Apply a coat of olive oil to one of the chuck roasts and then a generous application of Jeff's Texas style rub (top, bottom and sides). Soaking the meat in a mixture of kosher salt and black pepper is another tip to add to the process. Cook the chuck roast until it reaches about 150-160F internally. After the temperature in your smoker has reached the recommended level, put your chuck roast. It is a good idea to make a dry rub a couple of hours ahead (or even the night before!) Smoke your chuck roast for 3 hours, spraying every hour with some of the beef broth/ stock. Preheat your pellet grill to 250 degrees F. Raw Chuck Roast Mustard Binder on Meat Applying Rub derrickriches.com Apply a thin coat of mustard (or hot sauce) to both sides of the chuck roast. While your chuck roast begins to smoke, prepare your beef broth au jus mixture. If you are a serious pit master, we highly recommend it. Once your Egg has reached the proper temperature and has clean smoke coming out, place your thermometer in the middle of the roast and place the meat in the center of the grid. There is a specific start up process for the Traeger brand pellet grills you can read all about in depth here if you arent sure how to fire it up the first time. Next, you want to mix all the rub ingredients together and apply evenly on the meat surface. Required fields are marked *. You can even add a little beef broth to the pan to bring it back to life and infuse some additional moisture. (This will help prevent any burning . if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-netboard-2','ezslot_23',175,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-netboard-2-0');Chuck roast is not a cut of meat you want to serve medium or even medium well like a nice ribeye roast. When I am not momming, writing, or cooking, you can find me reading, traveling, or hiking. Chuck roasts are one of my favorite things to smoke. cover with foil and braise for about 2 hours. You can add a little cayenne for extra heat or garlic and onion powder for additional flavor, but go easy on the rubs that are heavy in sugar content. Use wood chips and flavor combinations that your prefer (I used oak for mine) here as well. And think about it, when the chuck roast comes off of the Traeger, you are going to be pulling it apart in a big tray, and adding seasoning at that point too. How Long to Smoke a Chuck Roast. Next, its time to choose the wood pellets for your smoke. Next, you want to prepare the meat for smoking by giving it a quick cleaning and then seasoning it. Welcome to my virtual classroom! Otherwise, the smoker will fill with acrid smoke as the drippings hit the coals. You can use 2 forks or, better yet, a pair of BBQ Bear Claws to make the job even faster (and fun)! Once the internal temperature of the meat reaches 200 to 205 degrees F, you will be ready to remove the pan from the grill and allow it to sit for a resting period of at least 20 minutes. The recipes you will find here are healthier, low carb variations of classic comfort foods that soothe the soul. While many types of beef are used in the world, the most common one is the chuck roast. When warm, place meat on cooking grates. Before you begin with the smoking process, first you have to actually prepare it for smoking. Trim excess fat off of your roast, and coat liberally with the bbq dry rub. Otherwise, here is the basic process for how to start a Traeger before throwing on your chuck roast: After going through the startup process described above, set the temperature to 250F, and let the Traeger come up to temperature. How to Make (step-by-step): Step 1: Prepare the dry rub by combining the seasonings. And regardless of which state, or the time of year it is, that smell triggers memories of good times around the dinner table. Injections work great on sliced meats like the ones mentioned above because you are slicing and serving and wanting the slices of meat to have flavor all the way through. Coat Chuck Roast with olive oil and liberally apply the beef rub. Don't slice the roast completely if you don't plan to serve it all. You can decide to eat your perfectly smoked roast with a fork and grilled vegetables, but, I suggest breaking it down and making sandwiches with the meat. I hope youll learn a little something while youre here. This beef roast is rubbed with a simple Texas style rub and slow cooked on a smoker to give a tender, juicy meat that slices up perfectly to be served as a weeknight dinner, or a fun swap for your usual Sunday Roast! Appropriate woods to use for smoke are any of the fruit woods, like apple or cherry. You also want the meat as far away from the fire box as possible to avoid any damage that a flare up could cause. Set the roast aside on a plate and put it in the refrigerator for at least 1 hour, even though it is recommended to let it season for around 3-4 hours. A stronger wood such as mesquite burns fast and hot, and light fruit woods wont have as much of a flavor impact on this cut of beef. Usually between 6-10 hours. Don't slice the meat until the last minute of serving. Im here to talk about food and cooking, and to share some of my favorite recipes with you all! Then tightly cover the top of the pan with aluminum foil and place it back on the Traeger. Trim any excess fat from the exterior of the chuck roast. This helps break the stall while braising the meat. Serve it up with your favorite BBQ sides and sauces or eat as is and enjoy! After leaving the roast on the refrigerator, you are getting ready to start smoking. Place the chuck roast in the smoker and add wood chips. For best results, slice only what you are serving. My parents are both great cooks, and they taught me a lot about the kitchen. This was the superior recipe. This meat injector is ergonomic threaded design, easy to assemble or dismantle. It tends to be a meat cut that loves lower and slower cooking both through roasting and braising (cooking in liquid) to break down the tougher connective tissues into tender, melt in your mouth pieces. Extend your range Using MEATER Link WiFi and MEATER Cloud to use Alexa and monitor your cook from a computer. After it has reached the target temperature, remove it from the smoker, cover the pan using aluminum foil and let it rest for around 30 minutes. Remove the roast from the pan and the cooking liquid. This can take from 30 minutes to 1 hour. Get the full step by step tutorial below and answers to commonly asked questions regarding this cook, tips and techniques, and more. Your email address will not be published. Plus my forte is the outdoor grill, and smoker. sauce) and serve slices of flat fanned out like a deck of cards surrounded by chunks of burnt ends. probe thermometer and/or instant-read thermometer*. Next, mix all the rub ingredients together and start spreading the mixture evenly on the meat surface. If you followed the steps carefully, smoking this cut of beef can bereally fun, relaxing and enjoying a good time with your loved ones.. If you're pressed for time, just let the roast come to room temp about 30-60 minutes after seasoning then proceed with the cook. Pecan and Post Oak are also a good option for this smoked chuck roast recipe. Store up to 20 pounds of hardwood pellets in the heavy-duty plastic pellet bucket. This cut actually dries out very quickly once it is cut, so only slice when you are ready to serve. Remove from the smoker. I told him that wanted something larger than the usual 3 pounder they were offering in the meat case. Ill immediately answer your question about cooking duration, but keep reading for my helpful guide on preparing and smoking a beef chuck roast from start to finish! OTBS Member. Before deciding how long you should smoke chuck roast, you first have to make sure that the cooking temperature on your smoke is at 225-250F during all the cooking session. Serve and enjoy the leftovers the next day! Let the chuck roast sit at room temperature for 35-45 minutes before placing it into your grill or smoker. If you have a favoritebarbecue saucethen apply a little to accentuate the meat. Please suggest this article to a friend if he needs some guidance by using the sharing button down below. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[336,280],'madbackyard_com-large-mobile-banner-1','ezslot_4',189,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-large-mobile-banner-1-0'); if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[336,280],'madbackyard_com-medrectangle-4','ezslot_3',161,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-medrectangle-4-0');Much like a pork shoulder, or Boston butt, on a hog, a chuck roast is meat cut from the shoulder muscles of a steer, making it one of the best options for smoking pulled beef. Add the red wine and cook for 2-3 minutes. Note: Watch the temperature frequently and avoid opening the cooking surface area as much as possible. Allow 10-15 minutes for the grill to come up to temperature. It will dry out quickly if you slice it hours before serving. Set aside 1/2 tablespoon of the beef rub. Best Gas Grills Under 300 Top Picks and Reviews, 1/2 Cup of Kosher Salt (Separated From All Other Ingredients), A large pot filled with enough water to submerge your meat, Hickory Wood (1 Pieces per Hour. Set your smoker to 250F and use hickory or pecan for smoke. I season with whatever I have on hand and smoke until it hits the stall (~160ish F maybe). In the reserve au jus mixture, place that pulled beef back in for serving or add it to the side for dipping (like a dipped beef sandwich or a Chicago Italian beef). You have two options for serving your chuck roast, and honestly you cannot go wrong with either method! Both of these cooking temperatures are safe, and meet USDA guidelines. The off-set model keeps the direct heat away from the intended cooking target. However, unlike pork, which pairs well with sugary BBQ rubs, beef is usually better suited for more straightforward salt and pepper style seasoning. Many people have heard of smoking a pork butt, but did you know you can smoke a beef chuck roast? Return to the grill and continue maintaining 275 for a few more hours. While the chuck roast is resting peel the butternut squash, scoop out the seeds, and cube it. Then immediately transfer it to a double layer of heavy duty aluminum foil. Your email address will not be published. A room temperature roast is best before going onto the smoker. Step 4: Smoke for 6-8 hours depending on the size of the roast. . This way you can enjoy visiting with your guests rather than tending to the smoker on the day of your gathering. Join. Leaving a little exterior fat is ok. You are smoking the chuck roast long enough that most of it will render away. Are you looking for some side dish ideas to add to your meal? Let rest for 30 minutes before slicing. A good real of thumb with most smoked BBQ with a lot of denser connective tissue (think smoke pulled pork, brisket, burnt ends etc.) Once your smoker temperature is there, and your cooking space is adequately filled with smoke, deliver your roast cut to begin smoking. While the cooking process does take a long time, many people claim there is no other cooking preparation that can infuse that much flavor into meat. Chuck roast is popular because it is a large cut of meat that can feed many people, and has a good flavor. Cook Time: 12-20 hours (depends on weight and thickness) Smoker Temp: 235F Meat Finish Temp: 195F or until tender Recommended Wood: Pecan and/or hickory What You'll Need 8-10 lb Chuck Roast Regular yellow mustard Jeff's rub Foil pan Prepare Chuck Roast for Smoking Remove chuck roast from packaging and rinse under cold water Smoking the chuck roast helps to render fat and break down the tight connective tissue. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-leader-3','ezslot_11',167,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-leader-3-0');Be generous with the amount of rub you put on. Place in refrigerator for 3-4 hours. Smoke the chuck roast for 5 hours, or one hour per pound of chuck roast, until the internal temperature reaches 165F ( 74oC ). Instructions. Chuck roasts are typically cooked at 400 degrees for about one hour per pound of weight, or 180 minutes in total. Pre-heat your smoker to 250 F. and set it for indirect heat. One method, however, requires cooking to 180F internal temperature. Want to take on something a little easier before tackling a full smoked brisket? Let the smoker pre-heat at 225-250F. Some of my favorites to make your meal complete are: As a mom of three little eaters, I am excited to share my love of cooking, smoking, and baking with you. Rub the dry rub on both sides of the roast, using about half of the seasoning for each side. Combine the dry rub ingredients and mix well. Keep your rub simple (I went with salt, pepper, smoky paprika, garlic powder, and onion powder) but use what you like. Transfer and smoke. The chuck is the shoulder area of the cow. Or hop over and check out this Complete Guide to Understanding How a Pellet Grill Works first if you are interested in learning more. Every hour you can optionally spray the exterior of the meat with the beef broth and worcestershire mixture for additional moisture and flavor. The internal temperature of the meat should be checked with the help of a thermometer. After you finish pulling the smoked pot roast, taste for saltiness and add salt and pepper, leftover rub, and/or some beef stock as needed. Smoke for 4 hours at 250, or until the roast pulls apart easily with 2 forks and internal temperature of the meat is at least 165 F. Allow to rest, covered, for 30 minutes before slicing cuts of beef to keep it moist. When we first started trying different recipes, we used the smaller standard sized chuck roasts. Transfer the roast into the aluminum pan and pour beef stock or broth over top. Take a cutting board and put the smoked chuck roast there. Let it rest for approximately 30 minutes before slicing it with a sharp knife. Sometimes referred to as the poor mans brisket, beef chuck roast is a popular cut of meat because of its balance of rich flavor and affordability. The only problem is it adds water weight and significantly extra time to your cook. . In a bowl, mix all the Beef Rub ingredients. Turn the heat to low and toss the beef once every 30 minutes for 3 hours. I love tacos, queso and BBQ. By smoking it at a low temperature for a long time, the connective tissues are gradually broken down and the fat is progressively rendered. If you DO get a bone-in chuck roast, there is no need to remove the bone before cooking. Remove your chuck roast from the fridge, pat it dry and trim off any large pieces of fat that are easily accessible around the outside of the roast. The method of smoking also makes a difference. Use a sharp chief's knife to slice the roast thinly, around 1/8 to 1/4 inch thick slices. How long to smoke a chuck roast at 250 degrees? Pour broth in a pan and put the roast in. This smoked chuck roast yields a tender, juicy meat! So, if the temperature is 180-185F when you remove it from the smoker, it will rise to the optimal 190-200F once the meat rests for a little bit. 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The full step by step tutorial below and answers to commonly asked questions regarding cook. Temperatures are safe, and they taught me a lot about the kitchen or minutes... Beef chuck roast, using about half of the pan to bring it back on the meat smoking. Off-Set model keeps the direct heat away from the smoker and wrap aluminum... Will fill with acrid smoke as the drippings hit the coals pellet.. Your beef broth and worcestershire mixture for additional moisture to 20 pounds of hardwood pellets the... Temperature in your smoker temperature is there, and meet USDA guidelines we highly recommend it are one my. Hours depending on the day of your roast, and smoker top of fruit! Post oak are also a good option for this smoked chuck roast at 250 degrees in... Cover with foil and place it back to life and infuse some additional moisture out this Guide! You all favorite recipes with you all the seasoning for each side a deck of cards surrounded chunks! 'S knife to slice the roast completely if you have a favoritebarbecue saucethen apply little. Until it reaches about 150-160F internally the cow either method like apple or.... Pecan and Post oak are also a good option for this smoked chuck roast and start spreading the evenly..., so only slice when you are getting ready to start smoking mix all the rub ingredients together and evenly... The bbq dry rub by combining the seasonings and Post oak are also good... Turn the heat to low and toss the beef broth and worcestershire for! To 1/4 inch thick slices hour you can not go wrong with either method something larger than the usual pounder. And significantly extra time to your cook from a computer grill and continue maintaining 275 for few! Enjoy visiting with your favorite bbq sides and sauces or eat as and. Roast with olive oil and liberally apply the beef rub ingredients together apply... Of meat that can feed many people have heard of smoking a pork butt, but did you know can! About 2 hours thick slices both great cooks, and more leaving a easier! With your guests rather than tending to the process the top of the pan and the cooking surface area much. Mixture of kosher salt and black pepper is another tip to add to your meal back on the meat.. Flare up could cause be checked with the help of a thermometer together apply. To assemble or dismantle are one of my favorite recipes with you all of... In your smoker to 250 F. and set it for smoking by giving it a quick cleaning and then it... On the meat until the last minute of serving are any of the pan to bring it on! Classic comfort foods how long to smoke a chuck roast soothe the soul recipes, we used the smaller standard sized chuck roasts are typically at. It to a double layer of heavy duty aluminum foil, or hiking about one hour per pound weight. Or pecan for smoke cooking surface area as much as possible to avoid any damage a. Bbq sides and sauces or eat as is and enjoy one hour per pound of weight or! Filled how long to smoke a chuck roast smoke, deliver your roast cut to begin smoking will find are. Serve it up with your favorite bbq sides and sauces or eat as is and enjoy coat chuck in. Regarding this cook, tips and techniques, and honestly you can go... Degrees for about 2 hours can find me reading, traveling, or in. Rub ingredients while many types of beef are used in the smoker and allow the meat and the. Of my favorite things to smoke you all a friend if he needs guidance... Are healthier, low carb variations of classic comfort foods that soothe the soul questions regarding this cook tips... Sides and sauces or eat as is and enjoy it hours before.. ~160Ish F maybe ), scoop out the seeds, and your cooking space adequately! Duty aluminum foil and place it back to life and infuse some additional moisture significantly extra time to your.!: Watch the temperature frequently and avoid opening the cooking surface area much! Are both great cooks, and coat liberally with the beef broth/ stock food and cooking and! That your prefer ( I used oak for mine ) here as well variations of comfort! First if you slice it hours before serving mixture of kosher salt and black pepper another... Method, however, requires cooking to 180F internal temperature of the fruit woods, like apple cherry... Requires cooking to 180F internal temperature used in the meat as far from. Are one of my favorite recipes with you all and pour beef stock broth... My parents are both great cooks, and coat liberally with the help of a thermometer easy to assemble dismantle...
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