Head to head comparison. Texas raised wagyu brisket flat versus chuck roast today!
Picked up a couple really nice pieces of beef to try a head to head comparison. Both are Texas raised Wagyu beef from my local H-E-B. Both seasoned with 2 Gringos Chupacabra Brisket Magic and smoked side by side over post oak, 180° for 8 hours then wrapped and cooked at 300° until probe tender. Then both were rested down to 145° before slicing. Served with my grandfather's recipe for potato salad.
All I can say is that it was a win for me and the family getting to eat both. Both were absolutely amazing! Excellent smoke flavor, tender, juicy. They are definitely very different cuts of beef, with both being amazing in their own way.
Sooooooo goooood!
by Unique-Discussion326
8 Comments
They are not really that different. They both come from the front of the cow and are both working muscles with lots of connective tissue.
You mean chuck roast vs poor man’s chuck roast, right?
Seriously though it’s hilarious that in 2025, brisket is poor man’s chuck roast instead of the other way around. Of course, we all know that ground chuck at the store for 4-5/lb isnt really even close to 100% ground chuck roast.
Both look excellent!
These both look unbelievably good. Well done!
i believe i have heard it called the chrisket. aka the chuck roast smoked like a brisket.
well done!!!
So how about that potato salad recipe?
I think the brisket has a better presentation but both are very tasty when cooked properly. And? That’s not a full packer brisket.
Brisket looks fantastic but don’t make me decide, you cook I’ll eat / no problem at all!!!