Memorial Day Weekend Costco Haul

Pro tips

• Buy whole brisket 2–3 days before grilling; store on the lowest refrigerator shelf to prevent drips on other foods.
• Trim excess fat from brisket the day before cooking to improve smoke penetration and reduce cook time.
• For bulk chicken and skirt steak, check Costco's sell-by dates and repackage smaller portions for freezing if not using immediately.
• Pre-measure dry rubs or marinades at home so you're ready to season all proteins right before grilling.

Substitutions

• Whole brisket → brisket point or flat (individual cuts cook faster but yield less servings)
• Beef skirt steak → flank or hanger steak (similar marbling, same grilling technique)
• Chicken thighs → bone-in chicken breasts (leaner, shorter cooking time but less forgiving)

Storage & make-ahead

Store unwrapped brisket in the coldest part of the fridge for up to 3 days; freeze skirt steak and chicken portions individually for up to 3 months. Cooked brisket keeps 3–4 days refrigerated or 2 months frozen; reheat low and slow with broth to restore moisture.

Equipment

smoker or BBQ grill (charcoal or gas) · meat thermometer (for brisket doneness at 203°F) · butcher knife (for brisket trimming)

What size brisket should I buy for a Memorial Day BBQ?

An 18 lb whole brisket feeds 12–15 people generously; account for trimming and shrinkage, which typically reduces weight by 25%.

How far in advance should I buy meat from Costco for a holiday weekend?

Shop 2–3 days before the event; inspect packaging for the furthest sell-by date and store on the coldest shelf of your fridge.

What are the best Costco proteins for a BBQ?

Whole brisket, bone-in chicken thighs, and skirt steak offer flavor and value; boneless chicken breast cooks faster for simpler grilled sides.

Should I freeze brisket after buying it from Costco?

Freeze if you're not grilling within 2 days; thaw in the refrigerator 24 hours before cooking for even cooking.

How do I know which cuts to buy for different cooking methods?

Brisket needs low-and-slow smoking or braising; skirt steak grills hot and fast; chicken thighs stay juicy over high heat.