Almost everyone can agree that smoked meat is one of the most tasting dishes. With a combination of a different flavor, it can sure be a mouthwatering treat. If you are still new to smoking meat, one crucial thing that you need to consider is the right type of meat that you need to use. Two of the most popular meats used during barbecue season are the smoked chuck roast and the brisket.
We will discuss below the difference between the two cuts, how to prepare the meat and the best choice of meat that you are going to use during your barbecue session.
What is Smoked Chuck Roast?
A beef chuck is a huge primal cut that was taken from the shoulder section of the cow. It can also be from the parts of the upper arm, ribs, and sometimes the neck. Its meat is tougher since it is from the area where the muscles are used for locomotion and for supporting the whole body of the animal.
Cooking the beef chuck can take a lot of time because of its tough meat. Slow cooking can make the meat more tender than usual. The connective tissues will slowly break down during the process; hence it will make the meat more tender then add a rich flavor.
How to Prepare the Smoked Chuck Roast?
Smoking the beef chuck can take a lot of time for you to achieve a tender and flavorful meat. The first thing that you need to do is to set your smoker to 225F.
While the smoker is still heating up, add some flavors to your meat by rubbing olive oil on it. Make sure that the meat is covered thoroughly and evenly. Mix your desired seasoning in a bowl and mix thoroughly. Coat the entire roast with your mixture and make sure that it is covered evenly.
Place seasoned meat into the smoker. To determine the number of hours you need that the meat must be in the smoker, note that every pound of the meat is equivalent to an hour. With the use of the thermometer, you must continuously check the internal temperature of the meat. If you want to serve your meat sliced, remove the meat from the smoker when the internal temperature reaches 165F. You can increase it to 190F if you want your meat to fall apart.
Let the meat rest for about 20 to 30 minutes before serving it.
What is Brisket?
Brisket is a cut of meat taken on the breast or the lowest chest of the cow. This part of the cow supports its body weight, making its meat also tough, just like the smoked chuck roast. The brisket is the right choice for those who want to serve meat to a large number of guests, as it is a large cut of meat that weighs for about 3-8 pounds.
The meat from the brisket has a lot of connective tissues making it tough. You need to cook it for an extended period so that the meat will be tender. Another thing about the brisket is that it is long enough and needs to be trim down into smaller pieces so that you will be able to cook them without any difficulty.
How to Choose Between the Smoked Chuck Roast and Brisket?
Both cuts contain a lot of meat, but if you serve a lot of guests, you must use the brisket since it has more meat than the smoked chuck roast. The brisket, which from the chest of the cow, contains more fat than the smoked chuck roast. The extra fat can also add a lot of flavor to the meat.
When cooking both cuts, the smoked chuck roast is much tougher than the brisket, so you need more time to slow cook the chuck roast. The brisket, on the other hand, can be prepared in different ways. You can prepare the meat by brining it, braising, or even smoking it.
The brisket also contains a high amount of oleic acid, which can lower the bad cholesterol that we have in the body and give an adequate amount of good cholesterol.