Your Choice of Beef:
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1 (3- 4 lb) Angus beef spoon roast
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1 (3- 4 lb) Angus Beef Chuck Roast
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1 (3- 4 lb) Angus Beef Brisket
Sauce:
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6 tbsp Taste of Inspirations® Chicago Steakhouse Rub, divided
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1/4 cup packed brown sugar
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1/2 cup balsamic vinaigrette
Steps
1
Place the beef on a rimmed baking sheet and pat dry with paper towels. Season beef with salt and pepper. Rub 3 tbsp steakhouse rub all over brisket. Let beef sit at room temperature 1 hour.
2
Meanwhile, set up the smoker with pecan, apple, or cherry wood or chips and maintain heat to stay between 225°F–250°F. Add beef to smoker fat side-up and close lid. Cook 3 hours with lid closed, maintaining heat between 225°F–250°F.
3
Meanwhile, in a medium bowl, combine the brown sugar, balsamic vinaigrette, and remaining 3 tbsp steakhouse rub. Brush or mop mixture onto beef after 3 hours smoking. Repeat 3–4 times during remaining cooking time. Cook until desired doneness, about 1–2 more hours.
4
Remove from smoker and loosely wrap with foil. Let rest 1 hour. Slice against the grain and serve.
Tips
For brisket, maintaining cooking temperature between 210°F-250°F, the cooking time is 1½ hours per pound. Basting it during cooking will keep it from drying out. Internal temperature ranges from 180°F–210°F. For chuck and spoon roast, cook to a minimum internal temperature of 145°F.
