CHUCK ROAST, GRILLED OR SLOW SMOKE LIKE A BRISKET

[Keith Jenkins]

I did a smoked chuckie once, and it was okay, but I ended up pulling it apart and discarding the fat. I know some call it poor man's brisket, but I just didn't get that vibe. More like a beef version of a pork butt, but smaller.

 

[Edward Lee]

I’ve done twice. Both times intent was pulled beef. Two roasts each time. First time pulled them at 190… tough to pull. Second time pulled at 200+. Fell apart and made delicious tacos. Ironically, I still have a few bags from each in the freezer and I just so happen to have pulled one out earlier today for tomorrow’s dinner.