That actually has to do with the whole covid mess right now. Meatpacking plants went through a bunch of shut downs because you can't really social distance there. Supply dropped really low, and prices went sky high.The problem is there just doesn't seem to be any cheaper briskets anymore. They have become so popular and so many people are doing briskets, that prices have just gone through the roof.
I understand that, and I agree that is probably part of the problem, but I saw pricing on briskets getting higher and higher a few years ago, before this silly Covid nonsense hit. I do agree that the Covid nonsense has probably driven the prices even higher for the reasons you mention.That actually has to do with the whole covid mess right now. Meatpacking plants went through a bunch of shut downs because you can't really social distance there. Supply dropped really low, and prices went sky high.
The flip side is all the feed yards are overstocked and the auction houses are paying bottom dollar for cattle at the moment because the feed yards can't take any more. It's a big bottleneck.
So find a local rancher or butcher and find a great deal on grass fed prime beef, or wait till the supply catches up and prices drop at the grocery store.
Honestly I have seen briskets cooked in many different ways. Most all have been very good briskets.I'm kinda a amateur at smoking. I will set my brisket on grill until it hits the stall. I will wrap in butcher paper and finish off. I usually buy prime grade. Now I know a person that cooks competition and she says instead of paper she puts in pan and foils top. I may try it and see how it goes. Now for butts I will smoke on grill until stall and then put them in pan and tent to save liquid
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