Is it possible for a cut of meat to be better, or at least comparable, to a smoked brisket? Well, in today's video, that's what we are going to find out! We will be cooking a chuck roast like a brisket! I've heard that some people find chuck roast to be a comparable cut to brisket when smoked properly, and it's even often referred to as poor man's brisket, poor man's burnt ends, etc. I knew I had to find out for myself, so I took nice dry aged chuck roast, seasoned it simply with salt, pepper, and garlic, and smoked it to perfect on my Lone Star Grillz Pellet Grill. The end result was simply amazing! Smoky, tender, juicy, and delicious, BUT was it better than brisket? You'll just have to watch the video to find out! I will say this is one of my favorite easy BBQ recipes so far!

LINK FOR MY RUB (Use code: ASHKICKIN to save 10%): https://www.sucklebusters.com/bbq-rub...

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Full Recipe:

| Ingredients |

-2.5-3 lb chuck roast
-Kosher salt
-Coarse ground black pepper
-Granulated garlic
-Beef Consomme

| Instructions |

Prep:

1. Trim off any hard fat on the chuck roast if needed.

2. Season the chuck roast with kosher salt, granulated garlic, and black pepper.

| Cooking |

1. Set your smoker for 275º F.

2. Put the chuck roast on the smoker, and let it smoke until a nice bark develops. For this chuck roast, that took about 4 hours, and the internal temperature was approximately 175º F in the center of the chuck roast.

3. Once the bark has developed, put the smoked chuck roast in an aluminum pan, pour in a can of beef consomme, cover tightly with foil, and continue cooking until tender.

4. After about an hour of the chuck cooking wrapped, start checking for tenderness. The idea is to get the chuck tender enough to slice, but not so tender it shreds. For me, this was approximately 210-211º F where the probe slide in like butter. This is more a fell than a temperature thing.

5. Once the smoked chuck roast is probing tender, remove from the smoker, leave uncovered for 15 minutes on the counter to reset the bark, then cover and rest for 1 hour.

6. After the chuck roast has rested for one hour, slice, eat, and decide, is this better, or at least comparable to a brisket?

*Links for everything I use down below*

-----The stuff I use:-----

-Ash Kickin' BBQ Honey Chipotle Rub (use code: ASHKICKIN and save 10%):
https://www.sucklebusters.com/bbq-rub...

-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%): https://www.sucklebusters.com/bbq-rub...

-Livia's Seasoning: https://amzn.to/43OYzbT

-Granulated Garlic: https://amzn.to/3IZrQrl

-Diamond Crystal Kosher Salt: https://amzn.to/3B7MsYX

-16 mesh black pepper: https://amzn.to/2ZfLLQ4

-SuckleBusters Honey BBQ Rub (use code: ASHKICKIN and save 10%):
https://www.sucklebusters.com/bbq-rub...

-Shun Chefs Knife: https://amzn.to/3RN5zB7

-Disposable Cutting Boards: https://amzn.to/2UWLwY8

-Fat Separator: https://amzn.to/3oWRgdG

-Thermoworks Smoke: https://www.thermoworks.com/Smoke?tw=...

-Thermoworks Thermapen MK4: https://www.thermoworks.com/Thermapen...

-Cooking Racks: https://amzn.to/3gu68xb

Some of these links may be affiliate links, these just help support my channel at no extra cost to you

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