Smoked Chuck Roast: Brisket On A Budget
Cooked low and slow, this 'poor man's brisket' is beefy, tender, and juicy.
Servings 6
Ingredients
- 4 lb chuck roast
- 1 tbsp olive oil
- 2 tbsp brisket rub
- 2 tbsp beef tallow or butter
Instructions
- Fire up the smoker to 250°F.
- Coat chuck roast with olive oil as a binder and season with brisket rub. Let sit for 30 minutes to absorb the seasoning.
- Smoke the chuck roast until an internal temperature of 175°F is reached. Spritz with water after the first 3 hours, once an hour or when chuck roast appears dried out.
- Remove the beef from the smoker, place it on the butcher paper, top with beef tallow, and wrap it up.
- Place wrapped chuck roast back on the smoker until it reaches an internal temperature of 195-205°F or when it is probe tender.
- Rest butcher paper-wrapped chuck roast in a cooler wrapped in a towel or in an oven with the warming feature for an hour.
- Remove chuck roast from butcher paper, slice ¼ inch slices across the grain, and serve.
Notes
What type of wood to use - chuck roast is a beefy robust cut of meat and is great with hickory, oak, and pecan.
Probe tender -to check tenderness, probe it with your instant read thermometer. If it glides through easily without much resistance, you are good to go.