Smoked Chuck Roast, aka Poor Man's Brisket

Are you looking for the flavor of a smoked Brisket, but don't have the money to invest in a full packer Brisket, yet alone the time to smoke one all day? I have the perfect solution for you. Smoke a Chuck Roast.

Despite being smaller and being a completely different cut of Beef, you can smoke it low and slow just like a Brisket. It will take on all the smoke flavor of a Brisket, and you also can slice it like a Brisket. In fact many people might not be able to tell the difference, as it tastes very similar. That is why this smoking technique produces what many people call a "Poor Man's Brisket".

Ingredients:

Chuck Roast (3-5 pounds)

Worcestershire sauce (as a binder)

Seasoning of your choice, or just Kosher Salt and Black Pepper

Start by applying some Worcestershire sauce all over your Chuck Roast. This will help the seasoning stick to it. Season your Roast with the seasoning of your choice. You can always just use Kosher Salt and ground Black Pepper. Set aside while you fire up your smoker.

Once your smoker has reached 225 degrees put you Chuck Roast on. Smoke until the internal temperature reaches anywhere from 160-170 degrees. The main thing is to make sure the bark of the Roast is to your liking. Once it reaches that point remove.

Wrap The Roast in foil. Make sure to add some liquid to the foil. Either water, beef broth or beer will work. Place back on the smoker and continue to cook until the internal temperate reaches anywhere from 195-203 degrees. Check the tenderness by probing the Roast. You will know it is done when your probe glides smoothly in and out with little resistance. Remove and cover with foil for 10-15 minutes. Slice and enjoy!

To watch me prepare this recipe step by step, simply watch my video below.