I'm now an empty nester so the idea of smoking a smaller cut of beef than the traditional packer brisket I normally smoke is appealing to me. I've read where folks smoke Tri-Tip and Chuck Roast like a brisket (cook till tender at roughly 200ish degrees, not med-rare) with similar results. I've not yet tried this but I would like to if it will taste similar to brisket.
What are your experiences smoking smaller beef cuts in lieu of brisket? Are the results good?...similar to brisket? If so, which cut do you prefer? Seems you would want a cut with high fat content...Is that what you look for? What techniques do you use to get the best results? How long does it take to smoke these smaller cuts?
Thanks!
What are your experiences smoking smaller beef cuts in lieu of brisket? Are the results good?...similar to brisket? If so, which cut do you prefer? Seems you would want a cut with high fat content...Is that what you look for? What techniques do you use to get the best results? How long does it take to smoke these smaller cuts?
Thanks!