Chuck roast brisket style

[Kachina26]

Doing a chuck roast from @wash11 brisket style. Usually when I do a smoke on something new, I use the Camp Chef pellet smoker as it is super consistent. Today, I decided to do this on the Weber Kettle. So far, temps have been pretty consistent. It did take me 45 minutes to get the temp where I wanted it, but it has been right there for the last few hours. I started with this cut of beef.

Basic salt and pepper seasoning.

 

[Kachina26]

After 2 days in the fridge.

 

[Kachina26]

On it goes.

 

[Kachina26]

Some poppers for the wait.

 

[Kachina26]

Got it on late, I work swing shift, so up early is not a thing for me. In the stall right now, mama is hungry and the poppers didn’t cut it. At least another 2 hours is my guess.

 

[shaffewm]

How did it end up coming out?

 

[Kachina26]

How did it end up coming out?

The flavor was there, but the stall never broke. Also a little drier than I had hoped. The tri-tip I did this way turned out much better. Perhaps some liquid when I wrapped would have helped. Next one is going in the crock pot like the good lord intended.