Couple chuck roasts on the RecTec today. Cook just like a brisket and are friggin awesome for half the price.
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Poor Man’s Brisket
- Thread starter John5757
- Start date
yep done a many of these and they always turn out amazing
225deg, I put them on at 8am and just wrapped them at an internal temp of 165deg. Now I’ll let them go till 200deg internal.
My recipe: two 4.5lb chuck roasts. Trimmed hard fat. injected with 2C water, 2Tbs Worcestershire, 2Tbs Say Sauce, 1tsp beef bullion, and about 1/2Tbs of your fav rub. Rubbed with Montreal steak seasoning and Lanes signature rub. Let sit in fridge 24hrs. Smoke at 225deg to internal temp of 165deg. Wrap in 2 layers of aluminum foil, add chunks of butter and remaining injection to foil. Back on smoker until 200deg internal or until meat is probed tender (feels like sticking the probe into butter), might go to 200-210deg internal.
Nice! Like that smoke ring...
Dude your the man!! Bought 2 of these to do in the pressure cooker but now I’m gonna smoke them!!!
