By Dylan Clay
The 3 most popular cuts are:
| Cut of Meat | Cost ($/lb) | Comments |
|---|---|---|
| Beef Chuck | $4-5/lb | “Beefier” flavor than brisket. Less upfront cost than brisket. |
| Beef Brisket | $4-5/lb | Tastes best mixed 50/50 (point, flat). Takes longest to smoke. |
| Beef Shank | $3-4/lb | Cheap. Filled with gristle that needs to be removed. Marrow from bone is a bonus. |
I also think beef cheeks work well but I’ve only ever found these online.
Short ribs can also work BUT they’re super expensive just to chop.
It’s beefy, brisket-like, and cheap upfront.
Hence why it’s called “Poor Man’s Brisket.”
Due to weighing less than brisket, it will take like half the time to smoke.
Though at a minimum I’d look for choice grade chuck roast.
Select or ungraded meat can tend to dry out and the added marbling really helps keep the meat moist.
The only time I really use beef brisket for chopped beef is with leftovers.
Even if I had to feed more people, I’d just buy multiple chuck roasts vs smoking a brisket just to chop.
Something I think works especially well though is taking equal parts brisket lean and fatty slices and chopping those together.
The fatty portion is sometimes too rich and the lean can be too dry – so mixing them solves both those problems.
Brisket also has a fat cap that can render well if you trim correctly and can help make up for the dryness.
This cut of meat is super overlooked at grocery stores.
Often they’re sold as “cross-cut” shanks with a bone in the middle that’s filled with marrow.
Some online butchers like Porter Road sell a whole “volcano” shank which similarly can be smoked and chopped.
But I’d never buy these to chop, it’s just overpriced shank meat.
The meat is lean and filled with sinew and connective tissue.
When you go to pull the meat you’ll have to remove this gristle as it’s not edible but the meat that remains will chop up nicely.
You can also take the marrow from the bone and add it to the chop to add some flavor and richness.
They can work but…
If we’re talking Dino short ribs, these cost so much per lb ($11+), that I’d never use them.
You’re also paying for a bone that you can’t chop.
The meat is similar to the brisket point and can work, only it’s super fatty and may be too rich for a sandwich. But I’d maybe use for leftovers on nachos or something.
If we’re talking chuck ribs, these are usually less expensive – around the same cost as chuck roast.
These can work well only I’d try to find prime grade as choice often isn’t nearly as marbled as dino short ribs and can dry out.
