Which is better ... Smoked Chuck or Brisket?

Рет қаралды 264,582

5 жыл бұрын

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Пікірлер: 484

@christianalvarado5935 5 жыл бұрын

Spanish subtitles done! ;)

@PITMASTERX 5 жыл бұрын

Thanks Christian.. I really appreciate that! As well as our Spanish native speakers

@DingusDungus 5 жыл бұрын

@@PITMASTERX vegans HATE you. 😂🤣🤣😂😂😂

@EnriqueHernandez-cw3vf 4 жыл бұрын

But chuck in Mexico is called diesmillo not lomo

@sevenmile24 5 жыл бұрын

Sure I'm not the only one who thinks the point end will be a better comparison to the chuck. You GOTTA give us that one now.

@orourke1972 4 жыл бұрын

OK, this is pretty damn cool because I actually bought a $90 chuck roast piece of beef from HEB on Wednesday. I cut it into 7 chuck roast slabs and smoked them for 9 hours. I didn't know if people even did this...I was just experimenting with my new pit, and holy crap it is delicious.

@thepinkpiggybbq5206 4 жыл бұрын

I really appreciate your videos. I have one suggestion for you: When you explain the temperature, say the temperature in Celsius and Farenheit. I always have to pause your videos and do the conversation. Keep up the great work!

@HeavyMetalMike 5 жыл бұрын

"I'm the boss, I can do whatever I want! HAHAHA" - Pitmaster X Too much power for one man. =)

@hickok2227 5 жыл бұрын

They both look good. I love the very simple recipe/instructions even I could follow.

@jimbo111589 5 жыл бұрын

Your channel is teaching me celsius to fahrenheit conversion far better than school did lol. Thanks for the inclusion.

@KemBroVids 5 жыл бұрын

Thanks for the video, inspired me. Had a go at the Chuck Roast yesterday. Awesome, 3.5hrs at 200, bagged in oven bag for the first time and back in for another 5. Nearly went too far or need a brisket knife, almost pulling the beef while slicing. Will be using the oven bag and Chuck roast again.

@gtsbarbecueandcuisine4837 5 жыл бұрын

The Wagyu effect. Love it. I’m trying that sauce for sure! Thanks for this!

@brad_neal 4 жыл бұрын

Dude - I love your channel and the way you interact with the camera. So relaxed and unforced - great presentation. Now... heading to Costco to pick up... chuck!!

@edgarrodriguez3084 4 жыл бұрын

Brad Neal yes! He sold me on chuck as well.

@quarlow1215 5 жыл бұрын

Because the brisket was leaner than the chuck, you need to cook it at a slightly lower temp and cook it longer. It takes time to break down those connective tissues. If you had cooked at say 225 f and let it go for 6 to 8 hours you would have a completely different experience. The chuck was a bit over marbled. Pick one with not quite so much fat marbling, it will give you a better mouth feel and still have the flavor. The sauce looked great but I like to be able to eat it without sauce and absolutely enjoy it. Then add the sauce afterwards just to enjoy the sauce. Let the meat stand alone, at first.

@cooperbroggel5147 5 жыл бұрын

Het lekker!! Keep up the awesome content guys, always puts a smile on my face to see a new video

@PITMASTERX 5 жыл бұрын

Thanks.. that alone makes it worth making the videos

@THEREALSHOWBBQ 5 жыл бұрын

Very nice cook and comparison. The plan is to cook a poor man's brisket this weekend using a chuck roast.

@GothicTech 5 жыл бұрын

I prefer the one I can eat without breaking the bank... I am a student cut me some slack.... or a slice of that brisket I don't mind XD

@PITMASTERX 5 жыл бұрын

👍😀

@conundrumcontingencies2495 4 жыл бұрын

what a great day to upload a video...my birthday! I'm from KC. The deck was stacked against the brisket. This was like comparing the ice cream from the mobile truck to the stores high end or an Oscar Meyer doggie against a good brat! Flawless Victory!

@CookingWithCJ 5 жыл бұрын

Definitely need to try the chuck roast and treat it like poor man’s brisket. Great cook Roel!

@rwbimbie5854 5 жыл бұрын

Of course, as a TEXAN I can never admit to doing it

@Edge51 5 жыл бұрын

Poor mans prime rib. Chuck is cut from the opposite end of the ribeye muscle group. Chuckeye makes great small steaks if you want a thick steak but not a tomahawk size steak. Tri-tip is another good alternative to brisket if you are only feed 2-4 people.

@benjismith593 5 жыл бұрын

Do a pulled beef with it. Southern Costal cooking has a great way to do a chuck. Smoke it. Put it in a pan of beef broth covered, and Walla.

@patstexasstyle5395 5 жыл бұрын

Chuck cost $4 a pound and packer brisket $2 as a poor man I'm confused

@patstexasstyle5395 5 жыл бұрын

Pork butt that's a poor man's brisket

@hnlcontracting 5 жыл бұрын

My favorite thing to smoke is a whole 16lb-20lb chuck roll. Absolutely love it! Great video!

@StrangeSwag 5 жыл бұрын

mannn you killed it (in a good way) with the peppercorns! being from central texas, i can attest to the fact that we here love our pepper!

@jojomama4787 5 жыл бұрын

Very good question!I saw your pastrami show so I'm impressed chuck can be used.But I imagine the price would be the determining factor... I really enjoy this channel and must thank you for your work!

@henryratajczak3071 5 жыл бұрын

I'm enjoying your cook, and information. I've been starting to use chuck more often than brisket, due to the rich flavor. By using a Komado Joe the cook time is less than half of the old stick burner. Thank you for sharing your thoughts and video.

@kenrudder9784 4 жыл бұрын

I’m born and raised in Texas 71 years now. They are both great. Need to rest after removing the paper for a while. The South Texas I was taught to use was mainly for venison but great on both those cuts. It consists of vinegar, lemon,salt,pepper,onion, and a garlic pod. Cook on stove together until soft and blended. Start brushing on meat about two hours into the smoking period until you wrap in paper or foil. I’ll always be somewhere down in Texas smokin away.

@BKetch 4 жыл бұрын

I like when I hear a song other you tubers use. Good to hear how the rest of a song is that others use.

@renebriones9581 4 жыл бұрын

Great information and recipe!!! thank you so much can't wait to try this ! ill get back feed back to you when i do this. Regards, Rene Sarasota, Florida , USA

@handcannon1388 5 жыл бұрын

They both look great, Roel. Where I live, chuck costs twice as much per pound as brisket - which is the ultimate deciding factor. The last brisket I made, which was just a choice grade, was very juicy and delicious; but I rested it for around an hour and a half in a cooler before slicing - which I think helps. Anyhow, great cook and it's unfortunate that the closed captioning isn't more kind to you. 0:18

@scales7989 5 жыл бұрын

Thanks for the Comparo, In my part of the country I can get a 17# Packer on sale for $1.70lb. Catch those drippings in my pan of Blackberry Shine for gravy that I add to my stew and chili. My wife and I will get about 8-10 or more meals from the Point and the Flat which goes into a couple pots of stew and a couple Smoked Chili pots. Chuck is always a nice but more expensive backup.

@zosims7970 3 жыл бұрын

great video guys I never thought about smoking a chuck before and when the camera guy said waygu effect I know I have to try this!!!!

@allieandbo 5 жыл бұрын

Watched one second of the first ad before the video even starts, hit pause to answer your question. It's brisket. It's always been brisket and forever will be....brisket.

@robmetzger9955 5 жыл бұрын

Both look amazing! I like using Chuck for making pulled beef sandwiches. I call them Pulled Chuckies & they are Fantastic!!

@Metzger23 5 жыл бұрын

Sounds scary. lol

@skylarlane5650 5 жыл бұрын

I do the same thing. Smoked Chuck with pickles, onion, and Jalapeno on some bread. Can't beat it.

@devong4006 5 жыл бұрын

Rob Metzger im doing pulled beef for the first time with a chuck this weekend i don’t want it to dry out like pot roast did you use any injections and what was your method

@devong4006 5 жыл бұрын

Skylar Lane same previous question goes for you as well thanks in advance

@robmetzger9955 5 жыл бұрын

Devon G season with your favorite rub. Use your favorite smoke wood. Smoke @ 225f -250f until internal temp get to 160f. Place in a foil pan, add a brazing liquid, whatever you like. I use a bbq sauce diluted with a good beer. Wrap it up tight with more foil & let it cook until it probes tender. Could be anywhere from 200f to 205f. Then let it rest for about 30 minutes. I pull it in the foil pan & mix in what’s left with the brazing liquid & add more BBQ Sauce. Enjoy!

@johnsmith-sv1vr 5 жыл бұрын

That brisket was too lean. The point is better. Use a full packer brisket next time. Also that chuck roast must have been prime grade because I've seldom seen one so richly marbled. :)

@hillbillybbq 5 жыл бұрын

Don't shop for meat at walmart lol. Smaller butchers will have better quality

@benjismith593 5 жыл бұрын

@@hillbillybbq stop hating. I cater, and get my meat from butchers to the grocery store. That Chuck was pretty prime. It's not one you find every day.

@hillbillybbq 5 жыл бұрын

@@benjismith593 wasn't talking about the chuck lol. I cater also. If the temp had been 205 there wouldn't have been much difference. Chuck was nice just needed a little more time.

@hillbillybbq 5 жыл бұрын

The flat would have been just as good if the quality was there that's all I meant.

@jordanhansen4117 5 жыл бұрын

I agree about using a point instead fo the flat. The chuck could have used a few more degrees to render the fat, but otherwise it looked like an excellent chuck. Part of the problem is that most Chuck's I see are English cut, and lose much of the most well marbled parts when cut that way.

@JackCook70 4 жыл бұрын

I use chuck to make burnt ends quite frequently. It's awesome!

@johnhansen8272 4 жыл бұрын

You sound Dutch, but mostly you sound passionate about bbq and that’s all that really matters. If you are in fact from the Netherlands, I wanted to let you know how much I appreciate you and your fellow citizens. I’ve visited dozens of times and found the people to be the most welcoming in the world - and I’ve been everywhere you can think of and some you cannot. Thanks for the video and doing the test, very interesting.

@HeavyMetalMike 5 жыл бұрын

My favorite use for chuck is to shred it and make a dipping jus with the drippings. I put it on a french roll with lettuce, tomato, and shaved onions and jalapenos, and mayo, and dip the sandwich in the jus. Brisket is so good by itself, I dont mess with it. =) Re. the video, those both were masterfully cooked, looked beautiful.

@kenrudder9784 4 жыл бұрын

I’ve smoked both and like you they have their place. I love brisket , but my chuck, to me, has a much more beefier taste. I use pecan and a similar sauce to dip. They are equal in their on right. Very good video.

@hillbillybbq 5 жыл бұрын

Hey my friend I'm so glad you did this video. If you take the chuck to a temp of 210 f. It allows the extra fat to render and is much closer to brisket. I love your work. Your friend. Hillbilly

@ribsnwrenches9886 5 жыл бұрын

That looks great! Another trick to try is removing the butcher paper 10 degrees or so before the final temp has been reached and put them back on the smoker unwrapped. That will give the bark some time to set up again.

@rwbimbie5854 5 жыл бұрын

Or replace the paper crutch with another 10-15 hr on the 225 smoke

@cuzimaluzer777 5 жыл бұрын

I'm from Texas and that butcher paper is sacrilegious

@PITMASTERX 5 жыл бұрын

Thanks

@wbball15 5 жыл бұрын

@Greezy_Chef Aaron Franklin doesn't have a problem with paper.

@scottydoesntknow254 5 жыл бұрын

@@cuzimaluzer777 I'm from Texas. I use paper or foil.

@xHighPotencyx 5 жыл бұрын

Interesting comparison, but I do think that it would be better to compare the point of the brisket rather than the flat. I guess it seems more difficult to find the point being sold on its own, though.

@ivan.markovic 5 жыл бұрын

Try plum wood if you can find. It is fantastic, in central Serbia people use it for centuries. Greetings 👍👋

@drewdavis9657 4 жыл бұрын

I've done both on my cheap $99 big box store offset charcoal smoker and if it's a leaner chuck, I do prefer a chuck over brisket flat. It's easier to get a consistently exquisite result.

@devonsatchell 5 жыл бұрын

The wagyu effect- Too much of the good stuff. That cameraman was on point with that one. Good job guys. But if I had to choose, it would be the brisket. Love brisket sandwiches. The chuck did look good though.

@Forevertrue 5 жыл бұрын

I agree, a tasting platter for the sirloin but sandwiches must be brisket. If you can remove most of the fat I would be on board with that being a great choice. I like the meat to have a little tooth without too much fat.

@bryanduffey4883 5 жыл бұрын

Great video! I think for a fair comparison you should use the brisket point, instead of the flat.

@kylecollins6835 5 жыл бұрын

You just inspired me to make corned beef for homemade hash, out of a thick slab of chuck... Thank you!

@lockesaban7717 5 жыл бұрын

Hey, love your content. Keep up the great work.

@PITMASTERX 5 жыл бұрын

Thanks.. I will

@lockesaban7717 5 жыл бұрын

@@PITMASTERX oh snap you actually replied lol

@Josh-is-Lost93 5 жыл бұрын

Is normal

@smokingfinns2681 5 жыл бұрын

Yes it can be juicier if you cook it more and get more collagen turned into gelatin. It was close to being done, but not quite. That's why most pitmasters recommend pulling brisket by feel, not by temperature. Brisket's perceived juiciness comes mostly from collagen converted into gelatin, not from held water or fat. Also injection without phosphates won't really make it juicier, as the brisket cooks it pushes out all the added liquid. Of course having more marbling helps tremendously, but even most of the world's top competition teams separate before cooking... Brisket any day for us.

@johnsheehan977 5 жыл бұрын

I'm from California so when I'm not feelin' Hickory I love Alder wood and fruit wood.Apple,Cherry,Pear,and even Almond or wallnut.😁😏

@HossG8 5 жыл бұрын

Prime Chuck Roast VS Prime Brisket Point ! That would be a better comparison

@dbelex 4 жыл бұрын

The chuck for the win every time! And a he'll of a lot cheaper.

@propwash6880 4 жыл бұрын

LOL I just bought a chuck and wanted to see what people think about smoking them and how they compare to brisket. You answer it all. Thanks!

@Doug6714 4 жыл бұрын

I enjoyed your video and the chuck and brisket look amazing.

@markmarini6934 4 жыл бұрын

I’ve personally found that a good chuck is marginally better than brisket. They are pretty close especially a good point. but I’d still give the edge to the chuck

@68mustang90 5 жыл бұрын

Good comparison. I always use chuck just my preference. Try the chuck the next day. brake it up in oven tray, put gravy on it place in fridge overnight. next evening place in oven on 100 deg c . Roast beef rolls and gravy. It's good. 👍

@doctoredable 5 жыл бұрын

It is easier to obtain a quality chuck roast than a quality brisket and the chuck is way less expensive. I think chuck is highly under rated and under utilized in classic barbecue. I plan on firing up my Weber and cooking a 5 pound chuck indirect at low heat this week. Thanks for the video. Fatty beef does need an acidic sauce.

@danielh750 5 жыл бұрын

I prefer the brisket when it's cooked all the way. Yours was kinda undercooked. I think you should do this again and go to tenderness on the brisket. Great video nonetheless!

@mctischler533 5 жыл бұрын

definitely throwing chuck on the smoker... awesome... smoked Meat Loaf is amazing as well... and I love to smoke the meat that I put in my spaghetti sauce as well as smoking chicken and peppers to make my enchiladas

@stefans2772 5 жыл бұрын

I prefer the brisket for sure. The last time I went for 7 hours if i remember correctly sometimes I inject it with homemade marinade to juice it up a bit.

@PITMASTERX 5 жыл бұрын

👍😀👍

@Ifitfitz22 5 жыл бұрын

I'm a chuck fan. We usually don't smoke em though, we do em as a roast with a gravy and pair it with mashed potatoes and green beans or something.

@PITMASTERX 5 жыл бұрын

Sounds good

@matttaylor2767 3 жыл бұрын

Smoke for 4-5 hrs then finish it as a pot roast or in chili or stew.

@Forevertrue 5 жыл бұрын

Thanks Roel. You cannot fault the fat unless you cannot do anything about it. A chuck tasting platter or sliders might be a good plan while the sandwiches should be made of Brisket. No surprise from here in Texas. Always good info from your videos! Halten Sie sie kommen mein Freund.

@gerrycorbino66 3 жыл бұрын

I'm smoking a chuck in the next couple of days & going to try the foil boat followed by a butcher paper wrap & long rest in a 170 degree F oven to see if it renders more fat while retaining the moisture. By the way I'll be using a Yoder YS 640 pellet smoker. Enjoy watching all of your videos.

@bristolgirl7346 4 жыл бұрын

I'm in love!! You and the beef!

@kizuato22 Жыл бұрын

Me gustaron ambos, cada uno tiene su toque delicioso

@EasyBakeBBQ 5 жыл бұрын

Great Video!!!! I need to try and Smoke a Chuck Roast.

@squeento 5 жыл бұрын

Chuck is always my go to with most beef recipes. Would you be able to make a Texas type of chili with the chuck after it's smoked? Maybe a follow up video? Much thanks & Aloha from a huge fan in Hawaii! 🤙

@etherdog 5 жыл бұрын

Another great comparison where you have kept the variables constant across the two types of meat. When you consider that brisket is 2x more in price, and the result is so close, and unless you are VERY experienced with your grill/smoker, start with the chuck. I think you have shown that there is excellent eating from a well-prepared chuck. Thanks, Roel!

@benjismith593 5 жыл бұрын

Many times the chuck is more expensive per pound.

@BoslagerBBQ 5 жыл бұрын

Benji Smith exactly, where I live chuck on sale is $5 a pound, brisket is in the mid $3’s.

@djamison9r 5 жыл бұрын

I love them both. However, I usually smoke chuck because it is so similar and half the cost or less here in Ohio. Also, I buy a lower grade of chuck which reduces the fat content. On another note. For a quick brisket or chuck... I will smoke the meat for about an hour and then finish in a pressure cooker for about another hour. Really good and much faster, you don't get the bark though.

@PITMASTERX 5 жыл бұрын

Awesome David.. as long as it works

@marcrobidas2669 4 жыл бұрын

The chuck could be butchered in a way that you seam out the beef separating it from the larger chuncks of fat. The chuck roast you started with had not been seemed out in that manner....it was your standard supermarket style chuck roast. I am a butcher by trade and work in a supermarket during the day and trim brisket for a BBQ joint in the evening. I enjoy eating beef in my down time.Great video.

@zeld053 5 жыл бұрын

"Tell me WHY the sauce is so good" - "Perfect" 😀

@rickygarcia0611 5 жыл бұрын

We want to officially meet the camera man! He deserves it! 😀 greeting from LA! I'd go with Brisket by the way

@robertrodgers1423 5 жыл бұрын

I think the better comparison would be brisket point v chuck rather than brisket flat v chuck. The point and chuck look to have similar internal marbling. Thanks for sharing.

@tinod4 5 жыл бұрын

That looks great !

@AM-ll4vd 3 жыл бұрын

Another excellent video. A lot of useful info. I prefer chuck. Less expensive, plenty of flavor.

@pkflyers 2 жыл бұрын

That brisket is really lean, and the chuck is really fatty. I think that played a part in how both came out

@youtoob6429 5 жыл бұрын

Not a fair test. You can't compare a fatty piece of meat against lean. Should have used the Point

@W.Vanderbilt 5 жыл бұрын

Expert

@Michaelkaydee 4 жыл бұрын

Brisket is brisket

@nickkellogg4155 4 жыл бұрын

@@Michaelkaydee said they guy who probably likes only lean dry brisket

@youtoob6429 4 жыл бұрын

@@Michaelkaydee Yup... brisket is brisket... with lean and fatty sides. Use the proper cut for the test.

@youtoob6429 4 жыл бұрын

@@nickkellogg4155 Exactly

@ericbubbles8642 5 жыл бұрын

I’ve not had either but now I’m gonna see about getting some yay🥳PitmasterX 👏👏😀

@73twall 5 жыл бұрын

I think it would depend very much on the sides. Like a chuck pot roast, the carrots and potatoes balance out the richness of the fat. I very much like the idea of a smoked pot roast. :)

@calebmelton8254 5 жыл бұрын

I have done this several times. Smoke the roast for 3 hours then finish in Crock pot with carrots and baby red potatoes. Best pot roast I've had!

@73twall 5 жыл бұрын

@@calebmelton8254 Cool - I wondered if that would work. Thanks!

@desmundlighten3603 5 жыл бұрын

Man you have some crazy comments lol. I would like to see a comparison between a brisket point and beef ribs or a point vs the chuck roast. Great video Danke

@chrisjensen9709 4 жыл бұрын

8:54 the EYES tell you how good it is!

@roboticus3647 4 жыл бұрын

Sounds like the chuck would be a great topping for a salad dish.

@zstidsen 4 жыл бұрын

By watching this for about 2 seconds, I can tell you that the chuck roast you have will be more tender. If you were using a full packer brisket, the point would blow that chuck roast away though, and it is not fair to compare a brisket flat to a chuck. Chuck alone,"cheater burnt ends" as I call them, donot taste the same as when you make them from the point of a full smoked packer brisket. Who smokes just the flat of a brisket? Waste of time and smoke in my opinion.

@mm242099 5 жыл бұрын

How about a video tour of your garden (smoke house) and the pros and cons of each of your BBQs?

@jordanhansen4117 5 жыл бұрын

I'd like to suggest comparing a brisket point or a whole Packard brisket to the chuck in another video. The point has much more fat that's marbled better and is. A more comparable shape for cooking to the chuck. A future video could compare chuck, brisket point, and beef cheek, which is another very fatty, tough, but super flavorful cut. Give it a try sometime!

@Glorfindale 4 жыл бұрын

It's possible that the brisket and chuck has different doneness temperatures. I'm saying that because the brisket is undercooked. You're supposed to be able to pull it apart much easier and the fat/connecting tissue look tough. That means the brisket didn't finish cooking.

@DeWin157 5 жыл бұрын

I would think it depends on the end product use.

@markoda8455 5 жыл бұрын

I really watch you cook. Good channel

@nirglazer5962 5 жыл бұрын

They both looked amazing!! Where do you find recipes for your side dishes (and sauces)? They always look great and seem to work. so do you try out a lot of different recipes from the internet until you find the best one or do you come up with them yourself or do you just trust one specific source?

@PITMASTERX 5 жыл бұрын

These are all my recipe unless I tell they are not. It is what I love doing most .. creating inspiring recipes.

@nirglazer5962 5 жыл бұрын

@@PITMASTERX is there a process to doing so that you recommend or do you just think up flavor profiles and hope they work out like you expect?

@Shoddragon 5 жыл бұрын

I think the easy solution to the richness of the chuck roast would be to make a sandwich with spicy brown mustard and either pickles or Kimchi. The acidity of the pickles/Kimchi combined with the spice and tang of the mustard imo would serve to counterbalance the fatty roast perfectly. If that isn't to your tastes, maybe serve it Korean style with rice alongside some typical banchan like kimchi so your guests can eat it however they want.

@Cookoutcoach 5 жыл бұрын

Very interesting observation that the chuck wasn’t as beefy. Great comparison bud 👍

@rwbimbie5854 5 жыл бұрын

In casseroles & combined dishes you add a Beef Bullion cube to deal with that. You can get great tasting Groundbeef Skillet Dinners from that little magic cube

@PITMASTERX 5 жыл бұрын

Thanks

@charlesboetel1324 4 жыл бұрын

Chuck is like brisket point, brisket flat is often braised in a foil pan in TX if done without the point.

@moderusprime 5 жыл бұрын

The brisket was undercooked. Born and raised Texan here. You needed at least another 2 hours to get it to 205f. Then rest wrapped for 2 hours. The point of smoking the brisket is to get the meat to tenderize, and if you short cut it, you get what you got.

@tannerspahn6492 5 жыл бұрын

Mr. M. Have you ever noticed how when you smoke just the flat, it never seems to get as tender as when the whole brisket is smoked. That’s how it always is for me. Have you ever noticed that?

@moderusprime 5 жыл бұрын

@@tannerspahn6492 I've never smoked just the flat because it's a waste of time. :)

@rlmoore4597 5 жыл бұрын

CHUCK IS SO UNDERATED JUST HAVE TO COOK IT LONGER

@blazin808rootz 5 жыл бұрын

The wagyu effect. Damn that’s juicy as hell

@RobertoHernandez-xf9et 5 жыл бұрын

The Wagyu Effect.... Let's get it on

@champn252 5 жыл бұрын

Chuck is more forgiving and taste amazing. Gets my vote

@johndennis3181 4 жыл бұрын

I smoked a couple chuck roast and been very happy with them. You have to get chuck with good marbling though.

@michaelquillen2679 3 жыл бұрын

What I like best about chuck is the taste/texture combination. Brisket does have the single taste factor, hands down. However, for the price difference, chuck it is!

@homevalueglass3809 2 жыл бұрын

What's funny is right now in MN brisket is cheaper than chuck, $4/lb vs $6. Love smoking both

@porsche944mt 5 жыл бұрын

You can tell by your pull test that the brisket is not as tender, but that's because it is the flat and not the point. The chuck is more tender due to more intramuscular fat. I bet if you cut the chuck in half and remove a tad more of that hard fat, it would be like the point of a brisket.

@TheTimeFlyzShow 4 жыл бұрын

I actually smoked a spicy jerk chuck roast and you're so right about the fat. You can only eat so much of it. So I made tacos out of mine. Ate off that for almost a week.

@louisharleyaguilar6453 5 жыл бұрын

As a guy from texas i love the brisket... I think every nice big fatty brisket needs to cook for about 9h to reach tenderness and an amazing smokering that is to die for....not gonna lie that chuck looked good.

@jamesadams5386 5 жыл бұрын

I have bought a Prime chuck one time that was not half as marbled as the one you used. I would buy a couple of chuck roasts every week if I could find some that good. You probably could have sliced that one into 1" steaks and pan fried it and had something pretty good.

@mikew9537 5 жыл бұрын

I've been told that with briskets you shoot for feel rather than temp. Get it to temp, but hold out until the meat is buttery soft.

@hawkeyeted 2 жыл бұрын

Not gonna lie, I like chuck for shredded beef sammiches. Cook it just like pork shoulder, but you may find you have to take it to 210*F to get the tenderness you're looking for.