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Started By
Message
1
Posted on 7/24/22 at 10:00 am to TigersLSU
I used foil
Posted on 7/24/22 at 11:27 am to LSUZombie
I don't doubt your results but I question how this is a "poor man's" recipe. Prime brisket is cheaper than a chuck roast.
Posted on 7/24/22 at 1:52 pm to armsdealer
quote:
I don't doubt your results but I question how this is a "poor man's" recipe. Prime brisket is cheaper than a chuck roast.
Sure, but I bought 3 chucks at Rouses recently for $8-$10 each while a brisket would run me $50-$70.
Cheaper by the pound? Sure, I guess. But spending $8 over $50 makes it a “poor man” choice.
This post was edited on 7/24/22 at 1:53 pm
Posted on 7/24/22 at 2:53 pm to LSUZombie
That and it takes way less time. Had some of my leftovers today, still good. One more lunch of it this week.
Posted on 7/24/22 at 2:57 pm to LSUZombie
Came out amazing. Thanks for sharing this. It was delicious. I used a foil pan and foil…just easier to clean up and handle. I will definitely be making this again 
Posted on 7/24/22 at 5:38 pm to lsuguy84
I'm doing next family smoke....chuck takeover dammit!!
Posted on 7/24/22 at 6:07 pm to lsuguy84
quote:
Came out amazing. Thanks for sharing this. It was delicious. I used a foil pan and foil…just easier to clean up and handle. I will definitely be making this again
I love that so many people on here are making it and having great results. Foil pan is the way to go. Cleanup is a breeze.
Posted on 7/24/22 at 10:04 pm to LSUZombie
quote:
Sure, but I bought 3 chucks at Rouses recently for $8-$10 each while a brisket would run me $50-$70.
Cheaper by the pound? Sure, I guess. But spending $8 over $50 makes it a “poor man” choice.
We got a chuck today, it was $12+ for about 2 lbs. Brisket was $2.99lb. Rouses. I only do a brisket 1-2 times a year. I will probably try this out but tonight they became beef tips over rice.
Posted on 7/26/22 at 11:39 am to armsdealer
Decided to give this a go as well on the smoker. Turned out great and even the SO approved. I used this recipe: LINK
This post was edited on 7/26/22 at 11:42 am
Posted on 7/26/22 at 12:47 pm to armsdealer
quote:
We got a chuck today, it was $12+ for about 2 lbs. Brisket was $2.99lb. Rouses. I only do a brisket 1-2 times a year. I will probably try this out but tonight they became beef tips over rice.
I'd be curious do know what the end price per pound would be after trimming and cooking.
Posted on 7/26/22 at 12:54 pm to Irregardless
quote:
I'd be curious do know what the end price per pound would be after trimming
Probably closer to $5/lb after trimming.
Now granted you can use the fat for a lot of things but it's no longer the brisket
Posted on 8/7/22 at 12:34 pm to LSUZombie
Trying this again today and modifying a few things from what I did the first time.
Smoking at 250 until internal temp is 165
Will wrap and spritz and smoke at 250 until internal temp is 195
Then plan is to pull, rest for 15-20 minutes, then cube it up and toss it in a brown sugar/bbq sauce mixture and smoke at 225 for an hour and a half to two hours
Smoking at 250 until internal temp is 165
Will wrap and spritz and smoke at 250 until internal temp is 195
Then plan is to pull, rest for 15-20 minutes, then cube it up and toss it in a brown sugar/bbq sauce mixture and smoke at 225 for an hour and a half to two hours
Posted on 8/7/22 at 3:09 pm to tduecen
Just curious, why smoke and then cube? Is there a risk of it drying out if you cube first? Obviously pork belly is much fattier, but I always cube that first. Just wondering if the risk of drying out is worth the benefit of getting more surface area bark. Also, would speed it up a little bit if you cube first.
Posted on 8/7/22 at 3:54 pm to Epic Cajun
Tbh I have no idea, just following a recipe online
After the smoke and wrap
Finished:
After the smoke and wrap
Finished:
This post was edited on 8/7/22 at 4:32 pm
Posted on 8/7/22 at 3:59 pm to Epic Cajun
I did a 4lb chuck yesterday. Rubbed with pepper, salt and garlic powder, along with some McCormick sweet smokey bbq rub
-2 hours smoke at 225-250 until 165deg
-wrap in foil with about 3 tbl spoon butter, 1/3 cup brown sugar and sweet generic bbq sauce, until 195 , 1.5 hours
-rest for 30 minutes with foil vented
-cubed, more sweet smokey rub, and sauce in foild pan, for another 1.5 hours
lived up to the hype in this thread, definitely mouth candy...will absolutely do again
-2 hours smoke at 225-250 until 165deg
-wrap in foil with about 3 tbl spoon butter, 1/3 cup brown sugar and sweet generic bbq sauce, until 195 , 1.5 hours
-rest for 30 minutes with foil vented
-cubed, more sweet smokey rub, and sauce in foild pan, for another 1.5 hours
lived up to the hype in this thread, definitely mouth candy...will absolutely do again
This post was edited on 8/7/22 at 4:02 pm
Posted on 8/7/22 at 4:00 pm to Epic Cajun
Does not dry out since the last phase is braising. Next run will be with tallow at the end and then sauced with cooked down BBQ sauce after I pull them.
Posted on 8/7/22 at 4:54 pm to LSUZombie
Looks amazing.
Smoked Pork belly burnt ends are actually better. It’s near perfection in your mouth.
Smoked Pork belly burnt ends are actually better. It’s near perfection in your mouth.
Posted on 8/7/22 at 5:06 pm to CP3LSU25
These came out with a little more "chew" than I wanted but they are still fantastic on flavor
Posted on 8/7/22 at 6:29 pm to LSUZombie
I should have paid more attention, pulled a bit early at 180. Will go longer next time but they still turned out delicious. Just could be more melt in your mouth.
eta- pork belly burnt ends are indeed killer
eta- pork belly burnt ends are indeed killer
This post was edited on 8/7/22 at 6:36 pm
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