Smoked Chuck Roast AKA Poor Man’s Brisket
Smoked chuck roast is a delicious and easy way to enjoy the flavor of beef brisket without spending a fortune. This recipe is perfect for those who are new to smoking meat, or for experienced smokers looking for an easy and tasty recipe.
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Servings: 6
Equipment
- Kamado Joe Smoker or other smoker
Ingredients
- 1 Chuck roast 2.5–3.5 lbs
- Kosher Salt
- Prime Steak Seasoning
- mop sauce
Instructions
- Pat the chuck roast dry the night before.
- Rub all over with kosher salt and Prime Steak Seasoning.
- Place on a wire rack in the fridge, uncovered, overnight.
- Make the mop sauce by mixing everything together and warm slightly before using. Mop or spray every 45–60 minutes during the cook, starting after hour two.
- Set up your Kamado Joe for indirect cooking at 225–250°F, using a heat deflector and a drip pan filled with water or broth.
- Place your roast on the grate, fat side up if it has one.
- Smoke uncovered until internal temp reaches 160–170°F, mopping every hour.
- Wrap in butcher paper or foil with a splash of mop sauce.
- Continue smoking until internal temp hits 200–205°F and the probe slides in with no resistance.
- Rest wrapped for 30–60 minutes in a cooler or warm oven.
- Slice against the grain, or shred if it's falling apart.