Costco Sells Whole Pre-Cooked Brisket?! Let's Try It.

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[@DS-po6zd]

That video about the "tricks to make food look better" would be cool .

[@MadScientistBBQ]

I should do that. Been meaning to do it for years

[@DS-po6zd]

@@MadScientistBBQ do it 🫡

[@chriscarter7182]

@@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!

[@rvnerd7671]

Love all your content, Jeremy! This came out just like I thought it would when I saw the title.

[@TheSteelPhantom]

*Absolutely* want that video. From a pro, it'd be really eye-opening.

[@DavidSherman1980]

I loved the bounce test. That pre-cooked rubber ball effect compared to a true soft and tender "splat" was brilliant. Ha!

[@Daindrais]

Laughed my head off. My dog would've run and hid in the bathtub. If I had a dog.

[@michaelhicks976]

That gave me a good laugh too! Makes me want to test my next brisket with the bounce test!

[@frankpratt529]

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.

[@aaronpage1822]

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.

[@AntsBBQCookout]

“Flat looks a little dry” *looks like a severed cat tongue* 😂😂

[@BenFeldman-kz7gt]

Reminds me of that guy on KZbin who was smoking briskets from K-Mart!🤣

[@AntsBBQCookout]

​@@BenFeldman-kz7gtlol

[@Smokeslingerowner]

😂😂😂

[@tbags93]

🙀🤣🤣🤣🙀

[@joey8567]

Might be!!! Comes from foreign countries!!!! USDA tosses a stamp on it!! We've been fighting for years now!!! kzbin.info/www/bejne/sJqUfpukebSBgskfeature=shared

[@uniform1313]

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.

[@MH_6160]

Burnt ends!

[@rogermccaslin5963]

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.

[@edtsch]

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.

[@alvincura]

Horsemeat. Concise and poetic.

[@SamMuldoon1963]

...for $110+...uh, no thanks

[@em8340]

Excellent video! Thanks for the heads up about precooked brisket in the store!

[@JoeTruck-PNW]

I appreciate this video. It helps us out and gives us an honest insight into what you were testing. Keep up the good work.

[@TMJ32]

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.

[@ShawnMcIntoshGanggreen]

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.

[@TMJ32]

@@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.

[@ShawnMcIntoshGanggreen]

@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

[@brokenbonesbbq33]

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

[@noahhastings6145]

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

[@shaneandera1409]

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.

[@Craftmaster37]

OUTSTANDING REVIEW! Thanks for what you do.

[@hangtime79]

Really great and informative video man. Keep the quality content coming.

[@bbqwithfatman2671]

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.

[@drewnelson3149]

We used to get these at work. We would heat in the bag, refrigerate, then slice on the slicer. Made decent sandwiches for sure.

[@lasskinn474]

it looks like it would be decent for sandwiches yeah.

[@oscaralmeida8772]

I never have commented on your videos however I love your humbleness on this one keep real and honest always blessings to y'all

[@ratlips4363]

Thanks so much for the review and as always, the education. What a learning experience. I never twist my meat!!!

[@jimshackelford_icu812]

I just smoked my first brisket on my workhorse 1975-t. Man it’s not even comparable to my timberline briskets. More work but anyone running a stick burner loves the process of cooking with fire. And producing tender juicy briskets

[@smokinjoeprestwood5889]

I agree, Jeremy, I love cooking with fire and embers 👍🏼👍🏼👍🏼

[@bizarrenoir1728]

This comparison is hilarious 😂 great video!!!

[@williamwilson2624]

This was a great comparison! I'll be honest I didn't have high hopes for a precooked brisket from Costco. Excellent video as always!

[@wlp6200]

Thanks Jeremy. Glad there's no shortcut for great bbq 😋

[@SebastianMoreno82]

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!

[@BiffBuffchest]

I get a vacuum sealed brisket from our local bbq place, every holiday. Sous vide is the way to go.

[@Daspyro]

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.

[@BigDaddyDuke101]

I agree cooking BBQ is fun and satisfying and your friends are impressed.

[@lexwaldez]

And it's not that difficult... it just takes time.

[@IceBergGeo]

​@@lexwaldezyeah, about 12 hours on the fire and 12 hours off. ;)

[@Bards_BBQ]

The way he flopped that costco point slice around had me dead 😂😂

[@blueenglishstaffybreeder6956]

Jezza you’re the man mate, love your vids and your honesty too

[@JoshandBabe]

Nice video. We laughed out loud a few times lol 🎉

[@Tallbus122]

Twisting it like that and watching a piece of brisket bounce had me dying of laughter 😂

[@PEETY666]

Thanks!

[@RightWayBBQ]

That bounce test was crazy

[@edtsch]

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!

[@Project337]

Watching this video while I prep your backyard barbeque chicken thighs recipe and shaking my head in dismay.

[@davecarr5892]

The smoked whole turkey that my 80 yr old parents “made” for Thanksgiving’23 was outstanding and when I got back to CA from AZ on the Saturday after Thanksgiving, they were sold out. I will buy a couple this coming season and freeze them.

[@trentwatts4913]

I laughed when you went for your first brisket. The way you went for it you could tell you was like “ ok now give me some good brisket “. Lol😂

[@jtcrawfo1]

I love the "I find the smoke flavor to be a little off-putting... it's like licking a chimney." Only Jeremy can get by with saying that given his background and rearing LOL. Keep up the good work brother and love the material.

[@CioerKieov]

I tried a new dish over the weekend called Brisket Boli, which included au jus for dipping sauce, pepper jack, Monterey jack, picked onions, and spicy brown mustard. went over the top.

[@jerrypredmore8793]

I use a offset. We’re just feeding 2 of us so we vacuum seal some barbecue we have left over and enjoy at a later time. Works out good for us.

[@IJOY94]

I definitely want a miniseries on how to optimize cooking for the camera, along with a comparison of what the "correct" way should look like.

[@KaoV1983]

Yes, it’s the joy of starting the bbq, getting the temps right, monitoring it, and everyone enjoying the amazing bbq you made.

[@cliffvictoria3863]

I haven't gotten to the results yet but I'm loving this video. Go Jeremy!

[@vincentaguilar1185]

Damn you Jeremy. Just made a brisket this past weekend. But watching your videos always makes me wana make another lol

[@illestk24civic]

10:42 here in WA going to bed watching this video made me hungry lol

[@TandemTuba]

Brisket is so magical. You can cook hundreds of briskets over years and years and at the end of the day, you can pop a bite of lovingly smoked, mid quality brisket in your mouth and it makes you go "ohhhh". The true KING of barbecue.

[@beranihull6261]

Seriously. I've messed up quite a few briskets, but it still tasted great.

[@MrRatism189]

I love your experiments

[@MadScientistBBQ]

Thanks!

[@currentsupply]

Dude, thanks a lot, now i need brisket.

[@grahamcooper3399]

Love the shade thrown at Pellet-Grill folks (coming from a guy who's owned a Pit Boss for 6+ years) :) The cat could do a "cat scan" of the briskets and report findings...

[@MadScientistBBQ]

Hahahahaha cat scan

[@jerrymorgan1752]

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. ❤

[@matthewwisenbaugh3883]

You sir are the reason I brought a off set smoker to smoke my own meats your the best......

[@tonymillward3755]

Yep, me too in Australia. Bought a cheap offset which was crap, sold it then bought a pitmaster 850 pellet grill and love it. Thanks for your cookery mate!

[@user-gs5lf4mm9w]

FYI, the fresh brisket that he cooked but didn't slice in the video was delicious!

[@LastRequestBarbeque]

"...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!

[@jdoane1522]

Turn it on...place meat in cook chamber...go back to sleep...is that the technique?

[@bluesfish55m51]

@@jdoane1522Yes. Yes it is, thank you very much.

[@LastRequestBarbeque]

@@jdoane1522 ...well you might run out of pellets....;-)

[@LastRequestBarbeque]

@@jdoane1522 I also tried it on my Komado...three times.... kzbin.info/www/bejne/m5KylWlmg82sp7ssi=drH42eBkLcaudb9c

[@bobbrown6430]

thanks

[@geoffwhite769]

17% Brisket -21% pork shoulder- 20% chicken-42% pork ribs... thats the ratio you wanna bbq at Ribs just got Brisket beat.

[@DismemberTheAlamo]

Ive made plenty of sub 50$ briskets that came out amazing. Honestly the hardest part of a brisket is trimming it. If you can keep temp for a long time and just be patient thats all you need.

[@lorneeide8]

that twist was just wild

[@warrenphilips8441]

I think we all knew it wasn't going to be adequate. The methods for testing brisket and the qualities you're looking for were the most interesting part for me. I've had hundreds of plates of brisket from all over Texas and throughout the South. I've always known what I was looking for but never had a good way to describe that to others. It would be good to have a shorts/reels/tictok length video running tests and describing the good v bad of brisket. If someone already did it better than you could, please share the link.

[@bilinasmini3480]

I think grilling barbecue is enjoyable and fulfilling, and your friends will be impressed.

[@MaineRadioRewind]

I'm my wife's grill hero, but you're mine, lol. Thanks for the great videos. 😄

[@brodiekorman4999]

Not that you’d want to revisit the Costco precooked brisket, but video idea to compare the two reheat methods plus add in foil boat reheat and could you finish the cooking to a correct level of doneness?

[@JohnD357]

I'm with you on the pellet "smokers". Basically an oven with smoke added.

[@mattfox9246]

I don't know what I was expecting, but I left satisfied.

[@hieyeque1]

I bought a fully cooked brisket from HEB. My conclusion - rubber bands, charcoal, liquid smoke flavor. I determined it basically isn't cooked - so I wrapped it and cooked it 6 hours - it improved it a lot. Still not great, but edible.

[@johnhuynh6580]

never seen the brisket before so I'm surprised about this and I would've bought it if I seen it before seeing your video but I will now reconsider. I've always got Costco St. Louis style ribs and I have always loved them with some sweet baby rays bbq sauce so give those a try.

[@darrelllee2107]

I remember the one from Franklin Barbecue. I'll say what I said then (and you touched on this, too). This is okay for people that like to eat brisket. However, it isn't very much fun for those of us that like to barbecue brisket. If you're just looking for the food, great, get a pre-cooked one. If you are in it for the experience, this isn't going to cut it.

[@jose8a864]

I love watching your videos fool.

[@theinternets7516]

I feel like the only way to do that Costco precooked one is to wrap it amd put it in the oven on 225° at 6:00 AM, take it out at 3:00 PM and unwrap it and put it back in and then take it out at 5:00 PM, let it rest for 1-2 hours and then eat it. Even then I'm not sure if it's salvageable.

[@JesseDKangas]

Good thing Costco has a great return policy. Wouldn’t think twice about taking it back.

[@MH_6160]

Same here.

[@Sean2884]

You're gonna take back the food you ate?

[@JesseDKangas]

​@@Sean2884I'm not going to eat that garbage brisket. ​

[@bruceleeman]

​@@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.

[@drewa3597]

@@JesseDKangas why did you buy garbage then

[@RandomTorok]

Maybe a video of you 'Rescueing' a costco precooked brisket. Would be interesting to see what you could do with it.

[@ryangies4798]

Not much can be done to save a brisket like the one from Costco. He could liberally season it, wrap it in butcher paper with tallow but that’s putting lipstick on a pig. The mistakes were achieved with a bad overall cook. Dry flat, undercooked point… nothing saves that.

[@timr0by]

I'd definitely try one out in a pinch. But I'd try cooking it at like 200, covered, with some beef broth in it until it hit like 150, then uncover to set the bark to 165. Or something similar until i got the result i wanted. I think 300 uncovered killed this thing.

[@jaredhancock5154]

We have a local grocer where I live in the Salt Lake area. They do actually smoke brisket properly. I've bought it happily many times, usually as a snack on my way home. It kills that costco brisket with ease

[@DJ-fn3jm]

The way you were flopping that Costco brisket point around I was sure you were going to smack the board or someone with it. 😂😂

[@johncrane1894]

Great video. So, take away message, if you can dribble your brisket, it’s probably not cooked to tender!!

[@racerx1690]

I live on the second floor of an apartment, so I'm not allowed to use a fire smoker. I do have an old beat up electric 30" MB smoker. (Po Boy Style) Can you do a video of how you would cook a brisket, pork butt, ribs etc. for us stuck bbq lovers? I have to cut a brisket for it to fit. Whats the best way? A condensed all in one video that I could save in my favorites, an go back to over and over. I do pork more than beef, (po boy) and I'm fixing to try homemade sausage with my cheapie meat grinder. Here in Wichita Falls, TX we have a Sams Club. Personally I like Fiesta seasonings, but I do try other ones sometimes.

[@trav1th3rabb1]

Splat test alone was great

[@TravisInCanada1]

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! 👍

[@Jimmer-tr6bi]

I love the shot at pellet grill, that hurt man :-)

[@belavet]

I am glad you used costco choice. So SO SOOOO many people claim prime or nothing. I mean, when you have an option to go prime, its generally not much more expensive, especially at Costco, but I'd never not buy a brisket because it is "only" choice.

[@eagle94haslanded]

You have no idea the level of commitment involved in correctly packing a smoke tube for a pellet smoker.

[@hammerridecycling7630]

can you make a video on how to smoke a leg lamb?im new to smoking got a traeger 3 days ago.😅thanks

[@OneWhoWas]

I'd try it... I honestly have never had a Costco item I was truly disappointed with. Except that time they sold me ground pork that was labeled as ground beef... They did however refund me completely and gave me twice as much in ground beef at zero cost. And I didn't ask them to do anything other than exchange it. Love Costco

[@southernoutdoors1862]

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

[@southernoutdoors1862]

Way cooler than a pellet grill btw not as cool as a 500 hahaha

[@02stampede]

The difference was pretty wild actually. One looks like melt in your mouth meat butter and the other looks like an old catchers mitt.

[@Diogenes1360]

The Resemblance between Bob's Big Boy and Jeremy is Uncanny . . .

[@JKonstanzer]

@@Diogenes1360 rotfl

[@kevingebert4316]

Cool video. I can't believe I got something Jeremy doesn't- Chamber vacs. They are awesome. Highly recommend and get a bigger one than you think you need or you'll even up with 2. Although a small starter one works great in the home and a much larger one for jars, huge product to seal up I keep in my meat processing area. I even Buy bulk sugar and put into 6lb bags and reseal bulk seasonings to keep dry and fresh. I would be curious on this precooked Brisket if you could Sous Vide it and turn out even better without drying up the bark.

[@finkdizzle]

I bought the 5 pack of seasonings with a 30% off coupon cpl wks ago for like $35 including shipping. They didn't know what they had.. 😄 they are very good too. Made my best pork ribs yet with em!

[@MadScientistBBQ]

That’s awesome! Glad it turned out well

[@aajohnsoutube]

I’m sure it will be awesome

[@TrippCountry]

Love the way you get right to business. Brisket is such an amazing cut! *Suggestion* : put your mic up closer (at least top of apron) and you won't have so much echo competing for clarity, plus it will reduce room/background noise, bringing your voice through more direct. 🤠

[@christopheroleary2512]

I tied the brisket the other week. It was pretty good and juicy. However, it was not as flavorful as one that I made… but I super smoke it to have massive smoke rings.

[@andrewrivera4029]

Dude, I get a 15 lb brisket raw for 50 bucks at Walmart then I smoke it. A 60 buck difference and like you I like to BBQ so it’s a no brainer for me.

[@WilliamFrogge]

Costco takes back anything.... you could get your money back (no joke)

[@tonyflo04]

Good vid, I can see the pellet grill fans sharpening their pitchforks 😜 I prefer to reheat bbq vacuum sealed then put in a sous vide for about 45 minutes. I’m due to smoke briskets because the family needs easy button dinner meat

[@75triviaguy]

yes it is

[@CineG]

As someone who had a prior life in the food & beverage manufacturing, I'm fairly certain similar tests were performed before production runs. It's about how much money in, throughput, and margins. They made a "good enough" brisket for their target market and making the product better would have lowered margins, raised the price point, or reduced output. In other words, the finance team brought us this not a bbq enthusiast.

[@garylovett2630]

Now I'm wondering how the fresh cooked brisket would have compared to the precooked one? Doing a neighborhood cook soon and the precooked brisket sure looks like the way to go! Thanks for all the great videos!!

[@MeltedFace707]

I've only got 3 briskets under my belt at this point (after watching your guides), all on a pellet grill, and it seems like they all turned out better than that precooked one

[@SHADETREESHACK]

Great comparison. Tricks vid. would be great also. Thank you Sir.

[@MadScientistBBQ]

Definitely need to do it

[@Kro_man_tx]

Also, their whole smoked turkeys around Thanksgiving are pretty good!

[@kaotictouch345]

Going to smoke a turkey tomorrow.

[@MadScientistBBQ]

I’d like to try that!

[@RetroSnaccDaekin]

I have been away from Texas for far too long. All that Brisket looked fantastic to me...

[@RV-ds5uf]

I’m so glad I learned how to smoke my own briskets cause ain’t no way in hell I’m paying $250 for a Franklin brisket or $110 for a smoked brisket from Costco!!

[@jameshenderson9830]

Got a Treager timberline and it smokes really well and I can sleep at night. lol Got an offset too and it is amazing but gotta baby sit it.

[@otrsmalls252]

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]

Haha, I never recommended anyone do that I don’t think. I may have wondered aloud if it would work.

[@Kro_man_tx]

LOL!!! 🤣🤣🤣

[@jmnzdomingo]

Lmaooo

[@Brandon-yq1tm]

Why would you do that? Throwing grease on a fire.

[@otrsmalls252]

@@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