Poor Mans Brisket

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Smoke Blower
Original poster
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Nov 25, 2022
I just finished smoking this chuck roast. I smoked at 250 degrees for 5 hours and 40 minutes with cherry wood (all I had). I rubbed with SPG and pulled at 206 degrees. Probed like butter and was oozing juice. The reveal will be tomorrow. I wrapped in butcher with some tallow, vac sealed, and threw in the fridge.


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Looks great! I use chuck for pot roast, shredded for enchiladas and tacos and ground for burgers. Never smoked one though and your looks really tasty. The bag should have a lot of flavorful juice/broth. Enjoy!
Looks good! Waiting on the finish. Brisket at Kroger was $8.99 a pound the other day. Needless to say I dropped it like it was hot. Haven’t really priced chuckies lately.

Here is the reveal. This thing was oozing juice. Awesome smoke flavor. The edges were a little crisp. I reheated using the souse vide at 150 degrees for 1 hour. Parts were a little dry but overall another good cook. I tried to get a picture of the flop but the pieces were breaking apart.
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