Is it possible for a cut of meat to be better, or at least comparable, to a smoked brisket? Well, in today’s video, that’s what we are going to find out! We will be cooking a chuck roast like a brisket! I’ve heard that some people find chuck roast to be a comparable cut to brisket when smoked properly, and it’s even often referred to as poor man’s brisket, poor man’s burnt ends, etc. I knew I had to find out for myself, so I took nice dry aged chuck roast, seasoned it simply with salt, pepper, and garlic, and smoked it to perfect on my Lone Star Grillz Pellet Grill. The end result was simply amazing! Smoky, tender, juicy, and delicious, BUT was it better than brisket? You’ll just have to watch the video to find out! I will say this is one of my favorite easy BBQ recipes so far!
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Full Recipe:
| Ingredients |
-2.5-3 lb chuck roast
-Kosher salt
-Coarse ground black pepper
-Granulated garlic
-Beef Consomme
| Instructions |
Prep:
1. Trim off any hard fat on the chuck roast if needed.
2. Season the chuck roast with kosher salt, granulated garlic, and black pepper.
| Cooking |
1. Set your smoker for 275º F.
2. Put the chuck roast on the smoker, and let it smoke until a nice bark develops. For this chuck roast, that took about 4 hours, and the internal temperature was approximately 175º F in the center of the chuck roast.
3. Once the bark has developed, put the smoked chuck roast in an aluminum pan, pour in a can of beef consomme, cover tightly with foil, and continue cooking until tender.
4. After about an hour of the chuck cooking wrapped, start checking for tenderness. The idea is to get the chuck tender enough to slice, but not so tender it shreds. For me, this was approximately 210-211º F where the probe slide in like butter. This is more a fell than a temperature thing.
5. Once the smoked chuck roast is probing tender, remove from the smoker, leave uncovered for 15 minutes on the counter to reset the bark, then cover and rest for 1 hour.
6. After the chuck roast has rested for one hour, slice, eat, and decide, is this better, or at least comparable to a brisket?
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There seems to be some confusion as to this chuck being dry aged, so let me provide some clarification. This chuck was from Porter Road, and all of their meats are dry aged a MINIMUM of 14 days. Just because this chuck did not have the hard dark pellicle so many of you are accustomed to seeing with dry aging, does not mean it wasn’t dry aged. I hope this provides clarification for those of you confused.
Thanks!
That's exactly the method I use to turn a corned beef into pastrami.
It looks great I'm fixing it just like yours thanks for showing 😅😅
In southern California, even prime brisket is cheaper than choice chuck.
Come on and tell the truth. It tastes like smoked pot roast. Done it. tasted it, ain't foolin me.
I see the cheat! Hole in foil at 4:07… great way to measure the meat temp without having to open the foil.
How did you decide which direction to slice that? Or does it even matter with this? I know with brisket you turn it when the grain changes. For this… it almost looks like a prime rib in terms of best way to slice it —across the face vs on the edge where you sliced it.
Coarse Pepper 1st ALWAYS!
I like the mix of cuts and feels. It’s a good smoke. But not better.
I've done a couple dozen chucks in my pellet smoker by now. From 2-6 at a time. It's fantastic! So easy. So tender.
What's the go with Kosha salt?
Best steak you can get is a Chuck-eye steak. It falls between the Rib Eye and the Chuck roast. It is only a 2-3in thick area. So yes you can get some great meat from a chuck roast. Chuck Eye used to be inexpensive…4.50 a pound when rib eye was 7.50 a pound. now it is 7.50-8.50 a pound.
Brisket is overrated anyway, I'm willing to bet it's just as good
I’ve been doing these for a while. Honestly it took me a few tries to get the results I wanted. I cook them for two reasons. It’s like cooking a mini brisket but for practice. Also, I can’t eat a whole brisket by myself. Plus it’s easier to cook because it’s more consistent shape and fat. With a brisket you also have more trimmings that may end up in the trash. With a chuck roast you don’t have that.
The brisket and chuck come from same area of cow! Brisket is lower chuck is upper. Chuck has a shorter fiber which makes it better for making “Pulled” sandwiches with. From my local butcher I get prime briskets and chucks for the same cost “4.75” a pound. Chuck does dry out easier so the cooking it in a Ajou definitely helps them out. If you took a 20lb prime chuck and a 20lb prime brisket cooked them identically 9-10 people wouldn’t know the difference.
Blow off the smoker. You lose juices in the smoker, so you have to open a can of soup to get au jus. Just use a crock pot so you can save the seasoned juices from the roast. Then reverse sear if you need crust.
I like to cook mine in a pan with carrots a little onion potatoes when she reaches 150 ad liquid of choic .I like a dark beer cover.pull when she reaches 205.
I've been smoking chuck roasts for several years. It doesn't taste the same as brisket and I don't pretend it does. Closer to beef ribs really.
As far as where I get my cuts of meat, I go and get my brisket from Walmart since its not been cheaper at Sam's or Costco.
I did buy a chuck roll at Costco for about $3.50 a pound which gave me a couple nice chuck roasts, some Denver steaks, a bunch of ground chuck for burgers and some chuck steaks which are awesome.
And even though I buy at Walmart, Sam's and Costco instead of high end online places like Porter Road, everyone that has my food wants to know how I cooked it so they can do the same. So it must come out pretty good.
Price-wise, I'm not paying premium prices from olaces like Porter Road or Snake River Farms.
I've had their products but they weren't worth the huge price difference.
Just found your channel…I'm smoking 4 of these now and decided to look up vids here while enjoying some whiskey and UFC. Cheers from BC Canada bud
I’ve been using smoked chuck for chili for years. It’s obviously a lot more labor intensive than just frying up some ground chuck, but the flavor is worth the effort.
Next to steak or tenderloin, beef chuck is my favorite cut of beef. Chuck is one of the most versatile cuts. With the exception of marinated chuck STEAKS, chuck meat does require a low and slow cook which renders it tender and oh-so-flavorful. Chuck makes the best beef soup meat, the best chili/taco/tostada/burrito/flauta/taquito/torta/birria/chili colorado meat, pot roast, BBQ beef, smoked beef, pulled beef au jus for sandwiches – you name it and chuck is the best meat for the recipe. Great in the one pot or pressure cooker, crockpot, soup pot, or a low-and-slow braise in the oven or simmer on the stove.
But does it taste like roast. Like out of the crock pot. If so I don’t think it would be for me. Roast just has a different meat flavor then brisket or steak.
Just got me a 4 pound prime chuck from a local ranch supply here in Colorado. Gonna bang this out on the pit boss tomorrow! 🔥💨
Definitely not better than brisket, but more economical if you're not wanting to try to eat a whole brisket obviously.
Brisket is a "Learned Art" there are so many pit falls in making a good brisket getting it just perfect every-time is not impossible but can be difficult at best.
And not to mention the cuts can vary so much and that's in the way it was raised, how Old it was, what it was fed and what all injections antibiotics it was given. (I didn't even get started good)
Then the rest is in the hands doing the Prep. and Cook,. And how many days before you start your prep.
And that's a whole different topic. Then finally,. How you get it to Temp and Tenderness, without drying it out.
And a good brisket, just like a steak(my opinion)shouldn't need any Sauce. I do sauce sometimes myself.
Brisket 20 yrs ago was cheap, for good reason., it was challenging to perfect.
Now it's some of the most expensive cuts and still challenging,. only thing different is how expensive it's got.
Just like a Prime Rib, few can take a prime and cook it only twice a year and have it perfect.
I myself have been doing Chuck roasts and chuck eye for some time with pretty good results. and not near the same hassle.
Cheers
Any tips for using the smoke tube?
Turned out great!! Thanks!!👍😎👍
We used kosher salt, black pepper and granulated garlic for years. Plus a little brown sugar! Never had a bad chuck. Had a few bad briskets.
Great job bro,I'm going to do one today.😊
Cooked this yesterday on my Pit Boss Lexington and it turned out tender and juicy!! Thanks!!!👍😎👍
Hey D man. I tried the chuck roast cook today and have a couple questions if you don't mind. I had my butcher cut me a 5.25 lb beautiful roast and seasoned it and let it sit overnight. I smoked it for about 5 hrs at 225 then wrapped and bumped the heat to 300 until it reached 210. It turned out great but the bark just wasn't enough. It had tons of juice settling on the top prior to wrapping. Do you flip your roast to help the bark or do you have any suggestions? My family really enjoyed it and I will be doing this cook again for sure. Thanks
Any feedback D?