Smoked Beef Chuck Roast
A simply seasoned 3–4 lb beef chuck roast rubbed with kosher salt and ground black pepper, smoked low and slow until tender and resting to finish.
Servings: 6 servings
Ingredients
Ingredients
- ?3-4 lbchuck roast
- ?2 tablespoonskosher salt
- ?2 tablespoonsground black pepper
Instructions
Instructions
- Place the 3–4 lb chuck roast on a cutting board. Evenly rub 2 tablespoons kosher salt and 2 tablespoons ground black pepper over all sides of the roast.
- If possible, leave the seasoned roast uncovered in the refrigerator for 2 hours up to 24 hours to dry-brine. (This step is optional but improves flavor and bark.)
- If you plan to truss the roast, do so now with butcher’s twine to help it hold shape. Then remove the roast from the refrigerator 45–60 minutes before cooking to come closer to room temperature.
- Preheat your smoker to 225°F. If your smoker has a water pan, fill it with water. Add wood or pellets according to your smoker’s instructions.
- Place the roast on the smoker grate and smoke at 225°F. Begin checking the internal temperature after about 3 hours by inserting a probe into the thickest part of the roast (avoid touching fat or bone). Continue until the roast reaches 160–165°F.
- Remove the roast from the smoker and wrap it tightly in two layers of butcher paper or aluminum foil. Return the wrapped roast to the smoker (place seam-side down).
- Continue smoking the wrapped roast until the internal temperature reaches 208–210°F. Times will vary; monitor the temperature with your probe.
- When the roast reaches 208–210°F, remove it from the smoker and keep it wrapped. Let it rest, wrapped, for 1 hour in an insulated cooler or on a cutting board. The internal temperature will fall during this rest.
- After resting, unwrap the roast, slice or shred as desired, and serve.
Equipment
- Probe
- Butcher paper or foil
- Tongs
Notes
The above timings are just a guide, but it’s important that you keep probing the meat to make sure that you reach the correct temperature for tender smoked chuck roast!
Avoid placing the smoker under direct sun on a hot day as probing might give you false readings. Reposition the smoker to a shaded or cloudy area.
We used oak wood for this recipe.
I usually season with equal parts of salt and pepper for Texas-style BBQ flavor, and sometimes add garlic powder. But if I’m doing for a barbecue0style rub, I use paprika, cayenne, brown sugar, mustard powder, garlic and onion powders.
Low and slow is the best way to smoke meats. This really allows the flavor of the seasonings and the wood to penetrate into the meat and it becomes packed full of flavor.
Always make sure to check the steam pot and fill it with water as needed. It is important to maintain a high moisture level within the smoker.
Avoid placing the smoker under direct sun on a hot day as probing might give you false readings. Reposition the smoker to a shaded or cloudy area.
We used oak wood for this recipe.
I usually season with equal parts of salt and pepper for Texas-style BBQ flavor, and sometimes add garlic powder. But if I’m doing for a barbecue0style rub, I use paprika, cayenne, brown sugar, mustard powder, garlic and onion powders.
Low and slow is the best way to smoke meats. This really allows the flavor of the seasonings and the wood to penetrate into the meat and it becomes packed full of flavor.
Always make sure to check the steam pot and fill it with water as needed. It is important to maintain a high moisture level within the smoker.