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

Shop Mad Scientist BBQ!
madscientistbbq.com/
MORE MAD SCIENTIST BBQ:
Instagram • / madscientistbbq
Patreon • / madscientistbbq
X • / madscientistbbq
Facebook • / madscientistbbq
------------------------------------------
My favorite thermometer:
Thermapen One • www.avantlink.com/click.php?t...
------------------------------------------
MY AMAZON FAVORITES:
All in one spot: www.amazon.com/shop/madscient...
WAGYU Beef Tallow • amzn.to/3Ce9Uqj
PORK LARD • amzn.to/45Le8TP
Black Nitrile Gloves • amzn.to/3SReUe5
Cotton Glove Liners • amzn.to/419NP8d
Food surface sanitizer • amzn.to/47QEyE7
Fire cups • thebbqhq.com/products/fire-cu...
Warmer Option 1 • amzn.to/40UJMwf
Warmer Option 2 • amzn.to/46xU6LP
Knife sharpener • amzn.to/3RebWPx
Trimming/boning knife • amzn.to/3uxQhcj
Slicing knife • amzn.to/3GdDPkz
------------------------------------------
Please email [e-mail] for business inquiries.
Filmed and edited by Erica Yoder / mrs.madscientistbbq
Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more free content like this for you guys.

[@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!

[@TheFrizbaloid]

Costco isn’t trying to compete with home barbecuers, they’re going up against the BBQ joints on a price per pound basis.

[@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.

[@donaldfschiff1229]

Your gut would have been unhappy if you had...

[@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! 👍

[@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.

[@RadioKilla180]

​@@lasskinn474sounds like that brisket made some decent sandwiches for sure

[@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

[@adambesser9483]

When you twisted the costco brisket at the end and it never tore apart, I died...😂😂😂😂

[@Bards_BBQ]

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

[@Tallbus122]

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

[@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.

[@brianzachary5618]

Thank you for sparing me the temptation of trying the Costco pre-cooked brisket.

[@em8340]

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

[@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.

[@hangtime79]

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

[@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. ❤

[@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.

[@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.

[@ratlips4363]

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

[@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

[@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

[@geoffwhite769]

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

[@Craftmaster37]

OUTSTANDING REVIEW! Thanks for what you do.

[@smokinjoeprestwood5889]

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

[@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.

[@wlp6200]

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

[@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.

[@justman4891]

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

[@1wheeldrive751]

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.

[@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. ;)

[@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

[@bizarrenoir1728]

This comparison is hilarious 😂 great video!!!

[@BiffBuffchest]

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

[@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.

[@PieounXimo]

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!

[@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😂

[@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!

[@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

[@Project337]

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

[@OmegaGamingNetwork]

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.

[@SukmadikHo]

You came to a Costco precooked brisket review to talk about your damned pellets. You boys won't stop.

[@OmegaGamingNetwork]

@@SukmadikHo No, I was responding directly to the comment he made early in the video.

[@bluesfish55m51]

@@SukmadikHoDude, just watch the vids and leave your petty gripes to yourself. Please?

[@seanj4899]

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.

[@blueenglishstaffybreeder6956]

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

[@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.

[@cliffvictoria3863]

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

[@currentsupply]

Dude, thanks a lot, now i need brisket.

[@RightWayBBQ]

That bounce test was crazy

[@vincentaguilar1185]

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

[@pacman_17]

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.

[@MadScientistBBQ]

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

[@mike7568]

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.

[@benjaminvdvyt]

​@@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.

[@BodynHome]

With the reheat was it cooked to tenderness then cooled and then brought back up to temp?

[@stephenblasco8557]

@@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?

[@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

[@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.

[@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!

[@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.

[@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!

[@theinsaneone911]

Hey you posted a video a bit ago showing amazing tips on cooking brisket on a Traeger. It was a quick tip one, starting with putting your brisket on the Traeger when firing it up to get that initial smoke, using foil boat method, etc. can’t find that video anywhere, it was super helpful. Can you share it again??

[@JoshandBabe]

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

[@KaoV1983]

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

[@lorneeide8]

that twist was just wild

[@CDBettler]

Mr Yoder! Question for you. Smoking a brisket about 36hrs ahead of meal time due to traveling to the lake for vacation. What are your guidelines for refrigeration/reheating??

[@hammerridecycling7630]

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

[@illestk24civic]

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

[@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.

[@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!!

[@MrRatism189]

I love your experiments

[@MadScientistBBQ]

Thanks!

[@bilinasmini3480]

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

[@gd-mn2yw]

My pet peeve at my local Costco is they "blade tenderize" everything (or used), including the prime rib roasts during the holidays. And then their label recommends to cook to 145.

[@PEETY666]

Thanks!

[@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

[@MaineRadioRewind]

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

[@JKonstanzer]

I would never cook something like this IN THE PLASTIC.

[@nickwatkins7931]

You mean Sous Vide?

[@MadScientistBBQ]

I think that vacuum seal is supposed to be safe to 200°. Allegedly

[@JKonstanzer]

@nickwatkins7931 I was thinking about that right after I posted my response. Still concerning and respect your reply.

[@nickwatkins7931]

No disrespect sir!

[@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.

[@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.

[@JohnD357]

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

[@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.

[@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.

[@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

[@paulm1978]

Quick question (I hope): Is there anything you can do to help liquify the seam fat between the point and flat? Can a long hold at 140 help? Thanks for the informative and experimental videos!

[@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

[@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.

[@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

[@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.

[@user-gs5lf4mm9w]

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

[@trav1th3rabb1]

Splat test alone was great

[@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?

[@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!!

[@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.

[@Jimmer-tr6bi]

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

[@InfiniteQuest86]

Oh man. That's how we got our cat. She loves bbq. She would always come out for some meat. We tried so hard to find where she came from but we're pretty sure she was dumped. She's ours now. Loves her some chicken.

[@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.

[@kuerzdogg5052]

Would it have somewhat helped to wrap the reheat brisket? Like the other one or even foil boat it.

[@michaelshepherd7572]

What’s the best way to reheat a full brisket from the frig?

[@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!

[@grownupgaming]

whats the best way to reheat the brisket from fridge?

[@ruckus_]

After initial call I never heard back about my solution snoker. Is that still happening or are they just super backed up. I'm still pumped to get one. 👍🏼

[@jaybooth4815]

I remember when you bought that Franklin brisket Jeremy! Nice comparison, I’d like to know what offset you used? Maybe in a future video! Cheers brother!

[@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.

[@mattfox9246]

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

[@jeffshootsstuff]

Some of us lick chimneys. Don't shame us.

[@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.

[@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

[@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. 🤠

[@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.

[@tomasemilio]

Bro. Can you do the same smoking process for short plate? Here in Chile we eat a lot of "plateada al palo" i thought you might try it. Thanks!