SMOKED CHUCK ROAST

Poor Man's Brisket.

Yellow Star

Why Smoke Chuck Roast?

1.

2.

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Much cheaper than brisket and other large cuts.

Smaller size is convenient and quicker to cook

Almost no prep, it's ready to go.

CHOOSE YOUR CUT

Look for meat with marbling, and thin intermuscular fat in the middle.

1

SEASON

Add your preferred seasoning right before it's time to add to the smoker

2

SMOKE

Add your chuck roast to the smoker and smoke at 250°F.

3

WRAP

During the stall, wrap the chuck roast in pink butcher paper, around 165°F. Keep cooking in the smoker.

4

REST

Remove the chuck roast around 200-205°F. Allow it to rest at room temp for about an hour, keeping it loosely tented with foil.

5

slice

Cut and serve the chuck roast when your guests are ready to eat, not before.

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