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DMDon
04-04-2011, 10:33 AM
I have a small request for beef sandwiches for a grad party. Since it doesn't have to be brisket, what cuts do you recommend and what are the yields. I am thinking about chuckies, but not sure what the yield is, but is has to be better than brisket.
Thanks

worthsmokin
04-04-2011, 10:35 AM
Chuck roll, It pulls just like pulled pork and you will get 50% yeild

jestridge
04-04-2011, 11:50 AM
clod

DMDon
04-04-2011, 11:51 AM
How much is chuck roll per lb and where do you buy it?

pat
04-04-2011, 12:12 PM
Don, I've seen them at Sam's on occasion. If you ask the super nice meat counter guy he may get you one out of the back room :)

DMDon
04-04-2011, 01:35 PM
Thanks guys, Does anyone use any other cuts? I'm thinking if the price is over $2.00/lb, I might as well use brisket and practice at the same time

KC_Bobby
04-04-2011, 02:23 PM
If you're in KC before the event, RD has clod and chuck roll

DMDon
04-04-2011, 03:53 PM
If you're in KC before the event, RD has clod and chuck roll

What does it cost per lb?

Goddahavit
04-04-2011, 04:58 PM
Last time I got a chuck roll at sams it was 2.39 a lb or so....
I think the yield was much better than brisket, and I didn't have to trim it much.

worthsmokin
04-04-2011, 09:58 PM
I get mine at Sam's, you may have to call and see if they have it, if not they can order it. 2.39 is what I paid 2 weeks ago and it was 3 cryovacs and the case weighed 58 lbs. Very little waste I cook hot and fast and took them to 210 and they just fell apart. I will never chop brisket again. (hopefully)

DMDon
04-04-2011, 11:17 PM
I get mine at Sam's, you may have to call and see if they have it, if not they can order it. 2.39 is what I paid 2 weeks ago and it was 3 cryovacs and the case weighed 58 lbs. Very little waste I cook hot and fast and took them to 210 and they just fell apart. I will never chop brisket again. (hopefully)


Starting with 58 lbs, roughly what did you end up with?

worthsmokin
04-04-2011, 11:53 PM
It was right at 29 lbs 50%. Scott with WildBlue is the one that told me to try the chuck roll. I weighed them because he was also interested in the yield. When I cooked them I cut them into 3rds so I wasn't cooking a 20lb peice of meat.