Where's da beef..

[Turtle]

I put the question to y'all here so as not to trash the recipe section. DeeJ please move stuff around if necessary.

Question, since my "meat engeneers" at both Costco and Sam's have no freaking clue of what a Chuch Roll is, I may be doing a brisket instead. Only thing is that only Sam's had the brisket and it wasn't whole. It was just the flat. I haven't found any recipes or tricks about doing just a flat. Any advice y'all have would be appreciated greatly!?

[ThreeDJ16]

Re: Where's da beef..

I put the question to y'all here so as not to trash the recipe section. DeeJ please move stuff around if necessary.

The cooking general and technique fits the bill for food related topics! Only under actual recipe sections are we trying to keep the threads straight! But thanks for mentioning.

-=Jasen=-

[leejp]

Chuck Roll vs Shoulder Clod...

I thought they were one and the same but my butcher just told me they weren't... Hmmmm... which one to que for X-Mas?

[Turtle]

Re: Chuck Roll vs Shoulder Clod...

I thought they were one and the same but my butcher just told me they weren't... Hmmmm... which one to que for X-Mas?

Curly posted this website that has some pictures of the two..

http://www.cbef.com/cbchuck.htm

[leejp]

I see they're different cuts

Hmmm.... so which one to do?

I've done chuck roll before so I know what to expect. But that shoulder clod looks interesting. But according to Raichlen, the shoulder clod is the ultimate test of a pit master. Perhaps I'll leave well enough alone and do a chuck roll for X-Mas and save the experimentation for later.

I thought they were one and the same but my butcher just told me they weren't... Hmmmm... which one to que for X-Mas?

Curly posted this website that has some pictures of the two..

http://www.cbef.com/cbchuck.htm