Poor Man's brisket tonight


 
Rick P

Rick P

TVWBB Pro
We like this as much as brisket. Very little prep...injected with a mixture of beef broth & Worschestershire, sprinkled with some Big Bad Beef rub, and a little kosher salt, 10 minutes before I stuck in the smoker. It turned out great!
 

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Tony-Chicago said:
Looks great. How long, and was it wrapped the whole time
Click to expand...
~ 9hrs - avg grate temp was ~250 - wrapped at 175 - pulled it off the smoker when the internal temp hit 198 - rested an hour. It was only a 3lb roast, but it was thicker than most chucks that I've smoked. I was afraid that it would be dried out, but it was moist and tender. I prefer sliced, to pulled. Chuck and brisket are the only meats that I always inject and wrap.
 
Rick Poch said:
~ 9hrs - avg grate temp was ~250 - wrapped at 175 - pulled it off the smoker when the internal temp hit 198 - rested an hour. It was only a 3lb roast, but it was thicker than most chucks that I've smoked. I was afraid that it would be dried out, but it was moist and tender. I prefer sliced, to pulled. Chuck and brisket are the only meats that I always inject and wrap.
Click to expand...
Nice cook! I prefer sliced too.
 
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