They are also equally efficient in preparing a well smoked chuck roast. Instructions. I’ve prepared a detailed recipe to guide you through the process. If you are a serious pit master, we highly recommend it. Dry it off and place on a board ready to apply the seasoning. Fire Up the Smoker. ​If it reads between 140 and 150 degrees Fahrenheit, the meat is ready to be pulled off. If the chuck roast is properly donned, it also means that it has achieved the desired flavor and no more smoke will be necessary. The grain of a chuck roast tends to run all over the place, so what we were trying to say is slicing it down the middle is just fine. Preheat the smoker or charcoal grill to 250 degrees F. To maintain this low temperature, use only half as much charcoal as usual. Removing the roast beef from the pan leaves behind a liquid, beef broth, which is equally seasoned like the meat itself. The best fuel to use is hickory, pecan or post oak. I tried this recipe last weekend and loved it. This is also a good way of ensuring that the internal temperature is raised. If you cut through the smoked chuck roast immediately after removing it from the smoker, lots of juice from the piece will run like an open tap and in no time, your roast will dry out faster than you can eat. . 190°F is probably the perfect temperature to remove the roast from heat. I am the author and photographer here at The Mountain Kitchen, where I share delicious homemade recipes using clean food ingredients, and stories about mountain life. Combine all the ingredients for the rub in a small bowl; stir with a whisk to mix and remove any clumps. The Mountain Kitchen is a participant in the ThermoWorks Affiliate Program, an affiliate advertising program designed to provide a means for sites to earn commission by advertising and linking to ThermoWorks.com. ​At the optimum temperature, the smoked chuck roast will be soft and ready. When you are ready, start by cutting off and discarding the twine. The final internal temperature of the smoked chuck roast should read between 195 and 200. The alarm sounded each time it would fall below the ideal smoking temperature. Step by Step Directions Even a Novice Cook Can Follow. It has 2 channels, one for the meat and one for the smoker, with a remote control. The alarm sounded each time it would fall below the ideal smoking temperature. Place on a chopping board and season liberally with kosher salt, rubbing it in firmly. All that is required is to set a medium power and cover it with a plate or a microwave’s dish for only a couple of minutes. Why is this important? Forks are also a good option for shredding the chuck roast. The broth serves as a nice moisture addition to your pulled meat. Carefully unwrap the layers of foil and transfer the meat to a cutting board, tent with foil. Rinse off the salt, dry and apply the seasoning. Allow the chuck roast to cool until internal temperature drops to around 150 degrees F before serving, 30 minutes to 1 hour. Chuck roast is cooked in two phases: the first phase is uncovered on the smoker, and the final phase is covered in foil. Here’s a quick tutorial on how to charcoal grill the best way. sauce) and serve slices of flat fanned out like a deck of cards surrounded by chunks of burnt ends. Unwrap the package containing the chuck roast and remove it. How to season it? Remove the piece from the smoker and place it on a pan covered with aluminum foil. The infused smoky flavor is enough to compliment your sandwich and if you are a fan of barbecue sauce, pick your type and apply to the smoke chuck roast. Heat adjustments can be made using this technique, along with adjusting the vents on the smoker. Your email address will not be published. Wrap the chuck roast in the foil and put it back in the smoker with the temperature between 225 and 250 degrees Fahrenheit. Thanks for your support! However, this step is optional and you can skip it, Combine the above ingredients and mix them well in a small bowl. I gave David a brand new top of the line. This will bring out the required moisture, that helps in breaking down the connective tissues. It is finished at the final temperature when it reaches 195 to 200 degrees. Add Beef Broth and Cover with Aluminum Foil, 8. While brisket is the traditional smoked beef meat, chuck roast is much less expensive and can be moister if cooked properly. Spread a little over the smoked chuck and serve. If the chuck roast is properly donned, it also means that it has achieved the desired flavor and no more smoke will be necessary. Smoke the chuck roast until a dark “bark” (outside crust) forms and the internal temperature of the meat is about 190 degrees F, about 6 to 8 hours; if you don’t use a probe thermometer, use an instant-read meat thermometer to test for doneness. We can’t wait to see them! Submerge it in a pot of either cold or hot water and rinse. Check for Doneness. However, there are other smokers like the electric one, which allow easy customizations. Besides the fact that it’s a little different from normal holiday meats, beef chuck is cheaper than beef prime rib or tenderloin, easier to get along with than brisket and it is a lot easier to come by in the grocery store. The aluminum foil will capture the moisture and allow the meat to absorb more juices. Meanwhile, you can sit on that pouch at the back of your house and enjoy the best smoked chuck roast you’ve ever made. Use hand gloves or hand savers to handle it.​. Spread the mixture evenly over the surface of your beef chuck. Seasoning and Browning the Roast Season the chuck roast with salt, pepper, and paprika. This Blog is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Add fuel when necessary to make sure that the temperature is maintained. Depending on the size of your chuck roast, it should reach 150 degrees F (when smoked at 250 degrees) in about two hours. He then brings up the sides of the plastic wrap, pushing out air as he goes and tightly pressing the wrap to form-fit around the piece of meat. I followed the step by step guide and got great results using best electric smoker. This was our first one, but definitely won’t be our last. Chuck roast has a lot of fatty and connective tissue, which makes it a perfect choice for braising. He was able to try it out on this chuck roast. Rub the spice rub onto the chuck roast on all sides. Combine the above ingredients and mix them well in a small bowl. (A half chimney-full.). You can serve it simply sliced on a plate or as a sandwich. You will need to add fresh coals and more wood chips almost every hour for at least the first 4 hours. If you wish, drizzle some sauce (cheese or. Perfectly cooked meat should be moist and juicy. As the beef roasts, ensure that the temperature stays at 250 degrees. Rinse it under cold running water and blot dry with paper towels. Let it rest for at least an hour before slicing it up. Rub … Great For Friends, Family, Anyone! Going to be smoking a small (just over 2 lbs) Blade Roast (my research indicates that it is a form of Chuck although in my area there is no such thing as a chuck roast) sunday on my uds. Required fields are marked *.