Poor Man’s Brisket

Do better at shopping. Even your boy Biden doesn't have me paying $100 for a brisket. Not to mention you're likely paying more per pound for the "poor man" brisket. Just freeze the leftover brisket to eat later.

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Just freeze the leftover brisket to eat later.

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Agree.

Vacuum seal portions too.

Do it all the time.

I did a 3.5 lb chuck roast last weekend. I seasoned with SPG then put on the pellet smoker at 225 degrees to an IT of 165. I wrapped with butcher paper and a few pats of butter and put it back on the smoker at 250 until it hit 200. Rested it for about an hour in an ice chest.

It wasn't bad, not as much flavor as brisket and dryer. I'll be using it for barbacoa tacos.

Chuck is better than brisket. Better meat, better flavor. Smaller, though. I do love some point, burnt ends, but overall I prefer the chuck.

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Rouses has whole untrimmed briskets for $2.99 a lb.

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I went to the local Rouses yesterday to go pick one up, and the flats were some of the thinnest I've ever seen on a brisket. I guess for $2.99/lb I can't complain too much, but I didn't even bother grabbing one.

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it’s just be my family of 4 so way too much meat.

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Then shop for veal brisket

I smoke chuck roast quite a bit. They are good and work really well for burnt ends but are a much different cut of meat than a brisket. Keep that in mind.

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I went to the local Rouses yesterday to go pick one up, and the flats were some of the thinnest I've ever seen on a brisket.

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I too was in Rouses yesterday and they only had 2 in their meat case at the time. Like you said, they were thin, but at least they were symmetrical once you were to remove the thick fat cap.

I too passed since I wasn't planning on cooking one anytime soon and my freezer space is pretty full right now.

Rouse's has briskets for $2.99/lb right now.

a chuck roast is not a brisket, and it's not going to be anywhere near as good.

find a good price brisket somewhere, cook it, and freeze what's left. We are only 4 here as well, so i'll freeze quart sized bags of the brisket once we are done.
Thaw that out and use that meat to make chili, or white beans, or queso dip, etc. Everything i've made with the leftover frozen brisket has turned out awesome b/c of that smoke flavor.

I've smoked many of both. My family likes the briskets (the point way more than the lean and dry flat), but it is indeed a lot of meat, takes a long time, and IMO the leftovers don't keep well (except for the point). However, they LOVE the chuck roasts. Salt and season well, smoke to 165 (at 225), then wrap in foil and cook to a little over 190. If sliced properly, it is definitely not 'pulled beef'. If you cook it to 200+ it'll start to fall apart a bit but it's still good. I always prefer to wrap it in a towel and stick it in a cooler for an hour or two before slicing if I have the time.

You can smoke a chuck roast in an afternoon and have it ready for dinner. A properly cooked brisket needs good trimming, a long time, and plenty of eaters. For around $20 you can do a chuck roast with minimal prep. Call them whatever you want, but smoked chuck roasts are really a nice option. Dammit now I have to cook one!