Better Then Brisket | Beef Chuck Smoked Like A Brisket

Better Then Brisket | Beef Chuck Smoked Like A Brisket
Todays show is the tail of 2 different smoked chuck roasts. One was amazing, the other was garbage. What happened, stay tuned to find out!
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[@thegalleryBBQ]

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[@JoshandBabe]

Very good video Tommy. Nice comparison

[@thegalleryBBQ]

Glad you enjoyed it

[@Willplunk]

The King of the chuck roast is at it again. It's hard to find a thick one, I'll have to check with my butcher and maybe order one.

[@thegalleryBBQ]

Ive got a 4-5 inch thick chuck coming soon.

[@robertrichter5191]

Hey awsome Video. Smoked chuck like brisket is my absolute favourite cut. I always use 7 to 8 pound cuts from my butcher. it tourns out great every time but loose a lot of water. I think it loose nearly 50% of its weight during smoking and steaming. I never had one that dry and thin. Greets from Germany ... i love this Macho Man style to talk

[@jerryshowens3049]

Thanks for sharing this with us Tommy.

[@thegalleryBBQ]

My pleasure!!

[@tony8354586]

I like the honesty…

[@thegalleryBBQ]

Always.

[@Mankitchenrecipes]

I think I'd chop up the garbage one and make tacos!😋 Neither one would go to waste. Crazy how one was so different for sure! 👍😋🌮

[@thegalleryBBQ]

Thanks brother

[@mikerogers9711]

awesome, the good, the bad and the YUMMY

[@thegalleryBBQ]

My man......

[@gharv1313]

Awesome tips Tommy! Thicker it is sir! Cheers 🍻

[@thegalleryBBQ]

heck yeah.

[@timh8543]

I have cooked thinner roasts with great result, you need to pull it off at a lower temperature. Check for tenderness around the 185 to 190 area and go from there.

[@thegalleryBBQ]

ty..

[@DeadBrokeBBQ]

Heck ya Tommy!! But I honestly would eat both!! 😂

[@robertbernal3180]

Great info Tommy. One would think that both would have come out the same. Definitely will get a thicker chunk roast. Have a great weekend Tommy and CHEERS!!!!

[@thegalleryBBQ]

Ive got a 4-5 inch thick one coming soon.

[@GrillSergeant]

Great video Tommy! Interesting to see how thickness plays a huge part. 🍻

[@thegalleryBBQ]

Heck yeah. Im gonna do a big ol 4 to 5 inch thick chuck soon.

[@daddydutchbbq]

The cut and the marbling are the two biggest starting points. Start with poor meat, you end up with poor meat ! Nicely done Tommy

[@thegalleryBBQ]

Agreed.

[@FritzFrank]

I don't know about garbage, nothing that a lot of sauce/gravy can't help. 😜😁🍻

[@thegalleryBBQ]

Lets just say, Molly loved it!

[@dwaynewladyka577]

Great comparison. The thickness factor is what I think it is, with the one chuck roast. With the other chuck roast, it absolutely resembles a brisket. The chuck roast that didn't turn out so well can be salvaged for use in a stir fry or soup. Cheers, Tommy!👍🏻👍🏻✌️

[@thegalleryBBQ]

Cheers brother.

[@titaniumhen]

Damn Tommy, that looks so yummy!!!

[@thegalleryBBQ]

Heck yeah

[@638taximan]

So the bottom line is go with a well-marbled chuck that is at least 2 inches thick. Do I have that right?

[@dank9288639]

yeah don't get thin ones it's happened to me b4 too.

[@davidcarvalho9904]

Made my first the last week on the 1050 ...275 and whiskey barrel smoke wrap at 165 but with foil butter and spritz. back on till203 rest .Couple of tatter came out great.Following all that you do hard to keep up.Hope to see the pellet video after the new year if that works out. tyvm again for all the advice.Happy Healthy and safe holidays to you and your.Hug molly for me

[@thegalleryBBQ]

Sound killer Dave. Thanks for watching and happy holidays.

[@jeffreytaylor6257]

That might explain my chuck roast failures in the past. Dammit, I may have to try again. Good episode Tommy. Happy Thanksgiving and Merry Christmas. JT

[@thegalleryBBQ]

Hang tight. I have a 4-5 inch thick one coming soon.

[@Toxyethanol]

Chuck roast is actually more expensive per pound than prime brisket at my local Costco.

[@thegalleryBBQ]

I think its more in the fact that briskets are so big so the money adds up! Cheers

[@HVACRTECH-83]

Ya where i live in Ct ive yet to find a great chuck roast and have tried over and over again in the last 5 years or so. I wouldnt say ive ever had one come out like garbage but even when cooked and rested perfectly, i always end up with one section perfectly tender and juicy and then the other 1/3 or so dried out a bit too much and just blah. Im still determined to find the perfect chuck roast

[@thegalleryBBQ]

Ive got a 4-5 inch thick chuck coming. stay tuned.

[@Jeeptj1300]

I BET MOLLY WILL EAT THE DRY ONE

[@crawdaddct]

Not as good as Brisket, but different. I like to season up spicy. Smoke the chuck roast, shred it, and make tacos.

[@thegalleryBBQ]

Heck yeah!

[@troyv8302]

Last time I had a thinner chuck roast like that, I cubed it and made it into chop suey. Tough to make the thinner chuck come work for the brisket style cook. That other one was out of this world fantastic Tommy, you had some good eating that day.

[@thegalleryBBQ]

Good stuff Troy. Ive got a 4-5 inch thick Chuck coming soon.

[@griddlecookeatandmore]

I definitely need to try the poor man's brisket for sure. It is crazy how a cut of meat can be so different from another.

[@thegalleryBBQ]

AGREED.

[@Ahglock]

People always call it poor mans, but damn if you costco shop its almost double the cost per pound so unless you are getting less than 1/2 the size brisket is a better deal frequently.

[@HVACRTECH-83]

Weird that's not the case at all in CT. Brisket much more expensive per lb

[@thegalleryBBQ]

I think it all comes down to the poundage and size of the brisket. That adds up!

[@ScottysBackYardBBQ]

Every chuck roast cut be different. Depending on what part of the chuck roll it was cut out of. Chuck roast has up to 7 different muscles. Brisket only has2 muscles. Works a lot harder then the chuck roll muscle. You want a chuck that's cut closers to the rib roast .

[@thegalleryBBQ]

Thanks Scott.

[@garryhammond3117]

Great video Tommy. Do you think the thin roast became over cooked (and should have been handled differently from the start)? Or, was it just a "bad cow"? - I have my own "bad cow" that I end up braising almost everything to get it to be somewhat eatable - It's okay after that. Hopefully, you can thin-slice the bad one and make some Cheese Steak sandwiches. 🙂 - Cheers!

[@thegalleryBBQ]

My guess. Bad cow. Im going to do a 4-5 inch thick one soon.

[@hazman440]

NYCE ...

[@thegalleryBBQ]

Thanks buddy. Stay tuned as ive got a big ol 4-5 inch thick chuck coming soon.

[@RGsFood]

They both look good to me lol. Throw it in a sandwich. 👍

[@thegalleryBBQ]

Cheers brother.

[@bbqmamag8287]

Thick is def always the way to go and marbling is the way to juiciness….great comparison Tommy…make some sammies and I’ll be right over 🤣👏🏻🫶🏻💃🏼❤️‍🔥

[@thegalleryBBQ]

I deliver :)