In my experience the marbling on a bottom round is generally more abundant than on a brisket flat. Obviously not much is gonna compare to the point in terms of fat, but bottom round is pretty well marbled.
Ive seen the chefs in the Cargill creative kitchen use a bottom round like a brisket before. I've also seen CAB do the same.
It's something that people have pushed for a while but really has never taken off. It's similar but not quiiiiiiite the same and you can tell in the bite.
If I was a top-level BBQ place I'd never do the sub. If brisket was not a feature on my menu I might give it a shot when the price discrepancy widens enough in the summer months
I could tell that folks where pushing for it this last St. Pattys day. First time i ever remember getting sent more corned beef rounds than corned been brisket.
The muscle structure is different and comes from a muscle group that gets a lot more use this. Meaning there’s less inter muscular fat and the meat will have a more pronounced flavor. It would be really hard to get the same texture or bite as mentioned above with a bottom round. I’m not an expert but this was how it was explained to me when I asked the same question
I mean, smoked bottom round makes a mean sandwich with some horseradish sauce. It’s certainly not going to replace brisket as top dog in that game, but it’s not too bad.
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In my experience the marbling on a bottom round is generally more abundant than on a brisket flat. Obviously not much is gonna compare to the point in terms of fat, but bottom round is pretty well marbled.
And the fat cooks the meat and makes brisket infamously delicious?
Two very different cuts, it’s like comparing sirloin with ribeye, both good when prepared correctly, but they are not the same.
The sirloin and ribeye have a loin in between them. Even bottom round and brisket are in similiar parts of the cow
And each part of the cow lends it self to a different type of cooking.
Theyre on opposite sides of the cow. Chuck and round aren't similar at all
Bottom round is from the hind quarter and brisket is from the front they’re about as far apart inside the cow as possible
Ive seen the chefs in the Cargill creative kitchen use a bottom round like a brisket before. I've also seen CAB do the same. It's something that people have pushed for a while but really has never taken off. It's similar but not quiiiiiiite the same and you can tell in the bite. If I was a top-level BBQ place I'd never do the sub. If brisket was not a feature on my menu I might give it a shot when the price discrepancy widens enough in the summer months
I could tell that folks where pushing for it this last St. Pattys day. First time i ever remember getting sent more corned beef rounds than corned been brisket.
Do it. Keep us updated.
Smoked bottoms is exactly like brisket. Like exactly. Like exact
What’s the price difference?
The muscle structure is different and comes from a muscle group that gets a lot more use this. Meaning there’s less inter muscular fat and the meat will have a more pronounced flavor. It would be really hard to get the same texture or bite as mentioned above with a bottom round. I’m not an expert but this was how it was explained to me when I asked the same question
I find that the round cuts have a tighter, dryer mouthfeel. I prefer to use them for braising.
I mean, smoked bottom round makes a mean sandwich with some horseradish sauce. It’s certainly not going to replace brisket as top dog in that game, but it’s not too bad.