Jeanette & I were discussing the values of roasts today. We are on our summer cut sheet schedule of using our chuck for more steaks and ground chuck for tasty tasty burgers.
She kept asking me what cut makes a fall aart cut like the chuck. I kept telling her brisket and she was all ” But its so expensive!” And I was all teenage Groot attitude saying ” No it’s not”. It is in fact 50 cents a pound more. With a 5 lb roast that is $2.50. But guys there is no bone unlike the chuck & the roast is bigger. HELLO LEFTOVERVILLE … Maybe I shouldn’t write blog posts after hanging out with Jeanette.
Our Briskets are amazing and this summer I will put my not so famous not so secret K.C. Style Smoked Brisket recipe up this summer. I hope life’s a bit nuts at the moment so I’m not cooking anything other than basics lately.
While our NCF Chuck roasts are $8.75 per lb our Brisket is $9.25 per lb. We have used this recipe for parties. Shred and place out buns, tostadas , tacos, salads, on mashed potatoes and just as a dinner roast. And I’m really craving it after writing this. As we run low on Chuck roasts this summer please give this tasty recipe a try.
Last weekend my family hosted the tween girls on the farm for dinner & movie. Having 4 tween girls between 3 families is full laughter and sometimes a tiny bit of drama, I brought the drama on myself this night. We made homemade pizzas for 3 of the girls then came the 4th, who has a strong dislike of pizza. For her I made oven smoked bbq style ribs. Next thing I hear from my very own Rutabaga. ” Mom, will you make me some BBQ Brisket for the 4th of July?”
Now for those of you who have met Rutabaga she is cute as can be. When she asks for something so sweetly & homemade to boot I can’t resist. Then to top it off she said those works all Momma’s want to hear. ” Mom, will you teach me how to make it too.” This led to a tiny bit of jealousy from Daddy who she normally bakes with. They are my baking team. After the BBQ was going Daddy promptly made a cherry dump cake with Rutabaga to get in a cooking lesson himself.
With our recent March 1st price cut on Beef our brisket became alot more affordable. The price went from $12.99 lb to $9.25 lb, nice eh? Our briskets are also cut family style into quarters making them between 3-4 lbs each. Enough to feed a crowd. To top off the Brisket I used Buh’s The Sweet Side Sauce which retails in the NCF Store for $5 a bottle. I only used the sauce to drizzle across the brisket, leaving enough for at least 2 more dinners if not more.
Full disclosure- my smoker is off limits to me at the moment (I got sick). If you want to to this on the smoker I recommend using hickory wood and keeping the grill at 225. Cook for 3-4 hours until fork tender. These smaller cuts cook quick so keep an eye on the heat. Always remember fat side up. If you need a little insurance cover extremely loosely in aluminum foil
The NCF Store recently started carrying a smaller sized brisket. Instead of 7-8lbs the new cut is more manageable for a family at 2 ½ to 4 lbs. This meal fed 2 families, 5 children and 5 adults for under $70. That’s a big crowd when you realize the kids are hitting peak growth and hunger ages. Yesterday, was a typically busy house day. It’s the beginning of the homeschooling year, creating a bit of chaos.
I started watch Big Bang Theory years ago, since then I’ve wanted to make Howard’s Mother’s Brisket. It always appears to be one of those sought after items and much discussed. At 11 a.m. I realized, “Oh no the brisket isn’t in the oven yet. Is it too late?” Usually when I smoke a brisket, I like to keep it at 225 F for 12 hours. This however, was going to be served at 6 pm. OOPS!. As I seasoned the roast I discovered I was out of garlic powder. My mise en place was non-existent. I did what any good cook does and turned up the heat, changed the recipe and crossed my fingers.
In the afternoon, I met up with Erin (our neighbor & NCF’s milker) and run a chicken errand. When Erin and I walked in the door at 5:30pm; Bam the smell hit us. Something amazing had happened while we’d been out, the garlic powder missing was a great accident. Erin was planning to make tostadas for dinner and we both thought the kids would love to have dinner together and pulled beef brisket tostadas just sound AMAZING. I must admit they tasted even better, especially since Erin pampered us with fresh fried tostada shells.
Sorry, there aren’t a ton of pictures of the process as I did not plan on blogging this due to my loss of time management. It is too good not to share though.