I COOKED A CHUCK ROAST LIKE A BRISKET | Was It Just As Good? | Fatty's Feasts
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- เผยแพร่เมื่อ 18 ก.ย. 2024
- Even though brisket prices and meat prices in general have begun to drop a bit, people are continuously looking for alternatives to save time when barbequing. A brisket may be the king of BBQ, but cooking one typically takes around 12 hours minimum, without even taking into account rest time. Therefore, I decided to set out and try to find an alternative for people who want GREAT barbeque, but may not have the kind of time to cook brisket. In this video, I cook a chuck roast EXACTLY like I would cook a brisket. Did it stack up to the king of beef??? Find out here!
Check out these other videos I mentioned in this one!
Chuck Roast Burnt Ends: • THESE BURNT ENDS TAKE ...
How To Cook A Brisket Part 1: • HOW TO SMOKE A BRISKET...
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I love your cat. They were a perfect cheerleader. I'm going to try this soon on my kettle. Others have stressed wrapping in foil, so I intend to do that. Looked really good to me.
When you wrap a prime Chuck Roast and I’d only buy Prime (I’m ok with Brisket being Choice but not Chuck Roast)…anyways, when you wrap, add much more liquid inside your wrapped CR as it’ll braise some as well and that extra moisture trapped inside will make it more tender.
I’m a butcher paper guy too but if you have an offset like you do, the first 4-6 hours will get you plenty of smoke and set the bark easily. That also why for my Chuck Roast, I wrap with Aluminum Foil and not Butcher Paper. You want to trap the moisture more in the CR compared to a Brisket.
Also, I rest my CR similar to how I rest my Brisket. Brisket I rest 24-hours but CR I rest 8-12 hours.
Just some tips. I’m not expert either. I learn many things from this channel and others.
Great points. Unfortunately, I'm a victim of what I can get and Costco didn't have prime (seems like the trend here lately). Does the foil wash out the bark at all?
I think the chuck roast has better flavor if cooked like a brisket. I love you foil recommendation. But the intercelluar fact is SO good. I love brisket, but if I had to have one or the other, I'd take the smoked roast.
@@noeltaylor3594 Interesting that you'd choose that over brisket!
@@FattysFeasts I'm not the only one.
Prices of meat in my area. Pork shoulder $1.98 per pound. Boneless pork loin $1.98 per pound. Baby Back ribs $2.48 per pound. Regular pork ribs $1.98 per pound. Packer beef briskets $2.98 per pound. Ground beef 80/20 $2.78 per pound.
Damn! Where are you located? Brisket prices for choice are still around $3.50 near me.
This kind of meat will taste just fine on a sandwich with all of the “fixins “. Well done. No pun intended.
I find chuck roast to be exactly the same, a tad dry. Nice to see someone smoking in New England!
Have you done tri-tip? I hear people say you should only do it like Santa Maria to medium rare. Personally I’ve done a Prime (like a brisket) which was like $25-30 (perfect for a couple people or for one person with leftovers) and it darn near fooled me. It was pretty close to brisket.
Hello fellow New Englander! Glad I'm not the only one who found it a bit dry. I'll definitely add tri tip to my list!
I smoke chuck roasts and use them for French Dip Sandwiches. Delicious! It also goes great in Chili!
I'm looking forward to making burnt ends! It was good, but just didn't stack right up to a brisket.
Great idea on the cut of meat.
To be honest, I don't know if I'll do it again, but it wasn't bad! I just would rather have brisket 😁
Great exoeriment.What does it mean when it reaches a 'stall' ? cheers
Great question! The stall is when it appears that the meat has stopped cooking. Usually, internal temps are around 150F-165F when this happens and the process can last up to two hours. What is actually occurring is the meat is "sweating" out it's moisture. Therefore, the cooking process actually stops since the meat is getting cooled down, similar to how we cool down when we sweat. The key to getting through this is patience and having the knowledge that this will happen during the cook. If you want to learn more about this, I talk a little bit more in depth in my "how to smoke a brisket series."
so that looks like the size of a 16oz ribeye by the time it was done
No it was definitely bigger than that. A few pounds when all said and done. Not sure if the long cook time was worth it though for that specific size and cut.
Nice meat but more importantly I slept in a chair.
I woke up at 6am to cook this and proceeded to sleep in the chair
What other delicious meats should I smoke up? Let me know below!
Also, check out these other videos that I mentioned in this one!
Chuck Roast Burnt Ends: th-cam.com/video/S7cLNlK4e3o/w-d-xo.html
How To Cook A Brisket Part 1: th-cam.com/video/kEm7qHC7YF4/w-d-xo.html
I don’t know what is more disgusting, a cat on the cooking area or a chuck roast as a brisket.
Good question. I would say more than both of those, it would be people that leave completely useless comments such as yours 🙄
(12 to 16 hours) hahahaha more like 12 to 16 hundred dollars to pay for a Brisket LOL
You aint kidding! Thankfully the price has gone down, but not as much as it should 😀
Smoked crab rangoon
I will actually do that