Pitmaster T
Babbling Farker
Remember my target is smoked meat tacos (that can double as a sliced or chopped bbq stand).
Now you know I can do a brisket, and buried in here somewhere is a thread about whole clod, which I do at approaching 30 pounds, high heat, long rest BUT with parts sliced rare (I call that poor man's prime rib) while others have more access to the cut versions of about 3-5 pounds a piece.
I was at Sams and talked to "the guy" and he did say they have whole chucks and can sell them at a reduced rice (still ABOVE $4).
So I hear all the time "chucks are cheaper." I remember them being cheaper. Not these days. Not here. Brisket, untrimmed is often on sale under $2. At times I catch sale on Choice; which of course, Select is not really going to matter when you are using it for tacos (i cook them in three segments by the way). Heck, trimmed choice at HEB is around a prohibitive $3.87 - I don't compete and will put my process against 90 percent of competition brisket using select.
So, I am imagining chuck has less shrinkage. Of course am I right in thinking the fat you don't cut off in brisket lends more flavor?
What are your thoughts. For a brief time I thought of smoking Chucks for the bulk and Brisket for flavor but that ended when i decided to chop in front of the customer.
please offer all ideas and comment, even the obvious.
Chucks in ALL forms
Now you know I can do a brisket, and buried in here somewhere is a thread about whole clod, which I do at approaching 30 pounds, high heat, long rest BUT with parts sliced rare (I call that poor man's prime rib) while others have more access to the cut versions of about 3-5 pounds a piece.
I was at Sams and talked to "the guy" and he did say they have whole chucks and can sell them at a reduced rice (still ABOVE $4).
So I hear all the time "chucks are cheaper." I remember them being cheaper. Not these days. Not here. Brisket, untrimmed is often on sale under $2. At times I catch sale on Choice; which of course, Select is not really going to matter when you are using it for tacos (i cook them in three segments by the way). Heck, trimmed choice at HEB is around a prohibitive $3.87 - I don't compete and will put my process against 90 percent of competition brisket using select.
So, I am imagining chuck has less shrinkage. Of course am I right in thinking the fat you don't cut off in brisket lends more flavor?
What are your thoughts. For a brief time I thought of smoking Chucks for the bulk and Brisket for flavor but that ended when i decided to chop in front of the customer.
please offer all ideas and comment, even the obvious.
Chucks in ALL forms
