You're just a Biden demonrat who can't handle a MAN's smoker to smoke briskets and various other types of animal meat. I don't go to Costco. I have visited the KC Masterpiece restaurant in Kansas City, MO; their onion straws are delicious. I wear a size 14 shoe and prefer warm colored light bulbs.
The Costco brisket had not been cooked long enough to break down the collagen. If I was given one and I had the time I would leave it in the bag, stick a temperature probe in it, and leave it in an oven at 240 until the internal temperature reaches 203. Let it rest for 30 minutes. Optionally, after the rest and with it out of the bag, back in the oven at 450, on a rack well above a wetted drip tray, just for a few minutes to help the bark. That won’t fix the lack of smoke or poor seasoning, but it should help the texture.
One thing that hurts me is that, not much more than twenty years ago, when being able to smoke a good brisket was considered to be a 'Pitmaster PhD' and the cut was considered 'trash' I could buy a whole, uncooked brisket that was bigger than the ones in this video for $15. I know there is inflation but that doesn't explain it. I think it was all the cooking shows that convinced people that THEY could and should cook a brisket (although I suspect a lot of folks still can't do that great a job) that suddenly made a 'trash' cut popular. The same thing happened with beef short ribs - they used to be cheap although delicious if prepared correctly. Now you see packages of beef short ribs that have, maybe, three good bites of meat on each bone and three or four bones in the package at $15 or $20. It's a shame, really.
I remember going with my Dad to pick up free pork ribs and chitlins because the meat dist processed so much pork and beef he didn't have room for it all and wasn't allowed to trow it in the trash. There were times when he had to take beef ribs that my dad didn't want to get the pork ribs.
@@TheSleepingonit ... Ouch!! Horseradish & mayo? I never had that with brisket. Always on rye bread with mustard and Keens hot mustard every 3rd slice. That'll give your nose & butt a good kick 😮
Went out to eat the other night and not only was it expensive, close to $100, but the food was crap. This smoked brisket for 110 seems like a great deal for days of mauling. I’m trying it.
This video couldn’t have come at a better time! I just saw these at my Costco last night and didn’t pull the trigger. Glad I listened to my gut. Thank you for the video and timing.
For reheating -- why not heat in the bag (oven or sous vide at a medium/low temp) then blast it with high heat in the oven (or even a broil) to redevelop just the bark. I've done that and it really is the best of both methods, IMO.
@@MadScientistBBQI second the vote for a “Tricks” video! There is an old saying that we “eat” with our eyes first, if “it” looks good, it has to be good, umm, maybe not! Trickery, trickery, trickery!
I dry rubbed a brisket pepper and salt, put it in the oven at 250 degrees for 13 hours. It came out great. Melt in your mouth good. After buying a smoker, I can make Texas BBQ.
I have a Pit boss and trim and inject mine with a combination of orange juice and apple juice. Season it with Kinders salt pepper garlic blend and Put it on smoke at about 10 pm. The next morning around 6 I put it in a foil try as shown in the video here. Add about two cups of the remaining apple juice and cover it with foil tightly around the tray and turn the heat up one notch to 225. Around 1 pm it gets to about 195 to 205 internal with an instant read thermometer. Pull it off and put it on a baking sheet cover with foil and rest it for two hours with a kitchen towel over the foil. Always comes out great. So easy.
Just my two cents, but aside from presentation, I think too much is made of trimming, too. Leave it alone and get the damn thing on the grill. And yes, there is definitely more danger of trying parts of the brisket out than a lot of meats because it has both fatty and lean components, better to let the fat protect it IMO.
As a Pellet Grill owner I can assure you that is definitely what I feel like 😅 I put my Ribs on and go fishing for 2.5 hours, come back wrap them, put them back on for another 2 hours, go do something else. Then enjoy! 👍
@@AirLancer I have a pellet grill, and I love the convenience of it, but when it comes to smoke flavor, it just really isn't the same as buring actual wood. Whats even crazier, my pellet smoker ends up with these massive smoke rings, you'd think it would have 3x the smoke flavor than it does.
I find this video fascinating, but most of all, because it feels like a very honest video. I have my own cooking show on an alternate account, and I know some of the tricks, and I notice a deliberate absence of the more dishonest ones. As a result, I'm subscribing. Your brisket looks delicious.
Almost 40 years ago I went for corporate training in Fort Worth Texas. On our last night they had a pitmaster set up a massive outdoor kitchen. I have been chasing that brisket high ever since! I have given up trying to match the taste memory. In a pinch I guess Costco will do. Especially at the holidays. Heat and eat with no mess.
One month ago I just dropped money on a Yoder YS 1500S. I seasoned the brisket with salt and pepper. Woke up at 2:30 am to put it on. By 3:00 pm I was done. Beautiful smoke ring and taste. One question for you. I have always trimmed and separated my brisket. What are your pros and cons to this method. I’m thinking the next time I do one, it will be left whole. Also tried your whole chicken with salt and pepper at 200 until 145 then 300 until 165. Best chicken I have ever tasted. It fell apart in our mouths. ❤
@@robertwolfe6315 spent my nut on it. It’s got to do with all joking aside, I’ve done outstanding cooks on it. Your chicken recipe is amazing. Nothing beats getting up at midnight to put a brisket on. Love you brother, keep up the good videos!🤘😘
@@jerrymorgan1752 Hello Jerry, I think you have me confused with Jeremy who made the video. I have a Yoder 640 and love it, I see you went big with the 1500s ! I’m sure you are enjoying it. Good luck, good bye and good bbq!
@@robertwolfe6315 thank you for the response. My old neighbor had I believe the 640. He paid up the butt for delivery. I found a place that sold the big one and had my son deliver it. Wouldn’t fit in my truck cause I thought it would be a good idea to put a shell on it. 👍
you sir if i remember correctly had mentioned to soak pellets in beef tallow to see if it were the same as adding fat to the fire. i did that and caught my smoker on fire. lol
@@MadScientistBBQ no you didn't tell anyone to do it. it was a i wonder if that would work and then if any of you guys try it let me know. i am here to tell you it is a bad idea. lmao. but i did get to move into the offset world because of it. so there's that
Exact same experience with a Costco brisket here. the smoke ring and tint bark as just barely passable tokens of BBQ. There's some chain called Dickey's which we used to call the McDonalds of BBQ, not sure if it's still in business, but same thing. Mass produced replicas of BBQ.
That's... Interesting. I'd be curious to see this in action. I honestly do believe the microwave is underrated for slow cooks. But can't say I've heard of putting anything in there for an hour. Tell me more lol
Over the weekend I tried something new a Brisket Boli. brisket, picked onions, spicy brown mustard, pepper jack, Monterey jack and au jus for dipping sauce. Went over big.
I just posted what I would do. Briefly, I’d leave it in bag, and recook it in an oven at 240 until it reached an internal temperature of 203. Need to break down more of that collagen to get the texture right. Rest for 30 minutes. Maybe back in the oven, no bag this time, on a rack, 450 for just a bit to help the bark.
Might be!!! Comes from foreign countries!!!! USDA tosses a stamp on it!! We've been fighting for years now!!! ruclips.net/video/zi1MhnDONLg/видео.htmlfeature=shared
Cook it / reheat it in the oven in a pan covered. I add 1 can of good beer. Reheat 350 leaving it covered till the meat reaches 205. Let sit 30-60 minutes covered. Take out and slice and enjoy.
You definitely chop this costco brisket then griddle it for a thousand different kinds of tacos and burritos which is miles better than the horsemeat used in most restaurants. You dissed the best way to utilize this...chop chop.
Yeah, but for more than double the money? Personally, I'd just buy the raw brisket, throw it in the oven and cook it till it's tender, slice or chop it, sauce it, and add it to tacos or whatever.
Yeah, but it sounds like it didn't even have good flavor to start with. I'm guessing you can start with a cheap $30 brisket, smoke it for real for just 8 hours and then finish it in the oven overnight and it would be WAY better.
I often do two briskets at once. One is vacuum sealed while the other is for service. The brisket that is sealed is used in sides. I find it awesome that you showed the oven method to reconstitute previously smoked brisket. If you ever do another video like this; I would enjoy seeing your thoughts on a water bath method to reconstitute for service. Which happens to be my prefered method. Love your videos.
I own a pellet grill and an offset. Sunday - Thursday, if I want some bbq, I use the pellet grill. Friday and Saturday I will use my smoker. The one thing I do LOVE my pellet grill for, is smoked burgers and chicken breast. Being able to come home from work, turn on my pellet grill, throw a few chicken breasts, a sausage or two, and maybe some patties? Nothing beats the convenience of it.
As a person that has used a pellet grill and an offset smoker/grill I have to say the pellet does just as good of a job, without the hassle of checking temp, and refreshing the water bowl every 20 minutes. Oftimes even with the smoker I would smoke the meat for a couple of hours, then take it to the oven and finish the cook in it. Came out better, with the more controlled temp.
This is exactly what pellet grill owners feel like! I'm not ashamed of that in the least. I will 100% agree that I can get a better brisket out of an offset, but honestly the pellet smoker (if you have a good one) is close enough on extremely long cooks like this that I'll take the convenience of not having to babysit a fire.
The only people that should be buying the Costco pre-coooked briskets are people that don't have smokers. $12/lb brisket from a novice pit master is highway robbery. Another entertaining video.
In my area, restaurants charge $20+ a pound for brisket coming out of an indoor gasser. I smoke nothing but choice on a moderately priced 1/4" thick offset...my neighbors keep chasing the elusive brisket dragon only to find out that they're only going to get quality brisket from someone who knows and cares about what they're doing.
@@MadScientistBBQdayum, what's the hate towards pellet grills!? :o Do you dislike them because they are smokers which you operate like an oven, or do you genuinely think they offer a worse final product? A regular smoker is not an option for me due to various reasons, and the pellet grill is just ideal for me. And unlike a gas bbq that you can definitely argue that it should be called an outdoor stove or whatever, this does offer you proper smoke and all that.
When placing multiple items in the oven start with the top rack so pieces don't fall off the top rack onto the lower item.When removing start with the bottom rack for the same reason
You can absolutely make an 8.5/10 brisket on a pellet smoker. It's true that you can probably never make a 10 but doesn't mean you can't do it ridiculously good. If you're making crappy brisket is not the cooker.
Agreed, I have made up to 12lb and they've been glorious I've been using mustard as a binder than Salt n pepper @225 and go time,never foil always butcher paper at the stall.
@@ShawnMcIntoshGanggreen the 2 biggest downfalls of brisket on a pellet grill are not getting fully rendered fat, and not getting enough smoke flavor. To address those, in my opinion the best way to cook a brisket on a pellet grill is to use a foil boat. Don't wrap it. Go fat cap down until the fat cap is yellow, soft, and sticky (usually well into the 170's), then go fat cap up in a foil boat until it's tender. The foil boat will catch juice and tallow in the bottom and prevent the meat side from over cooking while the brisket finishes. The smoke flavor and bark will never be quite as good as an offset but you can get pretty close.
After my car accident I had to get rid of my off sets and switch to a pellet smoker and now I can’t believe how much time and money I spent on cooking on a traditional smoker
I just did a 14.5lb on my Oklahoma Joes Rider DLX. Mid height rack, fat cap up, water pan above the sear plate, and a smoke tube. Did two tallow wraps and rested in a cooler overnight. Solid 8.5/10
How did you reheat the Franklin Brisket? I wonder if it is still worth it. HEB in Texas has the “True Texas BBQ Brand” of precooked brisket shrink rapped, but I haven’t tried it.
You are correct, I never said that they did it right. I’m saying yet again another “influencer” that doesn’t compare Apples to Apples. If you’re going to do it do it right. Make fair comparisons.
@@shawnhuffman4036how would it be apples to apples? He literally cooked it how one of the directions said. So that outcome would have been similar to anyone following them. You go to the store and don’t want to cook something in plastic, your going to follow the one he did, your going to get dry tasteless meat. His other stuff he cooked was ALSO from Costco but prepared by someone that wanted to cook it themselves. Kinda hard to do apples to apples when you can’t buy it uncooked and cook it yourself from that same distributor.
Not having a smoker is no excuse to not smoke meat. I just use my gas grill with trays of pellets smoking away. It's a lot of work doing it that way, but the results are impressive. This channel is what got me into smoking.
I have a big offset stick burner, but believe me, that ain’t the easy way. You have to feed it every half hour or so for 7 or 8 hours minimum. Most people don’t have all day to tend a fire. Just cooked a 15 lb. Packer last night while I was sleeping. Flopped it on my Pit Boss vertical 5 series @ 5PM, set it to 225F, and let it rip all night. Up at 5 this morning, wrapped it at 165F internal, and put it in the electric kitchen oven at 225F. When it hits 203F I’ll hold it in the oven at 150F until right before dinner tonight. No question, it will be delicious.
I was gonna say you might have reheated it unwrapped with some butter or tallow on top, but it sounds like that wouldn't have made any appreciable difference. Thanks for this, I'm encouraged to do another one myself!
"...I wonder if this is what pellet grill owners feel like...". Classic. Hey now, there is some technique for my Yoder YS640...that's my story and I'm sticking with it!
The first brisket I ever cooked was cooked in an electric roaster. It did not have a smoke ring, but what I was able to achieve was excellent tenderness and a good, beefy flavor with the seasonings I chose.
@@Sean2884it is possible. We opened a bag of these avocado chips which made me want to kill myself in how bad they were. Costco accepted them back no problem. Apparently a lot of people were complaining about those chips and eventually they stopped selling them.
i ate some brisket, that i forgot, about that's was in the freezer for about 2 months,and to my suprise it was still good! it was in a gladloc non freezer bag and i was impressed with the taste cuz it tasted fresh😊😊
The weight of the Costco brisket includes all that fat. After you trim off a fair amount of the fat, your brisket weighs almost 35% less. That has to be taken into account when comparing cost/weight. Couple that with the fact we're talking about a pre-cooked brisket.... Now your weight is reduced by slightly over half. The cost of that $3.49 brisket fresh off the shelf is probably going to come in at $10.00/lb after cooking..... 'apples to apples'....
@@PleaseDontDeleteMyComments That, my Friend, is because you haven't got taste. A decent taqueria blows Chipotle out of the water, even a bad one around here does that as I live in the home of the "Mission Burrito". What passes as food at Chipotle is trash.
@@PleaseDontDeleteMyComments You'll get Mexican rice, not white with cilantro. You'll also get a better choice of beans. You can also order a Torta, which is what Mexicans eat for lunch.
I think the MOST important factor people underestimate is the shape/size/trim of the brisket. The Costco brisket had a tiny flat and a HUGE point. You'll never get a good even cook when there's so much contrast. Compare that to yours, which was very even.
Man as a person who enjoys cooking my meats as well you nailed it in the head, you aint saving time by buying this cooked already, the whole cooking experience is part of the fun of it! My wife and i had this conversation when we saw it at Costco, but i am sticking to my own smoking! Thanks for doing the test man!
@@MadScientistBBQIts ok ill say it for you. They SUCK and a live fire with hardwood has and always will be superior. I work full time and have a very busy life, never touched a pellet smoker. Offset forever.
@@rapinbatches And nobody cares about your hatred of pellet cookers. All that matters is how the end product tastes. On behalf of my Yoder YS 640, pizz off.
Why did you leave your brisket covered in its juices? You never reheat anything in the oven uncovered, especially at 350, how do you not expect it dry out? Comes of as a very disingenuous comparison.
Costco gave two reheating options, and he followed one of them. That is pretty much what I or anyone who has never cooked brisket before would do. On his own precooked brisket, he did what he would do with the knowledge that comes from having cooked brisket before. He can't control how Costco's brisket was prepared or cooked, he us just reheating it with their instructions. Or did you want for his precooked brisket to also be prepared with minimal spices on an industrial grade equipment using charcoal? Just to even things out.
This entire video screams of "if you don't own $50,000 worth of stuff you're subhuman but tehehe I'm just kidding please subscribe to pay my high interest ATV purchase"
Jeremy. A fun test would be for you to cook a choice brisket and then vacuum seal it for a couple weeks and then reheat using the same method for a direct comparison! 🙃
Who wants to see Jeremy do a review of a Weber Smokey Mountain 22? Love the vids man and the different pits and methods!! The Webber SM has the biggest fan base in the game and as many ways to run it!!! Love to see you review it. I don’t own one but thinking of getting one to play with I do know that it has a lot of fans out there #madscientist vs #Webber SM we need to see it
Is there a way to improve the tenderness & possibly seasoning of the Costco precooked brisket by reseasoning and recooking it low and slow for a few more hours?
Enjoyed the video... Nice work... Just checking meat counter at Costco last week... $40.00 for two flank steaks in one package... A little off topic but wow!...
Costco isn’t trying to compete with home barbecuers, they’re going up against the BBQ joints on a price per pound basis.
You're just a Biden demonrat who can't handle a MAN's smoker to smoke briskets and various other types of animal meat. I don't go to Costco. I have visited the KC Masterpiece restaurant in Kansas City, MO; their onion straws are delicious. I wear a size 14 shoe and prefer warm colored light bulbs.
Bbq joints would be out of business if they served this
@@ItsAlive111
Fake BBQ joints.
With ovens and liquid smoke.
And for those who live in an apartment complex where grills and smokers aren't allowed.
so.....if the meat sucks then the meat sucks, doesn't matter if you get it at home, Costco or a restaurant.
The Costco brisket had not been cooked long enough to break down the collagen. If I was given one and I had the time I would leave it in the bag, stick a temperature probe in it, and leave it in an oven at 240 until the internal temperature reaches 203. Let it rest for 30 minutes. Optionally, after the rest and with it out of the bag, back in the oven at 450, on a rack well above a wetted drip tray, just for a few minutes to help the bark. That won’t fix the lack of smoke or poor seasoning, but it should help the texture.
At that point you might as well buy a raw one right?
@@videoguy640 I said “if I was given one”. I hate to waste food. But yes, I would prefer to buy raw brisket over buying the Costco precooked brisket.
@@willdejong7763 bUY DEEZ NUTS
The fukery
@@willdejong7763 my bad, missed that
You reheated them differently, that’s kinda an extremely unfair comparison. Of course the one you reheated uncovered will be much drier.
Not only that but he's the judge and jury.. lol
lol savages
@@N_g_erchill bro it’s pride month 😐
@@N_g_erhuh? Ok?
It’s not tender and is under seasoned, so I don’t think reheating it covered would help
One thing that hurts me is that, not much more than twenty years ago, when being able to smoke a good brisket was considered to be a 'Pitmaster PhD' and the cut was considered 'trash' I could buy a whole, uncooked brisket that was bigger than the ones in this video for $15. I know there is inflation but that doesn't explain it. I think it was all the cooking shows that convinced people that THEY could and should cook a brisket (although I suspect a lot of folks still can't do that great a job) that suddenly made a 'trash' cut popular. The same thing happened with beef short ribs - they used to be cheap although delicious if prepared correctly. Now you see packages of beef short ribs that have, maybe, three good bites of meat on each bone and three or four bones in the package at $15 or $20. It's a shame, really.
See ‘Anti-Trust’ laws and the consolidation of the meat industry!
It's a lot of things. Oxtails and lengua also come to mind.
$70 for Rib Eye or $40 for the brisket. It's an easy choice with today's prices.
I remember going with my Dad to pick up free pork ribs and chitlins because the meat dist processed so much pork and beef he didn't have room for it all and wasn't allowed to trow it in the trash. There were times when he had to take beef ribs that my dad didn't want to get the pork ribs.
do chicken wings next.
We used to get these at work. We would heat in the bag, refrigerate, then slice on the slicer. Made decent sandwiches for sure.
it looks like it would be decent for sandwiches yeah.
@@lasskinn474sounds like that brisket made some decent sandwiches for sure
Especially with horseradish in the mayo
@@TheSleepingonit ... Ouch!! Horseradish & mayo? I never had that with brisket. Always on rye bread with mustard and Keens hot mustard every 3rd slice. That'll give your nose & butt a good kick 😮
@@sfopaladin2661 tastes great and cures sinus infections
Went out to eat the other night and not only was it expensive, close to $100, but the food was crap. This smoked brisket for 110 seems like a great deal for days of mauling. I’m trying it.
For $100 I made three tri tips and all the fixings, and fed 6 people for two days
Get this man a good brisket 😭
This video couldn’t have come at a better time! I just saw these at my Costco last night and didn’t pull the trigger. Glad I listened to my gut. Thank you for the video and timing.
Your gut would have been unhappy if you had...
Twisting it like that and watching a piece of brisket bounce had me dying of laughter 😂
For reheating -- why not heat in the bag (oven or sous vide at a medium/low temp) then blast it with high heat in the oven (or even a broil) to redevelop just the bark.
I've done that and it really is the best of both methods, IMO.
That video about the "tricks to make food look better" would be cool .
I should do that. Been meaning to do it for years
@@MadScientistBBQ do it 🫡
@@MadScientistBBQI second the vote for a “Tricks” video! There is an old saying that we “eat” with our eyes first, if “it” looks good, it has to be good, umm, maybe not! Trickery, trickery, trickery!
Love all your content, Jeremy! This came out just like I thought it would when I saw the title.
*Absolutely* want that video. From a pro, it'd be really eye-opening.
This is very educational for me. Seeing the difference between Costco and MSBBQ is an eye-opener. Thank you for making and sharing this video.
I never have commented on your videos however I love your humbleness on this one
keep real and honest always blessings to y'all
Thank you for sparing me the temptation of trying the Costco pre-cooked brisket.
Me too! You saved me 110 dollars!!
I loved the bounce test. That pre-cooked rubber ball effect compared to a true soft and tender "splat" was brilliant. Ha!
Laughed my head off. My dog would've run and hid in the bathtub. If I had a dog.
That gave me a good laugh too! Makes me want to test my next brisket with the bounce test!
I dry rubbed a brisket pepper and salt, put it in the oven at 250 degrees for 13 hours. It came out great. Melt in your mouth good. After buying a smoker, I can make Texas BBQ.
About how many pounds was that 13-hour brisket?
I have a Pit boss and trim and inject mine with a combination of orange juice and apple juice. Season it with Kinders salt pepper garlic blend and Put it on smoke at about 10 pm. The next morning around 6 I put it in a foil try as shown in the video here. Add about two cups of the remaining apple juice and cover it with foil tightly around the tray and turn the heat up one notch to 225. Around 1 pm it gets to about 195 to 205 internal with an instant read thermometer. Pull it off and put it on a baking sheet cover with foil and rest it for two hours with a kitchen towel over the foil. Always comes out great. So easy.
I always hear people talk about trimming for evenness but my favorite parts of the brisket are always the ends that are a bit overcooked.
Just my two cents, but aside from presentation, I think too much is made of trimming, too. Leave it alone and get the damn thing on the grill. And yes, there is definitely more danger of trying parts of the brisket out than a lot of meats because it has both fatty and lean components, better to let the fat protect it IMO.
I cut some off and put on the warmer rack to eat while smoking. People come by and have a beer it's their favorite piece of meat
Thanks!
As a Pellet Grill owner I can assure you that is definitely what I feel like 😅
I put my Ribs on and go fishing for 2.5 hours, come back wrap them, put them back on for another 2 hours, go do something else.
Then enjoy! 👍
That’s cool. Outside oven. You have no idea what real bbq tastes like
@@jeremylowe2309😂😂😂
@@jeremylowe2309 Imagine being a gatekeeper for something as inconsequential as how another person slow cooks their meat.
@@AirLancer I have a pellet grill, and I love the convenience of it, but when it comes to smoke flavor, it just really isn't the same as buring actual wood. Whats even crazier, my pellet smoker ends up with these massive smoke rings, you'd think it would have 3x the smoke flavor than it does.
@@jeremylowe2309we do have an idea and don’t care.
I find this video fascinating, but most of all, because it feels like a very honest video. I have my own cooking show on an alternate account, and I know some of the tricks, and I notice a deliberate absence of the more dishonest ones. As a result, I'm subscribing. Your brisket looks delicious.
Norm MacDonald didn't die, he just started BBQ'ing
He doesn't look like norm at all
@@FooglerDoodgler yeah he does, even sounds like him
@@bradleyastle9183 Nope. Not a bit
@@FooglerDoodgler yeaaaaaah but he does
@bradleyastle9183 Nope
Almost 40 years ago I went for corporate training in Fort Worth Texas. On our last night they had a pitmaster set up a massive outdoor kitchen. I have been chasing that brisket high ever since! I have given up trying to match the taste memory. In a pinch I guess Costco will do. Especially at the holidays. Heat and eat with no mess.
One month ago I just dropped money on a Yoder YS 1500S. I seasoned the brisket with salt and pepper. Woke up at 2:30 am to put it on. By 3:00 pm I was done. Beautiful smoke ring and taste.
One question for you. I have always trimmed and separated my brisket. What are your pros and cons to this method. I’m thinking the next time I do one, it will be left whole.
Also tried your whole chicken with salt and pepper at 200 until 145 then 300 until 165.
Best chicken I have ever tasted. It fell apart in our mouths. ❤
You’re going to love that Yoder!
@@robertwolfe6315 spent my nut on it. It’s got to do with all joking aside, I’ve done outstanding cooks on it. Your chicken recipe is amazing. Nothing beats getting up at midnight to put a brisket on. Love you brother, keep up the good videos!🤘😘
@@jerrymorgan1752 Hello Jerry, I think you have me confused with Jeremy who made the video. I have a Yoder 640 and love it, I see you went big with the 1500s ! I’m sure you are enjoying it. Good luck, good bye and good bbq!
@@robertwolfe6315 thank you for the response. My old neighbor had I believe the 640. He paid up the butt for delivery. I found a place that sold the big one and had my son deliver it. Wouldn’t fit in my truck cause I thought it would be a good idea to put a shell on it. 👍
@@jerrymorgan1752 That’s another thing kids are good for!
Great video. I saw these pre-cooked briskets at my local COSTCO. I had second thoughts. You proved it.
The way he flopped that costco point slice around had me dead 😂😂
Hey, thanks for coming by Costco today. I hope the pans work well for you.
you sir if i remember correctly had mentioned to soak pellets in beef tallow to see if it were the same as adding fat to the fire. i did that and caught my smoker on fire. lol
Haha, I never recommended anyone do that I don’t think. I may have wondered aloud if it would work.
LOL!!! 🤣🤣🤣
Lmaooo
Why would you do that? Throwing grease on a fire.
@@MadScientistBBQ no you didn't tell anyone to do it. it was a i wonder if that would work and then if any of you guys try it let me know. i am here to tell you it is a bad idea. lmao. but i did get to move into the offset world because of it. so there's that
Exact same experience with a Costco brisket here. the smoke ring and tint bark as just barely passable tokens of BBQ. There's some chain called Dickey's which we used to call the McDonalds of BBQ, not sure if it's still in business, but same thing. Mass produced replicas of BBQ.
When you twisted the costco brisket at the end and it never tore apart, I died...😂😂😂😂
I microwave mine on 200watts for 1 hour and they come out flawless every time!! Love these, so easy and almost no mess either!
That's... Interesting. I'd be curious to see this in action. I honestly do believe the microwave is underrated for slow cooks. But can't say I've heard of putting anything in there for an hour. Tell me more lol
@@Cyrribrae I was just joking 🤣
@@danfitzpatrick4112 lol shoot fair enough. I jump every time someone mentions using the microwave, just cuz I'm curious. Oh well haha
Over the weekend I tried something new a Brisket Boli. brisket, picked onions, spicy brown mustard, pepper jack, Monterey jack and au jus for dipping sauce. Went over big.
What’s a boli?
@@funny-ne1in stromboli
That 180 degree twist and ball bounce was hilarious with the Costco pre-cooked brisket....a rubber brisket. Great video, Jeremy.👍
Excellent video! Thanks for the heads up about precooked brisket in the store!
Don't miss all the beautiful colors of the rainbow looking for that pot of gold.
Would love to see a video of you doing what you can to fix the Costco brisket. Trying to make one up to your standards.
Me too. I was going to make that comment but I'll second yours.
I just posted what I would do. Briefly, I’d leave it in bag, and recook it in an oven at 240 until it reached an internal temperature of 203. Need to break down more of that collagen to get the texture right. Rest for 30 minutes. Maybe back in the oven, no bag this time, on a rack, 450 for just a bit to help the bark.
Lime juice is great for tenderizing, pork ribs can be done in a hour or so on a charcoal grill
Takes all the fun and challenge of BBQ... learn and do it yourself! Its well worth it😊
Yes, it’s the joy of starting the bbq, getting the temps right, monitoring it, and everyone enjoying the amazing bbq you made.
I appreciate this video. It helps us out and gives us an honest insight into what you were testing. Keep up the good work.
At $110 I can already tell you it's not worth it. If I saw that in Costco I would walk on by and not even give it a second thought.
This video was hilarious! Thanks for the review! I'll keep smoking my own briskets.
“Flat looks a little dry” *looks like a severed cat tongue* 😂😂
Reminds me of that guy on RUclips who was smoking briskets from K-Mart!🤣
@@BenFeldman-kz7gtlol
😂😂😂
🙀🤣🤣🤣🙀
Might be!!! Comes from foreign countries!!!! USDA tosses a stamp on it!! We've been fighting for years now!!!
ruclips.net/video/zi1MhnDONLg/видео.htmlfeature=shared
Cook it / reheat it in the oven in a pan covered. I add 1 can of good beer. Reheat 350 leaving it covered till the meat reaches 205.
Let sit 30-60 minutes covered.
Take out and slice and enjoy.
You definitely chop this costco brisket then griddle it for a thousand different kinds of tacos and burritos which is miles better than the horsemeat used in most restaurants. You dissed the best way to utilize this...chop chop.
Burnt ends!
Yeah, but for more than double the money? Personally, I'd just buy the raw brisket, throw it in the oven and cook it till it's tender, slice or chop it, sauce it, and add it to tacos or whatever.
Yeah, but it sounds like it didn't even have good flavor to start with. I'm guessing you can start with a cheap $30 brisket, smoke it for real for just 8 hours and then finish it in the oven overnight and it would be WAY better.
Horsemeat. Concise and poetic.
...for $110+...uh, no thanks
Is there a way to improve the precooked one before eating?
I often do two briskets at once. One is vacuum sealed while the other is for service.
The brisket that is sealed is used in sides. I find it awesome that you showed the oven method to reconstitute previously smoked brisket.
If you ever do another video like this; I would enjoy seeing your thoughts on a water bath method to reconstitute for service. Which happens to be my prefered method.
Love your videos.
It's all good, no matter what you do. Guaranteed.
I own a pellet grill and an offset. Sunday - Thursday, if I want some bbq, I use the pellet grill. Friday and Saturday I will use my smoker. The one thing I do LOVE my pellet grill for, is smoked burgers and chicken breast. Being able to come home from work, turn on my pellet grill, throw a few chicken breasts, a sausage or two, and maybe some patties? Nothing beats the convenience of it.
I don't have much trouble using a basic Webber or my other $20 charcoal grill. I guess it might take a little more time to smoke burgers or steaks.
Used to do the same until I got a gravity fed smoker. Best of both worlds.
That bounce test was crazy
As a person that has used a pellet grill and an offset smoker/grill I have to say the pellet does just as good of a job, without the hassle of checking temp, and refreshing the water bowl every 20 minutes. Oftimes even with the smoker I would smoke the meat for a couple of hours, then take it to the oven and finish the cook in it. Came out better, with the more controlled temp.
Pellet will never achieve charcoal offset smoking level of smoking.
When you suggested a "taste test with the cat" I was absolutely horrified for a second.
I had just finished dinner before I started watching this video and I was not hungry. NOW I'm hungry.
This is exactly what pellet grill owners feel like! I'm not ashamed of that in the least. I will 100% agree that I can get a better brisket out of an offset, but honestly the pellet smoker (if you have a good one) is close enough on extremely long cooks like this that I'll take the convenience of not having to babysit a fire.
You came to a Costco precooked brisket review to talk about your damned pellets. You boys won't stop.
@@SukmadikHo No, I was responding directly to the comment he made early in the video.
@@SukmadikHoDude, just watch the vids and leave your petty gripes to yourself. Please?
The view from the lighthouse excited even the most seasoned traveler.
10:15 he finally tastes it.
Your outlook on life is a direct reflection on how much you like yourself.
Deep...did you think that up all by yourself...?
The only people that should be buying the Costco pre-coooked briskets are people that don't have smokers. $12/lb brisket from a novice pit master is highway robbery. Another entertaining video.
Glad you enjoyed! But yeah it’s really not worth it if you have any kind of smoker. Pellet grill brisket beats this every day of the week
In my area, restaurants charge $20+ a pound for brisket coming out of an indoor gasser. I smoke nothing but choice on a moderately priced 1/4" thick offset...my neighbors keep chasing the elusive brisket dragon only to find out that they're only going to get quality brisket from someone who knows and cares about what they're doing.
@@MadScientistBBQdayum, what's the hate towards pellet grills!? :o
Do you dislike them because they are smokers which you operate like an oven, or do you genuinely think they offer a worse final product?
A regular smoker is not an option for me due to various reasons, and the pellet grill is just ideal for me. And unlike a gas bbq that you can definitely argue that it should be called an outdoor stove or whatever, this does offer you proper smoke and all that.
With the reheat was it cooked to tenderness then cooled and then brought back up to temp?
@@MadScientistBBQ I know your full smoke kind of guy but is there any chance you could make a video of you smoking a brisket on a Weber Kettle Grill?
Thanx for the laughs man lol subbed
When placing multiple items in the oven start with the top rack so pieces don't fall off the top rack onto the lower item.When removing start with the bottom rack for the same reason
Can you send me the rule book...?
You can absolutely make an 8.5/10 brisket on a pellet smoker. It's true that you can probably never make a 10 but doesn't mean you can't do it ridiculously good. If you're making crappy brisket is not the cooker.
Agreed, I have made up to 12lb and they've been glorious
I've been using mustard as a binder than Salt n pepper @225 and go time,never foil always butcher paper at the stall.
@@ShawnMcIntoshGanggreen the 2 biggest downfalls of brisket on a pellet grill are not getting fully rendered fat, and not getting enough smoke flavor. To address those, in my opinion the best way to cook a brisket on a pellet grill is to use a foil boat. Don't wrap it. Go fat cap down until the fat cap is yellow, soft, and sticky (usually well into the 170's), then go fat cap up in a foil boat until it's tender. The foil boat will catch juice and tallow in the bottom and prevent the meat side from over cooking while the brisket finishes. The smoke flavor and bark will never be quite as good as an offset but you can get pretty close.
@TMJ32 I'll have to give it a try on my next one ,offsets will always be better but I'm done getting up middle of night adding wood etc
After my car accident I had to get rid of my off sets and switch to a pellet smoker and now I can’t believe how much time and money I spent on cooking on a traditional smoker
I just did a 14.5lb on my Oklahoma Joes Rider DLX. Mid height rack, fat cap up, water pan above the sear plate, and a smoke tube. Did two tallow wraps and rested in a cooler overnight. Solid 8.5/10
How did you reheat the Franklin Brisket? I wonder if it is still worth it. HEB in Texas has the “True Texas BBQ Brand” of precooked brisket shrink rapped, but I haven’t tried it.
I agree cooking BBQ is fun and satisfying and your friends are impressed.
And it's not that difficult... it just takes time.
@@lexwaldezyeah, about 12 hours on the fire and 12 hours off. ;)
You have power over your mind not outside events. Realize this, and you will find strength.
I don’t doubt Costco was let down but not fair comparison. The two you cooked together didn’t equal the size of the Costco
It doesn’t matter, he didn’t cook the premade one, so it was poor cooking on the company that did cook it.
You are correct, I never said that they did it right. I’m saying yet again another “influencer” that doesn’t compare Apples to Apples. If you’re going to do it do it right. Make fair comparisons.
@@shawnhuffman4036how would it be apples to apples? He literally cooked it how one of the directions said. So that outcome would have been similar to anyone following them. You go to the store and don’t want to cook something in plastic, your going to follow the one he did, your going to get dry tasteless meat.
His other stuff he cooked was ALSO from Costco but prepared by someone that wanted to cook it themselves.
Kinda hard to do apples to apples when you can’t buy it uncooked and cook it yourself from that same distributor.
@@PTRRanger951 comparing a whole brisket to the much smaller cut he did is no where near the same.
@@shawnhuffman4036 🤣🤣
Nice comparison. I've been binging your videos for prep for my independence day brisket
Not having a smoker is no excuse to not smoke meat. I just use my gas grill with trays of pellets smoking away. It's a lot of work doing it that way, but the results are impressive. This channel is what got me into smoking.
Exactly! I use my charcoal grill as a smoker too! I add wood chips to thr charcoal. This weekend I'm smoking lamb shanks and pork ribs
I have a big offset stick burner, but believe me, that ain’t the easy way. You have to feed it every half hour or so for 7 or 8 hours minimum. Most people don’t have all day to tend a fire.
Just cooked a 15 lb. Packer last night while I was sleeping. Flopped it on my Pit Boss vertical 5 series @ 5PM, set it to 225F, and let it rip all night. Up at 5 this morning, wrapped it at 165F internal, and put it in the electric kitchen oven at 225F. When it hits 203F I’ll hold it in the oven at 150F until right before dinner tonight. No question, it will be delicious.
I was gonna say you might have reheated it unwrapped with some butter or tallow on top, but it sounds like that wouldn't have made any appreciable difference. Thanks for this, I'm encouraged to do another one myself!
"...I wonder if this is what pellet grill owners feel like...". Classic. Hey now, there is some technique for my Yoder YS640...that's my story and I'm sticking with it!
Turn it on...place meat in cook chamber...go back to sleep...is that the technique?
@@jdoane1522Yes. Yes it is, thank you very much.
@@jdoane1522 ...well you might run out of pellets....;-)
@@jdoane1522 I also tried it on my Komado...three times.... ruclips.net/video/eaOd60NhyqY/видео.htmlsi=drH42eBkLcaudb9c
The first brisket I ever cooked was cooked in an electric roaster. It did not have a smoke ring, but what I was able to achieve was excellent tenderness and a good, beefy flavor with the seasonings I chose.
Good thing Costco has a great return policy. Wouldn’t think twice about taking it back.
Same here.
You're gonna take back the food you ate?
@@Sean2884I'm not going to eat that garbage brisket.
@@Sean2884it is possible. We opened a bag of these avocado chips which made me want to kill myself in how bad they were. Costco accepted them back no problem. Apparently a lot of people were complaining about those chips and eventually they stopped selling them.
@@JesseDKangas why did you buy garbage then
i ate some brisket, that i forgot, about that's was in the freezer for about 2 months,and to my suprise it was still good! it was in a gladloc non freezer bag and i was impressed with the taste cuz it tasted fresh😊😊
for 110 bucks. we sure as heck can hold them to a high standard
Comparing that to most barbecue restaurants, it’s not very expensive. Bbq restaurant prices have gone through the roof
@@MadScientistBBQ 9-something pounds of meat for $110 isn't bad. BBQ places in TX near me are almost $30/lb or more
Amen, brother
Love the raste of Sweet Baby Ray , but have replaced with sauces not containing high fructose corn syrup. Montgomery Inn and Rib Rack are very tasty
Can't believe the cat didn't get some.
Eleven likes! That's a record for any of my comments (sad I know) so I think we should see a video of the cat getting brisket.
Like if you agree. 😁
What is your favorite seasoning for a brisket cooked on a pellet grill
The weight of the Costco brisket includes all that fat. After you trim off a fair amount of the fat, your brisket weighs almost 35% less. That has to be taken into account when comparing cost/weight. Couple that with the fact we're talking about a pre-cooked brisket.... Now your weight is reduced by slightly over half. The cost of that $3.49 brisket fresh off the shelf is probably going to come in at $10.00/lb after cooking..... 'apples to apples'....
All I know is I'd rather spend that $110 at Chipotle.
@@PleaseDontDeleteMyComments That, my Friend, is because you haven't got taste. A decent taqueria blows Chipotle out of the water, even a bad one around here does that as I live in the home of the "Mission Burrito". What passes as food at Chipotle is trash.
@@johnbernstein3916 Let me guess--you get a bunch of rice and beans.
@@PleaseDontDeleteMyComments You'll get Mexican rice, not white with cilantro. You'll also get a better choice of beans. You can also order a Torta, which is what Mexicans eat for lunch.
@@johnbernstein3916 There's only so much space in a burrito--why would you waste it on rice and beans?
I have made of lot of bad food equipment purchases over the years but the chamber vacuum sealer is not one of them, I don't regret it at all.
The Resemblance between Bob's Big Boy and Jeremy is Uncanny . . .
@@Diogenes1360 rotfl
Thanks for saving me the expense. I've been eye-balling these for two weeks at Sam's. But, they have the BEST rotisserie chicken hens
I think the MOST important factor people underestimate is the shape/size/trim of the brisket. The Costco brisket had a tiny flat and a HUGE point. You'll never get a good even cook when there's so much contrast. Compare that to yours, which was very even.
Couldn't you cut it into two and cook the more even section separate from the thinner, less even part?
@mrxman581 sure could! But, no matter what, there's still gonna be a lot of waste when trimming a brisket. Most keep it to make burgers with.
Oh man.... YES! Taste test with the cat! Awesome! (I guardian two of them)
Never saw that at Costco, but I'd never buy that-ever. I'll cook a prime for less money than that, rest it for fifteen hours- way better.
Man as a person who enjoys cooking my meats as well you nailed it in the head, you aint saving time by buying this cooked already, the whole cooking experience is part of the fun of it! My wife and i had this conversation when we saw it at Costco, but i am sticking to my own smoking! Thanks for doing the test man!
4:48 - Damage Control 😆
😂 I can’t hate on pellet smokers too much
@@MadScientistBBQIts ok ill say it for you. They SUCK and a live fire with hardwood has and always will be superior. I work full time and have a very busy life, never touched a pellet smoker. Offset forever.
@@rapinbatches And nobody cares about your hatred of pellet cookers. All that matters is how the end product tastes. On behalf of my Yoder YS 640, pizz off.
@@rapinbatches please don't try to "gatekeep" what is probably the world's 3rd or 4th oldest profession.
I'm my wife's grill hero, but you're mine, lol. Thanks for the great videos. 😄
Too bad the flavor wasn't there. You could have sous vide it in the bag at 165 for like 6 hours and broke it down.
Maybe try to heat them on the same rack or one at a time the one at the bottom dries faster it's getting more heat
Some of us lick chimneys. Don't shame us.
I get a vacuum sealed brisket from our local bbq place, every holiday. Sous vide is the way to go.
So he should have reheated it in the plastic.
@@mrxman581 yes
It said to do it either way on the instructions
Why did you leave your brisket covered in its juices? You never reheat anything in the oven uncovered, especially at 350, how do you not expect it dry out? Comes of as a very disingenuous comparison.
Costco gave two reheating options, and he followed one of them. That is pretty much what I or anyone who has never cooked brisket before would do.
On his own precooked brisket, he did what he would do with the knowledge that comes from having cooked brisket before.
He can't control how Costco's brisket was prepared or cooked, he us just reheating it with their instructions. Or did you want for his precooked brisket to also be prepared with minimal spices on an industrial grade equipment using charcoal? Just to even things out.
Wow, just found the channel, never have seen others of your videos , great presentation too.
This entire video screams of "if you don't own $50,000 worth of stuff you're subhuman but tehehe I'm just kidding please subscribe to pay my high interest ATV purchase"
Well the great thing about bbq is you can make pretty world class brisket in a Weber kettle or filing cabinet
Thanks for the video. I might have weakened at Costco and try it out. I will stay with the tried and true method. No short cuts in good brisket!
When you do comparisons you gotta use the same formula/method or as close to possible for preparation..
Jeremy. A fun test would be for you to cook a choice brisket and then vacuum seal it for a couple weeks and then reheat using the same method for a direct comparison! 🙃
Who wants to see Jeremy do a review of a Weber Smokey Mountain 22? Love the vids man and the different pits and methods!! The Webber SM has the biggest fan base in the game and as many ways to run it!!! Love to see you review it. I don’t own one but thinking of getting one to play with I do know that it has a lot of fans out there #madscientist vs #Webber SM we need to see it
Way cooler than a pellet grill btw not as cool as a 500 hahaha
The Kitchen Tune-Up folks did a good job on your cabinets.
Is there a way to improve the tenderness & possibly seasoning of the Costco precooked brisket by reseasoning and recooking it low and slow for a few more hours?
Watching this video while I prep your backyard barbeque chicken thighs recipe and shaking my head in dismay.
WOW Watching you cut these Briskets, I am sooo Hungary now !!!
Enjoyed the video... Nice work... Just checking meat counter at Costco last week... $40.00 for two flank steaks in one package... A little off topic but wow!...
The twisting of the point LOL. So funny :)