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Substitutes For Brisket
1. Top Sirloin Steak
Out of the cuts that are available in your favorite beef, the top sirloin steak is the leanest and lesser fat of them all. Some would shy away from this because of its tendency to toughen up due to lack of fat.
This cut is located from the cow’s hip which is overworked throughout the cow’s lifetime. No wonder it’s leaner and more pronounced compared to other beef cuts.
If you pick this cut, make sure you ask your butcher to give you the top part of the sirloin since it’s more tender. When smoking top sirloin steak, it takes about an hour per pound and the best wood to use is either hickory or mesquite.
2. Flank Steak
Flank steak is one of the cheapest cuts of beef that you can get. If you’re on a budget but can’t miss a good barbecue weekend, you must try the flank steak instead.
Just like sirloin, flank has little to no fat which puts it to a much leaner side. And when prepared the right way, it offers a succulent and superb flavor that you’ll definitely love.
Although it’s lean and fibrous compared to other cuts, flank steak is still thinner which makes the cooking time shorter than usual. An intense smoking wood like mesquite is ideal for flank steaks which can only take about 3 hours of smoking.
Tri-tip is one of those cuts that can be tricky to find but if you got the best butcher in town, there’s no need to worry.
The tri-tip is extracted from the sirloin part, which is why it’s sometimes mistaken as a sirloin cut. However, tri-tip is not the same as sirloin. Tri-tip can be lean but it’s one of the beef cuts that are easier to smoke which doesn’t take too much time.
It’s recommended to sear the tri-tip first before transferring it into the smoking pit. You can choose from oak, cherry, hickory, or pecan when it comes to smoking tri-tip. Smoking tri-tip only takes about 90 minutes, perfect for last-minute barbecue plans.
4. Beef Ribs
Most people prefer pork over beef ribs, but little do they know what they’re missing. Beef ribs, although rare at times are worth all the effort.
It’s much more flavorful, tender, and juicier when cooked right. We like eating barbecued ribs because of that satisfying feeling when the meat falls off the bone easily.
You can do the same with beef ribs on your next barbecue session. Make sure to start your prep early since it takes up to 6 hours to roast those beef ribs. An ideal wood for smoking beef ribs is hickory, pecan, and oak.
5. Chuck Roast
Another popular substitute for brisket when it comes to smoking is the good old chuck roast. Chuck roast quite resembles the characteristics of a brisket which is tough and fibrous, which is why it’s a second go-to for many barbecue fanatics.
Unlike brisket, chuck roast doesn’t take too long to smoke because of how it’s sliced. It is smaller compared to brisket which only takes up to 5 hours to smoke.
Needless to say, chuck roast doesn’t need a full day to cook if you’re planning to host a barbecue party. You can use either pecan or hickory wood to smoke your chuck roast for that added smoky aroma.
Yes, I said a fruit. Jackfruit may be a healthy tropical fruit, but its texture and mild taste make it a wonderful stand-in for meat. If you want the jackfruit to be chewier, just roast it on a baking sheet for 15 minutes. Other than a slight sweet taste, almost like pineapple, the jackfruit is pretty much a blank canvas, so you can use whatever spice and flavor panels you like best – Indian, Mexican, Chinese, etc. It can be used to make pulled “pork” or BBQ jackfruit. Learn all about it in Have You Tried Cooking with Jackfruit Yet? Get Started with These Recipes including my recipes for Jackfruit Philly Cheesesteak Sandwiches and Jackfruit Ropa Vieja.
Lets Smoke Some Beef
Are you ready to have another fire smoking in your backyard? You have good beef cuts to pick from at your next barbecue party. Just make sure you have enough time to prep and smoke with your chosen cut to get the best results and impress your family and guests.