Pellet Smoker Chuck Roast (Poor Man's Brisket)

Mikey's taking a stab at smoked meats this summer! He's testing a chuck roast to see if he can make what they call "Poor Man's Brisket." Will it work? Come find out!
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[@kathycourington4748]

You should watch you tuber Kent Rollins, a cowboy chuck wagon cook. He shows all the grilled, smoker etc...
Has a fun channel and good food!

[@TheTechguy40]

Great video. Allow the chuck roast to smoke until it reaches an internal temperature of 180°F. Brisket. Is 205’F internal.

[@shanehammill2207]

When wrapping I put 4-5 pats of butter on top
, also I add a little beef broth to the foil wrap, maybe something you want to try

[@huntingfishingoutdoors6626]

Your Night went by as fast as mine do. “OK we’re gonna let this sit overnight and tomorrow we will smoke it, OK it’s the next day”

[@TheVonhollan]

Befor I wrap my chuck roast I add 3 to 4 pats of unsalted butter and sprinkle a generous amount of brown sugar on the aluminum. Wrapping it up make sure butter and sugar is on top. Last crease is also on top so no leakage. During the smoked part I check it every hour and squirt it with a 50/50 apple cider vinegar and water, misty spray bottle.

[@Sagittariustoo]

Happy Birthday.
Hope it's a good one!

[@darciwaterman7824]

I'm so going to try to smoke this chuck roast. I just got a traegar...I miss my upright smoker. I'm like you, learning too!!

[@brokenarrow6491]

I just smoked one of these with just salt and pepper. It was delicious! It didn't have a lot of fat and was a tad dry but delicious. I need to figure a way to try and get it more juicy if possible. I ran out of foil and used butchers paper. That absorbed the juices also.

[@valerieh8526]

Malcolm Reed is my favorite! I've learned so much from him. I also like to watch Mark Williams of Swine Life BBQ, Matt Pittman of Meat Church, and Heath Riles. Out the Smoke is a collaborative channel featuring Malcolm and Mark -- they review BBQ-related tools and test methods/techniques. Not as many videos out, but still a channel worth following.

[@bjflutterby]

Happy Birthday!!

[@suetilston8733]

HAPPY BIRTHDAY!!

[@WILLISO956]

I really dig your music and I would love a autographed CD.from you.

[@melissab1044]

Happy Birthday!

[@renitameares3838]

My sister just told me she smoked a meatloaf! She set the temp on 250° and set probe for 165° internal temp. I’m gonna try the meatloaf and the roast for sure!

[@dawnmariedickinson7362]

What flavor pellets did you use?

[@kimhoneycutt6258]

Hello from Hot and Humid Lexington, North Carolina!❤ Well, we finally broke down and bought the Ninja Foodi XL Grill and you're cooking on a pellet cooker🤦‍♀️🤷‍♀️😂 I haven't cooked on the XL Grill yet!!😂 I'm always behind. The best tip I can give you is check out Cowboy Kent Rollins, he's the only one I've watched cooking out. Spend time checking RUclips or Pinterest, I'm sure there are tons of great recipes and tips there. I thought that looked pretty good! I love you guys and the Crock Posse!❤👍🔔

[@kathycourington4748]

In fact Kent Rollins just did a smoked chuck roast....Happy Birthday!

[@deborahbrunetti8500]

Happy birthday🎂

[@melissacoots7357]

Happy Birthday

[@lisamiller6517]

Happy birthday

[@kimberlyyoung6517]

Happy birthday 🎉🎁🎈

[@426superbee4]

So it either a steak or a roast. I COOK IT LIKE A STEAK. I gave up for the brisket taste. ITS NOT GOING TO HAPPEN Yes save the juices to pour back over it when you freeze it, helps protect the meat, from drying out, and still has flavor

[@seandrake7534]

$50 ? Is it a small one I seen a full brisket in the local grocery store Dillons/Kroger last week for $104 and some change

[@426superbee4]

There no way to get it to taste like a brisket. You cook it over a hour and a half. YOU START loosing the steak flavor. and it starts taking on a roast flavor. Longer you cook it the more, of a roast taste it gets