Chuck Roast as a brisket

So I went to the local butcher for some pork belly. Luckily it was skin on, but it turned into a cook for later this week since the skin needs some prep for Crisping.

I went to my other butcher and they had chuck roasts ready to cut to order. I noticed this thick piece and absolutely needed it for today's smoke.

6.4 lbs went at 250f for 8 hours with a 45m rest period. Just SPG and onion. Wrapped around 6 hours in (150f) in butcher paper without any add-ons. Finished probing tender across most of it with temps checking in between 198f and 20f.

Sliced it up for chuck roast sandwiches. I poured all the excess juice onto the chuck after slicing. Used brioche buns from Costco. Simply done with some kewpie mayo, raw onion and Kinder's brown sugar sauce.

Definitely one of my favorite things to make.

Also was able to use my KJ Big Block for the first time. Started with a full basket and ended with about 75% left. The last long cook I've done with Fogo only left around 20% left. I'm a believer in KJ Big Block now 😂