Beef alternatives to brisket

[Richard Taylor]

any advice on an alternative to brisket? Looking for maybe an eye of round or perhaps a top round. Just looking for something a little different to experiment with. Anyone have advice on how long to cook a eye of round or a top round? any advice will be appreciated.

Richard Taylor

 

[John Ford]

Chuck is a better alternative, similar to brisket in fat content & does well low & slow . Eye of round is LEAN, & works better roasted to med- rare,

 

[S Mitchell]

I love love looooooooove this recipe...
Pepper Stout Beef
This is almost as good as pulled pork, well, almost.

Plus, it's quicker than a full out low and slow cook. All of the benefits and half the time.

Oh, and welcome to the forum!

 

[Bob Sample]

Cook an eye off round at 300-325 for an 1 -2 hours depending on size or internal of 130 with some mesquite.Let it rest tented for a bit before slicing.

 

[RichPB (richlife)]

I can't claim to have tried a lot of different roasts but have also wondered about brisket alternatives. Mac McClure was kind enough to point me to this link to help in my selection (and understanding of roasts).

http://www.cooksillustrated.co.../ND02_BeefRoasts.pdf

He also pointed to a bunch of Meat Charts in the Cooking section of TVWB.

Rich

 

[Chris Allingham]

You can try a chuck roll or a chuck eye roast or even a shoulder clod. I see shoulder clod at Costco, sort of like a beef version of pork butt?

Regards,
Chris

 

[RichPB (richlife)]

Wow, that link sure looked like some good eating, Chris. Thanks.

Rich

 

[Richard Taylor]

Thanks for all the advice, all great ideas.

Richard taylor

 

[Luis L.]

clod

 

[James Smith]

Beef ribs!!

 

[Jeff M.]

check into shoulder clod for sure. it's a popular cut at kreuz market in lockhart.

 

[Monty House]

I'm looking forward to trying a chuck roll, but, until then, I'll continue to do brisket and chop & sauce the point while slicing the flat.

I like my brisket sandwiches with a bottom layer of about 4-6 slices of flat, topped with some sauced point and a layer of coleslaw. Yowzer.