Did two 7lb chucks for my 3rd annual Father’s Day smoke with 21 friends and family. Turned out great. One had a little less fat and cooked and sliced just like a brisket, and the fattier one fell apart like pulled beef. 16 hours later, not a piece left. Also did 3 spatchcock chickens, forgot to take any pictures!
by JPeazy05
13 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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Looks awesome. I’ve been wanting to try a chuck roast on my traeger too, this is the motivation I needed. How long and what temp did you cook them for?
Been awhile since I’ve bought chuck roast but isn’t it typically more expensive per pound than brisket?
I’ve convinced myself there’s no cheap cuts anymore :). Love chuck roast, so many good options low and slow. Kids have been devouring Queso Birria Tacos I’ve been making with the smoker.
I made on on Friday. It was shoe leather when I was done.
Brisket is poor man’s brisket
I’m sorry I was unfamiliar with your game 🥵
I like a good chuck roast
What did you season it with?
The idea of a “poor man’s brisket” is just obscene to me. Brisket used to be literally the cheapest cut you could get. Until it got gentrified by people who learned how to actually cook it.
Not sure about that being a poor man’s option $5-6/lb versus $3-4 for a brisket, even a prime packer is cheaper by the pound.
what people are overlooking here is that although chuck can be bought for less per pound, you can buy less pounds. that allows you practice technique before going full on brisket.
They call it poor man’s brisket cause that shit will make you poor. I’m not a fan of cooking chuck like this. It’s too lean for me.