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Old 12-08-2007, 05:50 PM   #1
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Will chuck roast sub for "brisket"?

Okay...I priced beef briskets today and nearly had a stroke! One big enough for my guests was $28.00!!

Can I buy several good sized chuck roasts (on sale really cheap locally now), then season, cook and slice them up as "brisket"? Or will the taste and texture be a whole lot different? Or would another cut of beef work better, if it's on sale?

I've searched the net a while for the answer with no luck, so am hoping some of you kind-hearted folks will have an answer!

Thanks!

Elaine
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Old 12-08-2007, 05:53 PM   #2
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Quote:
Originally Posted by jigglenomore View Post
Okay...I priced beef briskets today and nearly had a stroke! One big enough for my guests was $28.00!!

Can I buy several good sized chuck roasts (on sale really cheap locally now), then season, cook and slice them up as "brisket"? Or will the taste and texture be a whole lot different? Or would another cut of beef work better, if it's on sale?

I've searched the net a while for the answer with no luck, so am hoping some of you kind-hearted folks will have an answer!

Thanks!

Elaine
To me chuck roast would not be the same-good but not the same. You could prepare it the same way-slow roast or braise w/wine & spices though. Or you could prepare it in the crockpot.
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Old 12-08-2007, 06:15 PM   #3
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Elaine: This is an interesting question..What sort of a flavor are you looking for with your meat?

I always do a barbecue brisket..Marinate with liquid smoke..Bake it for 5 hours at 250-300 until tender..Then cool and slice it and mix half beef broth/half barbecue sauce and reheat it in a 9 x 13 pan..It's wonderful that way.

Brisket is very tough as it is the neck part. You could probably do the same thing, but cook it less..Brisket also has a good amount of fat on it that really flavors it..I always cut it all off before slicing it, but leave it on when it's cooking..

Brisket can be very expensive or you can also get it for $2.00 a pound on sale..However, brisket goes a long way in serving your company and leftovers are great.

I would look up barbecued beef and see how they cook it and what cut they recommend.
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Old 12-08-2007, 06:22 PM   #4
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Wow, brisket is usually pretty cheap here! It's a big cut though. Because it's inexpensive and tasty, I usually buy it to grind for hamburger, unless DH is firing up the smoker, in which case we smoke the whole cut.

The first problem would be that the "grain" of the meat runs in opposite directions on brisket vs. chuck - brisket runs "longwise" and chuck will be "vertical" if that makes sense. So, I'd say it's totally gonna depend on WHAT kind of recipe you're making.

I don't think you'll have a lot of luck passing off chuck as brisket unless your target audience doesn't know much about cuts of meat! Which is not to say it wouldn't TASTE great - it just will NOT be the same texture as brisket!
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Old 12-08-2007, 06:44 PM   #5
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Sorry I don't know, but I was just turned on to beef brisket when my DH had some at a pot luck at work...and brought home the recipe. Yum, and it made a lot and we picked at it for days. Do you have time to do a sample recipe and see if you think the chuck roast is tasty enough for company? When I serve chuck roast from the crock pot, I personally like it but it is usually more like a stew or pot roast. I tell my picky kids it's "beef roast". One likes it, the other doesn't. Good luck and report back.
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Old 12-08-2007, 06:57 PM   #6
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Chuck roast will not slice up the same as brisket because of the grain. I like chuck roast for shredding and then adding some bbq sauce.
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Old 12-08-2007, 09:46 PM   #7
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Well, that's what I was afraid of! I thought the "grain" ran different directions and wouldn't cut the same. CarolynF, that's the same way I prepare mine, except I've never thought of mixing some of the broth with BBQ sauce, sounds good.

It's a good thing my family is understanding, 'cause their getting smoked, BBQ'd roast! And from now on I'm watching more carefully for when the briskets are on sale!

Thanks so much for everyone's input on this.

Take Care,

Elaine
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