Perfect Smoked Chuck Roast Brisket
This smoked chuck roast brisket is a juicy, tender, and budget-friendly alternative to traditional brisket. Smoked low and slow, it delivers rich flavor with a buttery texture in less time.
Equipment
- Smoker
- Meat Thermometer
- Butcher Paper or Foil
- Cooler or warm oven
- Butcher’s twine (optional)
Ingredients
Beef
- 3–4 lb chuck roast
- 2 tablespoons kosher salt
- 2 tablespoons ground black pepper
Instructions
- Season the chuck roast with salt and pepper, covering all sides. Let it sweat uncovered in the refrigerator for at least 2 hours or overnight.
- Before smoking, let the meat come to room temperature (about 45 minutes). Preheat your smoker to 225°F and add water to the steam pot.
- Smoke the roast directly on the grates for 3 to 3.5 hours, until internal temperature reaches 160–165°F.
- Wrap the roast in two layers of butcher paper or foil and continue smoking until the internal temperature reaches 208–210°F (about 1 more hour).
- Remove from smoker and let it rest in a cooler or warm oven for at least 1 hour.
- Slice against the grain or shred the meat. Serve with your favorite sides.
Notes
Try adding garlic powder or smoked paprika for extra flavor. Best served with sides like coleslaw, mac and cheese, or baked beans.