Uploaded October 2018 | Updated September 2026, 3 days ago
Chuck roast is one of the most underrated meats. It's called the poor man's brisket but it can be just as good if you cook it right. I'm doing it two different ways, both burnt ends and sliced.
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Instagram: instagram.com/picklecooking
Youtube: http://youtube.com/c/picklesbbqandcoo...
Thank you Scott from TheRealShowBBQ for the sauce, it was fantastic, you gotta go check his channel out:
youtube.com/channel/UCZflDnftGYX22xJmR5CZd0w
The rub I used is here, they have a bunch of good ones:
heavenmadeproducts.com
The recipes:
I smoked both chuck roasts at 250 for 8 hours.
Wrap when it hits the stall, when the temp stays constant on your meat for a long time.
Take the meat off and wrap it.
Put them both in aluminum foil trays and cover with aluminum foil. The difference is in what you do to them.
I'd recommend close to a 2 lb chuck roast.
Slicing Cut (slice after cooking):
1 C beef broth
a dash of the rub
Burnt Ends:
Cut the chuck roast into 1 inch cubes
1/3 C brown sugar
Around a cup of bbq sauce, cover to coat
Honey to taste
4-5 T Butter
Seal them back up and cook until probe tender. Pull them and use as you would brisket. And boy are they good. :)
Take care y'all.
#picklesbbq #chuckroast
Chuck roast is one of the most underrated meats. It's called the poor man's brisket but it can be just as good if you cook it right. I'm doing it two different ways, both burnt ends and sliced.
Follow me on youtube, comment, like, subscribe.
Instagram: instagram.com/picklecooking
Youtube: http://youtube.com/c/picklesbbqandcoo...
Thank you Scott from TheRealShowBBQ for the sauce, it was fantastic, you gotta go check his channel out:
youtube.com/channel/UCZflDnftGYX22xJmR5CZd0w
The rub I used is here, they have a bunch of good ones:
heavenmadeproducts.com
The recipes:
I smoked both chuck roasts at 250 for 8 hours.
Wrap when it hits the stall, when the temp stays constant on your meat for a long time.
Take the meat off and wrap it.
Put them both in aluminum foil trays and cover with aluminum foil. The difference is in what you do to them.
I'd recommend close to a 2 lb chuck roast.
Slicing Cut (slice after cooking):
1 C beef broth
a dash of the rub
Burnt Ends:
Cut the chuck roast into 1 inch cubes
1/3 C brown sugar
Around a cup of bbq sauce, cover to coat
Honey to taste
4-5 T Butter
Seal them back up and cook until probe tender. Pull them and use as you would brisket. And boy are they good. :)
Take care y'all.
#picklesbbq #chuckroast
