Which is better ... Smoked Chuck or Brisket?

hey pitmasters what is up today we're going to find out which is better brisket or Chuck [Music] so I've got these beautiful giant pieces of meat a brisket not a full size pecker but a normal-sized brisket and a chuck because I wonder which one of these is gonna taste best we already did a video for testing butchers paper where we use chuck instead of brisket and oh man it turned out really really good so what we're going to do now is compare these two and find out which tastes better brisket or chuck both these cuts are perfect to be smoked just look at the marbling that we got in this Chuck fantastic the brisket also has a lot of inter muscular fat look at that we're going to keep this original Texas style and we're going to season them with salt and a heavy coat of pepper first we'll grind up some pepper these are black pepper corns I will mix our peppercorns with an equal amount of salt well sprinkle that on to our brisket do the other side as well I left a fat cap on this brisket because there's just a little bit of fat in there and it's just gonna help add flavor to our brisket we'll do the same for our chucker of salt and pepper on all sides for my smoked wood I'm using beets because I love it so much and it's local this is very important if you're smoking your meat choose something local Hickory would be great pecan will be great if you're in Europe oak and beech would be great of course I already set it up the Big Joe is ready to go I'm gonna put the heat deflectors in put the grill grates in position put the meat on now we're ready to go we'll close the lid and let it run at a temperature of a hundred and ten degrees Celsius our brisket and Chuck have been smoking for around three to three and a half hours I'm gonna check on them and see how the crust is doing Wow look at that we can see that our chuck roast got a nice red mahogany like color and it looks like the brisket has a little less red color but of course the fat cap is here so that's preventing from picking up smoke but if you look on the outside you got that beautiful red mahogany color that smoke color perfect let's take a look on the bottom it's looking good it's time to rip these in butcher paper and put them back on the grill now we'll close the lid and let this continue to smoke until we reach the core temperature of 92 degrees Celsius we cooked our brisket and Chuck for five hours in that paper it should be done by now let's check just using my probe to see which temperature we've got I'm looking at a temperature of 94 degrees Celsius so we're done we're actually two degrees over what I was aiming for so we're gonna take them off the grill now we're going to let least rest for at least 20 to 30 minutes now while we wait for briskets the rest we can use that time to make a brisket sauce so put my pan on this little stove I'm going to let it come up the temperature I'm gonna put in a quarter cup of a raw cane sugar half a cup of ketchup a tablespoon of oyster sauce 3 tablespoons of red wine vinegar and a teaspoon of Frank red hot sauce and of course because it's a brisket sauce we're also gonna put in some fresh ground pepper stir that up when a sugars have been dissolved our sauce is done well put our brisket sauce in a bowl and then we'll start opening up our brisket package really curious to see how they both turn out I'm just figuring out a way to best open it without all these juices dropping out onto my board definitely being some steaming going on here smoke flavor look at that this looks yummy Wow it definitely got that beautiful smoke B smell coming straight at us look at how juicy this look on the outside let's take this out of the paper now let's take a look at it Chuck again the beautiful beef smoked beef whoa look at this Wow this is super tender look at how juicy this is fantastic there's a lot of fat in that Chuck and it's all rendered down and we just squeeze that brisket you can see it's more tense you see that the vibrations there are a lot more tense even though they've come up to the same temperature it's a little tougher then when we squeeze into our Chuck I can also see that the chuck roast has a much darker bark it looks better than our brisket let's find that grain of the brisket which way is it running that slice into that brisket first our brisket does look good got a nice bit of juices from that fat it definitely has a little bit of pool and we got that nice smoke ring okay as soon as the brisket looks so good I'm really curious about our Chuck [Music] we got a nice smoke ring again a lot of fed in there it also means a lot of juiciness look at that haven't just squeeze it you can see that there's a lot of fat in there both these cuts have been properly cooked both are tender both are juicy I just gotta eat them and find out which one is really best start with our brisket tear off a little bit then [Music] mmm it has that proper briskets flavor the immediately getting that smoky get this salty peppery taste it's really good but still has that bite and I like that now let's try our Chuck I'm just pulling away solid that hard fat and trying to get an equal comparison there we go Wow it's much more tender but it's also much more rich in flavor but it's not as beefy as the brisket you try to brisket first beefy still has a bite [Music] this part of the brisket can be juicier than this because there's not there's no more fat in there the the beef doesn't hold more moist it can only be juicier if you inject it with fluids but now try this the thing is if you eat one bite of chuck I mean immediately think wow the Chuck is much better I do prefer the chuck but if you are eating like multiple slices if you would eat three slices of chuck compared to eating three slices of brisket I would rather eat three slices of brisket because the chuck has so much fat in it it has the one key effect [Music] the one you affect too much Beth yeah too much yeah if you're really going in for meal and you're using brisket I think you're better off than the char but if you want to just have a couple of bites or if you want to make I don't know burnt ends the chuck is definitely definitely better I almost forgot about the sauce there's such a good call I almost almost forgot about it can I dip yes I can I'm the boss I can do whatever I want there we go this is good I'm not gonna say it you're gonna say it I'll get you another piece slice it and dip it into the sauce and tell me why this sauce somebody to go with brisket or with Chuck that's it because there's a lot of acidity in the sauce we put a lot of vinegar in this sauce and just a little bit of sweetness but also a little bit spiciness and just bounces out that fat it's really important that you have a sauce and balances out of that fat so you get a balanced meal and it doesn't upset your stomach and you can keep eating perfect now I can eat three flies for Chuck now to declare a decisive winner here it's really difficult because I'm brisket it's like a full meal thing you can have multiple slices and you will be happy eating it but the Chuck it's it just feels juicier it feels richer is like it's got a better bark it's everything is better but there's just a little bit too much of everything so one bite or two bites is enough and that will be ashamed if you put a whole meal up for it and I'm not gonna declare a winner but if you're going for small bites the Chuck is definitely better if you're going for a full meal go for the brisket I would love to know from you guys what do you prefer the brisket arted Chuck we've coming down below and of course a big thumbs up I want to say thank you to all our patrons and the YouTube members and the guys that are translating the subtitles in this video if you want to make subtitles there's a link in the first comment down below check it out see you guys next time until then it's Malik keep on grilling [Music] [Music] Oh [Music]

Channel: Pitmaster X

Views: 239,299

Rating: 4.8717437 out of 5

Keywords: which is best, test, experiment, brisket, bbq, barbecue, food experiment, chuck, smoked brisket, good mythical morning, mr beast, meat, brisket recipe, texas brisket, chuck roast, food, beef, cooking, recipe, recipes, food hack, primitive cooking, mukbang, asmr, it's alive, how to bbq right, gugafood, smoking, how to, kamadojoe, the try guys, big green egg, kamado joe, eating, smoked, howtobbqright

Id: 5coWx2PbwZ8

Length: 11min 20sec (680 seconds)

Published: Sat Feb 09 2019