7 Best Substitute For Beef Brisket

Beef Brisket Substitute

Beef brisket, a beloved and iconic cut of meat recognized for its rich flavor and tender texture when cooked properly, originates from the breast or lower chest of the cow. Known for its toughness due to the high level of connective tissue, it rewards patient, slow-cooking methods, turning a typically sturdy cut into a succulent, mouth-watering delight. While it’s an indispensable ingredient in many traditional recipes, there are occasions when you may need or want to seek an alternative, whether for availability, dietary restrictions, or simply to explore different taste profiles.

This comprehensive guide presents a selection of the most suitable substitutes for beef brisket, all of which are capable of delivering comparable textures and fulfilling flavor complexities. Each alternative boasts unique characteristics that can turn your dish into an exciting culinary experience without compromising the qualities you’d typically expect from a beef brisket. Whether it’s chuck roast’s similar fat content and connective tissue or lamb shoulder’s robust, distinctive taste, these substitutes offer excellent alternatives for versatile and adventurous cooking.

What is Beef Brisket?

Beef brisket is a cut of meat from the breast or lower chest of a cow. It is a large, tough, and fibrous cut, making it ideal for slow-cooking methods like smoking, braising, or slow-roasting. This cut of meat is rich in collagen, which breaks down into gelatin during long, slow cooking, providing a juicy, tender result. Beef brisket is a staple in many cuisines, featuring in dishes like corned beef, smoked barbecue brisket, and the Jewish holiday dish, pot roast.

Your Handy Guide to Substitutes For Beef Brisket

  1. Chuck Roast
  2. Beef Plate
  3. Beef Shank
  4. Lamb Shoulder
  5. Pork Shoulder
  6. Boneless Beef Short Rib
  7. Bottom Round Roast

Best Substitutes For Beef Brisket

Let’s delve into the characteristics, comparisons, and ideal cooking methods of these substitutes for beef brisket.

Chuck Roast

Chuck roast, also known as chuck eye roast, is a cut of beef that comes from the shoulder area of the cow. This cut has a rich, meaty flavor and contains a good amount of connective tissue, making it an ideal choice for slow-cooking methods. The chuck roast is one of the more economical cuts of beef, which is a bonus if you’re cooking on a budget.

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Chuck roast has a similar fat content to brisket, giving it a similarly juicy result when cooked properly. The connective tissues in chuck roast break down during long, slow cooking, providing a tender, flavorful meal. Like brisket, chuck roast is an excellent choice for pot roasts, stews, and slow cooker recipes.

The main difference between chuck roast and brisket is their shape and size. Chuck roasts are typically thicker and smaller than briskets, which may affect cooking times and methods. However, with the right preparation and cooking method, a chuck roast can deliver a meal that rivals a traditional brisket.

Beef Plate

Beef plate, or short plate, is a cut of beef from the front belly of the cow, right below the rib cut. This cut contains a lot of cartilage, fat, and connective tissue, which, like brisket, breaks down during slow cooking to yield a moist and tender meat.

The flavor of the beef plate is robust and beefy, slightly more intense than that of brisket. Because of its high collagen content, it’s a great substitute for brisket in dishes that require slow cooking, like barbecue or braising.

Beef plate is usually sold as short ribs or skirt steak. The short ribs can be cooked similarly to a brisket, while the skirt steak, due to its thinner shape, requires a fast, high-heat cooking method, like grilling or broiling.

Beef Shank

Beef shank is taken from the leg of the cow and is one of the toughest cuts of meat you can buy. This is due to the significant amount of muscle, connective tissue, and bone found in the shank. However, this cut becomes incredibly tender and flavorful when cooked slowly over low heat, much like brisket.

In addition to its toughness, beef shank is also lean, which means it can dry out if not cooked properly. To counteract this, it’s best to cook beef shank using a moist heat method, like braising or stewing. The bone in the shank also adds flavor to soups and stews.

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When replacing brisket with beef shank in a recipe, be aware that the cooking time may be slightly longer due to its toughness. But the end result will be a flavorful and tender piece of meat that is well worth the wait.

Lamb Shoulder

If you’re looking for an alternative to beef brisket that offers a slightly different flavor profile, lamb shoulder could be a good choice. This cut is located at the front of the animal and, like brisket, has a high amount of connective tissue. As a result, it’s best cooked using slow methods such as roasting, braising, or stewing.

Lamb shoulder has a distinctive, robust flavor that sets it apart from beef. It’s a popular choice for roasts, especially when marinated or rubbed with herbs and spices to enhance its natural flavors.

However, lamb shoulder is typically smaller than a beef brisket, so you may need to adjust the amount you buy and the cooking times accordingly.

Pork Shoulder

Pork shoulder, also known as pork butt or Boston butt, is another substitute for beef brisket. This cut of pork is flavorful and becomes incredibly tender when cooked slowly over low heat. It’s the cut of choice for pulled pork, a dish that showcases its ability to remain moist and flavorful even after hours of cooking.

Pork shoulder has more fat than beef brisket, which results in a juicier end product. However, the flavor of pork is milder than beef, so it might not be the best substitute if you’re after a strong, beefy flavor.

Despite this, pork shoulder can be used in many of the same dishes as brisket, especially those that involve slow cooking or smoking.

Boneless Beef Short Rib

Boneless beef short rib is a cut of beef taken from the brisket, chuck, plate, or rib areas of the cow. Like brisket, it’s rich in collagen and becomes tender and flavorful when cooked slowly over low heat.

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Boneless beef short ribs have a rich, meaty flavor that is comparable to that of brisket. They are also similar in size and shape, making them a good substitute in recipes that call for whole brisket.

However, boneless beef short ribs can be more expensive than brisket, so they might not be the best option if you’re cooking on a budget.

Bottom Round Roast

Bottom round roast, sometimes known as rump roast, is a lean cut of meat from the rear muscle of the cow. Although it’s leaner than brisket, with less connective tissue, it can still be used as a substitute in recipes that involve slow cooking.

The flavor of bottom round roast is less intense than brisket, but it’s still rich and beefy. Its lean nature means it can be a bit drier than brisket when cooked, so it’s important to keep it moist during the cooking process.

Despite its differences, bottom round roast can be a good substitute for brisket in dishes like roast beef, pot roast, and stews. Just remember to adjust your cooking times and methods to account for its leaner nature.

Substitutes for Beef Brisket: Nutritional Profile

Here’s a snapshot of the nutritional profile of our listed substitutes for beef brisket. This table represents the values per ¼ cup serving.

Chuck Roast18012g0g0g17g0g
Beef Plate20015g0g0g15g0g
Beef Shank1608g0g0g20g0g
Lamb Shoulder19013g0g0g18g0g
Pork Shoulder17010g0g0g21g0g
Beef Short Rib21016g0g0g16g0g
Bottom Round Roast1405g0g0g23g0g


Whether it’s due to availability, dietary preferences, or just the desire to try something new, there are plenty of viable substitutes for beef brisket that still yield delicious results. These alternatives, ranging from chuck roast to lamb shoulder, each bring their own unique flavor profiles and textures to your dishes. It’s all about understanding how these cuts of meat work and how to cook them to achieve the desired outcome. We hope this guide has offered valuable insight into selecting the best alternative for your cooking needs.

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