Smoked Chuck Roast

Chuck roast is often called "poor man's brisket" but that undersells it. Yes, it's more affordable and cooks faster, but it's also incredibly flavorful with tons of marbling. When you need brisket-style results in half the time, chuck is your answer.

This is perfect for smaller gatherings or when you don't want to commit to a full brisket. Sunday dinner, casual dinner parties, or just a satisfying weeknight meal - chuck roast delivers without the 12-hour commitment.

Serve this like brisket - sliced or pulled on white bread with pickles and onions. It's also great with mashed potatoes and gravy made from the drippings. Classic BBQ sides like coleslaw and beans are always welcome.

Season simply like brisket - salt and pepper work great. A coffee rub adds depth. The key is treating it with respect but not over-complicating it. The meat has plenty of flavor on its own.

The technique is similar to brisket but faster - smoke until you hit the stall, wrap in butcher paper, and take it to probe tender. Usually around 200-205°F internal. It can be sliced or pulled depending on your preference. Rest before serving.