Racevice Smokehouse & Grill
Racevice Smokehouse & Grill
We like to cook BBQ and eat BBQ!! That's the bottom line!! BBQ is a community that we have come to love. Travelled to many places just to try the local 'Que. We will do our best to make sure we share all the things that we love, and have some fun along the way!!
Пікірлер
Getting hungry 😋❤️🇺🇲🦾😇
Go Sox
First COSTCO or anybody else does not have real prime . That's bullshit , that the big box stores paid off the FDA to lower the quality standards . I speak from knowledge and experience. Growing up we raised Blank Angus beef for nobody but high end restaurant. Like Tony Lugars and other 5 star restaurants. The beef was raised on a special timed diet and never sold to local butchers or big processers. You probably never ever had real prime .
Nice comparison
Thank you!! Cheers!
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!
Thank you for your video !
Thank you for checking it out! I appreciate it!
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 😉
Full video here… kzread.info/dash/bejne/aoF_uptwY5DJaKQ.htmlsi=JalsAFDPFsBT1soZ
WTC
LMAO!! Ffffyfy!
Thank you
Cheers! Thanks for stopping by!
Hour many hours on the smoker
About 10 hours.
Thank you for another great video is always Larry. Just reminded myself that summer is running on and I still haven't made a brisket time to get my self into gear. Cheers!
Cheers my friend!! Thanks as always!! Time to get that brisket going buddy!!
Before joe biden, wagu brisket was 10 a pound, so know chice grade is 10 dollars a pound wow we have Fallin as American.
Haven’t seen choice for $10/lb anywhere. I would run far away from that place. Lol
Lowry is horrible
Fair enough. We enjoy it.
Lol, wrong, kiddo
@@shodan5000 eat a salt brick
@@RaceviceSmokehousejust to salty
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.
I am on a low salt dietary plan. How can I still season my brisket? Thanks. Bob C.
Definitely use a coarse black pepper. I feel brisket needs a “salt” component. So I am not sure what you use, if anything, to add a salty flavor but I wouldn’t be opposed to a light coating of that. You can also check Dan-O’s seasoning. They don’t put salt in their seasonings so you can manage it how you like. Hope this helps. danosseasoning.com/
Looks like you need to not eat BBQ at all then. Sorry.
Looks so good! Mouth is definitely watering now. Nothing better than an old fashioned turkey bacon club.
It was absolutely delicious. Turkey is such a sleeper in the bbq world. It needs to be used much more! Cheers!
Great video! 👍 We Enjoyed watching. Very informative. We’ll be getting our Weber in August and are now excited to make brisket. 😁
Thank you!! I appreciate the feedback!! You’re going to love the Weber!! The best around.
Unless its a cleaver type of knife, typically its best to "slice" or move the knife forward and back across the item it will be cutting. That method allows the teeth or blade of the knife to do their job and slice through with a couple of strokes vs. one forward slice in attempt to go through the item completely, with just that one movement. There are knives so sharp you can do that with however, many of them will not hold an edge for too long or long at all. The real test of a knife is to use it long enough that it will see a few strokes of the knife steel to straighten up the blade at least once and start over to see how long it holds an edge and its ability to slice a ripe tomato etc. This one looks great, the dimples are to prevent thin cuts of meats from sticking to the side of the knife also known as scalloping which you normally see on a roast beef slicing knife. Same idea, prevents slices from sticking. When it needs to be resharpened, the best method is a whetstone...never those quick and easy devices and never a motor operated knife sharpener, they will ruin a high quality knive in just one pass. Just my two cents.
Thanks for the feedback! I’m definitely not a knife expert, but I do love a sharp good looking knife. Thanks for all the great info. Thank you!
What was total time of your cook?
It war around the 10 hour cook mark.
Once you cook a big roast like this Prime Rib or a while chicken on a spit/rotisserie...you will never go with any other method again. The spit bastes the roast in its own juices a few time before it drops down into the bed of coals and the best temp to do them on a spit is low...time is usually 2 to 3 hours for a 120 temp, but when they are done they are super tender. We usally prep a prime rib to insert a few whole cloves of garlic into a slit from a small knife...the aroma over the cooking time is amazing. Some folks like a side dipping bowl of prepared horseraddish and sour cream...its lovely.
I 100% agree with everything you said! My mouth is watering thinning about this meal and that sauce. I need to make one soon! Thanks for stopping by!
@@RaceviceSmokehouse When I do whole chickens on the spit, I'll get some navel oranges and quarter them, stuff the carcass, tie it then skewer the two birds on the spit rod, tie them and season them for a nice low slow cook, about 2 to 2.5 hours. The orange juice does amazing subtle flavor changes.
@@Garth2011 that sounds great too! May need to make a video doing that!!
A little hit of yellow mustard goes real well with the dill pickle slices ! 2 or 3 Garlic cloves inserted into the beef before the cook also add some tender flavor. I love these chuck sandwiches. Some folks call them "The Diablo Sandwich" as they will add a couple of perroncini's on the bun and dribble a bit of its juice on the beef. The lower vent on the Weber...is that fully open or about half open during the entire cook?
I usually keep the vent wide open on the bottom and control with the top vent. The mustard and pepperoncini mix sounds amazing! I need to try!
@@RaceviceSmokehouse Obliged. The juice of the pepperoncini works best when cooked in a dutch oven but I reckon you can soak it prior to a cook. Try that mustard on a pastrami as well...pickles and yellow mustard, my favorite.
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!
Everyone who does BBQ should own a Weber kettle. I switch between my kettle and WSM , been using my fire dial recently and I like it but lately the temperature has been fine until halfway through and it raises up to 300 with hardly any vents open . Obviously more briquettes light up than go out , so more practice required 👍
I agree, everyone needs a Weber! I found with the fire dial that I have to use less charcoal when starting everything or else temps can spike. Maybe try reducing the amount of coals you start with and see how that runs for you! Cheers!
@@RaceviceSmokehouse will do 👍 typical you can always add but not easily taken away situation , thanks for the help
Trying picaniah tomorrow. Got some good tips from this video b
Thank you! You’re gonna love it!
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.
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!
Great stuff.
Thank you!
Hey Larry, I’ve been a subscriber for over two years now and have been making my smoked bologna and babybacks exactly how you make them and they always turn out so good every time! I use the Killer Hogs BBQ rib rub like you used and it’s 🔥! I may go pick up a brisket from Costco next Friday and try this. It looks great!! Thanks for another great bbq video!!
Thank you! I truly appreciate it all! Glad the recipes are working out for you. Good luck on the brisket, let me know how it turns out!
@@RaceviceSmokehouse I sure will thanks again!
@darthvaydr any time! Cheers!
Lit🔥
🙏 🔥
Great video - the kettle is my go to cooker during the summer - too hot to be feeding sticks into my offset every 45-60 minutes during the summer
Absolutley! Such a great cooker.
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!
great video scientific experiment man excellent job 🔥
Thank you! I appreciate it.
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!
Great video 📹
Thank you my friend
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!
I'm convinced this is served in Heaven! 😋
🙏 🙏 Thank you!!
Looks fantastic not sure if you have heard or tried any of the 2 Gringos rubs but we really enjoy the Cluckalicous on poultry keep up the awesome cooks
Thank you! I have not seen those, but will definitely look out for them! Thanks for the recommendation!
Awesome
Thank you!
Last time i saw a piece of meat jiggle like that it ended up pregnant. But honestly that choice might as well be prime.
Brand is on the bag or box
Will have to check next time. Haven’t paid attention to that. Thanks for the info.
No rest? What happened to the brisket after 30 minutes? As it still juicy? Or did it dry out? I’m sure you usually rest it, but I’m interested in how. The meat turned out?
It was amazing! There was about a 5 hour rest in a cooler. Absolutely delicious. Here’s a link to the full video so you can see the whole process. kzread.info/dash/bejne/aoF_uptwY5DJaKQ.htmlsi=U5wx95XURw-pWwop
Cool, I just saw the steam ripping off the meat, so was a little confused, youre def a pro if that brisket is lookin like that. I want some!
Full Costco Prime vs. Choice brisket video here, kzread.info/dash/bejne/aoF_uptwY5DJaKQ.htmlsi=AauNekvJNmcPTZI3
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!
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.
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!
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!
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.
5-7 lbs of fat trim
Pretty much!
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.