After seeing Nepas1's "Bradley Smoked Brisket" I had to smoke me some beef!
When it comes to Brisket, my family likes it pulled. Locally brisket goes for $4.99/lb, unless I drive to a warehouse club & buy a whole one. My solution is Chuck Roast; great marbling, flavor & reasonably priced. Best of all, if I treat it like the point end of a brisket, I can't tell a difference! I'll save whole briskets for family gatherings, church picnics, etc.
Cooking it - My 14 year-old son had the smoker setup & ready to go he's getting very good at this). I took a roast with a nice fat cap, coated with yellow mustard & applied my homemade rub no injection needed). It then went straight onto the smoker cold maximizes smoke infusion fat cap up, hickory wood for smoke. After three hours, I placed the roast in foil, topped with onions & added braising liquid 1/3 cup each: brown sugar, cider vinegar & beer). I raised the pit temp to 300, tightly sealed the foil pack & put it back on to braise. After two hours I used the good ol' thermometer test. It slid in like butter; done!
I moved the roast to a large cutting board, geared up with my BBQ gloves & pulled that hot steaming sucker apart The gloves are great; no burnt fingers!). We heaped the beef onto toasted sub buns, topped with cheese, the onions, roasted green pepper & served with Sour Cream & Chive Red-Skin Mashed Potatoes.
Thanks and enjoy!