The best!
This sounds awesome, thanks for sharing. The spouse and I are making note of it for when either of us are semi-in the area.
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It is on my list to do 
Thanks so much for this recipe idea. I had not thought of it. We will definitely try it next time the smoker is on. (I usually try to to fill the smoker every time we use it).
Thank you everyone for the replies. I looked for brisket during my last Costco trip and did not find brisket. I will look again and ask my brother (who goes to a different Costco than me) to look as well.
For the most part, I prefer Sprouts meat to Costco, although last visit I noted they both sell the same brand of pork ribs, which we always have good success with.
Thanks again; the input is very appreciated.
Port Town Foods has good prices on flap meat and skirt steak (current week’s specials here). Since I posted in this forum I’ve been and gotten the jidori chicken breast pieces and grass fed tri-tip.
The people there were really friendly and helpful. The owner seems a little relaxed with how he conducts business but that could work out in your favor; I came in with a price from the weekly email that was different than what they had in the system and he honored it.
Even though the weekly special emails have odd punctuation (like “wagyu” beef) that made me question the provenance and quality of the products the owner was really open about his sources when I asked.
Jim’s fall brook market has its own in house butcher shop which always has whole briskets.
Another option is BBQ HQ in simi you can call ahead and they order everything from premier meats which is a restaurant supplier.
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Sprouts and Smart & Final are same company. Can’t vouch for quality, but I’ve seen whole briskets at Smart & Final.
*just read Smart & Final was sold a few months ago
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To note: when choosing a brisket, try getting one that is very limp (not stiff) as it will yield better results. You can always check for a flexible brisket by holding the brisket on the thick end and making sure it flexes to a 90 degrees. This means there is less hard fat which is either (a) unlikely to render properly or (b) must be cut away as it is not a kind of fat that is palatable. This will also give you better yield when cooking. Also look at the flat and check for marbling. Also make sure the flat is pretty thick, a thin flat that is uneven in thickness will cook at uneven rates and likely dry out on the thin side.
I have found good quality briskets at Costco, they even had Snake Rivers Wagyu briskets at one point, I believe near 4th of July (or some holiday with warm weather).
Happy hunting!
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from where?
COSTCO Business Center may be a better option since it’s more geared towards businesses including restaurants. I mean, they even sell whole pigs for roasting.
I’ve only been to the one in North Hollywood / Burbank.
Kenji recommends a Beef chuck roll. Is that the same as a chuck roast? Is this common in the local grocery stores?
I believe it refers to a chuck that has been tied to maintain a uniform shape. I have done one of these four or five times and I buy a boneless chuck roast, rub it, tie it and smoke it. Delicious!
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Where can I find Brisket now? Marcondas?
Still repping these folks hard:
https://westcoastprimemeats.com/products/niman-ranch-all-natural-choice-angus-brisket/
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I answered my own question. Too big though. I want to smoke it. How long do you think that would take? a couple of days?
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Cut the flat off and use for burgers or make some chili and then smoke the point.
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Or corn the flat for corned beef and smoke the point.
If you want to smoke the whole thing I’d figure 12 to 14 hours at 225. Maybe longer.
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I’ve smoked maybe 30 briskets from Costco over the years. They do vary in size but average is around 12-13 hours. I’ve gone as long as 15 hours, some were done in about 10.
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I am cautious and cut the brisket into two parts so that we can smoke the point for a shorter period and better monitor moistness since we like to trim fairly lean.
I didn’t properly thank Ebethsdad for the above idea of smoking chuck roasts back in 2019 - it really is good and much easier given the shorter cook time.
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