Initial Smoking and Spritzing
At 8:51 in
Poor Man's Brisket! Mouth watering Smokey you gotta see!
What happens here
Take the seasoned chuck roasts out to the Z Grills pellet smoker. The smoker should be preheated to 225°F. Insert the temperature probes from the smoker into the thickest part of two of the roasts. This allows for monitoring the internal temperature of the meat without constantly opening the smoker. Place the roasts directly on the grill grates. Close the smoker lid. Let the roasts smoke unwrapped until they reach an internal temperature of 165°F. Around 30-45 minutes into the smoking process, use a spray bottle filled with apple cider vinegar to spritz the meat. This prevents the meat from drying out and helps the flavor adhere.
Goal: Smoke the chuck roasts unwrapped until an internal temperature of 165°F is reached, keeping them moist with apple cider vinegar.
Tools and materials
- Spray Bottle — Spritzing the meat to prevent drying
- Temperature Probes Z Grills — Monitoring the internal temperature of the meat
- Z Grills Smoker Grill Z Grills — Smoking the chuck roasts and monitoring their temperature
- Apple Cider Vinegar — Spritzing the meat to keep it moist
- Seasoned Chuck Roasts Stoney Ridge Farm — The main protein for the 'Poor Man's Brisket'