Smoked Beef Chuck

So my son and I love BBQ especially brisket. The only problem we have is a brisket even half a brisket is way more meat then we'll eat so we rarely smoke one. Recently we bought 2 3lb beef chuck roasts, one i made a roast in the crockpot which turned out great. The other I had an idea to try and smoke it like a brisket. I started my smoker heating up to 250 degrees. While the smoker was coming up to temp I let the chuck roast come to room temperature and applied a generous amount of rub to all sides. Once the smoker was at 250 I placed the chuck roast in the smoker uncovered. Now I can't really tell you how long each process took as I don't watch the time as much as I watch the internal temp. Once the internal temp reached 165 i wrapped the chuck roast in aluminum foil ( butcher paper would work too I just didn't have any ) and placed it back in the smoker and continued to smoke it till the internal temp reached 205 degrees at which time I removed it from the smoker and brought it in the house. Once in the house I allowed the chuck roast to rest for about 6 minutes before slicing. Once sliced it looked just like a small brisket, the smoke ring and bark was perfect, the meat so tender and juicy and the flavor was simply amazing. So if your cooking for 1 or 2 people and love brisket you should definitely give this a try you won't regret it!

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