Poor Man's Brisket (Ground Chuck)

 

Here's how to cook a "poor Man's Brisket". Its a chuck roast, cooked like a brisket.

1. Choose a good cut: 

Select a well-marbled, 3 to 4 pound chuck roast for the best results. 

1. 2. Season the roast: 

   Apply your favorite beef or brisket rub after a binder like olive oil. A good rub typically includes salt, pepper, garlic, and onion powder. 
2. 3. Smoke the roast: 

   Place the roast in a smoker at 225–250°F (107–121°C). 
3. 4. Wrap to retain moisture: 

   Once a nice bark forms and the internal temperature reaches around 165–175°F (74–79°C), wrap the roast tightly in butcher paper or foil. Add beef tallow for extra flavor. 
4. 5. Finish cooking: 

   Continue smoking until the roast reaches an internal temperature of 204–205°F (96–96°C) and is probe-tender. 
5. 6. Rest and slice: 

   Let the wrapped roast rest for at least an hour before unwrapping and slicing. The tender meat can also be shredded. 

Note: The length of the cook depends on the internal temperature.

1. 1. Prep the Roast: 

   Allow the chuck roast to come to room temperature for about an hour
2.  before 

   smoking. Apply your chosen rub. 
4. 2. Initial Smoke: 

   Place the roast on the smoker preheated to 225°F. 
5. 3. The Stall (Optional): 

   Around an internal temperature of 160-170°F, you may wrap the roast in t layers of heavy-duty aluminum foil or butcher paper. This helps speed up the cooking process. 
6. 4. Continue Smoking: 

   Continue to smoke the roast until it reaches your desired final internal temperature. 

   • For Shredded Meat: Target 205-210°F. 
   • For Sliced Meat: Target 195-205°F. 
7. 5. Rest the Meat: 

   Once it reaches temperature, remove the roast from the smoker, keep it wrapped, and let it rest in a cooler or wrapped on the counter for at least an hour before slicing or shredding. 

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