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| Get my pies outta the oven!  |
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, | ||
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thin skin can't win |
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. You only have integrity once. - imprezaguy02 | |||
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| Live Slow, Die Whenever  |
Tri tip if you can find it in your area, not sure how good it would be as chopped beef though. "I won't be wronged, I won't be insulted, and I won't be laid a hand on. I don't do these things to other people and I require the same from them." - John Wayne in "The Shootist" | |||
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| No, not like Bill Clinton  |
I would think chuck roasts would work | |||
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Member |
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 "Shohna ba Shohna - Shoulder to Shoulder" | |||
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| Member |
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. | |||
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Unflappable Enginerd |
Boston Butt is the cheapest per pound cut I smoke. __________________________________ NRA Benefactor I lost all my weapons in a boating, umm, accident. http://www.aufamily.com/forums/ | |||
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Member |
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 | |||
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| Member |
Pork loin, covered in sea salt/pepper/rosemary. 2.49 or so a lb. for the bigger ones. | |||
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| I believe in the principle of Due Process  |
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? Luckily, I have enough willpower to control the driving ambition that rages within me. When you had the votes, we did things your way. Now, we have the votes and you will be doing things our way. This lesson in political reality from Lyndon B. Johnson "Some things are apparent. Where government moves in, community retreats, civil society disintegrates and our ability to control our own destiny atrophies. The result is: families under siege; war in the streets; unapologetic expropriation of property; the precipitous decline of the rule of law; the rapid rise of corruption; the loss of civility and the triumph of deceit. The result is a debased, debauched culture which finds moral depravity entertaining and virtue contemptible." - Justice Janice Rogers Brown | |||
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Member |
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. This space intentionally left blank. | |||
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The Unmanned Writer |
Pork shoulder? Life moves pretty fast. If you don't stop and look around once in a while, you could miss it. "If dogs don't go to Heaven, I want to go where they go" Will Rogers The definition of the words we used, carry a meaning of their own... | |||
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| Unflappable Enginerd |
That's a Boston Butt isn't it? __________________________________ NRA Benefactor I lost all my weapons in a boating, umm, accident. http://www.aufamily.com/forums/ | |||
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| Member |
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 | |||
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| The Unmanned Writer |
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. "If dogs don't go to Heaven, I want to go where they go" Will Rogers The definition of the words we used, carry a meaning of their own... | |||
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| Bunch of savages in this town  |
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... | |||
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| Conveniently located directly above the center of the Earth  |
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. **************~~~~~~~~~~ "I've been on this rock too long to bother with these liars any more." ~SIGforum advisor~ "When the pain of staying the same outweighs the pain of change, then change will come."~~sigmonkey | |||
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Member |
try some Himalayan pink salt you will be in for a treat "They that can give up essential liberty to purchase a little temporary safety, deserve neither liberty nor safety." --Benjamin Franklin, 1759-- Special Edition - Reverse TT 229ST.Sig Logo'd CTC Grips., Bedair guide rod | |||
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| Member |
buy a packer brisket I saw one at the grocery for $46 and it was 16# yesterday ------------------------------------------------------------------------------------------- Live today as if it may be your last and learn today as if you will live forever | |||
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Hop head  |
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,, https://chandlersfirearms.com/chesterfield-armament/ | |||
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