I’ve seen this come out poorly but yours looks excellent!
floydthebarker
Wow!
jazzmina2004_
I cooked it low and slow at about and it was bouncing around at 225 to 250 then once it got some good color, I wrapped it tight and foil and took it out of the smoker at around 160 internal and I have been getting the best results finishing it off in the oven after you wrap it and once it is in the oven, you want to get up to about 205° internal but for this step you’re really not looking for temperature you have to poke it with a fork and make sure it feels like like butter because if it’s at 205 but it still feels not that soft that’s your sign to keep going.
Few-Wash-5707
Thank you. I needed this.
jazzmina2004_
Do not get discouraged if mess a few up.. I promise once u get it down it’s so worth it
DingGratz
Chuck roast is about a 30% more than brisket where I am. Is it just that it’s cheaper to get a whole chuck roast (2.5/3 lbs) than a big ‘ol brisket?
rileydogdad1
I want to do that. Chuck roast is a nice piece of meat and I suspect it may be better than a brisket.
How did it turn out. Is it as good or better than Brisket
Yours looks fantastic by the way.
GiftHorse2020
I did the same a couple weeks ago. About 3.5 lbs, did the 9:1 Texas pepper rub and smoked for around 4-5 hours, wrapped in foil and finished in the oven with an hour or so rest. Freaking bangin’!
pr0wlunwulf
Looks good. I like to smoke for a few hours then Sous Vide at 135f for 18-24 hours. Makes it like a prime rib cut.
SmokeMeatEveryday88
Damn that looks good
itsthenumberseven
Take me
ReluctantSeer
This is absolutely how I do it! Who the fuck can afford brisket at these prices?
Thatotheranthony
Omg hell yes!
pjtexas1
Looks great! I’ve cooked a few of these like brisket too. Always good.
sprawlaholic
I’ve seen BBQ restaurants do this, chuck roasts on the smoker are way underrated.
They’re also way less temperamental than briskets.
17 Comments
Thats beautiful
Solid AF
I’ve seen this come out poorly but yours looks excellent!
Wow!
I cooked it low and slow at about and it was bouncing around at 225 to 250 then once it got some good color, I wrapped it tight and foil and took it out of the smoker at around 160 internal and I have been getting the best results finishing it off in the oven after you wrap it and once it is in the oven, you want to get up to about 205° internal but for this step you’re really not looking for temperature you have to poke it with a fork and make sure it feels like like butter because if it’s at 205 but it still feels not that soft that’s your sign to keep going.
Thank you. I needed this.
Do not get discouraged if mess a few up.. I promise once u get it down it’s so worth it
Chuck roast is about a 30% more than brisket where I am. Is it just that it’s cheaper to get a whole chuck roast (2.5/3 lbs) than a big ‘ol brisket?
I want to do that. Chuck roast is a nice piece of meat and I suspect it may be better than a brisket.
How did it turn out. Is it as good or better than Brisket
Yours looks fantastic by the way.
I did the same a couple weeks ago. About 3.5 lbs, did the 9:1 Texas pepper rub and smoked for around 4-5 hours, wrapped in foil and finished in the oven with an hour or so rest. Freaking bangin’!
Looks good. I like to smoke for a few hours then Sous Vide at 135f for 18-24 hours. Makes it like a prime rib cut.
Damn that looks good
Take me
This is absolutely how I do it! Who the fuck can afford brisket at these prices?
Omg hell yes!
Looks great! I’ve cooked a few of these like brisket too. Always good.
I’ve seen BBQ restaurants do this, chuck roasts on the smoker are way underrated.
They’re also way less temperamental than briskets.