Chuck roast. treat it like brisket and it's more manageable for 2 people, with plenty of leftovers.
Or, start inviting people over. Random strangers if you need to.
BBQ and Outdoor Cooking Thread
Chuck roast. treat it like brisket and it's more manageable for 2 people, with plenty of leftovers.
Or, start inviting people over. Random strangers if you need to.
The poor man's brisket used to be my go to. I would find them on sale for 99 cents a pound back in the day. At some point people started catching on and now they're super expensive. I just started buying brisket points from the butcher since I don't really care for the flat anyway.Chuck roast. treat it like brisket and it's more manageable for 2 people, with plenty of leftovers.
Or, start inviting people over. Random strangers if you need to.
All of the cheap cuts have gotten very pricy.
I used to be able to get a Prime packer brisket at Costco for $4 per lb. Now? I don't even want to know what they go for (we don't have a Costco near us and the last time I saw, it was $12 per lb).
5.50 for prime by me. 4.99 for choice
I see on FB groups people get them at kroger for like $2/lb, so jealous
I'm in KS and the briskets at Kroger here are usually $3.99/lb, but go to $2.99/lb and occasionally $1.99/lb. Chuck roast is usually $6.99/lb or more. It makes no sense.
$5.99 for Prime and $4.99 for choice. There wasn't a choice brisket under $95 this morning at mine. Which sucks because I really want to try another one but I can't justify $100 on one cut of meat right now.
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Beef has gotten crazy expensive. I also know several people who have gotten into cattle farming and making a ton of money. I’m like who’s eating all this extra beef at these extra prices?
If you have the freezer space you can save a lot buying straight from the source. I bought a 1/4 beef a couple years ago for $3.99/lb with $.75/lb for processing. If I remember right it was around 180lbs on the rail and cost around $800. Same thing at the store would have been several thousand once you add in all the steaks and pricier cuts.
Your garage pizzas look good!
bill816
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But they have fruit on them
bill816
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Couldn't take it anymore. Broke out the Weber Kettle and grilled some ribs even though it was 8*.
Nothing wrong with that other than using more fuel to fight the cold.
I'm getting up before birds fart next Saturday and putting on a pork shoulder for pulled pork tacos.
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I've got a rack of baby back ribs in the smoker today.
Wife wanted a maple flavor, so I marinated them overnight in a 50/50 mix of maple syrup and apple cider vinegar. Before going in the smoker, I sprinkled them with some brown sugar based rub. And I'm using maple wood chips for smoke.
Wife wanted a maple flavor, so I marinated them overnight in a 50/50 mix of maple syrup and apple cider vinegar. Before going in the smoker, I sprinkled them with some brown sugar based rub. And I'm using maple wood chips for smoke.
bill816
Well-known member
Didn't have as much of a problem as I thought I would but it wasn't windy .
Wind and cold is horrible for any non-insulated grills/smokers. I bought a welding blanket from harbor freight for my UDS smoker on this days. I have not used it here yet, but I have needed to put up some wind-blocking pieces of wood.
great advice and it also helps when its not cold, comes in handy of windy days, plus a thermal blanket helps with those low temp smokes
third attempt at brisket and still not happy with the results. this time i did an 18lb (untrimmed) prime brisket. dry brine over night, then hit it with a mixture of different rubs a couple hours before starting the cook.
put it on my pellet smoker (grilla chimp) at 200* fat side down, flat on the side with the air vent. put it on at midnight, and pulled it at 1pm because we had to leave for an event and wouldn't be back for at least a few hours. probe in the point was reading 155, so not where i wanted it to be. put it in a foil tray fat side down, poured rendered tallow over the top, and added some beef broth to the tray then covered in foil and put back on the smoker at 250 hoping it would be probe tender and around temp when we got back home. it wasn't. point was like 185 and flat was around 177. took it out, wrapped it, and cranked up to 275. pulled it after a couple hours, the point was over at like 209 and the flat was under at around 200 and not probe tender.
the bark had set really well. and the flavors were good (a little salty, won't dry brine again). but the flat was super dry, barely any bend. and the point was on the edge of getting mushy. so frustrating to put that much time into a disappointing result.
put it on my pellet smoker (grilla chimp) at 200* fat side down, flat on the side with the air vent. put it on at midnight, and pulled it at 1pm because we had to leave for an event and wouldn't be back for at least a few hours. probe in the point was reading 155, so not where i wanted it to be. put it in a foil tray fat side down, poured rendered tallow over the top, and added some beef broth to the tray then covered in foil and put back on the smoker at 250 hoping it would be probe tender and around temp when we got back home. it wasn't. point was like 185 and flat was around 177. took it out, wrapped it, and cranked up to 275. pulled it after a couple hours, the point was over at like 209 and the flat was under at around 200 and not probe tender.
the bark had set really well. and the flavors were good (a little salty, won't dry brine again). but the flat was super dry, barely any bend. and the point was on the edge of getting mushy. so frustrating to put that much time into a disappointing result.
You might have been right at the stall if you pulled it at 155. Even if you were gone for a couple of hours, you had the temp so low it was never going to finish since you want it at about 203* you can't smoke it at 200 the whole time but you could have done it at 225 or 250.
Everything takes a different amount of time, but 13 hours for it to get to 155 I would suggest next time opening it at *225, just a bit higher.
What were you using for a rub? If you want to get a bit fun, put some sugar in your rub (not a ton) and that can help create a slightly different bark.
Overall I think I would have started it a bit higher and then not really tried to not pull it during the stall - but sometimes you can't help but do it.
thanks! i think you're right, 225 should have been the starting temp. it was at 155 for awhile, and i wish i could have stayed home to monitor it through the stall. i also would have preferred to rest it on the counter for about an hour before wrapping and putting in the cooler for the extended rest. but the cook took so long i had to pull it, wrap it, and straight to the cooler for a 2-hour rest. that could have caused more carryover cooking.
rub was a light dusting of each: lawrys, harry soo's moola beef, meat church holy cow, and 16 mesh pepper. just trying to build some flavor. probably shouldn't have added the lawrys with the dry brine and the other rubs.
live and learn
Between me and you - as good as Lawry's is - I never use it on anything on my smoker, and other than fries I don't think many things on the blackstone either. It's basically my eggs and fries / tots seasoning.
It's a seasoned salt (which you know) and I don't tend to salt my meat too much, or at least not with a seasoned salt I'll just use regular in my mix.
It smells so ******* awesome in my kitchen right now. I think turned out really well and now it's resting in the BBQ bag.
Along with the pulled pork I made jalapeno poppers, street corn casserole and Mexican rice.
