For chuck I recommend hickory. Pull the meat into chunks the size that you want, or use a cleaver or sharp knife to chop up the long strands of tender beef to make them shorter. If it is more than that, there is no cause for alarm. Cook for 90 minutes per pound of meat, or until internal temperature reached 195°F. Brisket contains more fat and meat than chuck, making it popular for smoking. Its quality is close to barbecue brisket, and comes at just a fraction of the price. Print Recipe Pin Recipe. Add fuel when necessary to make sure that the temperature is maintained. These include oak, hickory, and mesquite. Smoke at 225-250 degrees for about 4 hours. It's infused with hickory wood for a traditional barbecue taste that will rival any other BBQ beef cut! Transfer the meat to your refrigerator and allow it to sit for a couple of hours. The fat content in the marbling slow renders and melts as it cooks, infusing the meat with a rich beef flavor. It’s outrageously delicious. Usually between 6-10 hours. This isn’t always necessary, but can help if the rise in temperature in the meat seems to stall. Remove roast from smoker and wrap in foil. These little contraptions sit on top of your grill and contain pellets that will help provide a constant stream of smoke on whatever you’re smoking. Then unwrap, slice and serve with a potato salad, pickled red onions or whatever side dishes you like.. Aiming for 195°F helps the connective tissues in the meat render and break down, so we can achieve that ideal melt-in-the-mouth feel that we want. Heat up smoker to 225°F. We respect your privacy and will never spam you. Oak and pecan work well to. This should only be used as a last resort. But with every step of the…. The mustard will act as a glue or paste for the seasoning to stick to. Smoking allows it to turn tender and moist, and full of rich beef flavor. The Brisket is located underneath the Chuck and has a much higher fat content displayed in the marbled cross section. This is also a good way of ensuring that the internal temperature is raised. Allow to rest for up to an hour. Cook the smoked chuck roast for about 2 to 3 hours more. Wash the chuck roast under cold water. If you’re using a charcoal grill as a smoker, try to set up your grill for indirect grilling. Chuck steak and brisket each come from different parts of the cow, making them two entirely different kinds of beef. Apply thin layer of mustard across surface of … It has beautiful marbling throughout, which makes it perfect for low and slow cooking. Remove chuck roast from refrigerator. What’s the best wood for smoking chuck beef? Place your chuck roast on the smoker grates, and let it cook for between 1 ½ to 2 hours per pound or until it reaches 195°F in the center. While these are often used for keeping food cool, they are also good at helping meat retain their juices after cooking. Find out everything you need to know with our full smoked chuck roast recipe and guide. If you’re using a gas or outdoor electric grill this will work, but you’re going have to make sure you keep feeding it smoking chips so that there is a constant feed of smoke for the 6+ hours of cooking time that we have planned for this! Fill in any remaining space with more towels or blankets, and leave it for at least an hour. https://www.allrecipes.com/recipe/271149/bobbys-smoked-chuck-roast When warm, place meat on cooking grates. Chuck roast becomes as moist, tender, and flavorful as traditional Texas brisket in this recipe that smokes and then slices the roast. *Amazon and the Amazon logo are trademarks of Amazon.com, Inc., or its affiliates. Any smoked meat is only cooked once it reaches our target temperature, and in the case of beef chuck we want to go for between 190°F and 200°F. This is called the resting period and the reason we recommend this is because it allows the juices to re-circulate through the meat, helping to keep a great consistency through the roast. Simply cook, shred, add sauce, and have the best barbecue beef sandwich of your life. Use a sharp knife to pull the chuck roast into chunks. Smoking >> Recipes >> Smoked Chuck Roast Recipe. Remove chuck roast from refrigerator. Rub seasoning across the meat. With brisket prices through the roof, this smoked chuck roast is an awesome alternative at a fraction of the cost of an actual brisket. Some may argue the…, Picanha steak is the highlight of any Brazilian BBQ. For this recipe, I’ve opted for just a simple rub. This Smoked Beef Chuck Roast on the Big Green Egg or Kamado Joe is also known as the poor man’s brisket. Be careful: The beef will still be hot after this resting period! The actual mustard flavour will fade quite a bit after smoking, so don’t be worried about the taste getting up your nose. What Makes A Good Chuck Roast Recipe . Chuck roast is a cut of beef from the shoulder part of the cow, sitting in above the brisket and in front of the ribs. smoked beef chuck roast without letting the meat rest the juices will spill out like water through a broken dam Taken from the shoulder of the steer directly above the brisket, chuck roast offers as much flavor as its neighboring cut but at a much more manageable price and weight. When you try it, you will know why it’s the best. Rich in flavor, and perfectly blended with a BBQ…, Most often, crab legs are boiled or steamed, but those methods will never compare smoking them. Light your charcoal grill or smoker and set up for indirect heat, establishing a temperature of 225 degrees. If you do like your meat to have a bit of a kick, try adding a teaspoon of cayenne pepper and half a teaspoon of chili powder. It’s an underrated cut of beef, but this works to our favour as this tends to make it cheaper! If you prefer pulled beef over slices, this part is for you! Also known as a chuck roll or a pot roast, the chuck roast is an economical cut of meat taken from the shoulder. Prep Time 15 mins. Chuck roast is best fresh off the grill or smoker. This will allow the salt to be absorbed. | Everything You Need to Know About Brazil’s Best Meat, How to Smoke a Turkey in an Electric Smoker. It’s traditionally made as part of a pot roast (hence ‘chuck roast’), but it can also be barbecue smoked. If you continue to struggle to kick the heat up, try placing the chuck in the oven (while wrapped in foil) to help get it over the line. Chuck Roast is a large primal cut located on the front upper shoulder of the cow. A lot of people think of chuck roast as either an oven or pan cooked meal, but it’s amazing prepared in a BBQ smoker. Place it on a chopping board and apply salt to the surfaces of the meat. Apply it across the entire surface of the meat and rub it in. Smoked chuck steak can start to dry out once it’s cut, so don’t slice it until you are serving it. That’s how my love of smoked chuck roast got started. Appropriate woods to use for smoke are any of the fruit woods, like apple or cherry. I’ve refined the rub a bit and definitely played with the final temperature. Cook Time 6 … Place on a chopping board and season liberally with kosher salt, rubbing it in firmly. Smoked Venison Ribs [Best Recipe, Brine, Rub, Wood], What is Picanha? Just like with brisket, I like smoked chuck roast to do the work and not lean on spices or herbs. Wrap a thick towel around it and place it into an empty ice chest, or soft sided cooler. If you plan to prepare a full course meal with the chuck roast as the centerpiece, make sure to have complementary sides. Beef chuck is comprised of different groups of the shoulder, and is a cut suited to long, slow cooks.