Smoked Chuck Roast (Poor Man's Brisket)

Smoked Chuck Roast (Poor Man's Brisket)

6 servings
Chuck roast smoked until it slices like brisket, for a fraction of the cost. Low-and-slow method with a butcher paper wrap, salt and pepper rub, and a full rest before slicing.

Ingredients

  • beef chuck roast

    3-4 pounds

    1
  • dalmatian rub

    50/50 kosher salt and coarse black pepper

    2 tbsp
  • granulated garlic
    1 tsp
  • ground guajillo or ancho chile powder
    1 tsp
  • liquid for spritzing

    apple cider vinegar, beef stock, or flat stout beer

    ½ c
  • beef tallow
    ¼ c

Directions

  1. 1

    Season the chuck roast generously on all sides with the dalmatian rub. Set it on a wire rack over a baking sheet, uncovered, in the fridge for at least 2 hours or up to overnight.

  2. 2

    Preheat your smoker to 250°F. Remove the roast from the fridge and let it warm up while the smoker comes to temperature.

  3. 3

    Place the chuck roast on the smoker grates and close the lid. After the first hour, begin spritzing every 45 minutes.

  4. 4

    When the internal temperature reaches around 165°F (roughly 3-4 hours in), wrap the roast in pink butcher paper. Spritz it one last time or pour the melted beef tallow over the surface before closing the wrap. Return it to the smoker seam-side down.

  5. 5

    Continue cooking until the internal temperature reads 200-205°F and a probe slides through the thickest part with almost no resistance. Every roast is slightly different; use feel as your final check.

  6. 6

    Remove the wrapped roast from the smoker. Let it rest at room temperature until the internal temperature drops to 190-195°F, about 20 minutes, then transfer to an insulated cooler or a 170°F oven for at least 1 hour total rest time.

  7. 7

    Slice against the grain into quarter-inch slices. Serve immediately.

Smoked Chuck Roast (Poor Man's Brisket)

Smoked Chuck Roast (Poor Man's Brisket)

6 servings236 cal

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About this Recipe

Master the Art of Smoked Chuck Roast: Your Guide to "Poor Man's Brisket" Dream of tender, smoky beef that melts in your mouth, but don't want to break the bank on a pricey brisket? Look no further than the smoked chuck roast, affectionately known as "Poor Man's Brisket!" This incredible chuck roast recipe transforms an often-overlooked cut into a show-stopping smoked masterpiece that rivals its more expensive cousin. With a little patience and the right technique, you'll be slicing through succulent, flavorful beef that's perfect for any occasion. What makes this smoked beef chuck so special? It's all about the low-and-slow magic of your smoker. We're taking a humble 3-4 pound beef chuck roast and treating it to a simple, yet powerful, salt and pepper rub (often called a Dalmatian rub). This minimalist approach allows the rich beefy flavor to shine through, complemented by that unmistakable smoky essence. ## The Secret to Brisket-Like Texture The key to achieving that desirable brisket-like texture when you smoke chuck roast lies in a few crucial steps: - Low & Slow: Cooking at a consistent low temperature for an extended period breaks down tough connective tissues, making the meat incredibly tender. - The Butcher Paper Wrap: Once your smoked beef roast develops a beautiful bark, wrapping it in butcher paper helps push through the stall, tenderize the meat further, and retain moisture. A little melted beef tallow in the wrap takes it to the next level! - The Rest: This step is non-negotiable! A long, undisturbed rest allows the juices to redistribute, ensuring every slice is unbelievably juicy and tender. Don't skip it! Whether you're new to the world of smoking or a seasoned pitmaster, learning how to smoke chuck roast is a rewarding experience. Serve it sliced thin on its own, piled high on sandwiches, or as the star of your next barbecue spread. Get ready to impress with this budget-friendly, flavor-packed chuck roast smoker favorite!

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