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31 Comments
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Realizing that liberties may be taken while producing videos, do you think the amount of time you keep the smoker lid open effects the cooking?
CostCo belongs to Walmart and it seems that they bring the crapy to Walmart and the prime to Costco thank you for the video.
Bought a packer brisket the other day at HEB (Texas grocery store) for 35$, I must say, probably the best brisket I’ve ever made Jeremy would be proud! I rubbed it with mustard also took Jeremy’s advice didn’t have beef tallow so I put the trimmed fat in a small pan and WOW!!
Hi Jeremy, Love watching your videos, especially when you use cheaper cuts of meats and cheaper smokers in a head to head with their more expensive counterparts. I've noticed in a couple of your videos you've allowed meats to rest overnight. How do you reheat them for the taste and texture test the next day?
brisket used to be poverty food and now it's overpriced as fuck. i don't waste my time or money on it.
Scored a 3.99/lbs Costco Prime Brisket. Cooking for the Super Bowl…I better not screw this up
U havent watched to the end yet but its unfair to compair the prime to choice if you cook them identically you cant expect them to taste and feel the same.
I wonder if you were thinking about catching and smoking that mouse you saw at the end clips ??? 🤮
I want a COSCO NEAR ME!!!!! tear.. LOve your vids man, keep em coming!!!!!!!
No problem to have a great cook.
Dry brining can help equalize the cheaper Walmart briskets. That’s all I buy. But I season at least 12 hours before I cook. 24 hours is even better. It gives the salt time to penetrate the meat and helps retain moisture in a brisket with less marbling. And this is coming from a guy that hasn’t ever used tallow in his wrap.
Here is the question Was it twice as good? And you did say that was one of the better Costco Briskets you had seen. Good to know Thank you
"I don't know and don't pretend to know ……… " Really like it when a YouTube personality admits they aren't an expert on everything they post about. No harm, no foul in admitting you just don't know something. Everyday is a learning experience for everyone, even someone who is as good as this guy when it comes to smoking brisket. Subbing just because of that admission. Great job!!
Oil and water don't mix. A meat with more intramuscular fat doesn't let the meat dry out as much because once heat renders the oils in the fat around the meat the moisture can't escape the meat and stays locked inside.
Just inject the leaner choice cuts with beef fat and it will come out real good.
Walmart briskets are usually usda select, not choice….
A prime brisket almost always beats a choice brisket.
That hurts my broke ass heart
Choice brisket 3 pounds on a pellet smoker… make that tasty ha
The $40-50 briskets I see at Walmart are Select. Not choice.
Marbling, hands down if properly cooked, gives the “jiggle” effect – nothing else.
Can you use lard instead of tallow or have you tested the differences in taste or outcome if there is any difference
I smoked 8 slabs of St Louis ribs for a party of friends. I got 4 from a butcher for $95. I got 4 from Costco for $36 (2 cryopacks). The butcher only had 4 slabs. I pulled the silver skin and preped them all the same. No one could tell a difference, not even me (and I Cooked them). I'm just going to get them from Costco from now on
I would never buy meat from wal mart, just do a search on you tube for wal mart meat.
Nice vid. Best part is the bloopers. Gotta add that to all videos haha 🤘🏻🤣🤘🏻
If you looked closely at the Walmart brisket, you could see where the jockey hit it with the whip…
@7:27 I was almost ready to place my bet 🤣 haha
Why do you call yourself a scientist without knowing the science? Weeks like you should drop the scientist name from your channel
Great vid. I think for future taste tests, the people doing the tasting need to give their feedback individually. (Peer influence and all that.)
I see you upgraded your knife for the show lol.
That walmart brisket had way less oxidation than mine