brisket vs. whole round roast

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blues_n_cues

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most of the customers around here don't know what brisket is or that it's even beef & the 2 places that do sell it only do so on saturday. but since i only sell pulled or chopped brisket @ this point i'm debating on whole rounds or clods for the sammies & plates. it's just a couple cents cheaper but more yield.the people that do eat the brisket love it.
what do you other vendors think.
 
It was the same here but after it caught on I sell a case a week. I would keep at it and get your customers to try it. samples samples samples.
 
Unless you get a really good price on brisket (and at times I have gotten choice packers at .87 apound here at HEB) def go with the clods. Clods are cool because they can go two ways that a brisket cannot. They can make excellent steaks (The Charity Against the Grain and I work for serves "LIGHTHOUSE RIBEYES" which are from Clod) and they can be used (the big ones) to Mimic a nice rare Prime Rib when cooked at 400 - 450, which you cannot do to a brikset at all (note, be sure to starty at 220 for an hour or so to set the Ring then pop it up to 400 degrees) and for pulled or chopped they can make excellent slow cooked tender well done beef.
 
we ll the cheapest packer here is $1.89 per lb. (no h.e. butts here)..
so i may try a different marketing technique.. but i was thinking the whole chuck roll or clods. either way- these people will only understand "chopped beef".
 
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