Name: Smoked Chuck Roast Recipe
Prep time: 30 min
Cook time: 8 h
Total time: 12 h 30 min
Yield: 12
Ingredients: 8 lb Chuck Roast; 3 tsp Sea salt; 3 tsp Granulated Garlic; 3 tsp Granulated Onion; 2 Crumbled beef broth cubes; 1 1/2 tsp Mustard powder; 3/4 tsp White pepper; 2 tsp Black pepper; 2 tsp Celery powder; 2 1/3 tbsp Kosher Salt; 3 1/2 tbsp Black pepper coarsley ground

If possible, wet-age the meat in the fridge for 2–3 weeks in the Cryovac bag it came in.

Place the rub ingredients in a medium bowl and mix well. Apply the rub to the chuck roast in an even layer. Refrigerate for at least a few hours and up to 48 hours for best results. Keep the meat in a Ziploc bag if refrigerating for longer than a few hours, flipping once halfway through. Otherwise, keep the meat uncovered.

Preheat the smoker to 275F. Smoke the meat with oak or hickory for about 4 hours, or until its internal temperature reaches 165°F and it develops a dark color.

Take the roast out of the smoker, wrap it tightly in unglazed butcher paper, and return it to the smoker.

Continue cooking the meat in the smoker without the smoke at 325F for another 3-4 hours or until the internal temperature of the roast reaches 203F-210F.

After the meat is done cooking, remove it from the smoker and let it rest, wrapped, for about 1 hour or until the internal temperature comes down toout 145°F. Then unwrap, slice/pull, and serve.

If you are impatient like me, unwrap it right away, but be careful as it will be steaming hot. Then, slice the meat and make the most amazing smoked chuck sandwiches you will ever taste.

Smoked Chuck Roast Recipe