The Poor Man's Brisket is Dead! Do This Instead!
American Smoke
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The Poor Man's Brisket is Dead! Do This Instead!
14 058 просмотров · 3 месяца назад
American Smoke
41,1 тыс. подписчиков
14 058 просмотров · 3 месяца назад
The poor man's brisket is dead... at least where I live.
For years we've heard that chuck roast was the budget-friendly alternative to brisket, but lately I've been finding whole briskets for LESS money per pound than chuck roast. So I decided to try something different.
I took a whole brisket, cut it into four equal portions, smoked them at 250°F until they reached over 200°F internal temperature, wrapped them in butcher paper, and attempted an overnight heated rest.
That's when things got interesting.
My oven's "warm" setting turned out to be much hotter than expected, so I spent the night babysitting brisket and trying to keep it in the ideal holding range. It wasn't exactly the plan, but sometimes the best BBQ lessons come from the cooks that don't go perfectly.
In the end, the brisket turned out tender, juicy, and absolutely worth the effort.
If you've been passing over brisket because of the old "poor man's brisket" saying, it might be time to take another look at your local meat prices.
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