All recipesChuck Roast · Medium

Smoked Wagyu Chuck Roast (Poor Man's Brisket)

Name: Smoked Wagyu Chuck Roast (Poor Man's Brisket)
Cook time: 5 h
Total time: 5 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 Long Road Ranch Wagyu chuck roast (3–4 lbs); 2 Tbsp kosher salt; 2 Tbsp coarse black pepper; 1 Tbsp garlic powder; Beef tallow + butcher paper; 1 cup beef broth for braising

Brisket flavor in 5 hours instead of 12. The cut every weekend smoker should be cooking.

Cook: 5 hr
Total: 5 hr
Difficulty: Medium

Method

1
Season the roast generously the night before. Refrigerate uncovered.
2
Smoker at 250°F with oak or hickory. Place roast on grate, smoke until 165°F internal (~3 hours).
3
Wrap tightly in butcher paper with a tablespoon of tallow and the broth. Return to smoker.
4
Cook to 205°F internal — probe should slide in like warm butter (~2 more hours).
5
Rest wrapped in a cooler 45 minutes. Shred or slice across the grain.
6
Compare results to our full brisket method — many of our members prefer the chuck for weeknight smoking.

Get this cut on repeat.

Every share includes steaks, ground, roasts and brisket or short ribs.

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