Trying to come up with the right mix of seasoning for my briskets, unfortunately it's becoming a bit spendy and I end up with a lot of meat that I am not overly fond of, so....
What can I use, if anything, to come close to brisket but not as expensive?
TIA
Chuck roast. Generally inexpensive, really good for times when it's just a couple of people eating it and you can even divide a larger roast into 2-3 hunks to try different seasonings at the same time.
I use chuck roast to make burnt ends. They turn out great and in my opinion the chuck roast is a little easier to cook. And if you blow it, quite a bit less expensive.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Around here, choice chuck roast is a buck or two more per pound than prime brisket, but it’s usually a smaller hunk of meat to experiment with. I love smoked and pulled chuck...
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Cost is an issue, but the the main reason is the smaller amounts I can get Chuck in, that make it a better thing to experiment with.
Once again, thanks all.
It’s too bad your local grocer doesn’t offer pre-cut points and flats like they do here. Of course a little more expensive but you’re dealing with smaller hunks. Like someone mentioned, you can always pull out a knife and do it yourself and freeze the other portion.
Chucks are a great piece of meat to smoke and use in a slow cooker. Other than getting a double pack at Costco, or on sale at my local store, it costs more than brisket. Reminds me of how cheap chicken wings used to be back in the day. Then they got to be popular and the cost went through the roof. Of course, I have just dated myself.
John "JR"
Minnesota/ United States of America
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IU like to go 50/50 kosher salt and coarse black pepper. Then I add some granulated garlic and some granulated onion. A little Accent at the end helps to amp up the flavor.
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