Astolfo?
this post was submitted on 05 Mar 2025
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Nothing in Fate can possibly be just as good as any kind of brisket.
Isn’t the whole point of brisket that it’s a really cheap cut of meat?
And lobster used to be a garbage fish. The working class foods always seem to lead the charge, then gentrification sets in. Fish heads used to be nearly free in some places.
Chicken wings, too.
Restaurants would sell them for 25¢ each. If they needed to get rid of a bunch, 10¢ each. So cheap you never thought of making them at home except to use in a stock, maybe.
I love smoking chuck roast. I do it exactly like brisket, as the article suggests. Like it says, it generally doesn't slice well, so it comes out more like pulled pork, but it's delicious.
Not exactly what you're talking about, but I was gifted a full sized deli slicer from an uncle who found he wasn't using it much anymore, so I've been making a lot my own lunch meats. Chuck roasts and those boneless butterball turkey roasts are probably the things it's seen the most of.
I do them in the smoker a lot, but I'm treating it more like an oven than BBQ, taking it to about medium rare. They still pick up a nice smokiness, and slice down beautifully on the slicer and it's of course just a better tasting product.
Initially I kind of thought I'd be getting prime ribs for the slicer, and got a chuck as sort of a test, I was so happy with how the chuck came out I never really felt the need.
It probably could save me a bit of money, but I'm definitely loading my sandwiches up with a lot more meat than when I was buying deli meat, so I'm probably about breaking even on it.
I've also started dabbling in curing and smoking my own bacon and such, and again the slicer works wonders for that.
I wanted to do a chuck roast, found 2 recipes I liked online and combined them.
Here's what I did:
1 pack of bacon, diced and cooked in olive oil on medium high until the edges were brown, then removed.
In the same pan, 2 diced carrots, 2 diced celery stalks, 2 diced Walla Walla sweet onions. Cooked on medium high until carmaelized, then removed.
3.37 pound boneless chuck roast. Patted dry, heavily salted and peppered, seared on one side for 5 minutes, flipped and then seared on the other side for 5 minutes and removed.
Added back 1/2 cup Grand Marnier and 2 cups of Malbec Wine. Deglazed the pan scraping up all the brown bits.
Put the bacon back in, put the veggies back in, stirred until well distributed. Added bay leaves, thyme and rosemary, several cloves of minced garlic, topped with the meat.
Brought to a boil then placed in a pre-heated 325° oven for 3 hours.
After 3 hours, beef was to temp and easily shreddable. (Finally! A reason to use the meat claws!) Resting on stove top while I cook some pasta to go with it.
Pasta was super simple. Boiled water and salt, cooked a bag of egg noodles for 8 or 9 minutes. Drained, removed, then melted a stick of butter in the pot, added a small container of heavy cream, added rosemary and thyme, brought it to a simmer then popped the pasta back in and cooked a couple of minutes.
Brisket was the cheap meat. Now it's almost the same price as chuck, at least where I am at, and I still have to trim off a couple pounds of fat.
came to say this. Next up the poor mans meatloaf alternative.