Sams Club got me

[Greathounder]

Firday I called Sams Club to get the price on pork butts. The guy in the meat dept said they were $1.12 a lb. Today I went to pick up several of the cryopacks and the price was $1.26 a lb. Friday is the start of their week, so thjis week the price was up. I got 45 lbs of pork butts in the smoker for pulled pork.

[bigwheel]

Dang good price from whut we been seeing around here. Last I snagged was 1.29 and that was on a mark down deal at Kroger. Last ones from Sams was 1.79. Hope you got a bunch of eager eaters to enjoy all that stuff.

bigwheel

[BBQ101]

Did you ask for the case price? Cause if ya don't they will charge you full price. :cry: I get along great with the butcher at my Sams Club he just can not get me packers cut briskets.

[Greathounder]

Actually I should have know that their week ended on Friday. My wife works there. I did tell the guy when I called Friday, that I just wanted 1 or 2 cryopacks. So I shouldn't have been quoted the case price. But I think that is what happened. Oh well, as long as it turns out good. We're having a dinner at work tomarrow night.
How many cryopacks are there to a case?

[Paul Taylor]

Hey BBQ 101, I hope that Connie don't have the same problem in Cincinatti that you have in Md. When I was up there, We were @ Sam's up there & the meat dept. mgr told me that he would have to check & see if he could get any packer cut briskets. All they got is the flats. If that's gonna be the case. I am gonna have to bring some up from La.. They go for $1.18#(Packer cut briskets) here I ain't sure about the pork butts. I think that I saw them for $1.29. :? Hell, I can't be sure right now. I am gonna have to do some checking later on.

Paul Taylor

[BBQ101]

The last time I bought it was 10 packs of 2 each ie 20 butts. I think this changes with the size of the butts.

[Hornnumb2]

Ok call me stupid but what is a Packer Cut Brisket. Thanks Michael

[Grumpy Gator]

Packer Cut Brisket is untrimmed and contains both the flat and the point. Lot's of places (Sams Club around here for one) just sells the flats.

Hmmm... makes you wonder where the points go? I've never seen just a brisket point...

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The deep pectoral muscle (the "inside lean surface") is commonly referred to as the brisket flat, while the supraspinatus muscle is commonly known as the brisket point.

The flat is just that: Sort of a flat, wide piece of meat that makes up the majority of the whole brisket. This is the portion that is cut across the grain into slices and served on a plate or in a sandwich. You've probably seen the flat in the meat case at the supermarket, separated from the point and with most fat removed, ready for braising in the oven.

The point is a lump of meat that partially overlaps one end of the flat. It is quite fatty on its surface as well as within the meat. It also contains a lot of connective tissue between the meat fibers. It can be sliced, but its loose texture after cooking makes it a better choice for chopped brisket sandwiches.

The flat and point are separated by a very thick vein of fat running between them. This fat extends over the entire surface of the flat, becoming thinner at the end opposite the point. This layer of fat is sometimes referred to as the "fat cap". Thick fat may also wrap around one edge of the brisket flat, especially near the point.

From an anatomical perspective, the brisket flat is the "deepest" portion of meat and is attached to the rib cage, while the brisket point sits on top of the flat and is nearest the surface.

Still confused about what's the flat and what's the point? Here's an easy way to orient yourself to a whole brisket: One side of the brisket has a large area with essentially no fat on it. With the fat-free side facing down, the flat is on the bottom and the point is facing up at the high end of the brisket.

The grain of the meat in the flat and point run almost perpendicular to each another. As a result, the two sections must be separated after cooking and sliced separately.

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[Greathounder]

I Had the butts in for 19 1/2 hours and they fell apart. Wife said it was good and so did the greyhounds.
Thanks BBQ101 for telling me how big a case is. I'll never be able to use that many at a time.
Also Thanks BBQ in FL for explaining what a packer cut of brisket was.
Greathounder aka Bill

[Race R Us]

yeah that sure was a good xxplanation to the point

[Buckeye]

yeah that sure was a good xxplanation to the point

Wuz pun intended ,on that Race? :? :lol: :lol:

[Race R Us]

ok i give up :roll: ....you got me :!:

[Woodman]

The whole thing left me a little .........flat Wood

[Race R Us]

:lol: :lol: :lol: :lol: