Poor Man's Brisket

Ingredients

• 1 (3–4 lb) well-marbled chuck roast
• 1 tablespoon yellow mustard or neutral oil
• 1½ tablespoons Minnezona House Seasoning
• 1½ tablespoons Minnezona Jalapeño Garlic Seasoning
• ½ cup beef broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons unsalted butter

Directions

1. Trim only hard exterior fat from the chuck roast. Lightly coat with mustard or oil.
2. Combine both Minnezona seasonings and coat all sides generously. Let the roast sit while the smoker heats to 250°F.
3. Smoke directly on the grate until a dark bark forms and internal temperature reaches roughly 165°F, about 3–4 hours.
4. Place roast in a foil pan or wrap tightly with beef broth, Worcestershire and butter. Return to smoker.
5. Continue cooking until a probe slides into the thickest portions with very little resistance, generally around 200–205°F.
6. Rest wrapped at least 45 minutes, then slice against the grain or pull into large pieces.

Recipe Notes

• Use temperature as a guide and probe tenderness as the final test.
• A well-marbled chuck roast stays juicier during the long cook.
• Resting is part of the cook; do not skip it.