing. It's all how you cook them.
I think the meat is still pretty floppy when cold, maybe a little stiffer, it’s that fat that really stiffens up. Looking for good marbling is also a great way to look for a good one. I’m sure you know all these things anyway! Cheers my friend!
Definitely missed that. I just filmed a video comparing yield between prime and choice briskets. Currently editing it. Will likely be out next week at some time.
It's too bad Costco is getting rid of Prime brisket in a lot of markets. At least you can still get good results with the right choice brisket. Awesome video sir!
Yep. Lately it’s been the same here. I do have a Costco Business Center near which does sell prime. But I’m not sure if it matters if you can find a good choice. Cheers!
A couple months ago I went to Costco to buy brisket. I was hoping for prime but they only had choice. I asked the meat department guy if they had prime in the back and he said no. He also smokes brisket anf said he found that the Costco choice are just as good as prime. That he makes both and the choice are as good as the primes. I found this to be true but I buy prime if they have it in stock.
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.
That’s definitely a huge price difference for you! Unfortunately I didn’t weight them. Fail on my end for not recording final weights. May have to do it again and find that out. Thanks for the comment, I appreciate it!
$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?
Great idea! I did make this brisket burger video, and they are the best burgers ever! Make Brisket Burgers From Brisket Trimmings | EASY! The MOST Delicious Burger You Will Ever Make th-cam.com/video/9TL04SiZmPg/w-d-xo.html
Thank you. What’s funny about that is I saw the opposite on this cook. I actually had more yield from the prime than from the choice. I really should’ve weighed each at the end to see how much useable brisket I had. Then I could’ve got a true price per pound of each.
Different cuts we definitely go more rare on. Briskets are so tough that you need to get that internal temp up so you can break it down and make it tender.
I have had Costco briskets, and Sams Club, Kroger, Publix and Walmart. All of them have had phenomenal briskets, but in my experience only Costco and Sams have a regular inventory that has decent quality. Of the two... I prefer Sam's as it is closer to my house. I don't understand why people revere Costco the way they do. In most cases, both places buy meat from the same vendor... so neither one is better than the other in terms of brisket quality. SMH
We use Costco because it’s closer and there’s several locations that are closer than Sam’s. And we have a Costco Business Center near us which is great.
Thank for this video. I was in Costco here in College Station yesterday and all they had was choice. I ask the momager if he had Prime and his response was interesting. "They have not sent us any Prime for awhile now" Kind of a non answer lol
Yeah, I haven’t seen prime at the regular Costco for awhile now. But the Costco Business Center has prime still. Not sure if you have one of those near by, but worth checking out.
I work at Costco. Bought a Prime 2 days ago and it was $4.29/lb versus $4.19/lb for Choice. The Primes at Costco seen to overall have better shapes although I trimmed a butt-load off this last one.
It looks to me like you ended up with more meat with the prime due to less trimming so you basically didn’t save much or any money per pound of cooked meat. You might have even ended up spending more due to less meat. But they both look delicious and like you stated, taste wise no one could distinguish the two.
Pretty much. They were basically identical. I actually did another video comparing the yield between choice and prime briskets as well. Choice held its own.
I think if you had weighed both after trimming and made a new per lb price calculation the preference would have been more clear.
@@carlfeldman6286 you’re absolutely right. That was a fail on my end. I missed it. Definitely should’ve done that. I appreciate you stopping by and thanks for the comment!! Cheers!
@@RaceviceSmokehouse Really though that comes down to your selection. There is a huge variance in the amount of fat left on every packer brisket you find, choice or prime.
@@gs6810 good point. I’m still going to do another video where I compare yields of prime va choice briskets. Just did a yield video for pork
Butts. Just recorded a bone in turkey breast yield video. Going to do the brisket yield video soon. Always good stuff to know.
Yup! You missed it. Watched this all the way thru but disappointed not to find out what the yield cost was for each. Can't wait for the answer.
Would be interesting to know the weights of both after you trimmed them. It looks like you had to trim the choice more, so the price per pound of trimmed products may be closer than the purchase price.
Absolutely great points. I absolutely got more yield out of the prime. And it was significant. At least 2 more pounds were trimmed off the choice brisket. I really should’ve kept track of that. Great call.
I was thinking the exact same thing. I don't know if it works for every choice v prime but in this case it definitely looked like it would have in my opinion.
Great stuff. I definitely only sell primes (gives me a little cushion for error) but choice all day at home. Selection is KEY
100% agree. Knowing how to pick out a brisket is huge.
Great video. I Learned a lot more than just the difference between Choice and Prime. Prep was very helpful. Thanks for the effort.
Thanks for the feedback! I absolutely love seeing comments like yours. Makes it all worth it! Thank you and cheers!
Great video on the two cuts of brisket. I really enjoyed that you took the time in your video to show how you do a backyard trim.👍👍
Thanks, I appreciate that!
Great video as always. I've yet to do a prime but have never been disappointed. They both look great! Cheers!
Cheers my friend!! They both came out excellent!!
Wish you would have noted the difference is weight, what went into the pit and what came out, from watching it looked like the Choice was about 2/3 the size of the Prime which could justify the difference in price if there was a few extra pounds of cooked yummy brisket with the pricier choice. Great video, love your technique.
This is the most popular comment from this video. I just bought a couple briskets to do yields on. Prime and choice. Just did a yield video for pork butt and am editing a bone in turkey breast yield video now. I got those ideas from all the comments about yield. I’m hoping to have the brisket one out in the next few weeks when I get some time to cook them up. Cheers!
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
I just want quality briskets to choose from, prime or choice doesn’t matter as long as you have good choices. Thanks for stopping by!
Still is at my Costco when they actually get them in
The 5 hour rest in the cooler is a game changer.
Absolutely!
Getting hungry just watching. Brisket looked awesome!
Thank you!! I appreciate it!
Great video! I just got a Searwood 600 and haven't done a brisket yet. This was very informative. My only disappointment was no map to your place & what time dinner is! 😂👍🏻
I’d have a line around the block! lol. Thanks for stopping by! I appreciate the feedback.
Excellent tutorial! BTW, what is the chunk of wood doing in the smoker?
Thank you! I appreciate it! The wood is basically a heat deflector. The right side of the cooker is a little hotter so the wood takes away the brunt of the heat a bit. Cheers!
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. 👍🏻👍🏻💪🏻
Thank you! Resting is definitely a major part of having and serving a great brisket. Cheers!! I appreciate the feedback.
Great tips! Thank you much for the all the detail in your observations and trimming
I appreciate your feedback! Thank you for stopping by!
Hey buddy, great video. I haven’t seen prime briskets in our Costco in quite a while. I do appreciate you doing both.
Yeah, I’m seeing less and less of the prime near me now too. Sucks, but their choice has some really good marbling too. I have a Costco Business Center near by that still sells prime, so I’m lucky in that regard.
The point of bbq is to take the cheaper cut and make it delicious tender and mouthwatering.
Exactly. This was a quick test to see if the “better”
Cut made a difference in quality. I think bottom line, if you know how to manage your pit you can put out awesome bbq. Thanks for stopping by!
Very nice job cooking these they looked fantastic simple and easy thank you !
Thank you! I appreciate the feedback!
The trimming is what got me to stop buying so much brisket. You pay for 15 lb and end up trimming 5 of it off. Great video, though, and I will be hitting up my local Costco!
Yep. And after trimming the 5lbs off you render 50% of what’s left! So a 15lb brisket leaves you with 5-7lbs only. It’s crazy.
Don't forget all those trimmings are perfect for great burgers!
@@graken22 YES! Grind it up with some regularly ground beef and it is heavenly.
It can be used for pet food at a minimum.
But very valuable to render down to tallow, strain out the crispies and salt for snacking. No waste.
@@graken22 Absolutley. Love brisket burgers!! So good
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 !
Thank you!! I appreciate it. I agree, technique and knowing how to cook different cuts matter a ton.
Absolutely. If you know what you are doing, then you can make it delicious. I buy Chuck roast cuts and my guests always tell me how much they love the steaks. They truly think they are boneless ribeyes. It is all in the tenderizing, dry brining, and smoking.
Just picked up a full Costco Prime brisket for 3.99, which was the same price as Choice. It's a first for me and guess I'll be checking on more videos on how best to trim, cook and present. Thanks.
That’s great! It’s hard to find prime at Costco by me anymore. Good luck with that brisket, I’m sure you’ll do great!
Costco sometimes has both, but you always have to do the flop test on each piece you buy to see if your paying for too much fat! I usually pick the ones that flex and bend the most!
Exactly! Picking out the right brisket ALWAYS helps!! Thanks for stopping by!
Great comparison!
You let them rest only in the cooler for 4-5 hrs? Or did you use an oven for more time of resting then into the cooler?
I usually don’t use the oven at all. I usually go right from the cooker to the cooler and then let it rest there.
Thanks for checking the video out! I appreciate it! Cheers!
Thanks for the video. Much appreciated.
Thank you! I appreciate you!
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. ✌🏻
Thanks for the sub! I appreciate it. That’s a great idea. Over the next couple of months I will work on a game plan for recording about the smoke shack. Thanks for that!
Great video. You are clearly a pro - nice!
If I was grilling meat, I might spring for "Prime".
I do 2~3 briskets every year, and yes always trim, but I think "Choice" would be fine for a 10+ hr smoke.
Great points. And I have to agree with you!
Great video! How about the flat? Any noticable difference?
Nope, both were amazing. Both were given to friends and they didn’t know the difference.
Great video! I agree that if you can find the right Choice brisket! I have had some great briskets that way.
Also, you kind if look and talk like Darin from Ash Kick'in BBQ. Are you related?
No relation. But I can definitely see that. I follow his channel too, does some cool and fun cooks over there. Cheers!
New to the channel, liked & subscribed. The best I can say is that those both look absolutely incredible.
Thank you for everything!! I appreciate it!
Very interesting. I've had sort of a bad attitude towards choice briskets. Probably because I've gotten mine from Tom Thumb and they just haven't been as good. The taste is there, but they're more dry. But I'll have to try a choice brisket from Costco.
I’ve had similar experiences with low end choice briskets. Just aren’t great. But if you can find a upper end choice brisket you’ll be amazed.
2:24 isnt the main thing with grading is its not done on a per muscle basis, rather per cow. likely that is what allows choice cuts that look like primes and primes that look like choice.
Yep. It is per cow as a whole. And definitely you can get some prime briskets that should be prime and the reverse.
I'm glad you elaborated on the fact that the choice grade brisket was a heavier marbled choice grade. There are some choice cuts that I've seen that I couldn't believe it was grade choice and not prime but people judge these classifications and people can make mistakes so I too have taken advantage of choice grade steaks that were marbled like prime grade so if you pay attention you can get lucky sometimes and find some prime grade at choice grade pricing!!! I too always stick with prime grade brisket but if I ever see a choice grade that is marbled like crazy I will pick it every time and save some money.
Absolutely! Thanks for stopping by, I appreciate it!! Knowing how to pick a brisket surely helps!
If grading brisket is anything like grading lumber, then it would behoove you to pick out the best choice brisket. When lumber is graded it flies by on a conveyor belt and the grader writes on the lumber while its moving. Suspect brisket is the same. I can assure you there is no committee to grade brisket. It most likely flies by on a conveyor and that is it. 🙂
@@TheCanalZone Actually meat is graded when it's hanging in the processors cooler...they are private inspectors who are hired by the processing plants so the meat is still as a stump while they inspect....again like I said, some people just make mistakes and grade a beef lower than it actually is and boy do I love it when they do that! I have no idea how lumber is graded...nor do I even care, I don't eat lumber.
Great video! I really enjoyed it.
Thank you! I appreciate the feedback!
Last three briskets ive gotten have been prime or choice from Costco. All three were horribly butchered and packed. Had a Canadian one, no idea why that was an option, but it was orders of magnitude better. Quality of meat was better, quality of packing was better. Best brisket I've ever turned out. Need to figure out how to find Canadian briskets regularly!
Interesting about the Canadian one. I need to try and get one of those!
This was a great video. I learned a lot from this. You make it look easy man 😂
I appreciate the feedback my friend!! That’s one of the best compliments I’ve received. Cheers!
You mentioned the bark was perfect, time to wrap. At what internal temperature would that normally happen?
It really depends on the brisket. I’ve been letting it go longer slightly. I would guess between 175-185F range.
I was thinking the same thing about the two. I have never properly cooked brisket that I didn't like. Were they all prime?
No idea?
Excellent test!!!!!
Thank you! I appreciate it!
I've never been able to tell the difference. I only buy CostCo briskets and used both. My choice briskets always turn out great.
Agreed. If you know how to cook a brisket properly, it should all work out. Cheers!
Would be curious to see the weight after trimming on each.
Yeah, I missed that on this video. But I’ve had tons of comments saying the same. So Im actually going to do another video comparing weight yields of prime and choice. Just did a pork one and a turkey one. Hopefully in the next few weeks I get the brisket done.
They both looked GREAT!! All I can get at my Costco is Choice and they always turn out pretty good with some good marbling. But, the one thing I hate is when you think you found the best one and take it out that cryovac and it is beat up worse than your ex girlfriends cousin.
Thanks for the feedback! I appreciate it. And I couldn’t agree more. It really sucks when you break into that brisket and it’s got gouges and slashes and just beat up. But, you end up figuring it out. Cheers!!
You trimmed to get to that marbling... how is it graded on marbling that wasn't visible before your trim?
They grade on the whole cow. Not individual parts of the cow.
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!
I agree and in hindsight I should’ve weight them after. Unfortunately I didn’t weight them. Fail on my end for not recording final weights. May have to do it again and find that out. Thanks for the comment, I appreciate it!
Near portland Oregon all I'm seeing is Choice.
I may as well go to cash n carry since it's cheaper than Costco for choice.
I agree. As long as you can get decent choice briskets there. Floppy and marbled is the key.
It looked to me that the choice brisket wound up about a pound and half smaller after trimming. Curious tno see how they compare buy weight after cooking. Might come out same value.
Yep, I missed doing the weight portion. I’m going to do another video comparing prime/choice yield and cost.
i won't be able to tell the difference,
but I definitely would make them disappear and wonder where it went.
Costco never failed me with the meats, and definitely worth it to drive there just for the meats.
I agree. Never had a bad cut from Costco. I’m lucky enough to have a few nearby. Thanks for stopping by!
What is the weight difference in the cooked briskets?
I didn’t weigh and that’s a fail on my end. I will be doing another video soon to take care of this weight question between choice and prime to make up for it!
Thank you for your video !
Thank you for checking it out! I appreciate it!
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.
Yep! Picking out the proper brisket makes all the difference! Thanks for stopping by!
Where can I find that cutting board! I have one similar but about 1/3rd the size. A single 15# brisket about takes up the whole thing. That one looks amazing....just hope it's not an arm and a leg like a lot of the customs I see that size.
I’m pretty sure this is the one I have. It may have changed in design slightly, I’ve had it for a few years now. Less that $100 on Amazon. Really helps for those briskets!
GREENER CHEF 30 Inch 3XL Extra Large Cutting Board with Lifetime Replacements - Oversized Bamboo Stove Top Cover Noodle Board - Wooden Meat Cutting Board - Turkey Carving Board - Charcuterie Board a.co/d/fbOcJV5
@@RaceviceSmokehouse Right on, thanks for the quick reply! Hmm, I might opt for the 4xl version at that price. That would be more than enough realestate for a 20+ pound turkey carving session. 👍
@Brett_S definitely will be more than enough room with the 4XL. My only complaint is that my sink isn’t big enough to hold it so it’s a little bit of a pain to clean. But that’s the trade for having a board that big. It is pretty awesome. For NYE we made a giant charcuterie board and it turned out great!
Great video! Just subscribed
Thank you! I really appreciate it!
This is a tutorial for perfection. He understands brisket now.
Cheers my friend! Thanks for stopping by and checking the video out!
Damn that looks soooooo good!
Thank you!
Perhaps you should have weighed the trimmed briskets to see what the net cost per pound was? (Or after cooking.)
I definitely should have. Unfortunately I didn’t weight them. Fail on my end for not recording final weights. May have to do it again and find that out. Thanks for the comment, I appreciate it!
great video scientific experiment man excellent job 🔥
Thank you! I appreciate it.
13:33 it should tell you Costco is packaging Choice briskets as Prime! LoL
lol. Probably.
I love the idea of this video, but wish you had started slicing from the very end of the flats on each. The points should be fairly similar on a Prime and a choice, but the extreme ends of the flats is where I’d love to know if you noticed a difference. Nice job on the briskets, sir 👍🏻
Thanks for the feedback. I appreciate it. Both briskets came out great. I find it’s easier to slice from the middle out when I split them. But I guess I don’t really need to split them. But I figure that’s what most people want to see. That juicy section between flat and point. Thanks again for checking it out!
I see this is 8 months old but I prefer Choice over the prime. Why well the Prime has way more Fat (yes fat equals flavor I know) therefore I tend to cut off way more fat or weight so that the Prime is smaller and I don't get the yield I do from the Choice. So I feel I get more bang for my buck with the Choice (with just a little drop off and texture and taste) I'll finish watching you video now to see what you think lol
Thanks, I appreciate the feedback! I didn’t mention yield in this video but I’m currently editing a video that compares the yield between similar weight prime and choice briskets.
Very informative as far as it went. But not even close to enough information to make an informed buying choice. For ex. Are the damage/fat defferences consistent within grades or random?
The damage is very rare in my opinion. I cook a lot of briskets and rarely see damage. And I’ve seen it both in prime and choice. So if rule that out of the equation. I’d be happy to answer anything else you have a question with.
Thanks for the feedback!
Did you weigh the cut off? If so then which was the most cost effective?
I didn’t on this video. I will be doing another video for yield and most cost effective soon. Definitely something I missed on this one.
What was the weight of each Brisket after trimming?
I missed that. I didn’t weigh them. I am going to do another video soon doing the yield comparison between prime and choice briskets.
Great video 📹
Thank you my friend
Good to know!
Why the block of wood in front of the meat, heat deflection?
Yessir! Just a little extra protection from the heat source.
I’ve cooked two briskets both were choice from Kroger. One turned out really good. The other not so good but I thought it looked weird in the store and still bought it learned a lesson on that one. It was only 43.00 dollars though so didn’t lose to much money on it.
Lesson learned for sure. Happens to all of us. Keep on smoking my friend!
@@RaceviceSmokehouse will do, just bought the new Weber searwood
If you're in Walmart always check their briskets. Granted they are from Excel but some times they have choice and even prime and the meat department guys just slap their normal brisket pound price on them. You can get some good deals. Also I've done selects on my RecTeq 680 and had them come out amazing. It's all how you cook them.
I’ll have to keep my eye open!
@@jamescostello6529 Shhh 😉
I have cooked a ton of brisket - never had a problem with the stiff ones, but when cold the muscle is not so floppy so your mileage may vary
I think the meat is still pretty floppy when cold, maybe a little stiffer, it’s that fat that really stiffens up. Looking for good marbling is also a great way to look for a good one. I’m sure you know all these things anyway! Cheers my friend!
What brand are the prime? IBP, Cargill, JBS-Swift, that prime brisket looked terrible out of the bag.
They were both bought at Costco. Not sure where they get their meat from though.
You started with matched weights. It would have been interesting if you weighted both after trimming and passed that on too.
Definitely missed that. I just filmed a video comparing yield between prime and choice briskets. Currently editing it. Will likely be out next week at some time.
I wish I could do choice. I've cooked about 10 choice briskets but they never come out better than the prime.
Hmm…. What kind of cooker do you use?
That’s a good price, those are selling for about $115 at my Costco.
Oof. That’s getting up there.
Great stuff.
Thank you!
It's too bad Costco is getting rid of Prime brisket in a lot of markets. At least you can still get good results with the right choice brisket. Awesome video sir!
Thank you for checking it out my friend!
I agree with Mario! 😜👍
I havent seen a prime brisket at my costcos here in AZ since before covid.
@@nickvids I'm seeing them back again here in my part of SoCal.
None to be found at my local Costcos lately either. Sucks.
What was total time of your cook?
It war around the 10 hour cook mark.
There was a lot more trim on the choice so prime is probably the better choice.
I’m going to do another prime/choice comparison which addresses the yield. Something I missed on this video n
Hey man, great video!
Thank you! I appreciate it!
My Costco typically ONLY has Choice. I've only seen Prime once or twice over the last few years.
Yep. Lately it’s been the same here. I do have a Costco Business Center near which does sell prime. But I’m not sure if it matters if you can find a good choice. Cheers!
A couple months ago I went to Costco to buy brisket. I was hoping for prime but they only had choice. I asked the meat department guy if they had prime in the back and he said no. He also smokes brisket anf said he found that the Costco choice are just as good as prime. That he makes both and the choice are as good as the primes. I found this to be true but I buy prime if they have it in stock.
Good feedback. I appreciate it. I always go for the best looking brisket I can find!
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.
That’s definitely a huge price difference for you! Unfortunately I didn’t weight them. Fail on my end for not recording final weights. May have to do it again and find that out. Thanks for the comment, I appreciate it!
$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?
Great idea! I did make this brisket burger video, and they are the best burgers ever!
Make Brisket Burgers From Brisket Trimmings | EASY! The MOST Delicious Burger You Will Ever Make
th-cam.com/video/9TL04SiZmPg/w-d-xo.html
Cool video. Another variable is yield. On average I’ve noticed Prime has more hard fat and seam fat so the yield is lower
Thank you. What’s funny about that is I saw the opposite on this cook. I actually had more yield from the prime than from the choice. I really should’ve weighed each at the end to see how much useable brisket I had. Then I could’ve got a true price per pound of each.
Brand is on the bag or box
Will have to check next time. Haven’t paid attention to that. Thanks for the info.
Looks yummy, I prefer my beef a lot rarer but still …..thanks for the video
Different cuts we definitely go more rare on. Briskets are so tough that you need to get that internal temp up so you can break it down and make it tender.
Today the premium for prime over choice was 5% at Costco
Last time, a couple weeks ago, it was closing in on a 15% difference. If you do any kind of volume it definitely adds up.
Great video
Thank you! I appreciate it! Cheers!
Halfway through the hunger-monster attacked.
Haha! That monster can get vicious!
The only thing that sucked about your video was I can't drive over to pickup one of your briskets! Awesome...Thanks!
Lol! Thanks for the comment. Made me nervous at first. Haha
Nice comparison. I haven't really seen much difference between high choice and prime
Thank you! I agree. They were pretty similar. Both were great.
I think prime makes a big difference for steaks, but I can see how a long cook could even the playing field.
Agreed. Especially for a well marbled choice brisket.
the loooseness test is unheard of
It sure helps when picking one out!
can i cook this with charcole
Absolutely. Here’s a link of me cooking a brisket with charcoal on a Weber kettle grill.
th-cam.com/video/ko9iC_ldziE/w-d-xo.htmlsi=UxBAn4zKXdu398U5
Nice comparison
Thank you!! Cheers!
Choice Briskets are underated . You can get the Same Taste in it. Just season and cook too Perfection.
Yep! I agree 100%!
The Prices Per Pound are @ & after > @ 1:02 ~ !
Thank you!
Thank you
Cheers! Thanks for stopping by!
I have had Costco briskets, and Sams Club, Kroger, Publix and Walmart. All of them have had phenomenal briskets, but in my experience only Costco and Sams have a regular inventory that has decent quality. Of the two... I prefer Sam's as it is closer to my house. I don't understand why people revere Costco the way they do. In most cases, both places buy meat from the same vendor... so neither one is better than the other in terms of brisket quality. SMH
We use Costco because it’s closer and there’s several locations that are closer than Sam’s. And we have a Costco Business Center near us which is great.
GD! I want some good brisket right now
Haha! 🙏
Thank for this video. I was in Costco here in College Station yesterday and all they had was choice. I ask the momager if he had Prime and his response was interesting. "They have not sent us any Prime for awhile now" Kind of a non answer lol
Yeah, I haven’t seen prime at the regular Costco for awhile now. But the Costco Business Center has prime still. Not sure if you have one of those near by, but worth checking out.
Why waste the extra money for prime, you slow cook them for hours, it's gonna be tender doesn't matter the grade.
Yep, as long as you know how to pick a good one out, cheaper is definitely the way to go. Thanks for the comment! I appreciate it!
I work at Costco. Bought a Prime 2 days ago and it was $4.29/lb versus $4.19/lb for Choice. The Primes at Costco seen to overall have better shapes although I trimmed a butt-load off this last one.
It looks to me like you ended up with more meat with the prime due to less trimming so you basically didn’t save much or any money per pound of cooked meat. You might have even ended up spending more due to less meat. But they both look delicious and like you stated, taste wise no one could distinguish the two.
Pretty much. They were basically identical. I actually did another video comparing the yield between choice and prime briskets as well. Choice held its own.
Wish you would have told the weight you had trimmed from both of briskets.??? That maybe the biggest difference.
Yeah, I missed that. I picked up a couple more briskets to do the same test and figure out yield between choice and prime.
Weight?
Unfortunately I missed that. I didn’t record the weight. I’m going to do another video comparing the yield and cost between prime/choice.