Smoked Chuck Roast - Brisket style with THICK bark!
How to get thick bark and tender, shreddable meat every time. Video instructions below:
We took some tips from Texas on getting the best bark and color then created the Aggro Crag spray (Nickelodeon fans will know). It’s the easiest way to ensure maximum umami flavor while sealing in the juices and making a thick crust.
3lb Chuck Roast
3 tablespoons yellow mustard (binder)
3 tablespoons HLM BBQ Back Rub
Foil for wrapping (optional)
Aggro Crag Spray
Apple cider vinegar
Pat thy chuck roast dry with paper towels, clean up any extra bits, slather in yellow mustard, and season all over with bbq seasoning.
Smoke at 275F, checking every hour. Gently mist with a spray bottle filled with the Aggro Crag mixture, if it starts to dry out. Cook until 165F internal.
Wrap in foil, cook at 300°F for another 1.5 hours. Until probe tender, around 198-203F.
Open the foil to let the steam off, wrap and let rest for 30 minutes.
Using heat-resistant gloves, shred the roast or cut it into “brisket” slices about the width of a pencil.
Serve on a sandwich or eat it like brisket!
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