The Difference Between Brisket And Chuck Roast (And When To Use Each)

A true beef lover can always tell a rib eye from a sirloin, a filet, or a slice of prime rib. But when it comes to discerning a chuck roast from a brisket — or knowing when to use each one — that gets a little trickier. Both are popular, affordable cuts of beef. Both are somewhat tough and well-marbled with fat, making them ideal for cooking low and slow, either braised or in a smoker. That's why you can use either of them for cooking pot roast — and they're also both the perfect cut of meat for beef stew.

But chuck roast and brisket aren't always interchangeable. Though they're both considered among the best cuts of beef, they have some important differences. Chuck roast and brisket come from different parts of the cow, meaning they are different muscles and thus have different textures. Here, we'll break down the differences between chuck roast and brisket, and help you choose the right cut for your needs.

Chuck roast

Chuck roast comes from the upper front of the cow — the shoulder blades, neck, and upper arm. When you find it in the grocery store, it likely will be packaged as a thick, rectangular cut, which often weighs up to seven pounds. You'll notice it contains marbling of fat throughout the entire piece of meat and between the muscles, meaning that the meat can be quite tough if not cooked long enough. Also, because the fat runs throughout the meat and not necessarily all on the outside, it often is cooked first at high temperatures to brown the outside and seal in juices before the long braising process starts. When cooked long and low, the fat renders down and gets into the muscle, making for an extremely tender piece of meat.

Brisket

Whereas chuck roast comes from the upper front portion of the animal, brisket comes from the area just beneath, in the lower chest as it gradually dips under the cow. This is an area of the body that gets a lot of exercise, so the muscle there is quite tough. For this reason, brisket is often sold as a larger, flatter cut that can weigh twice as much as chuck roast. And while both brisket and chuck roast contain significant marbling, brisket contains more fat, and it's mostly on the exterior. When cooked low and slow, that fat cap melts into the meat, simultaneously tenderizing the meat and forming that sought-after crispy charred crust that barbecue enthusiasts love.

Taste

Flavor is subjective, of course, but there are some differences between the two cuts that could influence your preference. Because chuck roast is comprised of different muscle groups, it is usually described as having a hearty, beefy, rich, or even smoky flavor. Some say that the flavor is less intense than that of brisket. The internal marbling of the fat also means that the fat flavor is less pronounced.

Meanwhile, brisket's outer fat layer means that the meat is denser, and the fat flavor may be less subtle, making brisket taste very rich and hearty. Barbecue fanatic Steve Gow of Oklahoma Joe's Smokers says that brisket meat has a sweeter flavor than chuck. That outer layer of fat also means that the seasonings added to the outside of the meat when smoked can have a greater effect on the meat flavor, whereas chuck roast may disperse the seasonings more throughout the meat as it cooks.

Tenderness

In general, both cuts are tough unless cooked on low heat for a long period of time, to break down the tough muscle fibers and render the fat into the muscle. However, chuck roast may be slightly more tender, because the muscle is less heavily exercised and the fat is more evenly dispersed throughout the meat, making for a buttery texture when rendered down for a long period of time. Chuck is best for braising or cooking in a slow cooker, where it can sit and absorb juices that tenderize the meat.

However, while brisket can be quite tender when cooked for a very long time over low heat, it does take longer to reach that point than chuck roast. And because the fat is primarily on the outside of the meat, brisket is best cooked in a slow cooker or on a smoker.

Affordability

As for affordability, while many people refer to chuck roast as "poor man's brisket," that actually may not be true. Some stores actually charge more for chuck roast, so price alone may not always be the best gauge of quality. However, because a cut of brisket is usually heavier and larger than chuck roast, since there's simply more tough muscle in it, you will likely pay more for packaged brisket. That's why, for some brisket recipes, a chuck roast is a great, lower-cost option. You can absolutely cook a chuck roast just as you would a brisket, rubbed with a heavy layer of seasonings, low and slow in a smoker, occasionally misted or coated with a mop sauce regularly to keep the meat moist.

Convenience

Brisket takes more time to cook — though the payoff is worth it — so if you don't want to spend that much time on your meal, chuck roast would be a more convenient choice. Though brisket is quite versatile, it can also be a bit more expensive than chuck. Meanwhile, it may be easier to include chuck in recipes and easier to find at the grocery store, though it may not be everyone's favorite choice for those backyard barbecues.

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