Should I do a brisket or a pork shoulder tomorrow?

[Mosca]

I dunno. It might depend on what is in the meat case, but assuming Wegman's has both, which one? I'd like to do the brisket because I've never done one before, but I work until 8PM today and who knows what will be left when I get there.

Their brisket are all flats, no full packers, no points, usually around 8lbs. And brisket is running... holy heck, $6.49/lb.

Their shoulders are all full shoulders, average 10lbs. Shoulder is $1.49/lb.

I've never done a brisket, but I'm pretty confident that it will be fine. I'll rub it and toss it on the BGE @225 until it's done. No crutch, no worries: low and slow trumps any nuances of advice here. I suppose I'll start it around midnight and sleep through it, then I'll cambro it for however long it takes and we'll have dinner.

The shoulder, I've done before. I'll get up early, have it on the BGE @275 by 6AM, and it will be done @4PM like clockwork. Then 2 hours in the faux cambro and dinner is served.

What say the gallery?

[Dewesq55]

Yes and yes!

[Dewesq55]

Mosca, if doing a shoulder i really suggest you take Huskee 's advice and cut it into several pieces about 2-3 lbs each. You will get a lot more bark area and substantially reduce your cook time. This is especially true if you are not going to wrap. A 2-3 lb hunk of butt will take about hours wrapped and about 12-14+ unwrapped. A 10 lb-er will take a lot longer.

[DeusDingo]

be brave, do a brisket

[_John_]

Give the brisket a try, or both! That price isn't too far out there for a flat only, don't usually have to trim either.

That said I made a couple pb's Friday and they were awesome, had pulled pork nachos for lunch yesterday.

[Ernest]

If you have never done brisket before then do not start with a flat.
Carnitas carnitas carnitas carnitas. And I hope you got old fashioned lard for that.

[CurlingDog]

All we are saying.... is give brisket a chance.

[Beefchop]

Why risk it with brisket?

[Spinaker]

I would also do the shoulder. And personally $6.29 a pound for flats is high in my experience. I usually find them PRIME for $2.89 to $3.89/lb . And I'm guessing the flats your looking at are not PRIME. Most flats I have seen are choice or select. I would try a brisket when you have time to spare and you can find a Prime packer some where. I buy all of mine at Costco. There really is no point in rushing your first brisket cook. or doing the first one overnight. I would do the shoulder.

[Mosca]

Well they didn't have any briskets, so I got a nice shoulder. It's going to be pulled pork carnitas (not cubes). I figure some salsa verde, radishes, cilantro, cotija cheese, black beans and rice. Maybe some guacamole. If I think about it I'll get an ear of corn and grill it up. I was thinking about pickling some red onion, but I couldn't find the pickling spices. If I find them tomorrow, then that's what well have on the tacos.

[Mosca]

And, smoke is on. Back to bed for a couple hours.

[Brian/S]

I'm a bit late to this post but, I still feel that I must chime in. I realize that brisket is the poster child for BBQ, and that a pork shoulder is the ultimate fail-safe that is almost impossible to screw up. But, why not think outside of the box. Brisket is great if done properly but I think that it’s way over rated. A butt is extremely tasty but, it’s so simple that my 11 year can do it. Why not try something out of your comfort zone… experiment a little. Perhaps you might want to try smoking a leg of lamb, a pork belly, leg of goat, a lamb shoulder?? Have you ever tried smoking a beef tongue? Beef tongue is extremely beefy tasting and can be found cheap. What about barbacoa? It’s extinct but, something that I sure would like to try some day. My point is that after a while… brisket and a pork butt just gets too old, too fast. My own words are inspiring me to try something different this weekend. I’ll keep y’all posted!

[Brian/S]

I would certainly experiment more if it weren’t for the picky eaters that I have… so, I know what you’re talking about. I wish that I had more time to cook/grill but, that’s my fault because I extend myself out too far, and in too many places. It’s only been recent that I’ve gone beyond my repertoire of grilling basics, and I love it… even if my family doesn’t. Sometimes a man has to go over the edge!

I tend to pick up the odd cuts of meat from the butcher. He knows that I'll try just about anything and one day he gave me a couple of beef tongues. I have to admit that it was a bit intimidating at first because it was just weird... and slimy. But I got past it, and found that it was very tender and very tasty. I made pastrami out it.

Funny that you mention the chuck roast Pit Boss. I just did one this past weekend for the first time, and it turned out wonderful... extremely juicy!

[fracmeister]

Only flat? I really prefer the point and burnt ends. I wouldnt bother if it was just the flat...my $0.02 only

[Mosca]

Here's one taco with home made salsa verde and guacamole, and one with fresh salsa roja and pickled red onions.