Smoked chuck roast

This recipe tells you how to use a pit barrel for smoking a chuck roast or poor man's brisket in your very own backyard.

Prep Time: 5

Cook Time: 5

Resting time: 30

Total Time: 5 35

Course: Main Course

Cuisine: keto

Keyword: cuck roast, pit barrel cooker, smoked

Servings: servings

Calories: 409kcal

Author: James Strange

Dry brining od chuck roast
Mix together the salt, black pepper, and granulated garlic.
Season the meat with the spice blend then place the meat into the refrigerator until ready to use. Take out one hour before cooking.
Build a fire and preheat your smoker.
If using place your temperature probe into the meat
Add the meat to your cooker / smoker and close the lid
Cook until the internal temperature of the meat reaches 145 to 150 F then flip over.
Cook until the internal temperature of the meat reaches 160 to 170 F. Then wrap the chuck roast. Place back into the cooker.
Cook until the desired internal temperature of the meat has been reached. (195 to 205F)
Rest the meat for 30 minutes to 1 hour.
Slice and serve.