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Poor Man's Brisket (Chuck Roast)

Mouthwatering smoked chuck pot roast on the BHC, sliced and served like brisket.

Print Recipe

Ingredients

Poor Man's Brisket (Chuck Roast)
  • 3 to 4 lbs chuck roast (aka pot roast)
  • Olive oil
  • Any BBQ rub or seasoning

Items Needed

  • Barrel House Cooker
  • 8" round tin foil pan or Pyrex pan (nothing larger than 8")
  • Foil
  • H-Frame or Open Frame and 2 Half Grill Grates, or just a Full Grate
  • Prep Time: 20 minutes
  • Cook Time: About 3 hours + resting time
  • Skill Level: Intermediate
  • Makes 3-4 lbs chuck roast

Directions

  1. On both sides of the chuck roast, cut ½" deep lines creating squares.
  2. Rub lightly with olive oil and generously apply your preferred dry rub(s) or seasoning.
  3. Place meat in 8" foil tin pan or Pyrex pan.
Sliced Chuck Roast

Cut ½ inch deep lines on both sides of the roast.

Roast in Barrel House Cooker

Chuck roast on the Barrel House Cooker's middle level.

  1. Light the cooker according to our instructions.
  2. Set pan on middle level of the cooker on top of the H-Frame or Open Frame with 2 Half Grill Grates or the Full Grate.
  1. Cook for about 1½ hours or until middle of meat is around 160-170°F. Tightly cover pan and meat with foil (we highly suggest wearing Pit Mitts).
  2. Cook for about another 45 to 60 minutes until meat is around 190°F. Remove pan from barrel and set on cookie sheet. Remove the meat from the pan, but keep the pan with the juices.
Roast in Barrel House Cooker

Chuck roast in pan tightly covered with foil.

Chuck Roast Searing

Searing the meat for 15 minutes on each side achieves a dark crust.

  1. Using tongs, set the meat back on the middle grate without the pan. Open air intake holes to all the way.
  2. Let cook for 15 minutes and then flip the meat before cooking for another 15 minutes. This will give all the meat a really great, dark crust.
  3. Remove meat from the cooker, and set back into round pan with the juices. Cover tightly with foil to rest for 30 to 60 minutes.
  1. Remove meat from pan to a cutting board and cut thin slices in the opposite direction of the grain of the meat for a brisket-like meat perfect on its own or on sandwiches.
Finished Poor Man's Brisket

The final product: delicious smoked chuck pot roast, thinly sliced like brisket.