Is THIS Better Than Brisket?! | Ash Kickin' BBQ
Vložit
- čas přidán 24. 05. 2024
- Is it possible for a cut of meat to be better, or at least comparable, to a smoked brisket? Well, in today's video, that's what we are going to find out! We will be cooking a chuck roast like a brisket! I've heard that some people find chuck roast to be a comparable cut to brisket when smoked properly, and it's even often referred to as poor man's brisket, poor man's burnt ends, etc. I knew I had to find out for myself, so I took nice dry aged chuck roast, seasoned it simply with salt, pepper, and garlic, and smoked it to perfect on my Lone Star Grillz Pellet Grill. The end result was simply amazing! Smoky, tender, juicy, and delicious, BUT was it better than brisket? You'll just have to watch the video to find out! I will say this is one of my favorite easy BBQ recipes so far!
LINK FOR MY RUB (Use code: ASHKICKIN to save 10%): www.sucklebusters.com/bbq-rub...
***Don't Forget To Follow Me On Social Media***
-Instagram: / ashkickinbbq
-Facebook: / ashkickinbbq
Full Recipe:
| Ingredients |
-2.5-3 lb chuck roast
-Kosher salt
-Coarse ground black pepper
-Granulated garlic
-Beef Consomme
| Instructions |
Prep:
1. Trim off any hard fat on the chuck roast if needed.
2. Season the chuck roast with kosher salt, granulated garlic, and black pepper.
| Cooking |
1. Set your smoker for 275º F.
2. Put the chuck roast on the smoker, and let it smoke until a nice bark develops. For this chuck roast, that took about 4 hours, and the internal temperature was approximately 175º F in the center of the chuck roast.
3. Once the bark has developed, put the smoked chuck roast in an aluminum pan, pour in a can of beef consomme, cover tightly with foil, and continue cooking until tender.
4. After about an hour of the chuck cooking wrapped, start checking for tenderness. The idea is to get the chuck tender enough to slice, but not so tender it shreds. For me, this was approximately 210-211º F where the probe slide in like butter. This is more a fell than a temperature thing.
5. Once the smoked chuck roast is probing tender, remove from the smoker, leave uncovered for 15 minutes on the counter to reset the bark, then cover and rest for 1 hour.
6. After the chuck roast has rested for one hour, slice, eat, and decide, is this better, or at least comparable to a brisket?
*Links for everything I use down below*
-----The stuff I use:-----
-Ash Kickin' BBQ Honey Chipotle Rub (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/bbq-rub...
-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%): www.sucklebusters.com/bbq-rub...
-Livia's Seasoning: amzn.to/43OYzbT
-Granulated Garlic: amzn.to/3IZrQrl
-Diamond Crystal Kosher Salt: amzn.to/3B7MsYX
-16 mesh black pepper: amzn.to/2ZfLLQ4
-SuckleBusters Honey BBQ Rub (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/bbq-rub...
-Shun Chefs Knife: amzn.to/3RN5zB7
-Disposable Cutting Boards: amzn.to/2UWLwY8
-Fat Separator: amzn.to/3oWRgdG
-Thermoworks Smoke: www.thermoworks.com/Smoke?tw=...
-Thermoworks Thermapen MK4: www.thermoworks.com/Thermapen...
-Cooking Racks: amzn.to/3gu68xb
Some of these links may be affiliate links, these just help support my channel at no extra cost to you
#betterthanbrisket #smokedchuckroast #smokedchuck #ashkickinbbq #pelletgrill #pelletsmoker #smokedbeef #poormansbrisket #lonestargrillz - Jak na to + styl
There seems to be some confusion as to this chuck being dry aged, so let me provide some clarification. This chuck was from Porter Road, and all of their meats are dry aged a MINIMUM of 14 days. Just because this chuck did not have the hard dark pellicle so many of you are accustomed to seeing with dry aging, does not mean it wasn’t dry aged. I hope this provides clarification for those of you confused.
Thanks!
I used to crock pot Chuck in beef broth and a few cloves of garlic inside slow cook a few hours. It was quite good
Well... do they trim off the pellicle ? Or does no pellicle form after 14 days?
@@swish1onuthey dry age the whole carcass so most of the pellicle is trimmed off during the butchering
I’m a carnivore so, I do these 2-3 times a month, as one meal. You can make these things pretty badass, pretty easy. I like and the London Broils. Salt, pepper and, hickory pellets.
Third or fourth time I have come back to this video. Has become one of my favorite and cost effective smokes.
Ive been making these since the 90s when they were 6buks!! On my NewBraunfels pit!! 3hrs 220°😊
Oh man I remember the days of .99 brisket. Those really were the good old days
.99??? When???😮
The 70s early 80's is when brisket was cheap@@crabbycrab3581
.29 brisket when i started cooking them. Cooked a few shoulder clods liked the speed but just not brisket.
Yeah and the .39 wing days!
Yall don't like bidenomics?
Not better than brisket, but for the price difference pretty darn good! Wrapped my Costco chuck roasts in butcher paper at 175° cooked to 205 internal mouth watering goodness, all for 30 bucks for 2 roasts!!
Choice briskets go on sale in my my area for 2.99 a lb, chucks never go below 4.99 anymore
@@masterofnonetv8361same here in Connecticut. Packer briskets are cheaper than chuck roast and tastier.
@@masterofnonetv8361
In SoCal it's been a long time since I've seen brisket under $3/lb. Chuck regularly goes for $4-5/lb.
Here in Texas chuck roast is 7.97/lb. Brisket is 3.46/ lb
How do you get an internal temp of 205 when you’re cooking at 175. Do you mean 275?
Love your videos, I've been smoking chuck roasts for a few years like briskets and its my preferred method. I learned some new things to apply to my next cook. Keep the great content coming!!!
I’ve actually done this multiple times and folks love it!!!
I've smoked a whole chuck roast before, I think it was around 18-20#. It was absolutely amazing, I'd put it up against a brisket any day! I think the problem is most people just have it in their head that brisket is somehow better when in reality it's all about how you cook it.
The reason brisket is a smoker meat because it is inferior in every way and needs that treatment. Now it's just what people think you're supposed to like. Chuck beats it in a slow cook but can also be cooked rare with decent results with the right piece.
@@jcarry5214 Agreed!
Totally agree. I’ve done this many times. Want to try your recipe. Excited to see this recipe
Thank you for sharing this!!!
The family absolutely loved the Chuck roasts. So good for the price.
My mouth is drooling just watching. Awesome.
Nice cook. I have found that after I wrap what I'm smoking, especially in the hot and humid months of summer, I'll take it straight to the convection oven inside the kitchen. Same results.
This was a great video - thanks!
I think I know what my Sunday dinner is going to be lol. Thank you for another great video.
Have smoked a few roast, have loved everyone of them.
I've did this a few times and it never fails!!!
Great video. I'm definitely gonna try it.
I will have to give this a try for sure.
First thought, that’s a beautiful chuck roast.
Thanks for the vid. I've recently asked about doing a roast like a brisket on a couple of bbq facebook pages. Of course I get a lot of different answers on how to smoke it. Tired of paying $60+ for a choice brisket. Even though you pay more per lb for the chuck, you're not doing 14# + of it with a chuck. Think I'll try one your way, and try one the way I always smoke my briskets, and compare. Again, thanks for the chuck roast vid.
Looks Great. I've been doing chucks for about 4 years. They are great for just the family but I look for the best-marbled ones I can find, otherwise they can get a little dry. I've never tried it with beef consomme. That might help if you can't find a really marbled roast.
I smoke chuck roast all the time. So good.
I've done a couple of these. Great practice/warm up for doing a brisket. Even has a stall.
Great show and thanks for the info 👍👍👍👍👍😋😋😋😋
I have to give this a try. It looks good, and last week the local Fry's Food had chuck roast on sale for $2.99/lb so I bought a bunch of them. And I have a new pellet grill coming in three days - sounds like a good way to break it in (much better than a slow cooker).
Turned out great!! Thanks!!👍😎👍
I've done smoked chuck several times and it has been fantastic. Not brisket for sure, but for what it is it is delicious.
thank you....will do one today👍👍👍
I can’t wait to try this.
Dude I luv ya your videos and these looks amazing and tried a lot of your videos you made and i had no complaints so far so thanks for the videos
Glad you like them!
I made this for dinner last night and it was fantastic! Thank you for the video! BTW your Jalapeño popper dip is my family’s most requested side at any get together ❤
That jalapeno dip is so good! Thanks for the comment!
Great video. I use the Wagyu Chuck from HEB here in Texas (sometimes $6.99 per pound), and cook it the same way. Then use it in my Vietnamese Pho & Banh Mi Sandwiches. If you had a Recteq Pellet Grill you could use your phone to check the internal meat temp & the grill temp from anywhere in the world!
I love smoked chuck, I can usually pick up 2 of them for around $25 and it easily feeds the family. Great job on these, looks killer!
Thanks brother!
Feeding the family is good too👍🏻
agreed chuck for that poorman's brisket is the way to go for me
My mom always cooked chuck roast when company was coming, so my brothers and I have always preferred it to everything else.
Great video - im going to try this
Have fun!
Great video! I just discovered your channel.... you are a great teacher! All good info.
Thank you brother
That looks so delicious and soft. I can imagine how good it tastes because of your taste test. You kept getting more that told me that it’s pretty good.👍🏽
Thank you!
Wow, that's a good recipe👍👍
People have lost sight of the fact that smoking a brisket came about because it was an alternative that used an otherwise much more difficult/less expensive piece of meat and until fairly recently, was a very affordable cut to use. The results are great but, theres no corner on the flavor/enjoyability market when it comes to that cut. A chuck roast is *perfect* for many things, including smoking and many people actually enjoy it more. You can even turn an entire chuck into burnt ends, extending or complimenting that of a brisket or, just on its own, especially if you smoke 2 chucks, slicing one.
I come from a long family lineage of butchers/restaurateurs so none of this is new to me. I've been surprising people with smoked chuck roasts for a very long time. It's just since brisket has gained such popularity and jumped in price that people started looking for alternatives with earnest. In a pot with veggies isn't the only way to treat a chuck roast. 😉
And thanks for calling it "Jus," the French word for juice (it's ok to just call it juice, too!)
It's *not* "Au jus."
"Au jus" simply means "with juice." You serve something with juice OR you serve it "au jus" but, you don't serve something "with au jus..." Would you serve it "with, with juice?" 😊
I love the cheap cuts like Oxtail, not many use it in Norway, so its very cheap here. Smoked + braising after always turns out delicious!
@@welovedji1116 Used to be that way here. Then the internet happened, bbq joints went upscale and price. Bored yuppies/hipsters killed it for everyone 😆 (ducking incoming rocks from the audience)...
Just made the brisket!!! 🔥 my kids turned into a brisket they ate so much! Perfect recipe in my books, first time making brisket, will make again. Thanks for the video, also ordered more of your seasoning for my ribs!
Thank you for the support brother!
Thanks for taking the time to create such great content. 👍🇺🇸
Thanks for watching!
I just picked up two chucks and will smoke them this weekend. Cheers!
I've done a couple dozen chucks in my pellet smoker by now. From 2-6 at a time. It's fantastic! So easy. So tender.
It's just me and my wife at our house, so Briskets aren't practical. We LOVE smoked Chuckies, man. Like you, I won't say they're "better" than brisket at ALL. But they're at least AS good on their worst day. I smoked two of them last year for the Super Bowl. Sliced them up and made sliders with them. The guys were going nuts, man. Honestly, nobody I've served it to could tell it wasn't Brisket unless I told them. There is one thing I think is better than Brisket, in my opinion; Beef Short Ribs (AKA "Dyno Ribs). I'm talking those huge monsters that come with only 3 ribs on the rack. Phenomenal, man. Good cook!
Thanks for the comment brother, those sliders sound awesome!
You did right bringing it up ro 210. Most folks don't and get tough results. I say chuck is like a hybrid of flat and point.
I use chuck for making corned beef. Its a lot cheaper and it comes out great. I make my own brine using no chemicals, salt and spices.
Great idea!
Thanks Darrin, trying this method on the weekend. Keep the great videos coming, I'll post my results!!!
Please do! Thanks Mike, good luck with the cook!
good. too the point. thanks. I haven't but I will
It looks great I'm fixing it just like yours thanks for showing 😅😅
Brisket was always the cheapest cut for years until bbq community made it popular/great. The price increase on what was always the cheapest cut should send people to better options.
Yep, in Texas it’s way cheaper than here in SC and there’s a lot bigger supply. SC is a pork BBQ state but brisket is making inroads. 👍😎👍
good lean chuck roast..must be very good thanks for a gr8 video
I’m going to be trying this
Have done this, turns out great Awesome video my man... keep it up
Great job bro,I'm going to do one today.😊
Right on, great video. I will be making this Sunday on my Pit Boss. I love all your videos keep them coming 👍🇺🇲
how did it turn out? how did u do it? I will attempt on my pitboss 850 pellet smoker tomorrow
That chuck looked great, Darrin!!
Chuck roast is very under rated. It's a great brisket replacement because of price. Yet the flavor of the chuck roast is better. I prefer a bone in chuck with great marble throughout the roast. I've been cooking them for years and everyone has always enjoyed it. Awesome video.
I’m pretty sure 7bone is a chuck subset but I’ve been wanting to smoke one for a while. Not really available where I live now though.
You're making my mouth water!
To add a little more smoke flavor, add what liquid you're using to the pan and place on the smoker with the roast.
I like to make 'Poor man's burnt ends' with a chuck roast; always turns out great at an affordable price.
Brisket in my area 3.99 a lb
Chuck,5.99 lb
Yep, but you're not buying a 20lb chuck
Triple that where I live in Canada. And that's if it's on sale.
Chuck in Australia is anywhere from $10 right up to about $20/kg(for no name) Brisket is about the same but can get cheap Angus/Wagyu for around $20/kg occasionally.
Went to the store this weekend to pick up a brisket - $18.99 a pound!! (Modesto, Ca... yea, now you know why LOL)
Thank you for representing garlic. 👍
Thanks for trying it budget is key
Cooked this yesterday on my Pit Boss Lexington and it turned out tender and juicy!! Thanks!!!👍😎👍
I love a poor man's brisket (chuck roast). I've served smoked chuck roast to many a guest and made no bones about the fact that it's a chuck roast. I've never had anyone say that it's better than brisket, but several have told me it's as good as some brisket they've been served (I agree with them...I've had a lot of so-so brisket). Like your simple rub. Never considered the beef consomme...will try that next time. Thanks for the video!
Thanks for the great comment!
I smoke chuck roasts often as I don't have a lot of mouths to feed. It's one of my favorite cuts to smoke but like you said, it's not as good as a properly done brisket. Although, if you over cook a brisket and get the pot roast taste, then it's comparable...LOL That looked awesome!
Excellent!!!!! To the grocery store I go!!!!
I used to compete on the KCBS bbq circuit back when it was fun and you could hand out samples to the crowd. This was before the health dept. shut that down. We always joked that you could throw a dog turd out for samples if it had bbq sauce on it and the crowd would love it. Not that we ever did!!!!😂
To me, smoked Chuck still tastes like a smoked pot roast! Done mock burnt ends a couple times, I prefer brisket but both are good! Depends on your preference I think
I like to season with Salt, Pepper, garlic powder, onion powder and sometimes I will also add some Paprika.
Awesome need to try that, I do your hot and fast method for my briskets always and they come out like butter every time . Thanks
With brisket being so expensive now, I've started buying and smoking tri-tips. I'll smoke them at 200F until it hits 125F, then sear it on all sides and slice it. Amazing flavor and way quicker than a brisket.
It’s always good when cook goes for another slice…
god bless you for using glove.
Oh, I believe it'll be delicious. I am a big fan of chuck roasts. They're close to the ribeye, which is one of the most flavorful cuts of beef. The only question is if the smoking time and temp can be dialed in to make it shine.
I like the mix of cuts and feels. It’s a good smoke. But not better.
Love it!!👍😎👍
I have over cooked brisket and it has come out tasting like pot roast. I have seen on several other videos people talk about pot roast tasting brisket. So can you get a chuck roaat to taste like a brisket, probably not but I'm sure it still tastes great. Will I try it someday, yes it's on my list along with turkey breast, homemade sausages and roaat beef.
Benefits of Chuck:
Easily available. Brisket "may" require access to butcher or wholesale store(Sam's/Costco).
Chuck on sale typically cheaper than Brisket when not.
Chuck easier to manage for small grills/smokers or groups.
- Two 4lb Chuck roasts vs 15lb brisket.
- reduced size requires less cook time
Chuck can be more forgiving especially when learning.
Thanks for another great video…I like the way you explain the smoking process more than any of the content available!
Thanks for the kind words!
wow 210? I've been practicing with chuck before I try brisket. But I've pulled my chuck at 204, 206, 205 and each time was dry. I slowed down the cook and pulled at 200 for carry over cooking and bamn, juicy. Every meat is different but 210 seems wayyyy to high. Carry over cooking probably go your meat to 214 after resting. Glad it came out for you but my experience with smoking has always been over cooked after 204.
If you’re chuck was overcooked, it would shred. Dry usually means undercooked.
Chuck is perfect for long smokes. It's perfect for long slow smokes. I usually smoke it then cube it for chili.
I like to cook mine in a pan with carrots a little onion potatoes when she reaches 150 ad liquid of choic .I like a dark beer cover.pull when she reaches 205.
100k let’s go 🎉
Thank you! Coming up quick!
I do the same thing except I go with half beef broth, half Cabernet or other red wine and throw in a quartered onion, whole garlic, carrots, mushrooms and baby red potatoes
Agree! Been smoking chuckies for a couple years now. The red wine adds a depth to the jus. A good twist on that is using a darker beer like a Dos Equis Amber or a Modelo dark with a good beef broth. I think I know what I am making for dinner tomorrow.
shayne im going to give yours variation a try on monday. for the wine im using cabernet sauvignon. will let you how it taste
@michaeldonivan4955 wish I could find those two kinds of beer here but none of our stores carry those. They just carry the pale ale lol
Chuck roast is The Way!!
Best steak you can get is a Chuck-eye steak. It falls between the Rib Eye and the Chuck roast. It is only a 2-3in thick area. So yes you can get some great meat from a chuck roast. Chuck Eye used to be inexpensive...4.50 a pound when rib eye was 7.50 a pound. now it is 7.50-8.50 a pound.
Thanks for the great recipe. Enjoy your videos. Question: since it take a long time to smoke to keep the tenderness, can i prepare the meat the night before and keep in the refrigerator for a early morning start?
Yes, absolutely
I smoke mine to 202 then lest it rest. Everyone loves it. I also have a drip pan when I start smoking under the roast. Use all the drippings when I wrap it.
Nice!
Just found your channel...I'm smoking 4 of these now and decided to look up vids here while enjoying some whiskey and UFC. Cheers from BC Canada bud
Heck yeah man, cheers from Minnesota
Heck yeah
I definitely appreciate doing the cook simply. I've seen so many BBQ science videos that smother the meat with rub and sauce, making it hard to get a good comparison.
Thank you!
Looks amazing Darrin! Also just ordered your rub from Sucklebusers...:)
A prime chuck roast is incredible
Chuck just have different texture. If you like Chuck roast try a beef shoulder clot. Just like a huge Chuck roast. 👍
Great!
I'm a gonna give it a go this weekend. Seems like a more economical way to practice brisket 😂
Heck yeah!
Great video! I have a question, Is there a min - max time a brisket stops taking in smoke flavor?
It stops taking in smoker when you wrap it ;). Temperature is subject, and there's a good article about this on Amazing Ribs website
I was hoping it would be about tri tip. We'll do that over brisket anytime