I know that pork butts and ribs can be purchased fairly cheap so it's not too expensive to experiment a new rub idea on one and if it doesn't work out, oh well. What about briskets though? I can't really see spending $50-$100 to experiment each time. Do any of you ever try out a different, cheaper cut of meat for testing purposes? Like using a small beef roast in the smoker to test a rub idea instead of a brisket or am I just being too cheap? Thanks!
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
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Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
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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.
I've done this with chuck roasts several times. It's a great way to go. You can do several at a time for direct side by side comparisons without breaking the bank. One time I even did 4 on 4 different types of cookers to test what type of cooker I liked best. And they are always good enough to eat.
"You know one is really good when it doesn't make it from the cutting board to the plate."
Outside of the uncommon sale, prime brisket at Costco is the cheapest beef I can buy locally - usually ~$3.69/lb. If I wanted to test multiple rubs I’d get one of those and cut it into pieces.
Costco is where I buy all my chucks and briskets they are great priced. However considering you end up with close to 1/2 the weight of a brisket trimmed away I double the price in my head.
Wow. Shocked I wake up to this many responses. The chucks it shall be! Love the idea too of doing several at once and trying different smokers. Fire up the pellet grill and drum smoker as soon as we dig out of snow this weekend. Thanks so much for the help! Jerrod, your brisket combo rub is one I'm gonna be trying
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
My local grocery store has some chucks on sale for $2.69 a pound. Pretty much the lowest price I have seen for a decent piece of beef. Might just need to pick a few up and test a few different rubs. Chucks around here are usually $5-6 per pound and Costco briskets are $3.79 right now.
I always try beef rubs on a roast to be smoked AND a steak to sear. The difference in cooking method makes a huge difference. Same with a butt/ribs and a chop for pork, and half chickens and boneless skinless thighs for poultry.
? Thanks!
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