Burnt Offerings Poor Man's Brisket Chuck Roast

Описание: Welcome to another episode of Burnt Offerings 🔥

In this cook, we’re taking Angus chuck roasts from Meijer and treating them brisket‑style on the Recteq Flagship 1600—a true “poor man’s brisket” cook that still delivers big‑time flavor and tenderness.

We walk through:
Seasoning with Fire & Smoke Society Black & Tan
Running the Recteq at 250°F

Using Royal Oak charcoal pellets, Royal Oak charcoal/hickory blend, plus smoke tubes packed with Western wood chips and Pit Boss Competition Blend pellets for a deep, layered smoke profile

Cooking to probe‑tender in the 200°F+ range, then resting and slicing like brisket

Along the way, we hit some real‑life bumps: slow‑starting smoke tubes, an auger issue, ignition trouble, and lessons learned about properly loosening the auger plate screws. We don’t hide the struggles—we show how to work through them and still end up with tender, juicy chuck that eats like brisket.

As always on Burnt Offerings, we close with a biblical devotional thought, tying the low‑and‑slow process of this cook to the slow, faithful work God does in our lives—especially through delays, frustrations, and do‑overs.

If this episode helps you with your next chuck roast—or encourages you in your walk with Jesus—let me know in the comments.

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Thanks for watching—and remember: God does some of His best work low and slow.