Costco Prime Brisket Vs. Choice Brisket. Is there a HUGE difference??
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- Опубліковано 29 сер 2024
- My local Costco's have been carrying less prime briskets and more choice briskets. So I decided to run an experiment!
Is a prime Costco brisket significantly better than a Costco choice brisket? We picked up one of each to smoke and experiment with.
Both briskets were roughly the same weight and both pretty tender in the package.
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I think if you had weighed both after trimming and made a new per lb price calculation the preference would have been more clear.
@@carlfeldman6286 you’re absolutely right. That was a fail on my end. I missed it. Definitely should’ve done that. I appreciate you stopping by and thanks for the comment!! Cheers!
@@RaceviceSmokehouse Really though that comes down to your selection. There is a huge variance in the amount of fat left on every packer brisket you find, choice or prime.
@@gs6810 good point. I’m still going to do another video where I compare yields of prime va choice briskets. Just did a yield video for pork
Butts. Just recorded a bone in turkey breast yield video. Going to do the brisket yield video soon. Always good stuff to know.
Yup! You missed it. Watched this all the way thru but disappointed not to find out what the yield cost was for each. Can't wait for the answer.
Love the cooler for 5 hours of carryover…an often overlooked step. Good call on that !!
Most get to the stall at 165’ish° wrap to 203° and then become impatient with the rest in the cooler/cambro.
Love your simple/practical approach. 👍🏻👍🏻💪🏻
Thank you! Resting is definitely a major part of having and serving a great brisket. Cheers!! I appreciate the feedback.
Getting hungry just watching. Brisket looked awesome!
Thank you!! I appreciate it!
Used to be that Costco prime was cheaper than choice when you were talking about brisket. Hard to believe but absolutely that was the case
I just want quality briskets to choose from, prime or choice doesn’t matter as long as you have good choices. Thanks for stopping by!
Still is at my Costco when they actually get them in
Wish you would have noted the difference is weight, what went into the pit and what came out, from watching it looked like the Choice was about 2/3 the size of the Prime which could justify the difference in price if there was a few extra pounds of cooked yummy brisket with the pricier choice. Great video, love your technique.
This is the most popular comment from this video. I just bought a couple briskets to do yields on. Prime and choice. Just did a yield video for pork butt and am editing a bone in turkey breast yield video now. I got those ideas from all the comments about yield. I’m hoping to have the brisket one out in the next few weeks when I get some time to cook them up. Cheers!
The 5 hour rest in the cooler is a game changer.
Absolutely!
Would be interesting to know the weights of both after you trimmed them. It looks like you had to trim the choice more, so the price per pound of trimmed products may be closer than the purchase price.
Absolutely great points. I absolutely got more yield out of the prime. And it was significant. At least 2 more pounds were trimmed off the choice brisket. I really should’ve kept track of that. Great call.
I was thinking the exact same thing. I don't know if it works for every choice v prime but in this case it definitely looked like it would have in my opinion.
The trimming is what got me to stop buying so much brisket. You pay for 15 lb and end up trimming 5 of it off. Great video, though, and I will be hitting up my local Costco!
Yep. And after trimming the 5lbs off you render 50% of what’s left! So a 15lb brisket leaves you with 5-7lbs only. It’s crazy.
Don't forget all those trimmings are perfect for great burgers!
@@graken22 YES! Grind it up with some regularly ground beef and it is heavenly.
It can be used for pet food at a minimum.
But very valuable to render down to tallow, strain out the crispies and salt for snacking. No waste.
@@graken22 Absolutley. Love brisket burgers!! So good
The person doing the cook and the technique make the biggest difference -IMO....
This was a great side by side comparison, I just subscribed to your channel, will be watching more !
Thank you!! I appreciate it. I agree, technique and knowing how to cook different cuts matter a ton.
Great stuff. I definitely only sell primes (gives me a little cushion for error) but choice all day at home. Selection is KEY
100% agree. Knowing how to pick out a brisket is huge.
Very nice job cooking these they looked fantastic simple and easy thank you !
Thank you! I appreciate the feedback!
The point of bbq is to take the cheaper cut and make it delicious tender and mouthwatering.
Exactly. This was a quick test to see if the “better”
Cut made a difference in quality. I think bottom line, if you know how to manage your pit you can put out awesome bbq. Thanks for stopping by!
Great tips! Thank you much for the all the detail in your observations and trimming
I appreciate your feedback! Thank you for stopping by!
New to the channel, liked & subscribed. The best I can say is that those both look absolutely incredible.
I'm glad you elaborated on the fact that the choice grade brisket was a heavier marbled choice grade. There are some choice cuts that I've seen that I couldn't believe it was grade choice and not prime but people judge these classifications and people can make mistakes so I too have taken advantage of choice grade steaks that were marbled like prime grade so if you pay attention you can get lucky sometimes and find some prime grade at choice grade pricing!!! I too always stick with prime grade brisket but if I ever see a choice grade that is marbled like crazy I will pick it every time and save some money.
Absolutely! Thanks for stopping by, I appreciate it!! Knowing how to pick a brisket surely helps!
If grading brisket is anything like grading lumber, then it would behoove you to pick out the best choice brisket. When lumber is graded it flies by on a conveyor belt and the grader writes on the lumber while its moving. Suspect brisket is the same. I can assure you there is no committee to grade brisket. It most likely flies by on a conveyor and that is it. 🙂
@@TheCanalZone Actually meat is graded when it's hanging in the processors cooler...they are private inspectors who are hired by the processing plants so the meat is still as a stump while they inspect....again like I said, some people just make mistakes and grade a beef lower than it actually is and boy do I love it when they do that! I have no idea how lumber is graded...nor do I even care, I don't eat lumber.
Costco sometimes has both, but you always have to do the flop test on each piece you buy to see if your paying for too much fat! I usually pick the ones that flex and bend the most!
Exactly! Picking out the right brisket ALWAYS helps!! Thanks for stopping by!
i won't be able to tell the difference,
but I definitely would make them disappear and wonder where it went.
Costco never failed me with the meats, and definitely worth it to drive there just for the meats.
I agree. Never had a bad cut from Costco. I’m lucky enough to have a few nearby. Thanks for stopping by!
Just picked up a full Costco Prime brisket for 3.99, which was the same price as Choice. It's a first for me and guess I'll be checking on more videos on how best to trim, cook and present. Thanks.
That’s great! It’s hard to find prime at Costco by me anymore. Good luck with that brisket, I’m sure you’ll do great!
I have cooked a ton of brisket - never had a problem with the stiff ones, but when cold the muscle is not so floppy so your mileage may vary
I think the meat is still pretty floppy when cold, maybe a little stiffer, it’s that fat that really stiffens up. Looking for good marbling is also a great way to look for a good one. I’m sure you know all these things anyway! Cheers my friend!
Hey buddy, great video. I haven’t seen prime briskets in our Costco in quite a while. I do appreciate you doing both.
Yeah, I’m seeing less and less of the prime near me now too. Sucks, but their choice has some really good marbling too. I have a Costco Business Center near by that still sells prime, so I’m lucky in that regard.
Great video as always. I've yet to do a prime but have never been disappointed. They both look great! Cheers!
Cheers my friend!! They both came out excellent!!
The only thing that sucked about your video was I can't drive over to pickup one of your briskets! Awesome...Thanks!
Lol! Thanks for the comment. Made me nervous at first. Haha
This was a great video. I learned a lot from this. You make it look easy man 😂
I appreciate the feedback my friend!! That’s one of the best compliments I’ve received. Cheers!
Great video! I really enjoyed it.
Thank you! I appreciate the feedback!
If you're in Walmart always check their briskets. Granted they are from Excel but some times they have choice and even prime and the meat department guys just slap their normal brisket pound price on them. You can get some good deals. Also I've done selects on my RecTeq 680 and had them come out amazing. It's all how you cook them.
I’ll have to keep my eye open!
@@jamescostello6529 Shhh 😉
Just subscribed and enjoy your great quality content !! 👍🏻👍🏻
Can you post a video/background on how you made your smoke shack?
I’ve seen many next level outdoor “kitchens” (Malcom Reed/Matt Pittman/etc)…your setup is spot-on simple and practical. ✌🏻
Thanks for the sub! I appreciate it. That’s a great idea. Over the next couple of months I will work on a game plan for recording about the smoke shack. Thanks for that!
They're only 50 cents per pound difference. Wow. Usually prime is MUCH more expensive than choice.
Now it’s closer to $.75 difference. So it’s separating more. And this was only at Costco. I know prime at butchers and other places is far more pricey.
They both looked GREAT!! All I can get at my Costco is Choice and they always turn out pretty good with some good marbling. But, the one thing I hate is when you think you found the best one and take it out that cryovac and it is beat up worse than your ex girlfriends cousin.
Thanks for the feedback! I appreciate it. And I couldn’t agree more. It really sucks when you break into that brisket and it’s got gouges and slashes and just beat up. But, you end up figuring it out. Cheers!!
I've never been able to tell the difference. I only buy CostCo briskets and used both. My choice briskets always turn out great.
Agreed. If you know how to cook a brisket properly, it should all work out. Cheers!
Why waste the extra money for prime, you slow cook them for hours, it's gonna be tender doesn't matter the grade.
Yep, as long as you know how to pick a good one out, cheaper is definitely the way to go. Thanks for the comment! I appreciate it!
Wish you would have told the weight you had trimmed from both of briskets.??? That maybe the biggest difference.
Yeah, I missed that. I picked up a couple more briskets to do the same test and figure out yield between choice and prime.
Thank you for your video !
Thank you for checking it out! I appreciate it!
Excellent test!!!!!
Thank you! I appreciate it!
I’ve cooked two briskets both were choice from Kroger. One turned out really good. The other not so good but I thought it looked weird in the store and still bought it learned a lesson on that one. It was only 43.00 dollars though so didn’t lose to much money on it.
Lesson learned for sure. Happens to all of us. Keep on smoking my friend!
@@RaceviceSmokehouse will do, just bought the new Weber searwood
It's too bad Costco is getting rid of Prime brisket in a lot of markets. At least you can still get good results with the right choice brisket. Awesome video sir!
Thank you for checking it out my friend!
I agree with Mario! 😜👍
I havent seen a prime brisket at my costcos here in AZ since before covid.
@@nickvids I'm seeing them back again here in my part of SoCal.
None to be found at my local Costcos lately either. Sucks.
There was a lot more trim on the choice so prime is probably the better choice.
I’m going to do another prime/choice comparison which addresses the yield. Something I missed on this video n
I love the idea of this video, but wish you had started slicing from the very end of the flats on each. The points should be fairly similar on a Prime and a choice, but the extreme ends of the flats is where I’d love to know if you noticed a difference. Nice job on the briskets, sir 👍🏻
Thanks for the feedback. I appreciate it. Both briskets came out great. I find it’s easier to slice from the middle out when I split them. But I guess I don’t really need to split them. But I figure that’s what most people want to see. That juicy section between flat and point. Thanks again for checking it out!
$7-8 bucks savings is nothing on$70 worth of meat and no tax on food in our state! Great vid!!! Be interesting to grind the burger separately and comment on their flavor...another vid, maybe?
Great idea! I did make this brisket burger video, and they are the best burgers ever!
Make Brisket Burgers From Brisket Trimmings | EASY! The MOST Delicious Burger You Will Ever Make
ua-cam.com/video/9TL04SiZmPg/v-deo.html
I leave my briskets just as they are out of the wrapper,,, remember FAT is flavor,,, salt,, pepper & garlic as a simple rub (allow the brisket to absorb the rub for at least 2 hours),, I cook mine in my pellet cooker just shy of 300 degrees,, sprits with water every hour or as needed (but the fat generally keeps it most) after 7 to 8 hours wrap them up but add beef talo preferably wagu if you can find any, then cook for another 6 to 8 hours at 275 degrees,, pull them and let them rest in a cooler just as sown in this video,,, unwrap and then clean the extra fat off the brisket before slicing it up to serve,, you won't regret it,,, 😎😎😎
Nobody can tell the difference except for the burnt ends,,, chop that up and you'll have a brisket sandwich to die for,,, 👍👍👍
Thanks for the feedback. I may have to try a no trim brisket.
The only issue I have with your method is that you discard the fat after you cook. I save my trimmings and make sausage and hamburgers out of them.
For these type of videos I would very much like you to weigh the trim. While it's not wasted, I would rather have more brisket if I'm spending time doing a 12 hour cook. Not sure why no one does that?
Yeah, I agree, I didn’t think about that when planning the video. But a lot of people did mention that they would like to see that so I am going to do another prime vs choice video but this will be based on yield. I just did a pork butt one. Filmed a turkey breast one and will also do the turkey.
@@RaceviceSmokehouse will watch those 100%. Thanks for the reply.
@KeystoneCapper anytime!! Cheers!
Great video! Just subscribed
Thank you! I really appreciate it!
What is the weight difference in the cooked briskets?
I didn’t weigh and that’s a fail on my end. I will be doing another video soon to take care of this weight question between choice and prime to make up for it!
It looked to me that the choice brisket wound up about a pound and half smaller after trimming. Curious tno see how they compare buy weight after cooking. Might come out same value.
Yep, I missed doing the weight portion. I’m going to do another video comparing prime/choice yield and cost.
You mentioned the bark was perfect, time to wrap. At what internal temperature would that normally happen?
It really depends on the brisket. I’ve been letting it go longer slightly. I would guess between 175-185F range.
I have used choice brisket for many years and I can’t tell the difference at all however I pay close attention to the flat when I pick one out some flats are super thin and dry out too much.
Yep! Picking out the proper brisket makes all the difference! Thanks for stopping by!
Looks yummy, I prefer my beef a lot rarer but still …..thanks for the video
Different cuts we definitely go more rare on. Briskets are so tough that you need to get that internal temp up so you can break it down and make it tender.
This is a tutorial for perfection. He understands brisket now.
Cheers my friend! Thanks for stopping by and checking the video out!
Perhaps you should have weighed the trimmed briskets to see what the net cost per pound was? (Or after cooking.)
I definitely should have. Unfortunately I didn’t weight them. Fail on my end for not recording final weights. May have to do it again and find that out. Thanks for the comment, I appreciate it!
Great comparison!
You let them rest only in the cooler for 4-5 hrs? Or did you use an oven for more time of resting then into the cooler?
I usually don’t use the oven at all. I usually go right from the cooker to the cooler and then let it rest there.
Thanks for checking the video out! I appreciate it! Cheers!
Great topic great test however it would have been nice to see the weight of both before and after trimming and cooking. Keep on cookin!
I agree and in hindsight I should’ve weight them after. Unfortunately I didn’t weight them. Fail on my end for not recording final weights. May have to do it again and find that out. Thanks for the comment, I appreciate it!
Would be curious to see the weight after trimming on each.
Yeah, I missed that on this video. But I’ve had tons of comments saying the same. So Im actually going to do another video comparing weight yields of prime and choice. Just did a pork one and a turkey one. Hopefully in the next few weeks I get the brisket done.
You trimmed to get to that marbling... how is it graded on marbling that wasn't visible before your trim?
They grade on the whole cow. Not individual parts of the cow.
Excellent tutorial! BTW, what is the chunk of wood doing in the smoker?
Thank you! I appreciate it! The wood is basically a heat deflector. The right side of the cooker is a little hotter so the wood takes away the brunt of the heat a bit. Cheers!
I wish I could do choice. I've cooked about 10 choice briskets but they never come out better than the prime.
Hmm…. What kind of cooker do you use?
Choice Briskets are underated . You can get the Same Taste in it. Just season and cook too Perfection.
Yep! I agree 100%!
Near portland Oregon all I'm seeing is Choice.
I may as well go to cash n carry since it's cheaper than Costco for choice.
I agree. As long as you can get decent choice briskets there. Floppy and marbled is the key.
Not much price difference there, but here in CA, Prime at Costco is $4.99/lb, but Choice is $3.19/lb at Smart and Final. On a 15# brisket, that's almost $30 and as you show, not much difference. Also, can you share the after trim and after cook weights? Wondering if there's a difference in the amount of meat that you end up eating. Thanks for sharing.
That’s definitely a huge price difference for you! Unfortunately I didn’t weight them. Fail on my end for not recording final weights. May have to do it again and find that out. Thanks for the comment, I appreciate it!
great video scientific experiment man excellent job 🔥
Thank you! I appreciate it.
Nice job on them briskets.
Your trimming was perfect.
The only difference between the PRIME meats and the CHOICE meats = primarily lies in their quality, determined by the amount of marbling and tenderness: Prime Meat: Has the highest level of marbling, resulting in more fat within the muscle fibers. This makes Prime cuts juicier, more tender, and flavorful. Choice Meat: Has less marbling than Prime but still offers good quality. It’s slightly less tender and flavorful but can still be excellent when cooked correctly. They can both taste exactly the same.
Prime meats cost more and are harder to find, as they usually go to restaurants. Let's get cooking. I am a Master Chef.
Thank you! I appreciate the feedback!
Hey man, great video!
Thank you! I appreciate it!
You must do very well financially being able to afford not one, but two briskets in Cackle's economy. Oh the good ole days when beef was cheap and my 401K large.
Did you weigh the cut off? If so then which was the most cost effective?
I didn’t on this video. I will be doing another video for yield and most cost effective soon. Definitely something I missed on this one.
What was the weight of each Brisket after trimming?
Cool video. Another variable is yield. On average I’ve noticed Prime has more hard fat and seam fat so the yield is lower
Thank you. What’s funny about that is I saw the opposite on this cook. I actually had more yield from the prime than from the choice. I really should’ve weighed each at the end to see how much useable brisket I had. Then I could’ve got a true price per pound of each.
13:33 it should tell you Costco is packaging Choice briskets as Prime! LoL
lol. Probably.
Great video! How about the flat? Any noticable difference?
Nope, both were amazing. Both were given to friends and they didn’t know the difference.
Great stuff.
Thank you!
The Prices Per Pound are @ & after > @ 1:02 ~ !
Thank you!
Same thing but the cook can you make the difference😮
For sure!
Thank you
Cheers! Thanks for stopping by!
Nice comparison. I haven't really seen much difference between high choice and prime
Thank you! I agree. They were pretty similar. Both were great.
Great video 📹
Thank you my friend
I wish you would have done a no-roll peice of meat choice and prime is a sweeter meat if you get a low-grade beef. In the packing house, they call it no roll, you'll get more beef flavor, and I'd be curious what it would be like , your choice looked like it wasn't cut correctly they kind of hacked it. Try a piece of meat with no grade. You my like, it better , no not get a #2 grade. To me, they taste like they didn't bleed out. I don't know, though.
Thanks for that info. Haven’t heard of the before. Great to know! Thank you!
Thank for this video. I was in Costco here in College Station yesterday and all they had was choice. I ask the momager if he had Prime and his response was interesting. "They have not sent us any Prime for awhile now" Kind of a non answer lol
Yeah, I haven’t seen prime at the regular Costco for awhile now. But the Costco Business Center has prime still. Not sure if you have one of those near by, but worth checking out.
Good to know!
Why the block of wood in front of the meat, heat deflection?
Yessir! Just a little extra protection from the heat source.
Where can I find that cutting board! I have one similar but about 1/3rd the size. A single 15# brisket about takes up the whole thing. That one looks amazing....just hope it's not an arm and a leg like a lot of the customs I see that size.
I’m pretty sure this is the one I have. It may have changed in design slightly, I’ve had it for a few years now. Less that $100 on Amazon. Really helps for those briskets!
GREENER CHEF 30 Inch 3XL Extra Large Cutting Board with Lifetime Replacements - Oversized Bamboo Stove Top Cover Noodle Board - Wooden Meat Cutting Board - Turkey Carving Board - Charcuterie Board a.co/d/fbOcJV5
@@RaceviceSmokehouse Right on, thanks for the quick reply! Hmm, I might opt for the 4xl version at that price. That would be more than enough realestate for a 20+ pound turkey carving session. 👍
@Brett_S definitely will be more than enough room with the 4XL. My only complaint is that my sink isn’t big enough to hold it so it’s a little bit of a pain to clean. But that’s the trade for having a board that big. It is pretty awesome. For NYE we made a giant charcuterie board and it turned out great!
What brand are the prime? IBP, Cargill, JBS-Swift, that prime brisket looked terrible out of the bag.
They were both bought at Costco. Not sure where they get their meat from though.
You’ve discovered the secret. If you get a decently marbled Choice that is “floppy” grab it. Also either choice or prime has more real beef flavor than wagyu. Maybe not melt in your mouth fat but more of that real beef flavor this Texan is looking for
I 100% agree! I love a great Wagyu steak, don’t get me wrong, but for a brisket I prefer non wagyu. I am editing a video where I used brisket trimmings from prime/choice briskets and my goodness are those the best burgers ever! Such amazing flavor.
What was total time of your cook?
It war around the 10 hour cook mark.
Nice comparison
Thank you!! Cheers!
By the time you got though trimming, the price easily doubles.
I didn’t weigh and that’s a fail on me. I am going to do a follow up video comparing weights between prime vs choice to make up for it.
U always get choice just nit much difference here in Lubbock tx my opinion
Have to agree with you! Cheers my friend!
Brand is on the bag or box
Will have to check next time. Haven’t paid attention to that. Thanks for the info.
$3.99/# ... omg
In California its $7.49/#
It’s up to about $4.99 for prime at Costco here now. My local grocery store has choice at $4.99. Crazy.
OBSERVATION...great vid but too much missed on directly comparing the 2 cuts
Thanks for the feedback. What are some of the things you’d say I missed? This way I can keep them in mind for future videos. I know I missed final weights on the two. Other than that? Thanks!
No use of tallow?
No, I usually just spray the paper to make the paper for pliable for the wrap. I always worry about tallow washing out the bark. And I hate losing a good bark.
Great video
Thank you! I appreciate it! Cheers!
How much waste, fat etc was on each one,
Unfortunately I didn’t weight them. Fail on my end for not recording final weights. May have to do it again and find that out. Thanks for the comment, I appreciate it!
Costco more than likely use beef that has been fed GMO corn, injected growth harmonies. I would never buy from Costco or sam's club briskets! And I always smoke with fat side down!
I’ve always been a fat up guy. When I did fat down it seems to stick a ton and pull off on the grates. The great part of bbq is there’s no wrong way if it works for you/me. Cheers!
Hour many hours on the smoker
About 10 hours.
Prime is always better...
👍🏻
If you know how to cook a brisket it really doesn’t matter for the price choice all day
Some low end choice can be really bad. But I agree with you, a good choice can rival a prime if you have the process down right.
Weight?
Unfortunately I missed that. I didn’t record the weight. I’m going to do another video comparing the yield and cost between prime/choice.
Interesting
Thank you!
I've been cooking brisket for 30 years and not once in that time have I felt a need to trim a brisket.
How long do your briskets take to cook typically? I’m wondering since with all the fat on there it would take longer. And also, how much is not edible? I’m asking about the stuff that’s all fat or hard fat? I’m genuinely asking because I’ve always trimmed.
@@RaceviceSmokehouse I cook until the internal temp reaches about 200. This usually takes between 10 to 12 hours with a brisket about the same size that you were cooking. I also tend to smoke at around 225 instead of 250. I am using a Masterbilt Gravity 800 which maintains temperature very well. Haven't found that there is much that is inedible. My briskets always come out tender and I tend to like fat on my beef.
@amdtexas9383 I agree with some fat on the beef. It’s a must. I love the gravity fed grills. I had a CharGriller and it was awesome. I may have to do a video for a no trim brisket to try it out. Where do you normally get your briskets from?
@@RaceviceSmokehouse I get mine at my local HEB. They have a very good meat section for a grocery chain.
@amdtexas9383 That’s what I hear. That’s probably part of the reason you’re having good luck with all those briskets. I’m up in the Chicago area and our stores don’t really carry briskets. If they do they’re trash. Costco has been pretty reliable. But I have started getting my hands on some from distributors and those have been great too.
No tax on food
We have taxes in Illinois when we buy food unfortunately.
Whoever is charging you tax report them. Your state does not have tax on groceries.
13 states charge sales tax on groceries. Seven states: Alabama, Hawaii, Idaho, Kansas, Mississippi, Oklahoma, and South Dakota, levy standard sales tax on grocery food.
@@stevenhochman1 I live in Illinois. We have a tax of 1% on groceries. Sales tax is also included. This is supposed to change in 2025. We will see.
Costco not carry prime....😮
I’m seeing less and less of the prime as well. But I’m lucky because there’s a Costco business center near by and they still sell prime.
5-7 lbs of fat trim
Pretty much!
It doesn’t matter the quality of the meat.BBQ is all about the cheapest cut of meat. You’er cheating. I’ll pass….
lol. Fair enough!
Labeling a brisket as prime is a gimmick. Thre is no such thing. All briskets are fatty and marbled, especially the point.
I’ve come across some crummy briskets with no marbling and they were not great.