For whatever reason, we have been seriously unsuccessful in finding brisket in our local grocery stores. Perhaps brisket isn’t a popular cut of beef in the Sacramento area, but we can’t find it! We have done some research on how to create versions of brisket without needing the actual cut. Here’s our take on a beef chuck roast (super easy to find) cooked brisket-style! We started the roast in the oven to cut down on cook time, because if you’ve smoked roasts before, you know it can take all heckin’ day.
Brisket-Style Smoked Chuck Roast
Brisket on a budget! We show you how to smoke a Chuck Roast in the style of a classic Brisket.
Equipment
- 1 Smoker
- 1 Oven
Ingredients
- 1 tbsp Kinder's Butchers All Purpose Seasoned Salt (can use other versions of seasoned salt)
- 1 tsp Ground Cumin
- 1 tsp Chili Powder
- 1 tsp Smoked Paprika
- 1 tsp Oregano
- 1/2 tsp Garlic Salt
- 1/2 tsp Ground Black Pepper
- 1.5 lb Beef Chuck Roast
- Avocado Oil
- Aluminum Foil
Instructions
- Preheat oven to 350 degrees.
- Mix dry seasonings and set aside.
- Drizzle avocado oil on roast and season evenly with the dry seasoning mix.
- Wrap seasoned roast in foil and bake for 45 minutes.
- Remove from foil and add to smoker. Set smoker temperature for 250 degrees. Insert digital meat thermometer into roast and cook until it reaches an internal temperature of 190 degrees.
- Remove from smoker and let rest for 10 minutes. Slice and enjoy!