Poor Folks’ Brisket
Grill, High Protein, Main, Smoker
Servings 8-10 Calories 400-450 (estimate for meat alone)
Total Time 2.5 - 4 hours Prep Time 1 hour Cook Time 2 - 2.5 hours + 30 minutes rest
Equipment Needed
Smoker or Pit
Charcoal or wood for smoking
Butcher’s Paper
Meat Thermometer
Ingredients
1 Large Chuck Roast (approximately 3-4 pounds)
Salt and Pepper (to taste)
Sandwich Buns
Your favorite fixings
– barbecue sauce
– pickles
– coleslaw
– sliced onions
– jalepeños
Directions
Season the Chuck Roast liberally with salt and pepper.
Cut the meat into two pieces where the roast naturally separates.
Allow the meat to sit and get to room temperature (approximately 1 hour).
Preheat your pit to low heat, around 285 degrees Fahrenheit using either coals or mesquite for smoke flavor.
Place the meat on the pit, over indirect heat.
Cook for about 1 hour, or until the meat reaches an internal temperature of 160 degrees Fahrenheit.
Remove the meat and wrap each piece in butcher’s paper.
Place the wrapped meat back on the pit for another hour, until the meat registers at 202 degrees Fahrenheit internally.
Remove meat from the pit and rest for 30 minutes.
Carve or shred the meat and serve as desired.
Notes
A cooler or insulated container is useful for resting the meat after cooking to keep it warm and allow juices to redistribute.
