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There's a thread down below that has a good discussion about cooking chuck roasts like a brisket. Believe it or not I've never cooked a chuck roast before and so I decided give it a try. I wanted to use just an average check roast cut, nothing fancy. So I bought a package of two chuck Roasts at Sam's. I tried to pick a couple good ones with a fair amount of marbling. The good thing was they were $4.49 a pound. So altogether the package of two cost me about but $20.
I cooked them in a very simple manner like I would have cooked a brisket. Basically all I did was put some rub on, cooked them with some hickory wood to 165,° wrapped them in foil, then cooked to 205°, let them set in the foil for about an hour and a half.
The rub I used was Oak Ridge BBQ Black Ops Brisket rub. This is again was another first because it's the first time I tried the Black Ops brisket rub from Oak Ridge. It's really good stuff. When they had cooled down a bit after cooking I sliced them as thin as I could by hand, across the grain. With these chuck roasts it turned out to be a real challenge to be able cut across the grain because grain runs every which way. So to tried it out with a couple handfuls of sliced chuck roast and a little Head Country barbecue sauce and it turned out really good. An extra bonus my wife really likes it to.
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