Brisket vs prime rib

[LongWayAround]

Tri tip with chimichurri.

Chuck roast.

Save the rib for a smaller gathering.

I like brisket but it takes way to long and you can get a similar result faster with a chuck.

 

[Fireflyfishing]

Ten guests? Hot dogs all the way.

 

[TxLite]

Nothing more disgusting than a super smoky brisket meat.

This is a declaration of war around these parts

A properly done brisket on a stick smoker is a delicacy. I do agree with others that it would be wasted on a sandwich though.

 

[Mojave]

Tri tip with chimichurri.

Chuck roast.

Save the rib for a smaller gathering.

I like brisket but it takes way to long and you can get a similar result faster with a chuck.

Chimchurri is the condiment that you never knew you needed.

Olive oil
Lemon
Parsley
Jalapeño (because)
salt
pepper

 

[GSPHUNTER]

I vote for brisket. Actually I would prefer a nice pork roast brined in apple cider.

 

[johnnycake]

I'm another vote for tritip here. I love all three, but tritip is just magic.

I make a rub that is kosher salt, ground porcini mushroom powder, onion powder coriander, cumin, and chili powder (pick your favorite). This rub is magic on pretty much anything. For tritip and prime rib, hit it with that overnight, then smoke or pellet grill at 250° until 120° internal, let rest, and then sear hard before slicing and serving.

 

[displacedtexan]

Brisket is wasted on a sandwich. Just feels like the bread is an intruder and invites too much bbq sauce. Prime rib on a hoagie roll with horseradish sauce and au jus dip though…

Exactly my thought.

Prime rib is easier, faster, and lends itself to sandwiches.

I'd do a tri tip or pichana with chimichuri though.

 

[Billy Goat]

If you are doing something for sandwiches I'd just do a pork tenderloin or a turkey.


Pork tenderloin sandwich is hard to screw up.

A turkey the day before, then put it on sub or hoagie roll, stuffing and cranberry sauce.


Basically because if you are asking, those are probably your best choices.

Don't sleep on Thanksgiving on a Sub, I bet even @Ucsdryder could handle it.

 

[Ucsdryder]

If you are doing something for sandwiches I'd just do a pork tenderloin or a turkey.


Pork tenderloin sandwich is hard to screw up.

A turkey the day before, then put it on sub or hoagie roll, stuffing and cranberry sauce.


Basically because if you are asking, those are probably your best choices.

Don't sleep on Thanksgiving on a Sub, I bet even @Ucsdryder could handle it.

Surprised you didn’t recommend a spam sandwich.

Pork tenderloin is ridiculously easy to mess up. Cook it to 180 and it’s like chewing leather.

Sliced turkey is usually dry as shit too.

 

[Billy Goat]

Surprised you didn’t recommend a spam sandwich.

Pork tenderloin is ridiculously easy to mess up. Cook it to 180 and it’s like chewing leather.

Sliced turkey is usually dry as shit too.

FFS, you don't hafta magnum everything.

Pull it at 140, 145 max.




Don't you dare knock fried spam. The jalapeño spam fried on white bread is like trailer park sushi.

 

[richl025]

Once a month we have a group (10) over for dinner. This month is Sammie's. Sandwiches this week. Which one should I use ?

Brisket, no question...

 

[John.b]

depends on how much time you want to spend. I’d go prime rib myself. I did a brisket a few weeks ago, put it on at 11pm and went to bed. Woke up at 6am and wrapped it

 

[GSPHUNTER]

I'm certain there are laws against cooking pork to more than 145 deg. 180 could result in slow painful death.

 

[Jason Snyder]

Surprised you didn’t recommend a spam sandwich.

Pork tenderloin is ridiculously easy to mess up. Cook it to 180 and it’s like chewing leather.

Sliced turkey is usually dry as shit too.

There is this incredible invention called a meat thermometer. You can even get the genius ones that pair to your phone so you don’t have to walk over to the grill or oven all the time.

 

[Ucsdryder]

There is this incredible invention called a meat thermometer. You can even get the genius ones that pair to your phone so you don’t have to walk over to the grill or oven all the time.

Haha yes I’m aware of the invention! My MIL thinks it’s 1950 and pigs still carry trichinosis, thus the 180 comment.

 

[displacedtexan]

I'm certain there are laws against cooking pork to more than 145 deg. 180 could result in slow painful death.

Explain pulled pork, or ribs.

 

[long hunter]

Be brave do both you will be the cats meow.

 

[tap_city]

Brisket if you have a smoker, prime rib if you don't. Many good resources out there now for how to smoke a brisket on a stick burner. I like the foil boat method, the bark that's produced is unreal.

 

[Jmort1754]

The wife wanted prime rib.

Thin sliced chimachurri prime rib

 

[Jimmy]

Must really like these people if you're cooking prime rib!

I second the thin slicing if its going into a sandwich, makes it so dang enjoyable