07/16/2026
Smoked a chuck roast, and it turned out damn near as good as brisket for a fraction of the price! 🥩🔥 This cut is definitely being added to the regular rotation.
I picked up this chuck roast from my local butcher for only $4.00 per pound, and it was also buy one, get one free. Side note: always take care of your butcher because they’ll return the favor in ways you wouldn’t believe! 😂🙌 Brisket usually runs around $7.00 per pound here in rural Maryland, although I know prices can vary quite a bit depending on where you live.
This roast weighed about 3.75 pounds. I coated it with yellow mustard as a binder, added a base layer of SPG, and finished it with a generous coating of that special magic dust. I seasoned it around 7 p.m., placed it in the refrigerator overnight, and put it directly on the smoker at approximately 6 a.m. the next morning.
I smoked it at 225°F for around seven hours on the pellet smoker using a 50/50 blend of Camp Chef Hickory and Competition pellets. I also added a smoke tube filled with the same blend for a little extra smoke flavor. No wrapping and no spritzing during the cook. I pulled it at 192°F, wrapped it in foil, and let it rest for an hour before slicing.
I’ve been following this page for a while, soaking up all the incredible advice everyone shares, and it’s extremely satisfying to finally put that knowledge into practice and get results like this. Thanks to all the fine folks here who continue sharing their tips and experience. Smoke on, my friends! 💨🥩🔥
