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EASY Mock BBQ Beef Brisket

Contributed By: Dana | See all of Dana's recipes
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  1 Hour
Total Time:  6 Hours
  8 Servings
Slow Grilling Beef Chuck is a GREAT alternative to Beef Brisket for the weekend BBQ fan. A 3-5lb Chuck Roast is reasonable, easy to find in stores, and can be completed EASILY in a lazy afternoon whereas Brisket demands a 12-15 hour cook time.
RECIPE INGREDIENTS
3 to 5 lb Chuck Roast
BBQ Dry Rub (below) or your own favorite
Optional: Your favorite BBQ Sauce
BBQ Rub: Combine: 1 T Paprika - 1 T Chili Powder - 2 T Brown Sugar - 1 t ground black pepper - 1/2 t cayenne - 1 t Garlic Powder - 1 T salt (enough for one roast).  I usually double or triple this recipe and store it in an old spice jar to have around for additional seasoning.
DIRECTIONS
Plan on starting grill by noon for a 6pm dinner allowing for an afternoon of easy going - no stress grilling time.


1) While you can immediately grill the Chuck after applying the BBQ Dry Rub the flavors will be deeper if applied at least 4 hours before cooking and as long as the day ahead. If advance prepping then simply wrap meat plastic wrap or a plastic bag & place in refrigerator.


2) Whether you are Gas, Charcoal, or Pellet grilling - heat up your grill and get the heat settled in the 225 - 300 degrees range and set up for indirect cooking. If a stronger smoke taste is desired have some hickory chips soaking in water for adding to your grill when placing the meat on.


3) Place the Chuck directly on the grate - indirect ie: away from the fire and slow grill for 3 hours. Once you have the temp set in the lower range as outlined TRY NOT to keep checking the fire unless adding coals. Frequent checking loses heat which will extent the cook time in the next step.


4) After 3 hours remove meat from grill. Wrap meat in triple thick layers of alumimum foil along with 1/2 cup of water and seal alumimum foil up tightly. Check grill for temp and adjust coal if needed. Place foil packed meat back on grill - indirect again for 2 1/2 hours more at this same 225 to 300 degree range.


5) After 2 1/2 hours open foil and twist chuck roast with a fork to check for tenderness. If it gives easily this step is complete - if it resists seal back up for an additional 1/2 hour.


6) When roast is tender as oulined in last step remove carefully from foil with large steel turner - it will be very tender to pick up. Place direct back on grill for 1/2 hour. This step dries the surface a bit and creates a light crust on the meat. Additionally taste a small piece of meat. I like to add a light dusting of additional BBQ seasoning at this point.


7) After this last 1/2 hour carefully remove meat from grill onto a platter or cutting board and let stand a few minutes. The Chuck can be sliced like brisket and served. Some like to have a bit of your favorite BBQ sauce as a finishing sauce. Alternatively you can shred the meat easily and served with rolls.


Date Added: 06/14/2010
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Eric, CO Reviewed: 06/18/2012
Nice and slow works great!
I did this two times. Once like the recipe then with an 8 lb pork roast in my smoker. The first on the gas grill was perfect. The rub was great tasting after merinading for 2 days in the frig. Slow heat with a few wood chips worked well and made it super tender. Yesterday, I roasted the pork after overnight merinading. The rub tasted great with the pork and the slow smoker heat made it unbelievably tender for pulled pork sandwiches. It took over 8 hours but was really worth it!
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