Publix brisket sale

[fxsales1959]

for those in publix areas. Publix is not my fist choice for meat by any means. But... Mama was looking at the sale paper that said "whole choice brisket" cut and wrapped to order $2.99lb. My son in law was a stock boy at publix and they transferred him to the met dept to get trained (not this store). I found a live body in the meat dept this morning to ask. "Can you separate the point and flat for me?" He looked like he knew what he was doing so I took a chance. I haven't had time to unwrap and inspect, but it looks like I got a flat for burger and a decent point. $45 all in. 16lbs
The grinder is going to get a workout making brisket burger this weekend.

 

[clifish]

nice I have not seen brisket below $4.90/lb

 

[JLinza]

That's a way better deal then what I've been seeing. Good find

 

[dave schiller]

I saw the same price at a local Publix a couple of days ago. Only problem was that it didn't seem to look like a brisket. It was shaped more like a ham, very fat (thick). Choice grade.

 

[insight3fl]

nice I have not seen brisket below $4.90/lb

I bought one this weekend in Southwest Florida. $3.99 Trimmed the flat off to fit the MES. Ran it on high like a few folks suggest. SPOG. Was looking for initial 180 before probing and covering. Looked like a stall at 168 degrees at 7 hours in. Waited and finally into the 170 but took several more hours (4) to get to 180. Prior to that around 9 hours, I probed and felt pretty soft but though it was too early hence the additional 4 hours to 180. Beef Broth and covered for another hour then out and rested in blankets for 3 hours. Got up at 2:00 am to uncover..... Also ran my improvised mail box into the MES for total of 7 hours....Back to the unveil. Took it out of the juice and it was way too smoky, and very dry inside... two quick bites, into the fridge and back to bed with bad taste in my mouth. Afraid to take it out for lunch today as I think I have a 10 pound Hockey puck!!!

 

[Fueling Around]

....Back to the unveil. Took it out of the juice and it was way too smoky, and very dry inside... two quick bites, into the fridge and back to bed with bad taste in my mouth. Afraid to take it out for lunch today as I think I have a 10 pound Hockey puck!!!

Bummer
You need to reheat the brisket until it goes probe tender. My last brisket required 210° to get the last portion tender. To reduce the smokiness try steaming