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Poor Man’s Brisket - how’s it look
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Poor Man’s Brisket – how’s it look


I was cooking for a smaller group and couldn’t justify a full brisket. Picked up a chuck roast instead to do a Poor Man’s Brisket. How’s it look?

by BrilliantCopper2023

14 Comments

  1. love_glow

    Nice smoke ring and solid looking bark! I put a bunch of butter and truffle oil on my of it’s not as moist as I’d like.

  4. Skapoodllle

    Chuck roast is an expensive brisket nowadays

  6. Longjumping_Cook_403

    The real question is how did it taste?

  8. freddy_c_2

    If left to my wife I’d be doing chuck roast over brisket every time. I usually pick mine up at Costco.

  9. foofie_fightie

    Looks good! I always get bangin smoke rings on roasts, too. Idk why it just does it easier than some other cuts

  11. Hippy-anarchist_999

    Tri tip was a fantastic cut for my smoker took me about 3-4 hours @ 250 I used two different mixes and it literally cut like moist brisket

  14. kickrockz94

    It looks pretty dry. I’m gonna guess the internal temp for a Chuck roast should be about 10-15 degrees lower than a brisket since its a little more fatty and not as tough of a cut