This was my first attempt and overall happy with the results!
Snake method with chunks of Cherry wood for smoke.
- Started the snake ~7am – monitored temp to make sure it was ~250-275.
- Did not lift lid until meat hit 160F around noon (5 hours)
- Wrapped in two layers of foil and put back on grill (added an extra row on top of the snake to boost the grill temp to around 325F)
- Took off at 205F as it felt super tender around 2pm (2 hours later)
- Rested in cooler for 4 hours and carved at 6pm
Very delicious and if I were to do it again, I don't think I would change too much.
I do wonder if it came out a little dry in some spots because I did not move the meat away from the lit portion of the snake at all for the initial climb. I have seen videos where guys rotate the grill to maximize indirect cooking.
I also did not add anything (saw some guys add tallow or acv) when I wrapped it.
Hope you all had a great weekend!
by Beershavebeenhad
10 Comments
Looks better than most brisket tbh
Did you have to rest it 4 hours? I feel like 1-2 would suffice wouldn’t it? And by cooler do you mean one with no ice in it so it insulates the meat and keeps it warm as it’s resting? Thanks for all the detail you added in your post. I’m taking a stab at my first brisket here pretty soon
Prob my favorite thing to grill right now, I do exactly what you did OP but sometimes after the wrap I’ll finish it in the oven. If the meat was dry, it’s most likely due to poor fat content in the meat, not anything you did. I’ve cooked 2 at the same time exact same way but one cut will have much better marbling and it’s always a big difference.
Where are you that chuck costs less than brisket?
That was my dinner last night. 9 hours and 45 minutes of goddamn this thing is delicious.
Smoked Chuck is wonderful. One of my favorites, especially for the price and cook time. Love me a brisket, but I don’t always have the time/mental capacity to babysit a brisket for 10-16 hrs.
Chuck fucks.
I’d cut against the grain next time, but it’s a great looking cook.
Considering chuck roast cost over $2/# more than brisket where’s I live, it ain’t “poor man” nothing.
Nice looking roast!!!
I always turn the grate as the snake burns so the meat is opposite the hottest part of the coals.
Funny enough brisket is now cheaper than chuck where im at