Dude - I love your channel and the way you interact with the camera. So relaxed and unforced - great presentation. Now... heading to Costco to pick up... chuck!!
Thanks for the video, inspired me. Had a go at the Chuck Roast yesterday. Awesome, 3.5hrs at 200, bagged in oven bag for the first time and back in for another 5. Nearly went too far or need a brisket knife, almost pulling the beef while slicing. Will be using the oven bag and Chuck roast again.
The wagyu effect- Too much of the good stuff. That cameraman was on point with that one. Good job guys. But if I had to choose, it would be the brisket. Love brisket sandwiches. The chuck did look good though.
I agree, a tasting platter for the sirloin but sandwiches must be brisket. If you can remove most of the fat I would be on board with that being a great choice. I like the meat to have a little tooth without too much fat.
I've done both on my cheap $99 big box store offset charcoal smoker and if it's a leaner chuck, I do prefer a chuck over brisket flat. It's easier to get a consistently exquisite result.
I’m born and raised in Texas 71 years now. They are both great. Need to rest after removing the paper for a while. The South Texas I was taught to use was mainly for venison but great on both those cuts. It consists of vinegar, lemon,salt,pepper,onion, and a garlic pod. Cook on stove together until soft and blended. Start brushing on meat about two hours into the smoking period until you wrap in paper or foil. I’ll always be somewhere down in Texas smokin away.
That brisket was too lean. The point is better. Use a full packer brisket next time. Also that chuck roast must have been prime grade because I've seldom seen one so richly marbled. :)
@@benjismith593 wasn't talking about the chuck lol. I cater also. If the temp had been 205 there wouldn't have been much difference. Chuck was nice just needed a little more time.
I agree about using a point instead fo the flat. The chuck could have used a few more degrees to render the fat, but otherwise it looked like an excellent chuck. Part of the problem is that most Chuck's I see are English cut, and lose much of the most well marbled parts when cut that way.
I prefer the brisket when it's cooked all the way. Yours was kinda undercooked. I think you should do this again and go to tenderness on the brisket. Great video nonetheless!
what a great day to upload a video...my birthday! I'm from KC. The deck was stacked against the brisket. This was like comparing the ice cream from the mobile truck to the stores high end or an Oscar Meyer doggie against a good brat! Flawless Victory!
I prefer the brisket for sure. The last time I went for 7 hours if i remember correctly sometimes I inject it with homemade marinade to juice it up a bit.
You sound Dutch, but mostly you sound passionate about bbq and that’s all that really matters. If you are in fact from the Netherlands, I wanted to let you know how much I appreciate you and your fellow citizens. I’ve visited dozens of times and found the people to be the most welcoming in the world - and I’ve been everywhere you can think of and some you cannot. Thanks for the video and doing the test, very interesting.
I think it would depend very much on the sides. Like a chuck pot roast, the carrots and potatoes balance out the richness of the fat. I very much like the idea of a smoked pot roast. :)
Very good question!I saw your pastrami show so I'm impressed chuck can be used.But I imagine the price would be the determining factor... I really enjoy this channel and must thank you for your work!
Thanks Roel. You cannot fault the fat unless you cannot do anything about it. A chuck tasting platter or sliders might be a good plan while the sandwiches should be made of Brisket. No surprise from here in Texas. Always good info from your videos! Halten Sie sie kommen mein Freund.
Few things to gather from this.. One is the pit.. Brisket has to be done with smoke to lock in BBQ flavor. I would want a roast from oven and a brisket from pit for that reason. Roast is a cheap quick easy way to get a smokey beef off pit. Brisket is a total opposite of that. In Texas you can get cheap briskets but you still have to cook it a long time and keep checking on it.
As a guy from texas i love the brisket... I think every nice big fatty brisket needs to cook for about 9h to reach tenderness and an amazing smokering that is to die for....not gonna lie that chuck looked good.
I'd like to suggest comparing a brisket point or a whole Packard brisket to the chuck in another video. The point has much more fat that's marbled better and is. A more comparable shape for cooking to the chuck. A future video could compare chuck, brisket point, and beef cheek, which is another very fatty, tough, but super flavorful cut. Give it a try sometime!
Today with the pandemic brisket is $6.99lb here for choice. Same grade of chuck roast is a dollar less. If I'm cooking for a family event I'm, for sure , doing brisket. At home I'm doing the chuck.
I smoked the chuck this weekend. My chuck did not have as much fat as yours. It was so good, I don’t think I will be doing brisket again. Not worth the price when this is just as good/ maybe even slight better.
Not gonna lie, I like chuck for shredded beef sammiches. Cook it just like pork shoulder, but you may find you have to take it to 210*F to get the tenderness you're looking for.
They both looked amazing!! Where do you find recipes for your side dishes (and sauces)? They always look great and seem to work. so do you try out a lot of different recipes from the internet until you find the best one or do you come up with them yourself or do you just trust one specific source?
The brisket would have been juicier if you went 2-3/4 hours unwrapped and then wrapped the rest of the time to reach the temp. The chuck needed a little more time at a lower heat because of the thickness, in order to render down more of it's fat, about 4 hours unwrapped and the rest of the time to reach temp wrapped. Hope that helps, Let me know if you try it like that. God bless and keep having fun. I enjoy your videos very much.
For it being so close yet the price difference is far apart I would go with the chuck. If I was cooking for alot of people I would go with the brisket. I've never bought a piece of brisket like that it makes the cost go way up. You're better off buying the whole brisket and trimming it yourself if that's what you want.
For me, your Brisket is a little too done. It looks more like medium-well. Try to do one medium-rare and it will be juicier. Trim your fat cap down to a quarter inch for the smokiness to really penetrate and flavor the meat. The ring you have on yours looks like it’s more for appearance. Still looks really good though. 👍👍
The chuck you had should be used for pulled or chopped beef sandwiches. The brisket is best done that way for slices. You can also serve more people with the brisket. The chuck you had was crazy full of fat, almost prime level for marbeling. Especially compared to the brisket.
I like both cuts of meat, and this channel. I watch all the videos here. But this is a bad comparison. Brisket and chuck are not the same cook. And you don't rest barbecue like a steak. And you almost forgot about the sauce because the sauce shouldn't matter in this kind of comparison. And I still watched the entire video, and I'll keep watching.
Please tell me why, I mastered the chuck lol. This guy clearly cooked a prime or even maybe a wagyu cbuck hence how it was so loose from marbling. However if it wasn't tender I can help ya.. My guess is it was tough?
I really appreciate your videos. I have one suggestion for you: When you explain the temperature, say the temperature in Celsius and Farenheit. I always have to pause your videos and do the conversation. Keep up the great work!
By watching this for about 2 seconds, I can tell you that the chuck roast you have will be more tender. If you were using a full packer brisket, the point would blow that chuck roast away though, and it is not fair to compare a brisket flat to a chuck. Chuck alone,"cheater burnt ends" as I call them, donot taste the same as when you make them from the point of a full smoked packer brisket. Who smokes just the flat of a brisket? Waste of time and smoke in my opinion.
Poor mans prime rib. Chuck is cut from the opposite end of the ribeye muscle group. Chuckeye makes great small steaks if you want a thick steak but not a tomahawk size steak. Tri-tip is another good alternative to brisket if you are only feed 2-4 people.
this guy is obviously not from Texas.... I mean he's testing the damn Flat of the Brisket.... against the chuck roast... WHO DOES COMPARISONS WITH THE LEANEST PART OF THE BRISKET
@@James-xg5rh Their royal court cooks knew, but all of those revolutions centuries ago killed them off, thus their knowledge, the peasants never learned how to.
OK, this is pretty damn cool because I actually bought a $90 chuck roast piece of beef from HEB on Wednesday. I cut it into 7 chuck roast slabs and smoked them for 9 hours. I didn't know if people even did this...I was just experimenting with my new pit, and holy crap it is delicious.
Because the brisket was leaner than the chuck, you need to cook it at a slightly lower temp and cook it longer. It takes time to break down those connective tissues. If you had cooked at say 225 f and let it go for 6 to 8 hours you would have a completely different experience. The chuck was a bit over marbled. Pick one with not quite so much fat marbling, it will give you a better mouth feel and still have the flavor. The sauce looked great but I like to be able to eat it without sauce and absolutely enjoy it. Then add the sauce afterwards just to enjoy the sauce. Let the meat stand alone, at first.
Rob Metzger im doing pulled beef for the first time with a chuck this weekend i don’t want it to dry out like pot roast did you use any injections and what was your method
Devon G season with your favorite rub. Use your favorite smoke wood. Smoke @ 225f -250f until internal temp get to 160f. Place in a foil pan, add a brazing liquid, whatever you like. I use a bbq sauce diluted with a good beer. Wrap it up tight with more foil & let it cook until it probes tender. Could be anywhere from 200f to 205f. Then let it rest for about 30 minutes. I pull it in the foil pan & mix in what’s left with the brazing liquid & add more BBQ Sauce. Enjoy!
@@DerekOfRivia Food doesn't have to be raw to be undercooked. Brisket is perfectly safe to eat at the same temps as a steak, but you'd never eat it at those temps (even the temp of a well done steak). It would be extremely tough and dry.
@@jasonbowers9210 You jab the meat with the temp probe. Instead of taking the temp though, you feel for resistance in the meat. Jab it in multiple places. If it glides smooth, you’re done cooking.
They both look great, Roel. Where I live, chuck costs twice as much per pound as brisket - which is the ultimate deciding factor. The last brisket I made, which was just a choice grade, was very juicy and delicious; but I rested it for around an hour and a half in a cooler before slicing - which I think helps. Anyhow, great cook and it's unfortunate that the closed captioning isn't more kind to you. 0:18
That looks great! Another trick to try is removing the butcher paper 10 degrees or so before the final temp has been reached and put them back on the smoker unwrapped. That will give the bark some time to set up again.
This guy can cook but he can't say "both". He sais "bofe" As in "Bofe are juicy, bofe are tender". I shouldn't complain, English is, I believe, his second language, and a shit load of Americans say "bofe" all the time. I hate that!
