Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
April 16 2015
Stittsworth Chuck Roast
Chuch roast has a bunch of fat...and connective tissue. This MUST be cooked low and slow. I cook chuck roast just like I cook brisket. Rub libberally with dry rub, and place on the smoker (225 degrees...with LOTS of smoke) for 12 to 16 hours...or until the internal temperature hits 205 degrees.
Apple wood makes a good wood for smoking.
Once you pull the meat from the smoker, wrap tightly in foil for 2 hours. Remove the foil, then pull the meat (like you would for pulled pork). Season with more dry rub...then drizzle with a mixture of lemon juice, apple cider vinegar, and apple juice.
Serve on buns. Your guests won't even know it's not brisket!