Ember Pit
All cuts

Beef · Shoulder roast, 3–5 lb

Chuck roast

Poor man’s brisket. Same collagen logic, half the time, weeknight-possible.

Internal target

205°

Probe tender

90°Probe220°
Pit
250–275°

Hot & fast

Time
5–7 hr

~80 min/lb

Rest
30–45 min
USDA
145°

Safety floor

Sliceable chuck can stop around 195°F; pulled chuck wants 205°F.

Watch it cooked

Chiles and Smoke · Smoked Chuck Roast, Poor Man's Brisket

Smoked Chuck Roast, Poor Man's Brisket

Chiles and Smoke

Watch on YouTube

Recipes

How to cook it

  1. 1

    Season like brisket. Pit 275°F.

  2. 2

    Wrap with a splash of beef broth when bark is set.

  3. 3

    Pull at probe tender. Rest, then slice or shred.

Probe & cues

Center of the roast.

  • For sandwiches, it should shred with a glance. For slices, stop a little earlier.

Stall. Wrap at 165°F if you want it done for dinner.

Start a cook

Logs the target and runs a pit timer. Saved on this device.