Beef Tenderloin vs Brisket

[tenny80]

So I was planning on doing a brisket this weekend, my butcher charges about $7-8 a pound.

I was just at the store picking up lunch and noticed that the grocery store had whole beef tenderloins on for 9.99 a lb.

Would I be better off going with that? I've never cooked one before but guessing it takes a lot less time!

 

[scooter]

You can do so much better than $7-$8 lb for brisket shopping elsewhere. Only a $2 a lb gap between the toughest cut on the steer and the most tender is a bit odd but I don't have a specialty butcher in my area so I'm out of touch with what they charge. Hopefully Meat Man can help with his take


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[tenny80]

well its comparing a specialty butcher to a grocery store special of the week so that's why less of a gap.

Briskets are not very popular here, butcher is generally the only place that has them.

 

[Meat Man]

Nine dollars a pound for tenderloin, go for it they are easy to cook. Briskets vary greatly in price, for a trimmed choice flat cut we are around that price. But if you wanted a whole packer in the bag you'd be $3.59 per pound. The price from there just goes higher, CAB prime, SRF Wagyu we are seeing record highs in pricing and shortages of product. I'm afraid they are not going to get cheaper by the way, beef as well as pork prices are gonna go through the roof this summer.

 

[tenny80]

thanks meat man! I wound up cancelling my order on the brisket and am going to try the tenderloin!

 

[jimsbarbecue]

you will be glad you did. Just don't overcook the tenderloin or slice to soon off the grill

 

[scooter]

what Jim said!

 

[tenny80]

Picked up a 9lber on the way home from work!

How thin should you slice it? are we talking deli meat thin as being ideal?

 

[Big Poppa]

no think filet...thats what a tenderloin is...I like about 3/4" slices dont over cook it is a very nice cut that is very tender.

 

[tenny80]

Thanks Big Poppa! I've got a thermomemter and I'm going to pull at 145. We have about 10 people so I think that should give a nice medium after resting. I'd prefer rare but have to please the masses lol

 

[TentHunter]

Pull it closer to 140° for a medium. Pull it at 145° and you're going to be pushing closer to medium well after the rest, and IMHO, ruin a great piece of meat.