{"id":7252,"date":"2022-05-05T21:14:07","date_gmt":"2022-05-05T21:14:07","guid":{"rendered":"https:\/\/www.culinarylion.com\/?p=7252"},"modified":"2022-05-05T21:14:08","modified_gmt":"2022-05-05T21:14:08","slug":"smoked-chuck-roast-poor-mans-brisket","status":"publish","type":"post","link":"https:\/\/www.culinarylion.com\/smoked-chuck-roast-poor-mans-brisket\/","title":{"rendered":"Smoked Chuck Roast-Poor Mans Brisket"},"content":{"rendered":"Jump to Recipe<\/a>\n\n\n

Smoked Chuck Roast is a great substitute for brisket for a lot of reasons including cook time, cost, and fat content. <\/p>\n\n\n\n

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Much like brisket beef roast you need to smoke this cut low and slow for maximum tenderness <\/p>\n\n\n\n

Chuck Roast can be a fantastic choice for smoking whether you're a pro or just a backyard novice. I'll show you why Smoked Chuck Roast is known as the poor mans brisket.<\/p>\n\n\n\n

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Checkout More Meaty Recipes like: Keto Carnivore Calzone<\/a>, Smoked Pork Loin Asian Lettuce Cups<\/a>, Texas Style Smoked Beef Brisket<\/a>.<\/strong><\/p>\n\n\n\n

Smoked Chuck Roast AKA \"Poor Mans Brisket<\/h2>\n\n\n\n

Chuck Roast is a large primal cut located on the front upper shoulder of the cow. <\/p>\n\n\n\n

It contains many different muscles and connective tissue but overall Chuck Roasts are relatively lean cuts. <\/p>\n\n\n\n

The Brisket is located underneath the Chuck and has a much higher fat content displayed in the marbled cross section. <\/p>\n\n\n\n

Both cuts are optimal for low and slow cooking methods like smoking, roasting and braising.<\/p>\n\n\n\n

Chuck Roast is referred to as \u201cpoor man's brisket\u201d because it\u2019s a cheaper cut of beef that can be prepared the same way.<\/p>\n\n\n\n

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Smoking Chuck Roast using a Pellet Grill.<\/h2>\n\n\n\n

I used my new Camp Chef Woodwind WiFi 36<\/a> for this cook because it\u2019s easy to monitor and adjust the temperature from anywhere. <\/p>\n\n\n\n

Another feature I like is that you can adjust the level of smoke that the pellet grill produces to really impart a robust wood flavor into the roast. <\/p>\n\n\n\n

When running a high smoke level you sacrifice a little temperature consistency so once I wrap the meat I adjust the smoke level to one so my temperature is on point as I finish the cook.<\/p>\n\n\n\n

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Ingredient List for Poor Mans Brisket<\/h2>\n\n\n\n