Ultra Juicy Smoked Chuck Roast (Poor Man's Brisket)
ID: 56a718b0...
An incredibly juicy and tender smoked beef chuck roast, commonly referred to as a 'poor man's brisket'. This recipe uses a low-and-slow smoking method, wrapped in butcher paper, and finished with a unique holding phase to render the tough shoulder cut into a melt-in-your-mouth delicacy.
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🍳 Cooking Flow
Pat dry and season the chuck roast on all sides with salt, pepper, garlic, and onion powder. → Smoke at 225°F with a water pan until the internal temperature reaches 170°F, spritzing every 40 minutes. → Wrap tightly in wet peach butcher paper and return to the smoker until it hits 195°F. → Hold at 180°F in the smoker or oven for 2 hours to fully render the fat. → Slice against the grain and serve with optional barbecue sauce.
Cooking Steps
Brief Cooking Order
Pat dry and season the chuck roast on all sides with salt, pepper, garlic, and onion powder. → Smoke at 225°F with a water pan until the internal temperature reaches 170°F, spritzing every 40 minutes. → Wrap tightly in wet peach butcher paper and return to the smoker until it hits 195°F. → Hold at 180°F in the smoker or oven for 2 hours to fully render the fat. → Slice against the grain and serve with optional barbecue sauce.
Introduction
An incredibly juicy and tender smoked beef chuck roast, commonly referred to as a 'poor man's brisket'. This recipe uses a low-and-slow smoking method, wrapped in butcher paper, and finished with a unique holding phase to render the tough shoulder cut into a melt-in-your-mouth delicacy.
Step 1
Dry the chuck roast completely using paper towels.
Step 2
Season all sides of the chuck roast generously with equal parts kosher salt, black pepper, onion powder, and garlic powder.
Step 3
Insert a wireless temperature probe into the thickest part of the roast.
Step 4
Preheat your smoker to 225°F and place a water pan inside. Place the seasoned chuck roast on the grill grates.
Step 5
Smoke the roast at 225°F until the internal temperature reaches 170°F, spritzing it with water or apple juice every 40 minutes to keep it moist.
Ingredients List
Important Notes
Choose a chuck roast that is at least 4 pounds. Smaller roasts dry out too quickly during the smoking process.
Using peach butcher paper instead of foil keeps the roast juicy while preserving the crispy 'bark' texture.
Distinguish between intermuscular fat (the thick white bands that won't fully melt) and intramuscular fat (marbling that melts and provides juiciness).
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