2d • Food & Recipes
Poor Man’s Brisket: Better BBQ for Half the Price (And Half the Time)
Y'all — new one is live. 🔥
We've all been watching brisket prices climb to crazy levels this year. So I put a bone-in chuck roast through the full brisket treatment: Texas-style seasoning, 275°F on the Huntsman, butcher paper wrap with tallow, long rest. About 4 pounds, 8 hours total. Half the price, half the time.
Did it hit like a real brisket? My honest answer is in the video.
Two questions for the Society:
- Have any of y'all been substituting other cuts for brisket with prices the way they are? What's been working?
2. If I do a follow-up, what cut should I try next as a poor man's brisket — denver steak, flat iron, or something else?
Watch it here: https://youtu.be/pw79Nu1dc0k
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Poor Man’s Brisket: Better BBQ for Half the Price (And Half the Time)
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