3 Best Brisket Alternatives Under $30

Comments · 1.1K

• SM

  @smittycb10 · 10 months ago

  This is a back to origins video, smoking meats is all about taking cheap cuts of meat and making them great, thanks for posting

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• SH

  @ShaneUriot · 1 year ago

  I stand by my tri tip decision LOL

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• EM

  @emmgeevideo · 1 year ago

  I think a lot of people with outdoor kitchens don't have any problem affording brisket.  My problem with brisket is that I just don't need that much meat for one cook.  So I'm happy to see alternatives to brisket that are less huge.

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• WY

  @wyattearp1210 · 7 months ago

  The craziest thing is that brisket was a large cheap piece of meat, then everyone loved the taste from smoking this slab of goodness and it became a BBQ staple.

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• DB

  @DBresien · 1 year ago

  Y’all remember when brisket was so poorly looked on that you got it for your dog and soup bones were free?

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• NA

  @nathanwahl9224 · 11 months ago

  I smoked a big choice chuck roast someone gave us a few weeks ago.  I basically treated it like a mini brisket, about 7 hours total.  Had some friends over, sliced it up like a brisket, and I tell you what . . . It was about the best thing I've ever done on the smoker!  A lot of complements.  Unless I need a lot of food, I question whether I'll ever do much brisket again.

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• ID

  @IDLH-jk1ow · 8 months ago

  “I’m not gonna say this right, I’m from Montgomery, Texas”. My man. I think I just found a new favorite channel.

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• DI

  @DirtTx · 1 year ago

  Glad to finally see real fires, thanks for keeping Texas traditions

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• HE

  @here-sometimes-over-there-too · 1 year ago

  Appreciated you showing different cuts of meats for the budget conscious families, just subscribed and looking forward to more videos :)

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• MR

  @MrTmtaylor64 · 2 months ago

  All these cuts just went up 150% because of this video. Thanks.

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• BR

  @BR7Fan71 · 1 year ago

  Beef cheeks and tongue are two of my favorite cuts of beef

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• BR

  @briancorsiglia3334 · 3 weeks ago (edited)

  Tri-tip is extremely popular in the San Luis Obispo and Santa Maria areas of California. best way to cook it is trim it like seen in this video, season it however you like (salt, black pepper, and garlic powder is common), and cook it over charcoal. get some char on each side, move it off direct heat and keep and eye on it. when the thickest part hits 125°F, take it off and wrap tightly in aluminum foil. after &nbsp;about 15 minutes, unwrap it and put it onto a cutting board. give it another 5-10 minutes to rest before you slice into it or all of the wonder juices will just spill out.<br>perfect medium-rare on the thick end and center, and medium on the thinner end.