{"id":9211,"date":"2022-12-13T11:45:32","date_gmt":"2022-12-13T11:45:32","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=9211"},"modified":"2023-06-03T10:15:35","modified_gmt":"2023-06-03T10:15:35","slug":"substitute-for-beef-brisket","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/substitute-for-beef-brisket\/","title":{"rendered":"Substitute for Beef Brisket | Best Like-for-like Options for Briskets"},"content":{"rendered":"\n

As I mentioned earlier in my chuck roast vs brisket comparison<\/u><\/a>, chuck roast is your best substitute for beef brisket<\/strong>. Tough but juicy and tender when smoked low and slow, it’s the best like-for-like substitute for brisket. <\/p>\n\n\n\n

There are a lot more options I like to use in place of briskets which I’d like to show you in today’s post. You’ll have to go for them since beef brisket<\/a> can be expensive sometimes and isn’t always readily available.<\/p>\n\n\n\n

It happens to me all the time while prepping for a major brisket recipe. When I can’t find a brisket packer I like at the local grocery store, supermarket, or my butcher, I have a list of substitutes I go for. These are exactly what I’m going to share with you. So come along!<\/p>\n\n\n

\"Substitute<\/figure>\n\n\n

The 5 Best Brisket Substitutes<\/h2>\n\n\n\n

The cut of meat you choose highly depends on how you cook the brisket. Let’s look at the best options that suit each cooking process.<\/p>\n\n\n\n

Chuck Roast<\/h3>\n\n\n\n

Usually, when I cannot find beef briskets in the store, I go for chuck roast<\/strong>. I consider it to be the best beef brisket substitute<\/strong>. And why is it my favorite? <\/p>\n\n\n\n

Because it’s a tough<\/strong> cut<\/strong>, chuck roast is the best for low and slow cooking<\/strong>. It gets tender using this method of cooking. So, if you’re really used to briskets, you don’t need to change your cooking method. Just apply the method you use for brisket and you\u2019re good to go. <\/p>\n\n\n\n

Like brisket, it’s got outstanding fat marbling<\/strong> or intramuscular fats, which keep the meat moist during long cooking. This ensures a tender and juicy result.<\/p>\n\n\n\n

It’s one of the best cuts of beef for smoking or roasting and there’s an abundance of delicious recipes<\/u><\/a> for you to try with a chuck roast. I recommend that you try the chuck roll<\/u><\/a> if you’re feeling adventurous. You’ll love it.<\/p>\n\n\n\n

Related Reading<\/strong><\/p>\n\n\n\n