Alternative To Beef Brisket For Smoking: Updated Pg 3
I want to smoke a brisket on my Weber kettle sometime soon and make BBQ chopped brisket out of it for approximately 12 people.
Brisket is SO damn expensive anymore, is there something I could use as a substitute and still achieve a chopped beef BBQ?This message has been edited. Last edited by: PASig, August 21, 2017 10:56 AM
June 29, 2017, 02:57 PM
Georgeair
Expensive? What prices are you seeing?
I'd get a whole packer, cut off the point end, smoke that and make pastrami out of the flat to smoke later in the week.
Packer prices I've seen are in the $5-$8/pound price, Costco to Butcher shop. For Angus, not Prime.
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June 29, 2017, 02:57 PM
medic451
Tri tip if you can find it in your area, not sure how good it would be as chopped beef though.
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June 29, 2017, 02:58 PM
BigSwede
I would think chuck roasts would work
June 29, 2017, 02:58 PM
Sea Bass
I've used chuck roast or any shoulder that has good marbling in it in lieu of smoking brisket.
It cooks well and tastes great.
SB
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June 29, 2017, 03:18 PM
recoatlift
Another vote for the chuck roast. It will smoke well & pull or chop even better.
You might buy 2 you'll like it so well, the left over will freeze well also. Now, your next choice will be sauce, reg bbq or Texas style.
June 29, 2017, 03:24 PM
stoic-one
Boston Butt is the cheapest per pound cut I smoke.
Chuck roast is a good choice. I do a pepper stout beef roast when I want sammies out of a chuckie.
Smoke the chuckie to a internal temp of around 170. Cut up some red and green peppers and some onions. Place them in the bottom of a pan big enough you can put the chuck roast in. Pour about a half bottle of Guiness Stout or some other dark beer in the bottom of the pan.
Return the pan to the smoker and continue to smoke until the chuck reaches a internal temp of about 205.
Bring it out tent foil it and rest for about 45 minutes to a hour, even longer. Pull the roast right in the pan and let it mix in with the peppers, onions and beer.
Pile it high on a nice kaiser bun and enjoy life!
"Fixed fortifications are monuments to mans stupidity" - George S. Patton
June 29, 2017, 03:29 PM
MRBTX
Pork loin, covered in sea salt/pepper/rosemary. 2.49 or so a lb. for the bigger ones.
June 29, 2017, 03:32 PM
JALLEN
From a quick look, it seems that chuck roast and brisket are about the same price at HEB here.
I dunno. Exposing brisket to mesquite smoke for 12-14 hours turns it from tough, flavorless to no knife needed tender and wonderfully tasty.
Why do anything else?
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June 29, 2017, 03:34 PM
DrDan
quote:
Originally posted by lastmanstanding: Chuck roast is a good choice. I do a pepper stout beef roast when I want sammies out of a chuckie.
Another fine BBQ idea from lastmanstanding, thanks! I have a brisket to do for the 4th, but this will be my next beef smoke, for sure.
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June 29, 2017, 03:35 PM
LS1 GTO
Pork shoulder?
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The definition of the words we used, carry a meaning of their own...
Originally posted by medic451: Tri tip if you can find it in your area, not sure how good it would be as chopped beef though.
Tri Tip is awesome but don't think it lends itself to pulling or chopping. I usually smoke mine at about 225 to 240 until it hits a temp of 128 or so. Then I open my fire box on the smoker and build a good size fire just so the flames are licking out of the top of the fire box. Lay a grill over the open flame and reverse sear that baby on the flames.
Pull it off rest and slice thin for fajitas or slice thicker for steak sandwiches or finger food.
Tri Tip has quickly become one of my favorite beef choices.
"Fixed fortifications are monuments to mans stupidity" - George S. Patton
June 29, 2017, 03:56 PM
LS1 GTO
quote:
Originally posted by stoic-one:
quote:
Originally posted by LS1 GTO: Pork shoulder?
That's a Boston Butt isn't it?
Depends on which butt in Boston you're referring too.
Life moves pretty fast. If you don't stop and look around once in a while, you could miss it.
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The definition of the words we used, carry a meaning of their own...
June 29, 2017, 04:08 PM
ASKSmith
Go to a butcher, not the grocery store, for a brisket. The ones I get average 12-14lbs. I have to cut them in half to fit them in my smoker.
Pork shoulder/butt is also cheap.
If you are close to Pittsburgh, I suggest Weiss meats.
----------------- I apologize now...
June 29, 2017, 04:16 PM
signewt
On the verge of trying another 'smoked brisket' project. So far the best one has been almost edible.
But now I have the trick thermometer at hand, and have learned how to lay the briquets in snake pattern to prolong the low-heat phase.
OP: good luck on your project, keep posting so I can track my own next steps. Tomorrow I go to the Brisket Store.
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June 29, 2017, 04:23 PM
side_shot
quote:
Originally posted by MRBTX: Pork loin, covered in sea salt/pepper/rosemary. 2.49 or so a lb. for the bigger ones.
try some Himalayan pink salt you will be in for a treat
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June 29, 2017, 05:00 PM
snwghst
buy a packer brisket
I saw one at the grocery for $46 and it was 16# yesterday
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June 29, 2017, 05:03 PM
lyman
quote:
Originally posted by stoic-one:
quote:
Originally posted by LS1 GTO: Pork shoulder?
That's a Boston Butt isn't it?
no,
a whole pork shoulder consists of 2 parts, the butt and the shoulder,
the butt is the part with the shoulder blade in it,
the shoulder is the part that has the bone thru the middle, and skin over most if it,
think of it this way,
pork whole shoulder, usually both combined (you can still get them this way from some butchers)
boston butt, part of the pig where your shoulder blades are located,
shoulder, your upper arm
same on beef, the beef chuck is the part from the neck to about the 4th or 5th rib, and consists of the chuck, flanken rib, chuck eye, mock tender, and chicken steak (now called flat iron)
the shoulder on beef is the upper arm of the front leg,,
