Decided between chuck roast and brisket for tonight's pot roast. Went with chuck.

Grabbed a chuck roast on sale for $4.99 a pound at the Piggly Wiggly near me. Brisket was $7.49. Threw it in the Dutch oven with carrots and potatoes around 4 pm. It's been simmering for 2 hours and the house smells good. Fork goes right through it. Anyone else stick with chuck over brisket for weekday dinners?

2 comments

2 Comments

jasonp712d ago

Brisket has less fat content so it dries out faster than chuck in a slow braise.

miles542d ago

I actually watched a breakdown by a competition pitmaster who said the opposite - that brisket has way more intermuscular fat that renders down slowly, while chuck has those big fat caps that melt off quick. But your mileage may vary, I've only done a handful of briskets myself. @jasonp71 has probably got way more experience than me in the kitchen though. What temp are you usually braising at? I've heard low and slow around 225 works best for both but that's just what I read somewhere.