Smoked Chuck Roast
I wanted a pot roast, but I wanted it smokey instead of bathing in the crock pot. I did it on the smoker instead and it turned out amazing. Two hours at low temp to coat it in smoke and get a ring....
Forum Discussion
dedmiston wrote:jkwilson wrote:
The result was probably very similar to brisket on a smaller scale. Good food!
Yeah. Kind of. It's definitely a different cut with different characteristics and even a different flavor. The chuck is more marbled but the brisket has fat caps and the big fat separator between the flat and the point. The chuck is kind of too ugly to slice, but the brisket looks pretty sexy when you slice it.
I guess the biggest difference between the two is the scale though. You can probably find the brisket for a buck a pound less, but a whole brisket is such a big cut that it's a more serious investment. I probably spent under $20 for the chuck, but a brisket is at least a $75 cut. You're taking a bigger risk if you mess up a brisket than a smaller roast. Plus the brisket is a bigger time investment (usually 12-14 hours). Briskets are a lot of fun though. Plus there's SO MUCH you can do with the packets of leftovers compared to the chuck.
It's all a lot of fun though. I think my favorites are still the pork butts because they're such a no-brainer and the leftovers are so amazing. I parcel mine out into vacuum-sealed pouches and freeze them for later. Two good sized butts will keep us in tacos for months.
Smokers are great for so many foods. I usually add a little broth to my leftover roux when I refrigerate it to keep it from turning to cement. What kind of wood did you use for your cook?
