Done with Brisket - Page 2

-Chris- · 05-05-2021, 05:23 AM

Lately, I have been cooking a lot of poultry on my smoker, I go in phases.

Brisket is more about the challenge than the taste IMO. Nothing wrong with mixing it up with a chuck roast. I make Malcolm Reads Mississippi pot roast quite often.

I work for a Texas-based company and would take a steak at Roaring Fork over Franklin's 100% of the time.

Chris

BeardedBassGuy · 05-05-2021, 05:44 AM

I’ve tried smoking a roast several times. I’ve never had a successful cook with one, and I don’t understand why.

Factor in that where I live a roast is more expensive per # by at least
half than a brisket, I don’t see the need to try again.

Dustin Dorsey · 05-05-2021, 07:49 AM

I find chuck winds up drier than a brisket if cooked like a brisket and not to the point of pulling. It's good but it ain't brisket. There's nothing on a chuck that comes close to well rendered fatty brisket. It might beat lean brisket.

darita · 05-05-2021, 07:59 AM

Once a whole packer went north of $35, it's been chuckies for me. Good thing I enjoy the flavor more as well. I just can't justify the price of a brisket. That said, I won't pay more than $5 for a burger either.

SweetHeatBBQnSC · 05-05-2021, 08:43 AM

I like chuck roast, but it can't compete with brisket. Unless that brisket in undercooked. I can't speak for others but I think brisket is more tender than chuck roast too.

Greygoose · 05-05-2021, 10:08 AM

Don’t be a brisket quitter,,,,,

Pife · 05-05-2021, 10:21 AM

I always smoked chuck roasts with great success...but recently have been concentrating on briskets. Brisket is harder to get just right for me...but when done correctly, I like it better than chuck roasts.

However, for a party I still prefer to serve pulled chuck roasts. I find it a whole lot easier than brisket to serve to a crowd.

cowgirl · 05-05-2021, 02:34 PM

I like both, but will take beef cheeks or beef ribs over either.

jwilliamson1000 · 05-05-2021, 04:45 PM

I like both. BBQing is doing what you like..
Happy smoking

blake · 05-06-2021, 10:13 PM

I prefer clod over chuck. Both are acceptable replacement over brisket, especially when half the price. Nearly equal pricing brisket gets the nod very easily.

jzadski · 05-07-2021, 09:28 AM

For me, it's packer or ribs and chuck a distant 3rd. I have done the burnt ends chuck but, it's not the same. I smoke chuck and shred it for tacos and such which turns out great

NoCoPk360 · 05-07-2021, 09:02 PM

I go in phases I've cooked several briskets since recently getting my first offset. I felt like I nailed the last one and finally have the pit figured out. Doing a family party next weekend and of course doing brisket. After that I'm probably done for awhile so I don't get burned out on it. Looking forward to trying Malcolm Reeds Mississippi pot roast recipe again and doing more grilling than smoking this summer.

Duey · 05-08-2021, 07:27 PM

Anyone ever make pulled tritip? I made it for the 1st time for Cinco de Mayo tacos. My family loved it. The strings are kinda long, but it was stupid tender and juicy. New way to make them for us. (of course I wasn't smart enough to take pics, so it didn't happen. But it did.)

Shadowdog500 · 05-09-2021, 11:44 AM

I do like brisket, and do make good brisket, but lately I’ve been smoking beef tenderloin. We did one today. It’s easy, quick, and almost impossible to mess up.

Salt and pepper, then Smoke at 225°f until you get an internal temp around 130-135°f and it’s done!

You can pull it from the smoker a little early and sear it if you like.

05-05-2021, 05:23 AM	#16
-Chris- On the road to being a farker Join Date: 01-28-18 Location: Boston, MA Name/Nickname : Chris	Lately, I have been cooking a lot of poultry on my smoker, I go in phases. Brisket is more about the challenge than the taste IMO. Nothing wrong with mixing it up with a chuck roast. I make Malcolm Reads Mississippi pot roast quite often. I work for a Texas-based company and would take a steak at Roaring Fork over Franklin's 100% of the time. Chris __________________ Big Green Egg - Shirley 36 - Yoder YS640 - Blackstone FT

05-05-2021, 05:44 AM	#17
BeardedBassGuy Full Fledged Farker Join Date: 09-27-17 Location: Grand Prairie, Tx	I’ve tried smoking a roast several times. I’ve never had a successful cook with one, and I don’t understand why. Factor in that where I live a roast is more expensive per # by at least half than a brisket, I don’t see the need to try again. __________________ Follow my cooks live on Instagram @IronTexanBBQ

05-05-2021, 07:59 AM	#19
darita is One Chatty Farker Join Date: 08-01-10 Location: Roseville, CA	Once a whole packer went north of $35, it's been chuckies for me. Good thing I enjoy the flavor more as well. I just can't justify the price of a brisket. That said, I won't pay more than $5 for a burger either. __________________ NorCal Smoker...MAK2, Masterbuilt 560 GF, WSM 22, SnS Grill, Weber Kettle, Weber Summit Charcoal.

05-05-2021, 08:43 AM	#20
SweetHeatBBQnSC is Blowin Smoke! Join Date: 03-21-19 Location: Johnsonville, SC Name/Nickname : Joedy	I like chuck roast, but it can't compete with brisket. Unless that brisket in undercooked. I can't speak for others but I think brisket is more tender than chuck roast too. __________________ Isaiah 41:10-Chunky Dunks BBQ-Competition Team Propane Whole Hog Cooker Grill Master Gasser--(Deceased) Weber Kettle 22"(Hoyt) WSM 22.5"(Bertha) RecTeq 590(Fancy) Blackstone 17" griddle O.G. Barrel Charcoal Grill--(Chicken Graveyard) [COLOR="DarkOrange"][B]Clemson Orange Thermapen Mk4[/B][/COLOR]

05-05-2021, 02:34 PM	#23
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	I like both, but will take beef cheeks or beef ribs over either. __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

05-05-2021, 07:49 AM	#18
Dustin Dorsey Full Fledged Farker Join Date: 08-25-14 Location: Burkburnett, Texas	I find chuck winds up drier than a brisket if cooked like a brisket and not to the point of pulling. It's good but it ain't brisket. There's nothing on a chuck that comes close to well rendered fatty brisket. It might beat lean brisket.

05-05-2021, 10:08 AM	#21
Greygoose is one Smokin' Farker Join Date: 03-22-20 Location: Pembroke,MA Name/Nickname : Don	Don’t be a brisket quitter,,,,,

05-05-2021, 10:21 AM	#22
Pife Full Fledged Farker Join Date: 03-09-17 Location: CorporateCubicle Name/Nickname : Earl	I always smoked chuck roasts with great success...but recently have been concentrating on briskets. Brisket is harder to get just right for me...but when done correctly, I like it better than chuck roasts. However, for a party I still prefer to serve pulled chuck roasts. I find it a whole lot easier than brisket to serve to a crowd.

05-05-2021, 04:45 PM	#24
jwilliamson1000 Knows what a fatty is. Join Date: 01-17-21 Location: american canyon Name/Nickname : Jeff	I like both. BBQing is doing what you like.. Happy smoking

05-06-2021, 10:13 PM	#25
blake Full Fledged Farker Join Date: 09-24-08 Location: Cleveland, TN	I prefer clod over chuck. Both are acceptable replacement over brisket, especially when half the price. Nearly equal pricing brisket gets the nod very easily. __________________ Weber 22.5" Silver and Assassin 36 grill

05-07-2021, 09:28 AM	#26
jzadski Babbling Farker Join Date: 11-06-14 Location: Lapeer, MI Name/Nickname : Joe	For me, it's packer or ribs and chuck a distant 3rd. I have done the burnt ends chuck but, it's not the same. I smoke chuck and shred it for tacos and such which turns out great __________________ 14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36"

05-07-2021, 09:02 PM	#27
NoCoPk360 Knows what a fatty is. Join Date: 08-22-20 Location: Weld, Colorado Name/Nickname : Fred	I go in phases I've cooked several briskets since recently getting my first offset. I felt like I nailed the last one and finally have the pit figured out. Doing a family party next weekend and of course doing brisket. After that I'm probably done for awhile so I don't get burned out on it. Looking forward to trying Malcolm Reeds Mississippi pot roast recipe again and doing more grilling than smoking this summer.

05-08-2021, 07:27 PM	#28
Duey Knows what a fatty is. Join Date: 11-05-17 Location: Herscher,IL	Anyone ever make pulled tritip? I made it for the 1st time for Cinco de Mayo tacos. My family loved it. The strings are kinda long, but it was stupid tender and juicy. New way to make them for us. (of course I wasn't smart enough to take pics, so it didn't happen. But it did.)

05-09-2021, 11:44 AM	#29
Shadowdog500 is Blowin Smoke! Join Date: 06-18-12 Location: Down the Shore!!!	I do like brisket, and do make good brisket, but lately I’ve been smoking beef tenderloin. We did one today. It’s easy, quick, and almost impossible to mess up. Salt and pepper, then Smoke at 225°f until you get an internal temp around 130-135°f and it’s done! You can pull it from the smoker a little early and sear it if you like. __________________ WSM 18 & 22, Performer 22, Genesis 330, Smokey Joe, Q100, Daniel Boone Last edited by Shadowdog500; 05-09-2021 at 01:03 PM..