hard to find brisket

deb415611 · October 18, 2009, 06:19:47 PM

Joe,

the Costco I go to only carries the trimmed flats. The pork shoulders are two to a package. The last ones I got were boneless.

Deb

joerom · October 18, 2009, 06:57:09 PM

Deb,
Have you tried the shoulder for pulled pork?
Joe.

classicrockgriller · October 18, 2009, 09:11:44 PM

The front shoulder (aka Boston Butt) is what you want to smoke for pulled pork.

You can also do a picnic, but you may have to chop it.

I've try two picnics and while they taste good, I think I got in a hurry and they didn't pull like the Bst Butts.

I will try again.

Habanero Smoker · October 19, 2009, 01:32:57 AM

Joe;

In the Sam's Club I use, you have to ask the meat cutters if they have any butts. They are not displayed. So if you don't see them in the displayed case ask for them.

joerom · October 19, 2009, 06:26:12 PM

The last two shoulders or butts I did had the bone in.Why are the Costco ones boneless.
Joe.

HawkeyeSmokes · October 19, 2009, 06:39:11 PM

See if you can talk to a helpful person in the meat department Joe. It seems like both Costco and Sam's stores varies from one area to another. He or she might be able to help you out. They might even have them in back and just not on display.

Habanero Smoker · October 20, 2009, 01:20:24 AM

Joe;

As Hawkeye stated, check with the people behind the counter. Like I said earlier, my Sam's will not display the butts, but will display boneless shoulder roast (butts with the blade bone removed), and other cuts that come from the butt. They make more money, butchering the butts than selling them in the cryovac packaging, and most people in the area don't buy bone in butts.

jaredpost · October 21, 2009, 10:11:59 AM

Quote from: Habanero Smoker on October 20, 2009, 01:20:24 AM
Joe;

As Hawkeye stated, check with the people behind the counter. Like I said earlier, my Sam's will not display the butts, but will display boneless shoulder roast (butts with the blade bone removed), and other cuts that come from the butt. They make more money, butchering the butts than selling them in the cryovac packaging, and most people in the area don't buy bone in butts.

I am pretty new to smoking pulled pork and have only done it a couple times. All the pork butts I have done have been boneless, does it make much of a difference whether the bone is in or not?

Jared

FLBentRider · October 21, 2009, 10:23:48 AM

Some will say yes, others no.

Honestly I really don't think it makes that much of a difference, but I've always done bone-in..

I figure the less it is processed, the better.

and it has been said tat the bone is a "heat conduit"

Ka Honu · October 21, 2009, 11:24:37 AM

I always heard that the bone imparted "extra flavor" to whatever cut you had. That may only be anecdotal, but it's good enough for me.

Caneyscud · October 21, 2009, 11:44:47 AM

As KH and FLBR said, it is "said" that the bone gives more flavor. But IMHO, I seriously doubt than even side by side you could tell the difference. I like them and use them most of the time because they are generally bigger around here and cost less per pound at the 'normal' prices - net! Those bones are also a good 'in-place' tenderness detecter. You hit that thing and it's loose - guess what - tenderness!

CB · October 21, 2009, 12:14:00 PM

Quote from: jaredpost on October 13, 2009, 11:13:07 PM
I get the best deal on brisket at a place called "Cash N Carry" a restaurant supply type of store, they are typically 10+ pounds and less than $2 per pound. Fred Meyers will typically have brisket on had as well but cost a little more.

We must shop at the same places. I find the Cash N Carry meat locker has some good deals - usually Choice or Select grade too.

Quote from: Ka Honu on October 21, 2009, 11:24:37 AM
I always heard that the bone imparted "extra flavor" to whatever cut you had. That may only be anecdotal, but it's good enough for me.

I've always understood that the 'bone' added flavor when the meat is stewed or braised - as the addition of liquid will help pull marrow out of the bone and the other ingredients in the liquid will help break down the bone, thus infusing the meat with flavor. I know that after I roast or smoke a whole chicken or turkey - the bones are intact and these, being softer bones than beef or pork - would tend to break down or lend flavor to the meat more readily (maybe?) And when slow cooking beef or pork, I find the cartilage and connective tissue break down - but not the bone...at least not as far as I can see.

Perhaps someone with a great deal more experience or applied practical knowledge in this area can set me straight?

classicrockgriller · October 21, 2009, 03:20:10 PM

Growing up as a kid and due to economic stress, all I can remember my mother cooking was something with a bone in it. Roast, Pork Chops, Steaks (once a year), so as I grew up I just kinda figured that's the meat you buy. I think she would have bought bone-in-spam if she thought she could get a better deal.

And today, I rarely buy a meat with out a bone in it. I do buy whole pork loins, but even the ribeyes I get have a bone edge. Does it taste better, Haven't had enough of bone out to be able to compare. What's the old saying "Closer to the bone, the sweeter the meat".

joerom · October 21, 2009, 07:08:19 PM

For me,at least around here,I guess I just get whatever they have.The last butt that I got from a butcher,wasn't that good.So far the best I got was from Walmart.The problem with Walmart(mine anyway),is that they are not consistant with the meats they stock.Some times they have a good supply,and then they are gone for a while.I am going to try to get to Sams yet,and if not,Costco looked pretty good to me.
Joe.