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
For the Rub:
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1 tbsp garlic powder
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1 tbsp onion powder
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1 tbsp chili powder
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Sliced white bread, for serving (optional)
Steps
1
Place the beef on a rimmed baking sheet and pat dry with paper towels. In a medium bowl, combine 1 tsp salt, 1 tsp ground black pepper with the garlic powder, onion powder, and chili powder, if using. Rub spice mixture all over brisket. Let beef sit at room temperature 1 hour.
2
Set up smoker with oak wood or chips and maintain heat to stay between 250°F–275°F. Place an aluminum pan on smoker and fill with water. Add beef to smoker fat side-up and close lid. Cook 3 hours with lid closed, maintaining heat between 250°F–275°F.
3
After 3 hours, remove beef from smoker and wrap well in foil or uncoated butcher paper. Return beef to smoker. Cook 1–2 hours, until desired doneness. Let rest while wrapped 1 hour. Slice against the grain in ¼-inch slices and serve with the white bread, if desired.
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 wide from 180°F–210°F. For chuck and spoon roast, USDA Food Safety recommendation is to cook to a minimum internal temperature of 145°F.
