I Smoked A Brisket From Walmart: Was It Worth It? | Ash Kickin' BBQ

I get all mine from Walmart. Never had a bad one yet.

[@CookingwithManualFocus]

Looks good fam! People underestimate Walmart brisket. If its smoked right....you are in the game!

[@atm9038]

At $3.96/lb even if there is a little extra trimming that needs to be done, you just can't beat that deal! I've done quite a few of them from WalMart and I couldn't tell a difference from the others.

[@broysbbq]

This is probably one of the best pellet briskets I've seen. Great color and bark and your technique is spot on. Nicely done! I'm gonna have to try our your rub recipe!

[@AshKickinBBQ]

Man, thank you so much for the kind words! I really really appreciate it, and it means a lot! Cheers!

[@mikelee6936]

A lot of guys think that they can cook a brisket better than the can. They will not leave the lid closed on their pit. So instead of a 10 hour cook they wind up with a 12 to 15 hour cook. You did great. By the way I have a pit boss and a Treager. I use my treager for mostly brisket.

[@AshKickinBBQ]

Nice!

[@larry5508]

I used your rub on my first brisket and it was a KILLER!!! Thanks...

[@danielcranston375]

I had a suspicion it was more about using good technique. Looks awesome Darrin 🔥

[@AshKickinBBQ]

Thank you sir!

[@pastordochall9664]

I’ve used Walmart/Sam’s/Kroger briskets and I’ve cooked with high dollar briskets. The test for me is amount of edible meat for the dollar. It usually comes out about even.

[@ericousleyjr9119]

I’m a firm believer that if you know what you’re doing you can make anything taste good. Great job brother!! I had faith in you lol!!

[@AshKickinBBQ]

I appreciate that bro!

[@robertbernal3180]

Looks like a great Brisket. Looks very juicy and delicious. Great job on cooking it. I was wondering if you sell any stickers so I can put on my cabinet on my cooking area. Have an awesome weekend and Easter Sunday too.

[@AshKickinBBQ]

I don't right now, but hopefully soon!

[@brownlee-ve2uy]

One of the best briskets I ever cooked was a Walmart brisket and I have had snake river Farms gold briskets

[@timothyhowes3082]

Thank you for the video, that brisket looks fantastic. I always thought it doesn’t matter where you buy the meat as long as you follow the grading system. So if you buy a Prime graded meat at the butcher or at a big box store, there’s no difference. Because it’s graded, it shouldn’t make a difference where it was purchased.

[@johnneitzert2382]

Wal-mart is not as bad as everyone makes it out to be . 99% of our food comes from wal-mart including meats . I smoke pretty much all our meat from Walmart and our family loves it . Not everyone can afford specialty meats . Knowing how to run your brand of smoker and cook times and temperatures is key to a quality product !!

[@frankdelosangeles]

I’ve smoked a Walmart brisket for my grandma birthday last year it came out good the family loved it I trimmed it used the W sauce as a binder and meat church’s Texas sugar rub my cousins girlfriend loved the brisket she had said she never had brisket before she even said the baby was loving she was pregnant at that time

[@AshKickinBBQ]

That is awesome!

[@jwestrick95]

I love this smoker. Wish I could even slightly afford it lol

[@MillerTime615]

Good stuff as always brother👍

[@AshKickinBBQ]

Much appreciated

[@crutterjr]

I went to my Walmart n got 2 briskets @ a pretty good price, 1-11+ lbs n 1-14.5 lbs, both looked pretty good, can't wait to cook them up, great cook sir, if mine looks like that it will be winnerwinner brisket dinner lol, see ya next one...

[@AshKickinBBQ]

Good luck!

[@deanscharphorn6035]

that's all i have ever don was Walmart and never had any complaints.

[@dwaynewladyka577]

Looks pretty good. Cheers! 👍🏻👍🏻✌️

[@user-up3xc1np4g]

Darrin, i think your sidekick (dog) was waiting for his/her piece to give their opinion on the brisket 😂😂😂

[@AshKickinBBQ]

Haha, yeah she always got her fair share. Unfortunately her old age finally caught up with her last month and she is no longer with us. I still have my other buddy "Hank" though who is a 10 month old lab.

[@user-up3xc1np4g]

@@AshKickinBBQ Darrin, sorry to hear about your loss of your dog. She probably enjoyed her fair share of smoked meat.

[@AshKickinBBQ]

@@user-up3xc1np4g she sure did. Every time I trimmed a brisket it was a treat day for her lol. Thanks for the kind words

[@slideoff1]

I get all my smoking meats, pretty much everything from Sam's Club... They have good looking meat. Their pork butt's are great!

[@AshKickinBBQ]

Agreed, I'm a big fan of Sam's Club meats

[@nealvillarreal4367]

I think the key with select and lesser value briskets is the maximum rest time of two hours I think. Anything more will dry it out.

[@AshKickinBBQ]

I don't agree with that. There's a lot of places cooking select and doing a heated rest for 12+ hours

[@nealvillarreal4367]

So they come out the same as higher grade briskets?

[@AshKickinBBQ]

@@nealvillarreal4367 I didn’t say that. I said there’s plenty of BBQ places cooking select and holding for longer than 2 hours. 99% of your success is going to be on proper execution and nailing tenderness. You could cook a wagyu brisket, and if you don’t cook it tender, it’s still going to suck. That’s just a fact.

[@nealvillarreal4367]

Well I’m not denying that lots of places are doing that. All I’m suggesting is that it may be better not to rest it that long to get the most tenderness.

[@nxstng7325]

Unfortunately my Walmart doesn’t have a meat section. Anyone have any thoughts on the quality of Costco meat? I got a whole lamb from them once that was good.

[@AshKickinBBQ]

Costco has good meat. I've cooked hundreds of Costco briskets.

[@chuckstuckey9450]

D have you ever seasoned a brisket with spg and let it sit overnight? I am concerned about this expensive piece of meat tasting too salty. Thoughts?

[@chuckstuckey9450]

Lol. I just read the notes to get the rub recipe and saw where you did exactly that. Thanks for the videos

[@AshKickinBBQ]

Thanks for watching!

[@eric39074]

Out the fridge,do you let it set till room temp?

[@AshKickinBBQ]

No, right onto the smoker cold.

[@ScottysBackYardBBQ]

walmart briskets not bad, i won a comp. in 2002 with 1..

[@AshKickinBBQ]

Not bad for home eating, you would never win a comp these days with one, at least KCBS.

[@ScottysBackYardBBQ]

@@AshKickinBBQ no not in todays comps . hard to win now

[@user-rj9pq6bi3g]

only brisket i've cooked is regular briskets so..... lol

[@CaveWyatt]

Well, now I’m somewhat embarrassed to admit that almost all my meat comes from Walmart. And they always have brisket.

[@Draft2win]

I’ll say Walmart briskets make the best cheese burgers.

[@JimH-rd8ro]

That's not Lawry's Seasoned Salt. What is it?

[@AshKickinBBQ]

Literally yes it is, the entire recipe is below.

[@JimH-rd8ro]

Didn't see that before, thanks. Looks like your recipe uses Lawry's as an ingredient only. @@AshKickinBBQ

[@kevinmeyer300]

Would you use the rub recipe on pork butt?

[@AshKickinBBQ]

You sure could

[@fletchbundy]

Paper softens up the bark too. That'd be a dumb complaint. I think thr benefit of paper is it soaks up the fat and if you keep ot wrapped in some of that fat will get back on as opposed to foil if you lose the juices they're gone.

[@AshKickinBBQ]

All the better reason to not lose the juices ;)

[@fletchbundy]

@@AshKickinBBQ Abs-freakin-lutely. My brother wants to learn to bbq so we're going to do briskets for Memorial Day. One of the first things he said was butcher paper and I shot it down QUICK! The best brisket I made I saved the juices and dipped the slices in it and I had injected, and used soda in the pan. I did it like Myron Mixon does, in an aluminum pan and then covered the pan so I caught everything. But I don't think covering works as well to wrap. Amazingribs says you have to have contact with the paper or foil to really get the Texas Crutch. Don't want to inject but we're going to do one brisket the traditional Texas market way and another the way most of these lying Texas BBQ joints actually do it by adding season salt to the salt & pepper.