Poor Man's Brisket (smoked chuck roast)

[LarryL]

Hi.

The local grocery has a sale on chuck roasts and I figured I'd try to smoke the chuck like a poor man's brisket. I figured I'd run the WSM around 250 and pull it when it is probe tender (190-200) but how long should I rest it for? Should the rest be 2+ hours or is a shorter rest ok?

Thanks

 

[Randy]

No help on the rest part, I was wondering if wanted to pull it or slice it

 

[LarryL]

I’m planning on slicing it. Any advice?

 

[John K BBQ]

I'd rest it just like a brisket. If you wrap it to get thru the stall and go for a super tender result it may be difficult to slice.

 

[LarryL]

Thanks for the tip.

 

[Rick P]

Hi.

The local grocery has a sale on chuck roasts and I figured I'd try to smoke the chuck like a poor man's brisket. I figured I'd run the WSM around 250 and pull it when it is probe tender (190-200) but how long should I rest it for? Should the rest be 2+ hours or is a shorter rest ok?

Thanks

I do these a lot and treat them just like briskets. I suggest minimum of an hour, but 2 or more is better.

 

[John - au4stree]

I’ve done this recipe/technique, turned out great for sliced chuckie. I think pulling at a lower temp allows for easier slicing. But you can’t go wrong with probe tender, it just might not slice as well.

Thrill Your Tastebuds With This Slow Smoked Chuck Roast Recipe

With this smoked sliced chuck roast recipe, you'll be able to create beef as moist, tender, and flavorful as traditional Texas brisket. Taken from the shoulder of the steer directly above the brisket, chuck roast offers as much flavor as its neighboring cut but at a much more manageable price...

amazingribs.com

 

[timothy]

I learned that first or second cut chuck roasts are suited for slicing. Ones closer to the neck are better for pulling.
But I'm sure you could mix or match.
https://askabutcher.proboards.com/thread/802/chuck-roast

 

[LarryL]

I’ve done this recipe/technique, turned out great for sliced chuckie. I think pulling at a lower temp allows for easier slicing. But you can’t go wrong with probe tender, it just might not slice as well.

Thrill Your Tastebuds With This Slow Smoked Chuck Roast Recipe

With this smoked sliced chuck roast recipe, you'll be able to create beef as moist, tender, and flavorful as traditional Texas brisket. Taken from the shoulder of the steer directly above the brisket, chuck roast offers as much flavor as its neighboring cut but at a much more manageable price...

amazingribs.com

That makes sense. I guess I’ll take it off at 185ish.

 

[Chris in Louisiana]

I wrap chucks around 155'ish, in foil or pink butcher paper (sometimes with a little soy sauce or Worcestershire), then cook to about 200, checking for tenderness with probe or fork. Wrap with a towel and rest in ice chest for a couple hours. Pull with two forks.

I find it pretty decent, but the spouse loves and requests it.