Brisket Substitute?

[svnmag]

Bonus:

 

[svnmag]

I'm thinking the whole cow has the same flavor. Also city libtards: "Grassfed" is gamey. Support hunting.

 

[Jiffy]

OMG this is evil!! I want to break out the grill and it's 0654.

 

[Whisky]

I've smoked a few chuck roasts for slicing, like brisket, and I can confirm they are indeed very delicious. I feel like they must be easier to cook than a brisket, because I've F'd up a couple briskets in my day, but every chuck has turned out great.

 

[Silver]

Whisky,

I'd like to try smoking a chuck roast. Can you post the recipe?

Thank you!

Silver

 

[Whisky]

Whisky,

I'd like to try smoking a chuck roast. Can you post the recipe?

Thank you!

Silver

There is no recipe, really. Its BBQ, I rarely do the same thing twice.
Season it however you want.
Inject/don't inject. Sometimes I do, sometimes I dont. Use a commercial brisket injection.
Smoke at whatever temp you like. I usually go 225-275 depending on my mood.
Smoke it until it develops a nice bark and hits the stall, usually 150-160 IT.
Wrap in butcher paper after that, until it probes like butter. Usually 200-210 IT.
Rest for a while, slice against the grain.

 

[Silver]

Thank you Whisky!

 

[jdfisherman]

There is no recipe, really. Its BBQ, I rarely do the same thing twice.
Season it however you want.
Inject/don't inject. Sometimes I do, sometimes I dont. Use a commercial brisket injection.
Smoke at whatever temp you like. I usually go 225-275 depending on my mood.
Smoke it until it develops a nice bark and hits the stall, usually 150-160 IT.
Wrap in butcher paper after that, until it probes like butter. Usually 200-210 IT.
Rest for a while, slice against the grain.

Do you have approximate times for the different steps (or total time) just to get an idea of when to start?

 

[svnmag]

Strangely, the OP has some tips. Not at all saying Whisky can't kick some ass...

 

[Whisky]

Sorry I don't have exact specifics. I feel like the last one I did was around 8 hours or so. I remember losing patience on it and popping it in my air fryer at the end.. I think it was over 4lbs. And I think I cooked at 225 most of the time. You can speed things up by cooking at 275, and instead of wrapping in butcher paper you could put it in a foil pan and add a braising liquid, like the OP did.

 

[KDM]

I agree with Jiffy. Evilness at 0830 with a side of drooling. Just plain mean. Looks awesome though.

 

[svnmag]

 

[svnmag]

 

[svnmag]

One more. Can't leave out the Cowboy: