Alternative cut to brisket?

I have never corned a chuck roll or shoulder clod before but I use both cuts to substitute for brisket when I make shredded beef. Works out real well for me.

Like Ribdog says,either works well on a buffet line,for beef.

Lot of folks corn round,and you can get some decent prices.

I just bought two eye rounds for $2.49#. Pricey by brisket standards, I've been getting them for $1.75-1.85#, but since the eye rounds won't need any trimming, cost is likely about the same, and it will look good corned and sliced.

BJ's has chuck roll for $2.49# also, up from $1.85# in the fall. My food supplier, IFH, only lists a chuck roll they say averages ~35# @ $4.00#, two to a case. What the heck is that? BJ's chuck roll runs 16-18#. I tried to look up IFH's item but didn't see even a primal cut that fit the description.

Seems like chuck rolls,or clods run about 22-24 lbs,untrimmed,and usually can get them ordered for around $2/lb.

The reps that sell all the Southern Prides around Fl,teach whole rounds,top rounds,bottom rounds for beef, in their smokers,and prices are pretty reasonable.

I'd think bottom rounds,around 16-18 lbs should be around for less than brisket,and should corn well.

Seems like I paid about $1.60/lb at Winn Dixie for the last bunch.

Like Ribdog says,he and I kinda like those chuck rolls.

Never tried corning, other than briskets and rounds.

Thanks guys, you'all sure know your meat. I looked at bottom rounds tonight and they sure look good size and shape wise, but they're $2.50# also, and no fat hardly at all. I'll have to learn how to cook to keep it from drying out. But if i can figure it out, it would sure make a good looking brisket clone.

I can't help on the corning part,but cooking it low and slow,to as high of an internal as a packer,tends to leave a dry,mushy, mouth feel.

todd,
try injecting the meat to help keep it moist........it works.....

What are you trying to achieve, sliced, chopped, or what?

In Texas, I've found more restaurants that sell "bbq beef" are actually selling clod, not brisket.

Funny thing is the public doesn't notice it.

Watch for the menu's, they don't call it brisket, just beef.

I use clod too for chopped beef. At the time of the original post I was looking for something to sub for sliced brisket because I either couldn't find brisket, or didn't like the quality of what I did find. Things have gotten a little better now, but still a bunch of small briskets with thin flats.

We try not to cook a lot of flats,but.

The Sam's, around some of the South, get IBP flats, around seven lbs.

Price varies ,but does save you prep/labor cost/time.

Throw in the yield increase/labor saving and it might work out.

Restaurant Depot s,if they open near you,have LARGE CAB flats,8-10 lbs,and the price might be workable.

Team mate had been using them.

Todd
check out the beef knuckles at us foods currently 1.82 lb makes great bbq beef

Herman