brisket vs. whole round roast

blues_n_cues · 08-01-2009, 08:56 AM

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.

Bbq Bubba · 08-01-2009, 09:18 AM

Chopping brisket is wasted money!
Look for chuck rolls!

smokinit · 08-01-2009, 10:08 AM

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.

barbefunkoramaque · 08-01-2009, 10:14 AM

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.

blues_n_cues · 08-01-2009, 07:53 PM

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".

Bbq Bubba · 08-01-2009, 08:18 PM

Brisket outsells pork 3 to 1 up here in Yankee land!

jgh1204 · 08-02-2009, 12:28 AM

Texas bbq started with beef clod according to Texas BBQ Legends. It was cheap and even brisket was considered too tough. People switched to brisket when beef clod became more expensive.

stillsmokintn · 08-02-2009, 09:33 AM

Quote:

Originally Posted by Bbq Bubba

Brisket outsells pork 3 to 1 up here in Yankee land!

cant give brisket away down here!!! its all about the pig down here.

08-01-2009, 08:56 AM	#1
blues_n_cues is One Chatty Farker Join Date: 12-16-07 Location: south central,ky. Downloads: 0 Uploads: 0	brisket vs. whole round roast 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. __________________ Blues_n_Cues BBQ Concessions & Catering

08-01-2009, 10:08 AM	#3
smokinit is One Chatty Farker Join Date: 03-16-07 Location: Coxsackie NY/West Chester Pa Downloads: 3 Uploads: 0	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. __________________ BWS Pro Comp Hog G2 Chubby the Little Big Cooker Battle Box on order Humphrey's Smokers and Accesories http://www.bbq-brethren.com/forum/sh...d.php?t=154925 Authorized Backwoods Dealer http://www.purpleporkmasters.com http://www.facebook.com/SMOKENIT

08-01-2009, 10:14 AM	#4
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone Downloads: 0 Uploads: 0	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. __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

08-01-2009, 07:53 PM	#5
blues_n_cues is One Chatty Farker Join Date: 12-16-07 Location: south central,ky. Downloads: 0 Uploads: 0	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". __________________ Blues_n_Cues BBQ Concessions & Catering

08-02-2009, 12:28 AM	#7
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town) Downloads: 0 Uploads: 0	Texas bbq started with beef clod according to Texas BBQ Legends. It was cheap and even brisket was considered too tough. People switched to brisket when beef clod became more expensive. __________________ Wannabe BBQ Illuminati

08-01-2009, 09:18 AM	#2
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Chopping brisket is wasted money! Look for chuck rolls!

08-01-2009, 08:18 PM	#6
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Brisket outsells pork 3 to 1 up here in Yankee land!

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