I did a chuck roast today just like I’d do a brisket, and I think it’s the best thing I’ve ever made.
I seasoned it with Worcestershire sauce and 2 Gringos Chupacabra Brisket rub last night about 9 and put it in the fridge.
At 10, I set my Pit Boss at 200 and put it on. At 2:30 I bumped it to 225 and at 3:30 I bumped to 250. At 4:30 and 170* I pulled it and wrapped it with some smoked beef tallow and put it back on at 250. At 6:30 it temped 205 and was buttery smooth when testing with the temp probe.
This will be a staple for my family going forward, the kids say they prefer it to brisket and I’m nearly inclined to agree with them.
by sea_foam_blues
7 Comments
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This has been on my list of things to experiment with. Appreciate you sharing. Looks great!
I’m doing one tomorrow. Going to use a different technique tho. I normally smoke it like a brisket to 200*. This time, I’ll smoke it, and then braise it with aromatics, and a mirepoix sauce. Will definitely be good eats. Use the gravy over rice.
So total time was around 8 and 1/2 hours?
Chuck roast is going to start being 6/lb with all these new methods.
Love a smoked chuck roast for pulled beef. My favorite variation is the Pepper Stout beef that I got from this video: https://www.youtube.com/watch?v=coU0RJEexYc
This isn’t my video or recipe. I just came across it many years ago and have made it pretty much the same way since. The horseradish and swish cheese really make the sandwich too. So damn good. I like things hot so I usually do extra hot peppers. My parents really struggle with spicy food but absolutely loved even my extra hot version the first time they tried it. I omit hot peppers when cooking for them now though.
Been doing 2 buck chucks for a while now, great choice! An alternate to the wrap is a foil pan with a couple of cups of onions and covered. then uncovered to bark back up.