Chuck Roast vs. Brisket

[DonK]

I need to visit Costco!

[Spinaker]

Who's doesn't?

[texastweeter]

chuck is easier. Brisket is better. Chuck is great for chopped/pulled beef, brisket is great for EVERYTHING. Do a brisket, and get it out of the way. Kinda like punching the biggest guy your first night in jail, lol. send them home with leftovers, and be a rockstar!

[Polarbear777]

Agree. Allow extra time with a full size brisket you can cambro the thing when done for 4 hours easy. Pic is about 4 hours after being in the cooler.

Gives you flexibility and allows it to get even more tender. . I run at 225F. If I wrap around 8-10 hours, I can get it done in about 12-14 hours and then 3-4 hours in the cambro. With no wrap, you are looking at 14-16 hours at that temp.

[Attjack]

Any pics of a particular sized packer on a wber 26 or 22?

[Polarbear777]

I don’t think you can find a single brisket you can’t drop into the 26” kettle. This one was 20 lbs pre-trim.

[radshop]

THAT is exactly why I bought a 26" - but I had to return the first one because it was defective and I'm waiting for the replacement. Should arrive today!! (I'm not excited or anything.)

[gabulldog]

The reason I've wanted to try a chuck roast is to try doing burnt ends with it. I haven't attempted them with a brisket point bc I don't want to screw up all that time and effort. A chuck roast seems like a good way to experiment with these. Anyone have a good bit of burnt end experience, brisket or chuck? Still waiting for MH to post a chuck roast burnt end tested recipe!

[Polarbear777]

Since brisket point has sufficient fat, it’s fairly forgiving, compared to flat or even chuck.

[Deaf Arty]

I hesitate to weigh in after all this good advice! I've found chuck to be as good as brisket. So for me it comes down to whether I want a smaller amount of leftovers (it's just the wife and me usually) and I want a shorter cook. I'll still cook brisket often, though, to get burnt ends and to have some vacuum wrapped leftovers in the freezer. I gotta agree with the others who say do a brisket - get that in your "I've done it" list, then you have much more flexibility! Enjoy the adventure.

[bbqoaf]

Leave enough time for at least a 2 hour hold in a faux cambro, 4 hours is even better. Don't skip the hold!

[jacmac422]

my .02, chucks roast come out pretty good and are great for things like street taco's. Brisket is always amazing and much preferred. I used to always to 225, wrap around 160-170 pull at 203. Now I tend to go 275-285 no wrap (no stall at those temps) and I really love how they come out. It also cuts the time by about 1/3

[texastweeter]

NOTHING beats a perfect brisket, well except for maybe beef ribs. The brisket will take longer, and you should crutch it. Also with a brisket, be careful ton to dry out the flap. It is more important than ever to buy CAB or better for the best results.

[jfmorris]

This thread made me think about smoking a chuck roast or two again - so I picked up two 3.5 pounders for $2.99 a pound at Kroger on my lunch hour, and may smoke one for slicing (180) and one for pulling (200+). Sure will be easier and quicker than a brisket, but will likely just whet my appetite for a brisket.

May have to just fire up the offset and do 3 racks of ribs along side them! I feel a Smokey Saturday coming on!

[Attjack]

I think I get mine for $4.99 from the butcher.

[jfmorris]

Steve R. I am waiting on the Boston butts at Kroger to go to 99 cents or buy-1-get-1 again, so I can stock up. That's what let me to do a walk through Kroger after lunch...

[jfmorris]

Attjack $4.99 from a butcher is not bad for chuck. I normally get mine at Sam's Club, and think they look a little better than the ones from Kroger, but their price is $4.49 a pound for "Angus" choice. The same price on choice at Kroger pulled me in. Came home with flowers for the wife, and meat! She was surprised at both!