Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
September 2 2026
Labor Day Low And Slow - Smoked Chuck Roast Poor Man’s Brisket
Image From whatsinthepan.com
Chuck roast - This is the only cut I use for this recipe, and I won't swap it. The fat and connective tissue throughout the muscle are exactly what make it turn out tender and juicy every time.
Brown sugar - I add this to the rub to balance the salt and smoke with just enough sweetness to round everything out without tasting like a dessert.
Smoked paprika - This is where the color and that first layer of smoky flavor come from before the meat even touches the smoker.
Garlic powder - My go-to for building a savory backbone in any rub. It's not glamorous but it makes everything taste more like itself.
Kosher salt - I use this every single time. The coarser grind seasons more evenly and helps form the bark I'm after.
Coarse black pepper - Don't swap this for finely ground. The texture matters here-it creates bite and crust in a way that ground pepper just can't.
Onion powder - I think of this as the quiet one that makes the whole rub feel complete without standing out on its own.
Yellow mustard - This is my binder of choice. It keeps the rub locked in place and adds a subtle tang that disappears completely once it's smoked.
Apple juice - I keep a small bottle next to the smoker specifically for this. The light sweetness balances the salt in the rub and keeps the surface from drying out between spritz rounds.
Beef broth - I add this when I wrap because it turns the foil packet into a mini braise that pushes the roast over the finish line with moisture intact.