Smoked Chuck Roast
Poor mans brisket - delicious smoked chuck.
Jump to RecipeChuck roast is often called "poor man's brisket" but that undersells it. Yes, it's more affordable and cooks faster, but it's also incredibly flavorful with tons of marbling. When you need brisket-style results in half the time, chuck is your answer.
This is perfect for smaller gatherings or when you don't want to commit to a full brisket. Sunday dinner, casual dinner parties, or just a satisfying weeknight meal - chuck roast delivers without the 12-hour commitment.
Serve this like brisket - sliced or pulled on white bread with pickles and onions. It's also great with mashed potatoes and gravy made from the drippings. Classic BBQ sides like coleslaw and beans are always welcome.
Season simply like brisket - salt and pepper work great. A coffee rub adds depth. The key is treating it with respect but not over-complicating it. The meat has plenty of flavor on its own.
The technique is similar to brisket but faster - smoke until you hit the stall, wrap in butcher paper, and take it to probe tender. Usually around 200-205°F internal. It can be sliced or pulled depending on your preference. Rest before serving.
Ingredients
Instructions
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1
Season the chuck roast generously on all sides with Meat Church Holy Cow. Chuck roast is sometimes called "poor man's brisket" and it delivers incredible beefy flavor.
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2
Set your smoker to 250°F with post oak wood for an authentic, clean smoke.
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3
Place the chuck roast on the smoker fat-side up and smoke for about 4 hours, spritzing with beef broth every hour after the first 2 hours.
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4
When the bark is set and the color is a deep mahogany, wrap the roast in pink butcher paper and return to the smoker.
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5
Continue cooking until the internal temperature reaches 203°F and the roast is probe-tender. Verify with an instant-read thermometer.
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6
Rest for 30 minutes while still wrapped. You can slice it like brisket or shred it for sandwiches — both are delicious.