Cozy Mealtime: 16 Old-Fashioned Brisket Recipes and Pot Roast Recipes (2024)

FAQs

What is the difference between brisket and pot roast? ›

In general (of course, it greatly depends on cut and preparation), pot roast will be slightly higher in fat and lower in protein compared to brisket.

It's always tasty served with roasted potatoes or potato salad, but don't forget the veggies! Crunchy cabbage slaws, roasted veggies, and tangy salads are all great choices.

While we can't exactly replicate the terroir of a Texas smokehouse, we can slow-roast brisket in the oven at home. Roast the brisket at 300°F and keep it covered in foil for the first six hours, and uncover it in the last two to three hours of cooking.

Protect the meat with a wet piece of greaseproof paper, then tightly cover the pan with a double layer of tin foil and cook for around 4 hours for carveable meat, or around 5 for pulled meat. Check it halfway and add a splash of water, if needed, sealing the foil back securely.

Cooking brisket is pretty simple. All that it really needs is a long and slow cooking time. That's why I love to make it in my slow cooker. However, if you are short on time, you can also use your Instant Pot to make it, with pretty similar results.

Chuck roast is a bit more firm than brisket, but still tender when cooked properly. It's a great option for dishes that require a bit of chewiness, such as stews and pot roasts. Brisket, on the other hand, is known for its tender texture.

"Traditional Favorites" - the sides for brisket that have been perfected over time and have become staple foods at any cookout or barbecue. We'll be highlighting beloved favorites like coleslaw, baked beans, mac and cheese, classic potato dishes, and corn.

Coleslaw and baked beans are a hard to beat duo that only make brisket better. Prepping for any and all holidays? Dishes like tzimmes, shredded Brussels sprouts, and air-fryer carrots are likely to steal the spotlight a little bit from your entree, so be sure to make plenty.

Often used for other meats that require long, slow cooking on the barbecue, such as ribs, the 3-2-1 method essentially involves firstly smoking the meat as it is for three hours, wrapping it for the second two hours, and finally finishing the cooking unwrapped for the last hour.

Slow Roasting: Cover with foil and cook in a 350-degree oven for 3-4 hours, flipping halfway for even cooking. The fork test will confirm when it's perfectly tender.

What is the best method for cooking a brisket? ›

You can use a dedicated smoker, a charcoal grill with wet wood chips or a gas grill with wet wood chips set for indirect heat. It's important to note that BBQ is the process of low, slow dry heat cooking. Grilling is high heat, fast cooking, it's not BBQ. Cook the brisket for 7 to 10 hours.

You have to sear off the brisket to caramelize the meat before letting it slow-cook in the oven at 275°, so it goes from stove to oven.

Common go-to rubs include seasonings like garlic, herbs, and spices. Just be sure to take it easy on the rub so that your brisket doesn't come out too salty. If you plan to mop or baste your brisket while smoking, be sure to coordinate the flavors properly with your rub. Marinating is another option for smoked brisket.

Despite their origins, they can often be used interchangeably when slow-cooked, a method which breaks down tissues and tenderizes these tougher cuts of meat. When replacing chuck roast with brisket, one should consider the subtle differences in fat content and texture that may alter the dish's final result.

For a sliced chuck roast that resembles sliced brisket, you will cook to an internal temperature of 195° or for pulled style meat you will need to cook to 205°.

The best meat for pot roast is a beef cut with abundant connective tissue, like chuck roast, beef brisket or bottom round roast. This connective tissue called collagen is what makes pot roast melt-in-your-mouth tender.

A bottom round flat has a similar muscle structure to a brisket in that they both have large, tough fibers. The difference is that the round is nearly all lean muscle. There's hardly any fat and collagen. For juiciness to remain in the bottom round flat, you better hold onto the water.