Poor mans brisket

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It was juicy but not like a brisket. Definitely not dry though. Tenderness was amazing. The slices held together well but also very easy to pull apart.

When the temp hit 160 I wrapped until 203. Probe slid out like butter. Then into the cooler with some towels for a couple hours. Slices held bark nicely.


I started smoking big chucks (4lb+) like this since briskets aren't always available locally. It's become my favorite.

We have a new costco nearby so hopefully getting briskets won't be a big deal now, but I really like that there's no trimming work needed with a chuck roast.
 
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Looks fantastic. Chuck roast here is often less expensive than brisket. Not sure what drove the price of brisket so high other than competition to get it as tender as a good cut of meat.
 
crclass supply and demand there are only2 per beef. Look at chicken wings in my younger days they almost gave them to you.

Warren
 
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