Wrapping the Roasts with Additional Seasoning
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Poor Man's Brisket! Mouth watering Smokey you gotta see!
What happens here
Once the chuck roasts reach an internal temperature of 165°F, remove them from the smoker. Prepare pieces of heavy-duty aluminum foil, ensuring each piece is large enough to double-wrap a roast. Place each roast in the center of a double-layered foil sheet. Add a generous amount of minced onion and garlic powder to each roast. For an additional layer of flavor, the presenter adds onion powder to one of the roasts. Carefully wrap each roast tightly in the aluminum foil, creating a sealed pouch. Insert a temperature probe through the foil into the deepest part of each wrapped roast.
Goal: Wrap the partially smoked roasts in foil with additional seasonings to tenderize and infuse flavor.
Tools and materials
- Spatula — Assisting with lifting and moving the meat
- Temperature Probes Z Grills — Monitoring the internal temperature of the meat
- Tongs — Handling the hot meat
- Z Grills Smoker Grill Z Grills — Smoking the chuck roasts and monitoring their temperature
- Garlic Powder McCormick — Additional seasoning during wrapping
- Heavy-Duty Aluminum Foil — Wrapping the roasts for the second phase of smoking
- Minced Onion Great Value — Additional seasoning during wrapping
- Onion Powder McCormick — Additional seasoning during wrapping (used as an alternative when minced onion ran out)