Brisket prices soar on growing appetite for barbecue

CBS News ^ | August 3, 2019 | Sarah Min

[C19fan]

Consumer demand for brisket in the U.S. has exploded over the past decade, thanks largely to the popularity of Texas barbecue. That has sent prices soaring for what was once a cheap cut of beef notorious for taking hours to cook. While the U.S. is ramping up beef production, it hasn't been enough to keep up with Americans' growing appetite for brisket.

[reformedliberal]

Brisket is great too, but it’s not barbecue. I wish people up north could figure that out.

_____________________________________________

Up North in Texas??

And Eastern North Carolina style? Is that the vinegar-y kind?

I’m a Yankee. I dry rub the butt, let it sit at least an hour, smoke the hell out of it with a cherry-juice baste every few hours. Wrap tight in foil and let sit in the smoker (or oven in cold weather) overnight on very low. Sauce is on the side. Same for ribs, only they finish quicker and no foil.

BBQ is the most diverse cuisine in America, if not the world. We all love it and we all do it different and it is still BBQ.

[jjotto]

Corn ethanol DDGS actually are cheap feed. Corn sells on average now for barely cost of production. Cheaper corn can only last a matter of a few months until it’s clear production will be reduced.

Ethanol is a scam, but it doesn’t affect food prices much, as production easily increases to surpass demand.

[UB355]

Don’t know where you shop nut 85% ground beef can be found under $3.00 a pound. Grass fed usually a $1.00 more a pound.

[Pollard]

Free hickory from the property and 14 hours in the smoker @ 225-240 degrees. Low & slow = minimal shrinkage. It gets wrapped in foil after 5-6 hours which prevents drying out. This is a small one. No bone so as long as there's not a 1 inch thick fat cap, there's no waste.

I mostly do Boston Butts and the last ones were 99 cents a pound. Something like a brisket or salmon is a rare thing, especially since my kids decided they like salmon LOL

We also do pork ribs but being half bone, raises the cost so I won't pay more than $2.29/lb for them untrimmed or $279ish for St Louis Style. I usually get the untrimmed and then trim that extra stuff off and smoke it separately and then chunk it up and use it to put into a pot of beans.

I would do brisket pretty often if they weren't so huge. $3.99 per pound is cheap beef really. Chicken and pork, Chicken and pork, Chicken and pork, gets old after a while. $3-5 steak are hard to chew and have no flavor. Then it seems to jump to over $10/lb

We do chuck roasts in the instant pot which are decent. If I had more room, I'd raise a few cows. Just had some grass fed beef recently and there is a big difference in taste.

[central_va]

I would do brisket pretty often if they weren't so huge. $3.99 per pound

Where?

[Conan the Librarian]

Smoked Beef is still beef. It is NOT BarBQ.

Don’t make me break out my missive on the realities of BBQ. I’ll do it. I’m a sailor on the edge!

[Conan the Librarian]

Smoked Beef is still beef. It is NOT BarBQ.

Don’t make me break out my missive on the realities of BBQ. I’ll do it. I’m a sailor on the edge!

[KarlInOhio]

It is far cheaper to use drumsticks for buffalo “wings” now.

[eastforker]

Info on cooking a great briskit.

http://www.freerepublic.com/focus/f-chat/2058138/posts

[kaktuskid]

Blame companies like Tyson and JBS, who control most of the beef distribution in this country

[Texas resident]

When I cook brisket, I will cook 15-20 pound briskets.

Around $30 for a packer’s cut.

Smoke for 10 or so hours.

Will feed a lot of people.

[Dacula]

Wal Mart has brisket for $2.99 per pound here in Georgia.

I would do brisket pretty often if they weren’t so huge. $3.99 per pound

Where?

[trisham]

I love brisket.

[P.O.E.]

Or just wait for “wing night” at the local pub :)

[Pollard]

Missouri but that’s like a once a year, lowest price and you have to buy the whole brisket which are about two foot long. Flat+Point, cryo-vac packed, not trimmed out so the fat cap can be pretty thick.

Corned beef is close to $5/lb for point and $6/lb for flat. Might get them cheaper around St Patrick’s day.

[EQAndyBuzz]

The beef ribs at Blacks BBQ are fabulous. However like you I am also a pork rib fan.

[BobL]

Much healthier if you leave the fat with it (and tastier!).

But don’t worry, that fact will soon become mainstream, along with many others, as carbs are finally being outed for the killer that they are and the other chips start falling into place.

[smvoice]

*😳*!

[Lurkina.n.Learnin]

Bull! Barbecue is like a dream. Anything you want it to be.

[Bommer]

Being a former Texan, that sir is a perfectly cooked Brisket. Kudos. As for your steaks, look into dry brining for 30 mins to 1 hour before cooking. Or if you are cutting down on sodium, soak the steak in regular (not diet) coke for 1 hour. Wash the steaks throughly and slap them on the grill. You’ll be surprised.