Brisket is not always available nor does everyone have all day to smoke it. This recipe is something anyone with a pellet grill can do with minimal effort and end up with delicious BBQ.
Recipe
1 3-5lb chuck roast (look for one that has decent amount of marbling)
Killer Hogs BBQ TX Brisket Rub
Lowry's seasoning salt
Smoked beef tallow
Butcher paper
Apple cider vinegar in spritz bottle
“Not everyone can find brisket in their local grocery store, but I have never been to a grocery store that did not have a decent chuck roast selection.”
Directions Preheat smoker to 250 degrees with pellets/wood of choice (I found that charcoal & hickory pellets gets amazing smoke flavor)
Remove roast from wrapper and pat dry
Season roast liberally with brisket rub on all sides and finish seasoning lightly with Lowry's seasoning salt
Place roast on smoker and leave smoker closed for 3 hours. After the 3 hour mark spritz with the apple cider vinegar to prevent it drying out every hour until the roast reaches 165.
Remove roast, place on butcher paper and cover roast with smoked tallow. Wrap butcher paper tight and place back on smoker until it hits 203/probe tender.
Pull from smoker rest several hours, remove twine cut roast, serve and enjoy!
My thoughts...
I have done several chuck roasts and this one stands near the top. I look at several of the options in the grocery store to ensure it has good marbling for that connective tissue to break down. If you do not see one you like wait till next shopping trip as you need that marbling because rendered fat = flavor! The smoked beef tallow helps get that bark and exterior extra juicy. This smoked chuck roast was an amazing dinner with pan fried cauliflower gnocchi from Trader Joes.