MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-05-2021, 05:23 AM   #16
-Chris-
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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.

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Old 05-05-2021, 05:44 AM   #17
BeardedBassGuy
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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.
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Old 05-05-2021, 07:49 AM   #18
Dustin Dorsey
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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.
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Old 05-05-2021, 07:59 AM   #19
darita
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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.
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Old 05-05-2021, 08:43 AM   #20
SweetHeatBBQnSC
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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.
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Old 05-05-2021, 10:08 AM   #21
Greygoose
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Don’t be a brisket quitter,,,,,
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Old 05-05-2021, 10:21 AM   #22
Pife
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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.
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Old 05-05-2021, 02:34 PM   #23
cowgirl
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I like both, but will take beef cheeks or beef ribs over either.
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Old 05-05-2021, 04:45 PM   #24
jwilliamson1000
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I like both. BBQing is doing what you like..
Happy smoking
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Old 05-06-2021, 10:13 PM   #25
blake
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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.
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Old 05-07-2021, 09:28 AM   #26
jzadski
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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
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Old 05-07-2021, 09:02 PM   #27
NoCoPk360
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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.
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Old 05-08-2021, 07:27 PM   #28
Duey
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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.)
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Old 05-09-2021, 11:44 AM   #29
Shadowdog500
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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.
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