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Done with Brisket

Y

Ylouder

Knows what a fatty is.
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I realized earlier, that i haven't had brisket in about a year. I still smoke regularly, but my go to now days is Chuck Roast.

I think they have a better flavor, contain better marbling, less waste in the form of hard fat or extremely lean flats, require less cook times and no dealing with stalls, and are extremely forgiving in any cooking situation. You basically cant screw them up. Even in group settings i would rather get two roast over 1 brisket.

What are you thoughts?
 
I love chuck roasts. Not only do I cook them on the smoker but I like a good ole yankee pot roast as well.
 
If loving brisket is wrong I don’t want to be right.

I am lucky to frequently find briskets on sale so I always have a few in the freezer. I like chuck roasts but am better at cooking briskets since I’ve cooked so many more briskets.
 
When brisket gets north of $4#, I go back to Steaks. Something about my enzymes I can chew chuck roast for three hours and it won’t go away. Then again, my favorite Cut Of Beef is hamburger.

Apparently others like hamburgers too. I’ve noticed some Texas Top50 bbq joints now offering smoked hamburgers. Chuck roasts make great hamburger meat
 
Ylouder said:
I realized earlier, that i haven't had brisket in about a year. I still smoke regularly, but my go to now days is Chuck Roast.

I think they have a better flavor, contain better marbling, less waste in the form of hard fat or extremely lean flats, require less cook times and no dealing with stalls, and are extremely forgiving in any cooking situation. You basically cant screw them up. Even in group settings i would rather get two roast over 1 brisket.

What are you thoughts?
Click to expand...


My thoughts are that I gave it a go, and was highly successful at screwing it up!:laugh:


I had the pit set at 225, but it kept creeping up on me, I had a hell of a time keeping it below 290-300 that day, and the cook got away from me. I think I reached the 195-205 too quickly, and the meat was tough. After about 3hrs, I wrapped it and put some beef broth, onions and green chiles. Flavor was decent, and it wasn't leather like, but it was noticeably tough. Certainly want to give it a go again. If I can get the pit figured out a bit better, I think it will be great. The pics and results I have seen on this site are tasty looking!
 
Brisket is by far my favorite cut of barbecue to cook and eat. I've learned a ton about doing it since I started and still learn something every cook.



That's the beauty of barbecue though. We can all have favorite things to cook and ways to do it.
 
I like chuck roast, but agree that a when a brisket comes out perfect is really is unbeatable in my opinion. Only thing close is plate ribs, but that is almost too much fat and can be overly rich.
 
Bludawg KISS Brisket- it works. In all types of cookers


8 hrs or less
BluDawgs Brisket

K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.

1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.

Pre heat the pit to 300 deg
place brisket on the pit Fat cap down and point to the firebox unless it is a RF cooker then point to away from FB

Maintain pit between 275-325 cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only if it isn't *probe tender it will be within 1 hr.
once it is probe tender remove from the pit and allow it to rest on you counter for two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.

*PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag
 
JAKs Q & brew said:
I like chuck roast, but agree that a when a brisket comes out perfect is really is unbeatable in my opinion. Only thing close is plate ribs, but that is almost too much fat and can be overly rich.
Click to expand...

Agreed! Plate ribs are way too rich to eat very much of it. It almost makes me sick if I eat more than a little.
 
16Adams said:
Bludawg KISS Brisket- it works. In all types of cookers


8 hrs or less
BluDawgs Brisket

K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.

1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.

Pre heat the pit to 300 deg
place brisket on the pit Fat cap down and point to the firebox unless it is a RF cooker then point to away from FB

Maintain pit between 275-325 cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only if it isn't *probe tender it will be within 1 hr.
once it is probe tender remove from the pit and allow it to rest on you counter for two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.

*PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag
Click to expand...

Will this work with a UDS??
Paul B
 
Lately, I have been cooking a lot of poultry on my smoker, I go in phases.

Brisket is more about the challenge than the taste IMO. Nothing wrong with mixing it up with a chuck roast. I make Malcolm Reads Mississippi pot roast quite often.

I work for a Texas-based company and would take a steak at Roaring Fork over Franklin's 100% of the time.

Chris
 
I’ve tried smoking a roast several times. I’ve never had a successful cook with one, and I don’t understand why.

Factor in that where I live a roast is more expensive per # by at least
half than a brisket, I don’t see the need to try again.
 
I find chuck winds up drier than a brisket if cooked like a brisket and not to the point of pulling. It's good but it ain't brisket. There's nothing on a chuck that comes close to well rendered fatty brisket. It might beat lean brisket.
 
Once a whole packer went north of $35, it's been chuckies for me. Good thing I enjoy the flavor more as well. I just can't justify the price of a brisket. That said, I won't pay more than $5 for a burger either.
 
I like chuck roast, but it can't compete with brisket. Unless that brisket in undercooked. I can't speak for others but I think brisket is more tender than chuck roast too.
 
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