MMMM.. BRISKET..
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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Old 04-09-2014, 11:16 PM   #31
Jeff Therrell
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Join Date: 06-27-09
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Butts have came down in NC this week from $1.99 to $1.79 today.
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Old 04-10-2014, 01:39 PM   #32
DanB
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Hi All Was at Restaurant Depot today..Talk about sticker shock they had CAB briskets for $3.99, last time maybe a month ago they were $3.10
They used also sell IBP briskets for much less then CAB ones, couldn't find any IBP briskets today.
Also all they had today were Smithfield ribs,spares n baby backs no IBP ribs at all either.
Pork Butt prices didn't look that bad.
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Old 04-10-2014, 10:43 PM   #33
Jeff Therrell
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IBP has the best pork by far, I have used them all and nothing compares to IBP. If a meat man sends me Smithfield butts he just lost a customer!!!They are absolutely the poorest quality of anybody. I don't have a problem with Smithfield loin back ribs they are fine. It's just hard to figure out how Smithfield butts are so small and the ribs so big, that must be one funny looking pig.
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Old 04-11-2014, 09:06 AM   #34
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Our RD, just north of Detroit, has their USDA Choice Black Angus brisket for $3.59/lb and their regular USDA Choice for $3.39/lb.
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Old 04-11-2014, 11:00 AM   #35
cynfulsmokersbbq
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Quote:
Originally Posted by Jeff Therrell View Post
Butts have came down in NC this week from $1.99 to $1.79 today.
Still 1.84 here in eastern Iowa. Pork is going to stay high until they get a vaccine for this disease. There are pork producers here in Iowa that have had to kill off 13,000 head of hogs.

The cattle heard is down from the drought out west. I heard it will be 4 years before prices drop. It will take four years to rebuild the heards.
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Old 04-18-2014, 08:42 AM   #36
Bigmista
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Paid $3.29 for brisket and $2.39 for butts yesterday from my distributor. This is gonna hurt.
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Old 04-18-2014, 09:32 AM   #37
Carolina OutlawZ
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Join Date: 04-11-14
Location: Statesville North Carolina
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Hello Jeff,

I just paid $2.19 per for butts at my local place. Where are you catching them for less than $2? Im always looking for a better source.

Wayne
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Old 04-20-2014, 10:29 AM   #38
Bbq Bubba
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Join Date: 05-03-07
Location: New Baltimore, Mi.
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Knock on wood.....

Brisket is $2.55 and butts are $2.05.

We buy so much product that we got "locked In" before the price rose.

Pretty soon pork butts will cost me more than brisket!
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Old 04-20-2014, 04:27 PM   #39
bjbbq
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My last invoice from Friday was $3.08 for Certified Angus Brisket and $2.29 for Butts.
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Old 04-20-2014, 10:00 PM   #40
woodeone
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Any price on CAB, and place to buy near Dayton Ohio area?
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Old 04-22-2014, 10:19 AM   #41
FlavorSavor
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Some of y'all are getting excellent prices on beef. Wish that was the case here. Order today came in at $3.83lb. Talked to the sales rep and they say no signs of slowing down for now. I give, I'm going up on brisket.

Pork actually came down some more. $1.89. That's still high in my book, but better.
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Old 04-22-2014, 12:54 PM   #42
cynfulsmokersbbq
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Ok,

Anyone have a recipe for Beef Clod or for the Chuck Roll?

Do you smoke it the same as a brisket? What temp do you take it to so that it will pull?
Do you inject, marinade, or give it any juice?

Thanks in advance...
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Old 04-22-2014, 03:21 PM   #43
Pyle's BBQ
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Cook it like a brisket. It will be like a smoked chuck roast. You can cut it into smaller piece and cut down on your cook time. You may want to put it in a pan to catch the juices for later.
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Old 04-23-2014, 11:18 PM   #44
Jeff Therrell
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Join Date: 06-27-09
Location: Hickory NC
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Quote:
Originally Posted by Carolina OutlawZ View Post
Hello Jeff,

I just paid $2.19 per for butts at my local place. Where are you catching them for less than $2? Im always looking for a better source.

Wayne
I get most of my meat from South Mountain farms in Fallston. Restaurant Depot is a little cheaper than he is.
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Old 04-23-2014, 11:25 PM   #45
Jeff Therrell
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Location: Hickory NC
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Quote:
Originally Posted by cynfulsmokersbbq View Post
Ok,

Anyone have a recipe for Beef Clod or for the Chuck Roll?

Do you smoke it the same as a brisket? What temp do you take it to so that it will pull?
Do you inject, marinade, or give it any juice?

Thanks in advance...
I cook a 35# chuck roll every day. I smoke it in a pan with salt and pepper for about 5 hours and then cover the pan with2 layers of plastic wrap and tin foil and finish it in the oven on 200 for 5 more hours and it will be medium rare. It is unreal how good it is, we usually sell out before 5 everyday.
Thanks, Jeff
Sweetfire BBQ
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