Poor Mans Brisket

[KM0AGA]

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.

 

[yankee2bbq]

Nice!

 

[mneeley490]

I love a good pulled chuckie. But chuckies around here cost more than brisket these days. Just sayin'.

 

[DougE]

Love a smoked chuckie! Looks delicious.

 

[old sarge]

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!

 

[Texas Cookin']

Looks awesome! You pulling or slicing?

Fred

 

[jcam222]

I love pulled chuck!

 

[KM0AGA]

I love a good pulled chuckie. But chuckies around here cost more than brisket these days. Just sayin'.

This was 4 lbs and it cost me about 15 bucks.

 

[KM0AGA]

Looks awesome! You pulling or slicing?

Fred

I will be slicing. Easier said than done. This thing looks like the continent of Africa.

 

[JLeonard]

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.

Jim

 

[KM0AGA]

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.