About 6 hours in-total, no wrap, cooked to 175 internal temp
Happy with the taste, could have been more just a tiny bit more tender – guessing I could have wrapped and let it cook just a bit longer
Great thing is that for $4.99/lb, no great risk to doing it all again and continue learning and improving.
by sully1227
16 Comments
Looks good. I’m gonna have to try this out.
Needed that internal temp to go a lot higher
try the 190-200 range in the future to get past more collagen breakdown points + fat rendering, real brisket doneness territory
I told my boys that I’m doing brisket chili for next football Saturday, but I’m subbing Chuck. They’ll never know the difference
That’s a damn fine smoke ring. Well done.
Why 175? That’s never recommended
Definitely should have run it up to 200° or so, no need to wrap. I did my second one Saturday and it was tender and delicious.
$4.99 was the price of chuck roast for me 5 years ago, now its $9.99. Shit sucks…
Pulled it at wrapping temp. Looks good though. Big cuts take big time 9-12 hours for that (5-7lbs?)
Bbq is a bit of a madman’s hobby. Either up to crazy late and throw it in a warmer or up crazy early. Another thing that makes a difference is rest time it won’t cook more but the collagen is a time/temp graph. That’s why people will throw it in a cooler for hours.
Meanwhile I’m eyeing the brisket and wondering if I can use it as a poor girls chuck roast.
(How much extra is brisket per pound if you take off the fat cap anyway?)
Mississippi pot roast is a good thing to do with some Chuck!
Nice job, looks really good!
I tried one based on sub comments as well. I thought it turned out pretty good. Didn’t seem to have as much fat so I would be a bit more watchful of cooking time
Yours looks better than the one I did
Looks great! Why pull it at 175 instead of the normal 200 like brisket??
Hate how this is “poor man’s” brisket yet this shit is more expensive in a lot of places smh. I wanna get into brisket but price is tough
Yep cook it like a brisket. Looks good through. I’m fine it to be very beefy in flavor compared to a brisket if that makes sense