Smoked Chuck Roast Recipe

This smoked chuck roast recipe produces juicy, fall-apart beef with a rich, smoky crust. If you love BBQ, this is a budget-friendly alternative to brisket for BBQ or an amazing piece of beef for sandwiches, tacos, or a hearty dinner.

Prep Time 30 mins

Cook Time 8 hrs

Rest Time 4 hrs

Total Time 12 hrs 30 mins

Cooking Method: Baking, Grilling

Cuisine: American

Courses: Dinner, Main Course

Difficulty: Beginner

Servings: 12

Calories: 487 kcal

Best Season: Suitable throughout the year

Description

This smoked chuck roast recipe produces juicy, fall-apart beef with a rich, smoky crust. If you love BBQ, this is a budget-friendly alternative to brisket for BBQ or an amazing piece of beef for sandwiches, tacos, or a hearty dinner.

Ingredients

8 lb Chuck Roast

Rub for Smoked Chuck Roast

3 tsp Sea salt
3 tsp Granulated Garlic (or Garlic powder)
3 tsp Granulated Onion (or Onion powder)
2 Crumbled beef broth cubes (or Substitute with granulated beef stock)
1 1/2 tsp Mustard powder
3/4 tsp White pepper
2 tsp Black pepper
2 tsp Celery powder

Rub for Texas-style Smoked Chuck Roast (as an alternative)

2 1/3 tbsp Kosher Salt
3 1/2 tbsp Black pepper coarsley ground

Instructions

1
If possible, wet-age the meat in the fridge for 2–3 weeks in the Cryovac bag it came in.
2
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.
3
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.
4
Take the roast out of the smoker, wrap it tightly in unglazed butcher paper, and return it to the smoker.
5
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.
6
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.
7
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.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 487kcal

% Daily Value *
Total Fat 31g48%
Saturated Fat 13g65%
Trans Fat 2g
Cholesterol 183mg61%
Sodium 2154mg90%
Potassium 922mg27%
Total Carbohydrate 2g1%
Dietary Fiber 1g4%
Sugars 0.1g
Protein 51g102%

Vitamin A 46 IU
Vitamin C 0.2 mg
Calcium 59 mg
Iron 6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://therecipenook.com/recipe/smoked-chuck-roast-recipe/