I saw somewhere that you can smoke a chuck roast similar to a brisket and it comes out pretty tasty. Have any of yall tried this? Briskets are so expensive and I end up with way too many leftovers...I'm curious how a big chuck roast would turn out?

If you've done it let me know your thoughts. I would need tips on how to slice it. Thanks!

Meat Church also has a video. He does it brisket style then turns them into poor mans burnt end.

I have done a few chuck roasts. Very good stuff.

I started doing chuck roasts on the smoker a few years ago when they stopped putting brisket on sale. I think it is just as good and since the roast has less fat than a brisket, you don't have all the size loss from the fat rendering. Cooks faster than the 12ish hours needed for a 12-14lb brisket. I also like the size so we can eat it all in a day or two. If you like smoked meat you will think it is great. More surface area than a brisket so you get more bark, which is a bonus.

They can be a little more finicky if you want to get it so it falls apart or shreds. I have a had few that just would not get there, and you need to cut it into chunks after you smoke so you can cut across the grain.

Sounds funny, but I think the chucks have a "beefier" taste than brisket. One down side is you cannot replicate the moist point of a brisket.

Try to smoke a prime tri-tip like a brisket. Better than brisket IMO

Obligatory Username checks out!

Maximus Johnson said:

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Try to smoke a prime tri-tip like a brisket. Better than brisket IMO

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But its way better medium rare.

HTownAg98 said:

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It can be done, and it's delicious. The church I belonged to as a child cooked shoulder clods for the bbq lunch. They taste great, but they're a pain to slice because the muscles run in all directions. I'd follow this.

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For a hundred years, that's all Kreuz Market sold - shoulder clod.

We've done them. My experience is if you don't expect it to be brisket, it's just fine.

If you expect to get the same consistency and taste, it jusy won't be. It can be tender, smoky, and good, just different than brisket.

It reminds me more of pulled beef. I'm not sure I've seen them really much cheaper than brisket per pound, but definitely smaller. At my HEB they're north of $7 / lb.

For chopped sandwiches or tacos, they're pretty good. I tend to take them a step farther like with pulled pork and then braise them in adobo sauce for tacos and stuffed pablano peppers wrapped in bacon and then smoked.

AgLA06 said:

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We've done them. My experience is if you don't expect it to be brisket, it's just fine.

If you expect to get the same consistency and taste, it jusy won't be. It can be tender, smoky, and good, just different than brisket.

It reminds me more of pulled beef. I'm not sure I've seen them really much cheaper than brisket per pound, but definitely smaller. At my HEB they're north of $7 / lb.

For chopped sandwiches or tacos, they're pretty good. I tend to take them a step farther like with pulled pork and then braise them in adobo sauce for tacos and stuffed pablano peppers wrapped in bacon and then smoked.

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Yep. To me it's like a smoked pot roast with a good bit of bark. I love it personally as it's a faster cook, much cheaper, and you can use the pulled meat for so many other dishes (it's great in mac & cheese BTW)

HEB also had separated & trimmed points/flats that are not that expensive.