Never smoked a chuck roast before but seems to be what everyone is doing these days. Couldn't have picked a worse time to buy at almost $8/lb.
Seasoned with Simply Marvelous peppered cow then smoked at 250 for 3 hrs or so until about 160. Wrapped in butcher paper than threw in the over for about 2.5 more hrs at 300. Internal temp was 209 before it probed tender. Let is sit for 30 min on the counter then chopped and served.
Was it as good as chopped brisket? No, not in my opinion. It's just not quite as 'beefy' in flavor if that makes sense. The rub tasted fantastic before it went on. Was bummed I couldn't really discern it much at all when done. Maybe I just needed more.
Don't get me wrong, it was an fantastic meal but the price per lb seems crazy when compared to brisket. Chopped brisket is arguably tastier as well so hard to justify the extra expense. Will likely try again with simple S/P rub.
Glad I tried it. Everyone thoroughly enjoyed!
Seasoned with Simply Marvelous peppered cow then smoked at 250 for 3 hrs or so until about 160. Wrapped in butcher paper than threw in the over for about 2.5 more hrs at 300. Internal temp was 209 before it probed tender. Let is sit for 30 min on the counter then chopped and served.
Was it as good as chopped brisket? No, not in my opinion. It's just not quite as 'beefy' in flavor if that makes sense. The rub tasted fantastic before it went on. Was bummed I couldn't really discern it much at all when done. Maybe I just needed more.
Don't get me wrong, it was an fantastic meal but the price per lb seems crazy when compared to brisket. Chopped brisket is arguably tastier as well so hard to justify the extra expense. Will likely try again with simple S/P rub.
Glad I tried it. Everyone thoroughly enjoyed!
