chuck vs. brisket

[Azinine]

Hey guys,

I've noticed that a lot of you guys like to smoke chuck roasts and I was thinking about trying one (the pics I've seen look damn good). I'm hesitant to do it, though, because I'm not a big fan of brisket. Are the tastes similar? I love beef otherwise, just not smoked brisket. Never tried any other kind of beef on the smoker...

Thanks!

 

[Puppyboy]

Smoked one up not to long ago. When all was done, I sliced some real thin for sandwiches. I also did up a pot roast. It looked nothing like BBQJoe's but was still good. It tasted nothing like brisket.

Don't forget the meat loaf.

 

[Azinine]

It tasted nothing like brisket.

That's all I needed to hear. Thanks!

 

[thirdeye]

I usually get the big honkers, but last weekend I found some chuck steaks on sale and gave them a try. Salt, pepper and garlic powder for seasoning. They turned out great.

 

[mpepper]

I did my first chuck last week and it turned out great. Shredded it and used of for burritos...Good stuff, try one.

 

[G$]

It is cheap enough that you should just try. If I used a brisket rub on chuck, then yes, I think it WOULD taste sort of liek brisket. Only way for you to know is to test it.

 

[Bossmanbbq]

I have smoked both, in my opinion both have there own unique texture and taste. I like both, but for me nothing can replace brisket, I would encourage you to do a Chuck Roast to see what all the hype is about.

 

[SmokeyBear]

The only brisket that I have ever had came from a joint in Pooler, GA, and I wasn't terribly impressed. I've done chuck roast several times on my own and really enjoyed it.

 

[Single Fin Smoker]

Hmmmmmmm, I freakin love brisket! God designed it so poor people like me can enjoy beef once in awhile. But I've been eye ballin them chucks at the grocery store(Staters). They look like something I need try. 3-6 pounds, with plenty o fat, and CHEAP.

Question: How long do they cook for per pound? What external/internal temps do you shoot for?

More importantly, do you slice it? Pull it?

I really want to try one of these. Any of the Big Bretherens gots some pointers? Pics? Thirdeye? Anybody?

Thanks

Kev

 

[G$]

Hmmmmmmm, I freakin love brisket! God designed it so poor people like me can enjoy beef once in awhile. But I've been eye ballin them chucks at the grocery store(Staters). They look like something I need try. 3-6 pounds, with plenty o fat, and CHEAP.

Question: How long do they cook for per pound? What external/internal temps do you shoot for?

More importantly, do you slice it? Pull it?

I really want to try one of these. Any of the Big Bretherens gots some pointers? Pics? Thirdeye? Anybody?

Thanks

Kev

One Man's Opinions:

Mine actually usually take a good 2 hours per pound. You can figure 90 minutes plus per pound, IMO. I cook them in the colder area. I shoot for 185-195. At my altitude, I think 'done temps' are lower than at other altitudes. If you 'cook it like a brisket' you will do fine.

I slice it (rarely), pull it (sometimes) and chop it/chunk it (often).