If you like beef brisket sandwiches here is a way to get that flavor in a much shorter timeframe and somewhat less hassle. The chuck roast or California roast cut is very flavorful and can be smoked in just a few hours. This can be cooked in a slow cooker or instant pot for sandwiches as well; but, I prefer smoked.
Below is a short video on the technique, followed by step by step pictures.
What you need:
- 3+ pound pot roast
- Olive oil
- Reynolds wrap
- Probe thermometer
- Instant read thermometer
What to Do:
- Set up smoker/grill to indirect heat at 225 to 250.
- Rub meat with olive oil
- season with dry rub - we used Zest Coast Espresso
Place meat on smoker/grill indirect heat at 225 to 225F. Add wood chunks or chips. If using gas grill, place foil packet of chips on burner.
Insert probe from an oven/smoker thermometer. For this cook we used the DOT by ThermoWorks.
Foil at 2 hours or 165F. Cook times are going to vary with the size of your roast and the temp of your cooker.
Pull meat at between 195 to 205F when probe slides in "like butter."
Cap'n Tip: So the whole key to successful grilling is the proper "cook to" temperatures. So you gotta have a quality quick read thermometer. We use the Thermapen® Mk4
Let meat rest five minutes
Slice against grain and chop...
I serve with onion, pickle, and sauce
And steak fries... Yum.