Two Chuck Roasts on the Pit Barrel Cooker, ready for wrapping.
Often called “the Poor Man’s Brisket”, it certainly costs less than a whole brisket but it doesn’t need to make any apologies for flavor or juiciness. You can slice this like a brisket, or shred it, or chunk it if it’s going on tortillas. Low and slow is the key; I smoke it on a Pit Barrel Smoker, but you can adapt this to any smoker. Most recipes call for wrapping this in butcher paper to preserve the bark, but I prefer to wrap in foil because I’d rather preserve juice and moisture than crust. After wrapping I put it into the oven on low to better control the temperature – the roast has already absorbed all the smoke it’s going to absorb.
Pat your chuck roast dry, and trim off any extra fat.
Place your roast on a rack on a baking sheet.
Dry brine your roast by sprinkling all sides generously with kosher salt, and allow it to sit overnight in your fridge.
While your smoker is heating up, season your roast generously – I used my Beef & Game Rub. It’s a large chunk of meat, so you’re not very likely to over season it.
When your smoker reaches it’s proper temperature, place the roast in with a temperature probe inserted into the thickest part.
Smoke your roast, slowly, to 160-170 degrees. Than remove it from the smoker and wrap in foil. Reinsert your thermometer and place your roast into a 250 degree oven.
Take the roast up to 203 degrees, and then turn the temperature in your oven down to 180 degrees and hold it for 2 hours.
Unwrap the roast (carefully! don’t lose any juice!) and place it on a cutting board. Slice, shred or chop the meat. Add any juice you caught and pour it back over the meat.
