Brisket prices are TOO high. Try this instead. | Mad Scientist BBQ
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Excellent video idea and execution.
Got 2 brisket at Costco for $80 both about 13-14 lbs.
I just bought a whole brisket for $1.98 a lb , never hav I paid over $3.98 a lb . Brisket is much cheaper then chuck roast by half
I've been doing chuck roasts on a pellet grill for the past year, because, yeah, brisket is stupid expensive. I follow the Urban Cowgirl recipe, it turns out amazing every time. I would recommend a 3-4 pound roast, as it stays much more moist than a smaller roast would. I can't recommend it enough, the whole family enjoys it! One bit of advice, if you follow the recipe I mentioned, expect it to take at least 8-10 hours! I'll definitely try the 'burnt ends' idea next time we have a party at our place, I think people will love it!
I was unable to get the 15% discount and free shipping from Porter Road. Don't know why, but it didn’t happen.
You didn't go over the cook time. Did you smoke the chuck as long as the brisket? Or to the same temp?
you are awesome and your videos are awesome – that is why brisket is so expensive…cause of awesome creators like you. just saying…
Looking forward to trying this on my Memphis smoker. I think I missed what temp you cooked it too??? 197 and pull it off wrapped??? I watched another video where at around 160 you put it in a pan with some beef broth and wrap it up with aluminum to add moisture. Thanks for the help we love your channel and we are having brisket tonight.
Chuck roast is $2 more per pound than a packer brisket here where I live. Lol
Love your videos. would love a chuck roast specific video
Been paying around 2.00 – 4.00 a pound for the last year for brisket. Most briskets I buy are choice at the lowest and prime is what I get the most of.
I've got some questions about smoking in volume for a food truck.
1. Is it better to use wood or pellets for smoking?
2. What are the advantages of using a dry rub over a rub with a binder or vice versa?
3. Are there some herbs and spices you shouldn't (for flavor reasons) use on beef, pork, and chicken?
4. Can you use the same rub for beef, pork, and chicken?
5. Is there a "standard" set of spices to use as the base for a rub and then add to it to achieve the desired flavor?
I found a chuck buried in my freezer, and after a slow cook it turned out as tender, flavorful, and finely marbled as a $50 steak. Cheap, and one of the best pieces of meat I've every eaten. So I went out a few weeks later a bought a chuck thinking that it would be another inexpensive home-run, but it turned out it was a total failure. That 2nd chuck was just full of veins of fat throughout – maybe it needed more time, but I don't think that was it. I have no idea what the difference between the 2 chuck roasts was – so now I'm chicken (pun intended) to try again. Anyone had this experience with difference in cut of chuck?
Just bought half a cow, 1 brisket but lots of roasts, I’m gonna try this with my roasts now. Thanks!
The vibes from this guy… even if my bbq doesn’t turn out as great, I definitely enjoyed the class 😂🤙🏻
Honestly that brisket was very unimpressive.
Did you just follow the same temps and times as you do in your other brisket videos?
Is a chuck roast something I should slice like brisket or must it be cubes?
I have the pitboss Austin XL have had amazing results with it. I will say that you really have to keep an eye on it because the factory thermometer that comes with it is not reliable at all. I got a meater thermometer today for Christmas so I expect my smoking game to get even better
Got a brisket yesterday 2.99 a pound…I consider that about as decent as I can expect. Got a small 10.5 lb I plan on smoking next week
Try smoking a whole chuckroll
Following this guide my chuck has been smoking at 225 for 13 hours now and its in the 190s still. Help
I may have missed it, but did you smoke them both the at the same temp and time?
awesome! more cheap meat vids please!
So what was your temperature and time for cooking the chuck road?
It's a chuck roast. If you have to explain it to someone, they don't know what they're doing anyway.
Try a Tri-Tip Roast… it's a mini brisket Flat…!
That’s why you buy a quarter of a cow from a rancher for 4 bucks a pound and not 8 a pound
At first I didn’t really care for this guys videos mainly because I felt like they were so long and I just wanted him to get to the point…. But after watching a few of them I really do appreciate the clear messages and the detail that goes into everything he is doing. Whether you barbecue every weekend or you are brand new to the game I think he provides fantastic informational videos and I appreciate them. I have officially subscribed today so happy cooking y’all
What happened to the temps and pellet details??
I'm curious how a whole bottom round would do.
I know you said you followed most of your brisket techniques. Does that include a 12 hour rest time?
Love the music – can you link it ?
Almost a year after this posted, brisket is still too high. I will be trying this out soon for sure!
I might have to visit a local butcher because most stores don't have chuck roasts that thick.
What internal temp is the goal?
BBQ has become very popular here in Australia so all of the good bbq cuts have become pretty expensive also… Same as homebrewing gear it's popular now so everything is more expensive!
You might look at beef cheeks or tri-tip.
But chuck isn't cheaper than brisket, just generally a smaller cut of beef. From where I am, a 5# chuck will typically be ~the same price as a 10# brisket.
I wonder if you inject the chuck roast with tallow prior to seasoning and smoking at about °250 if it would retain more moisture? I am just thinking out loud. Something I will try myself, hopefully it won't be a disaster.
Just got 9lb brisket at Costco for less than $4/lb.
I believe I would've took the big slab of fat you took off the brisket a hat for the roast but that might of been cheating 🤔
I’ve smoked several chuck roasts always with great results. I like them because of the shorter cook time and very flavorful beef! Todays cook! Smoke chuck a few hours then add to cast iron with red potatoes, carrots, onions, garlic, herbs, red wine. Keep smoking till beef shreds!
Brisket has gone the way of chicken wings. Growing up, our butcher used to just give away chicken wings to my mom every so often. Now, they’re often the most expensive cut.
Smoked meats cause cancer right?
Crazy thing is chuck roast/shoulder are still $4/lb around here.