I had never done a chuck roast before and thought, why not!
I put a pretty typical rub on the day before (salt, pepper, garlic cloves, little cayenne, onion powder). Smoked it at 250 until it was at 170 degrees. Wrapped it in foil and added some of the liquid from the pan (beer and beef broth with chunks of onion so the meat didn't sit in the liquid). Made Au Jus from the remaining liquid. Used hickory wood.
I think I'll take it up to 180'ish next time before wrapping it as it wasn't quite as tender as I'd hoped but it was really good. I will marinate it next time overnight as well probably in a beer mixture of some sort.
It wasn't brisket good but I think if I lower the temp to 225 and cook until 180-185 and then wrap for an hour or two so it comes up to 195'ish, it will be very close to brisket for a much cheaper cut of meat.
I put a pretty typical rub on the day before (salt, pepper, garlic cloves, little cayenne, onion powder). Smoked it at 250 until it was at 170 degrees. Wrapped it in foil and added some of the liquid from the pan (beer and beef broth with chunks of onion so the meat didn't sit in the liquid). Made Au Jus from the remaining liquid. Used hickory wood.
I think I'll take it up to 180'ish next time before wrapping it as it wasn't quite as tender as I'd hoped but it was really good. I will marinate it next time overnight as well probably in a beer mixture of some sort.
It wasn't brisket good but I think if I lower the temp to 225 and cook until 180-185 and then wrap for an hour or two so it comes up to 195'ish, it will be very close to brisket for a much cheaper cut of meat.