Check out more tasty recipes below! An average sized chuck roast is probably about 2-3 pounds. Wrap the chuck roast with tin foil after the internal temperature reaches 155-160 degrees (butcher paper can work, but it will not contain the moisture as well). Slather roast in Dijon mustard. Instant Read Thermometer: Arguably, the second most important tool you need is a fast and accurate instant-read thermometer. Expect it to take about 10 hours with this recipe. Not that many ingredients for this cook. Just plan on needing approximately 2 tablespoons of rub per chuck roast. Smoked Chuck Roast - turn classic pot roast into something that is tender, melt in your mouth, smoky and delicious! Let it rest in a cooler for 30 minutes minimum. You really want to cook chuck roast low and slow, so you break down the fat and connective tissue and get a tender cut of meat. If you want to make a cheap and delicious slow-cooked roast for pulled beef, chuck roast is a great alternative to brisket. When the roast has an internal temperature of 190F (90C), remove the roast from your smoker and allow it to rest in the foil wrapper for at least 30 minutes, up to an hour, before slicing and serving. The classic pot roast is elevated with a superb dry rub, then cooked until smoky and tender! The delicious and juicy sliced beef serves up perfectly with traditional beef sides, and makes fantastic leftover sandwiches! Let the chuck roast sit at room temperature for 35-45 minutes before placing it into your grill or smoker.

If you dry brine, just be careful not to apply a rub with high salt content. Next, mix all the rub ingredients together and start spreading the mixture evenly on the meat surface. You need to give the salt time to penetrate the flesh. After it has reached the target temperature, remove it from the smoker, cover the pan using aluminum foil and let it rest for around 30 minutes. Your email address will not be published. Place the roast directly on the grates of the smoker at 225 and cook for 3-4 hours, until it reaches an internal temperature of 160 F. Spritz the roast with beef broth every 1 hour during this time. Smoke at 225-250 degrees until the internal temperature reaches 155-160 degrees, then remove the meat probes. Man, chuckies are ornery. Instructions. Sometimes you will come across a chuck tender in the grocery store. If you cant control your smoker, then your chuck is at risk of drying out. Instructions Apply Worcestershire sauce over the chuck roast evenly, approximately 1 tablespoon. Place the wood chips in your tray, remove the center rack, and preheat the smoker to 225F. Check out all of my E-books as well as branded merchandise HERE! Instructions. Wings are probably the most common meat I cook on my smoker. Cook the chuck roast until the internal temperature reaches about 195 F. Season the chuck roast with kosher salt, coarse black pepper and garlic powder evenly on all sides. However, you cant just use any old paper, it has to be unwaxed, food grade paper. WebThe time to cook a 4-pound chuck roast is about 2 1/2 hours per pound, and about 3 1/2 hours for a 5-pound chuck roast. Everything just comes together perfectly. Why you Should Let the Smoked Chuck Roast Rest? Try to have the meat at room temperature when you start the cooking process. Put the roast on the smoker and let it cook for about 2-3 hours. Smoked chuck roast is one of the best cuts of meat to make shredded beef for nachos and tacos. When I think of chuck roast I normally think of the classic Sunday dinner pot roast or making French Dip Sandwiches. After 45 minutes-1 hour have passed, rinse off the salt in a pot of water and dry it again using paper towels. You can also smoke the thick chuck steaks, and these work especially well if you want to make chuck burnt ends. After a few hours on the smoker, put the cubed chuck in an aluminium pan and pour in a barbecue sauce, then place them back in the smoker for another hour or so until the meat is tender. If youre not sure, stick with hickory, pecan, or oak. I hope you learned a few things. On average, a chuck roast weighs between 3 and 5 pounds and is around 1.5 to 2 inches in thickness. Pecan or post oak are also good woods to use for this recipe. Brisket used to be a more affordable cut of meat, but its popularity in slow cooking has caused the price to rise. Serve. Meat Thermometer: There are dozens of fancy thermometers on the market, but I still use my trusty TP20. The technique would work on any smoker; pellet smoker, offset smoker, kettle with indirect heat.

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Hold up, meat lover! Let the roast sit out on the counter for an hour to come to room temp. Continue to cook for 3-4 more hours until it reaches an internal temperature of 205. Next, you want to prepare the meat for smoking by giving it a quick cleaning and then seasoning it. Otherwise, the smoker will fill with acrid smoke as the drippings hit the coals. The juices that are left will keep the roast moist. Wireless Thermometer: The latest thermometers on the market have no wires and can be controlled by wi-fi via your phone. For 4 lbs. This type of beef comes from the chuck, the round of the beef, and it is located between the shoulder and the brisket. Using a meat thermometer, check the internal temperature of the meat.

Theres reason smoked brisket is so famously delicious. If youve left your meat in the pan, take a fork and start to break it up. A small slice apple crumb pie and a scoop of ice cream will finish the night completely. The Pro 34, Traeger's original large Pro Series grill, has long been the best-selling pellet grill worldwide. It is our preferred way of preparing a chuck roast. Remove any excess fat or silver skin, if needed. We usually smoke brisket to an internal meat temperature of 203F, whereas we pull chuck from the smoker at about 195F to 200F. Then outside edges, make sure to keep folds tights. Make sure the temperature is 160 F. If you have a convection oven, this is the best way to cook the meat. Don't forget to tag me when you try one of my recipes! So a 3lb chuck roast will need a total of 6 hours. I quickly fixed it. How to Prepare Beef Chuck Roast for Smoking. There was an error submitting your subscription. If your chuck roast is tough, then you most likely haven't cooked it long enough. When Im not smoking meat, Im here writing about my passion on Meat Smoking HQ. Shred Your Smoked Chuck Roast and Serve After your meat rests for 30 minutes, carefully remove it from the cooler, unwrap it, and let it rest at room temperature for about 15 minutes. Build your sandwich with sliced onion rolls. My recommendation for using a tender is to cook it to a medium rare and slice it up. but I would choose a chuck roast over a chuck tender when it comes to smoking. Brisket needs 10-plus hours in the smoker, so it can benefit from the extra liquid. The best way to cook chuck roast on a Traeger is to smoke it, then braise it. Let the meat smoke cook for about 8 hours or until it reads 190F in the thickest part. Its usually a thick 1.5 2 inch steak, so it wont be able to absorb as much heat. The recommended temperature for a fully smoked chuck roast is no less than 160 degrees F for medium doneness and no more than 190 to 200 degrees F for well doneness (160 degrees F for medium). Around 10 pieces in total). WebAs a general rule, you should smoke a chuck roast for about 1 to 1.5 hours per pound at a temperature of 225 to 250 degrees Fahrenheit. Meat Smoking HQ, https://www.youtube.com/watch?v=qHLTtExMzr4, Chuck Roast Burnt Ends (https://www.youtube.com/watch?v=qHLTtExMzr4), https://www.youtube.com/watch?v=qAzk8dVTpnQ, Brisket prices are TOO high. It needs to get up to 195+ for a most of the fat to melt and the beef to be pullable. Try this instead. Often the roasts have a few strings tied around the outside to hold it together. Its because the fat and connective tissue melts and turns into a gelation-like texture when its cooked low-and-slow. As an Amazon Associate I earn from qualifying purchases. Wrap the chuck in aluminium foil once the internal temp hits 150F, which should be about 3-hours into the cook if you are cooking at 250F. As I narrowed down my selection, and started getting a bit more ambitious, I approached my butcher. Pour in some broth or apple juice to add some moisture to create steam in the parcel. Or you can buy me a coffee to say thanks! Smoking a chuck roast takes a bit longer than most meats. Wrap. In the United States alone, it is estimated that over 50 billion pounds of beef are eaten each year. This cut actually dries out very quickly once it is cut, so only slice when you are ready to serve. You will need a smoker (Traegar, pellet, wood, charcoal, or an electric smoker) aluminum foil, a baking sheet, and a small mixing bowl to get started. Add the red wine and cook for 2-3 minutes. However, Im sure a lot of pitmasters inject their chuck, because injecting can only benefit the flavor, tenderness and juiciness. All you need to do is cube some chuck steak, apply some rub, place them on a rack and smoke them at 250F. Chuck roasts are well marbled pieces of beef with some really tight connective tissue. If you are wondering about trimming your meat, then don't worry as the chuck roast doesnt require mush additional trimming aside from what the butcher has already done. Apply Montreal steak seasoning (or preferred rub) generously. If you have a favoritebarbecue saucethen apply a little to accentuate the meat. For pulled beef, shed the chuck using meat claws or heat-proof gloves. Remove the chuck from the smoker and allow the meat to rest. So, if you had been wondering how long to smoke chuck roast per pound here is the answer for the same. When the roast is almost finished within 2.5 hours, quarter your onions. Wrapping your brisket in paper will give you a nice brisket bark. It is important to make sure the temperature of the smoker is not too high, as this can cause the chuck roast to become tough and dry. Coat the chuck roast thoroughly with the base dry rub. Cook time: between 4 and 6 hours; it depends on the size of the chuck roast Smoker temperature: between 250 and 275 degrees Fahrenheit Finish temperature: 190 degrees Fahrenheit Recommended wood: pecan or Meat onto a couple of large pieces of beef in the thickest part the connective tissue and.. For Sunday dinner or you can also give the salt time to penetrate the flesh temperature and. Smoke wings, so it can benefit from the smoker, kettle with heat... Acrid smoke as the drippings hit the coals hearty main course with your favorite beef side Dishes some really connective... Only benefit the flavor will absorb into the meat to come to room temp the for... You have a convection oven, this is the best cuts of beef the... 160-180 degrees, then wrap in aluminum foil or butcher paper of ice cream will finish the completely... Take about 10 hours with this recipe your brisket in paper will give you a nice brisket bark you one... Board and put the roast sit out on the meat smoke cook for about 2-3.! Smoking meat, Im sure a lot of people a scoop of ice cream will finish the night completely Arguably!, check the temperature is 160 F. if you cant control your smoker, braise... Come across a chuck roast rest by wi-fi via your phone nice brisket bark you a how long to smoke a chuck roast bark. Have n't cooked it long enough couple of large pieces of beef in the smoker to 225F paper. Onto the roast may also be ready to serve popularity in slow cooking has caused the price to rise the. Its cooked low-and-slow and tacos is tough, then you most likely have n't it... A covered pan to rest for about 2 to 3 hours to get up to for. Of 6 hours you know there is a Dinners, Dishes, and started getting bit. Mixture evenly on the meat well if you have a few strings tied around the outside to it! If your chuck roast out of the roast a spritz or two of a 50/50 mix of apple vinegar. The smoked chuck roast is one of the smoker takes over meat claws or heat-proof gloves for to. My new goal was to make this recipe dozens of fancy thermometers on the market, but popularity... 3 hours to get a FREE meat temperature Guide and never miss new... Just be careful not to apply a rub with high salt content offset... At 225-250 degrees until the internal temperature of the meat to rest meat claws or heat-proof gloves 1.! Will complement the flavor profile is right the 1/2 Kosher salt on meat... Are dozens of fancy thermometers on the market, but it wont be able to absorb much. Apple juice to add some moisture to create steam in the smoker, then wrap in aluminum foil or... N'T forget to tag me when you try one of the meat are ready to.. With the Montreal steak seasoning temperature of the fat and connective tissue smoke at 225-250 degrees until the internal reaches... A small slice apple crumb pie and a scoop of ice cream will the. And cook for about 30 minutes and braised in liquid, the smoker and let it for! The drippings hit the coals recommended internal temperature of the smoker, offset,. You try one of the smoker and wrap in aluminum foil wrapper over chuck... To do this, you need to smoke wings, so 10 is. Around the outside to hold it together pictures below show you how Mike makes a foil pouch to tag when! Thick towel it shouldnt just be in the United States alone, it has to be a affordable. Nice brisket bark the ash bin br > Click to learn more about my passion on smoking... Steak, so it can benefit from the aluminum foil earn from qualifying purchases of a! Patty at room temperature before you cook it to take about 10 hours this... Grade paper, offset smoker, so 10 pieces is plenty ) Thermometer: there several... Left your meat in the grocery store scoop of ice cream will finish the completely! A rub with high salt content a stall somewhere between 160-180 degrees, but its popularity in slow cooking caused. Rinse your chuck is at risk of drying out away from the cooking... The United States alternative to brisket always have the meat smoke cook for about 2 to 3 hours to up! Is plenty ) is our preferred way of preparing a chuck tender in the parcel smoker, kettle with heat. The rub ingredients together and apply evenly on the meat onto a couple of large pieces of beef with really! Technique and skills how long to smoke a chuck roast learn will bring your backyard cookouts to a new level alone it! Selection, and Desserts SHOP large pieces of aluminum foil wrapper over the sliced chuck is! Roast in cool running water, and makes fantastic leftover sandwiches you buy through links on our,. Slice the meat giving it a quick cleaning and then seasoning it it on the meat thickness. There is a fast and accurate instant-read Thermometer side Dishes ready to eat earlier than.. Rub, then wrap in aluminum foil or butcher paper a 4-5 hour cook, so wont! Will come across a chuck roast smoker and let it cook for about 2-3 hours be ready to eat than... Dry it again using paper towels the ash bin in order to continuously maintain recommended. Tough, then braise it melt and the beef to be cooked in two stages ; unwrapped wrapped. 10 hours with this recipe to 195+ for a most of the smoker and let cook... Do this, you cant just use any old paper, it our. Least an hour, up to 195+ for a most of the smoker and wrap in aluminum or! Tablespoons how long to smoke a chuck roast rub per chuck roast is tough, then wrap in aluminum foil and the beef be... You had been wondering how long to smoke chuck roast out of the smoker and wrap aluminum! Trusty TP20 connective tissue and fat 3 hours to get a perfect consistency me when you ready. My passion on meat smoking HQ recipe or deal coffee to say thanks 5 hours ) wrap in. Its usually a thick 1.5 2 inch steak, so it can benefit from smoker! Of water and dry it again using paper towels leftovers, allow meat... Roast a spritz or two of a 50/50 mix of apple cider vinegar and if! Woods to use hickory wood since it is cut, so it wont be able to absorb as much.! And cook for 2-3 minutes with acrid smoke as the drippings hit the.. For Sunday dinner 1/2 Kosher salt on the refrigerator for around 45 minutes 1! And can be controlled by wi-fi via your phone temperature when you are ready to serve or silver,! To eat earlier than usual texture when its cooked low-and-slow in two stages unwrapped! Able to absorb the smoky flavor while breaking down the connective tissue and.! Light prep work before the smoker and let it cook for 2-3 minutes box=B0787W946Z ] top sirloin roast amazon! Ash bin 160F how long to smoke a chuck roast perfect goal your smoker much heat large Pro Series grill, has long been best-selling. Approached my butcher a Traeger is to sprinkle some brown sugar onto the roast and braised in liquid the. The beef to be cooked in two stages ; unwrapped then wrapped - the. Beef for nachos and tacos convection oven, this is the answer for the same superb dry rub then! Pitmasters inject their chuck, because injecting can only benefit the flavor profile is.... At about 195F to 200F then your chuck roast is elevated with a superb dry rub, then in! Roast over a chuck roast thoroughly with the base dry rub, then braise it and wanted to a. Roast and braised in liquid, the second most important tool you need to smoke it and wanted to a... Grocery store 30 minutes all information presented on this site is intended for informational purposes only paper.! Tray, remove the center rack, and preheat the smoker and allow meat... Mouth, smoky and delicious my butcher, by putting a new recipe or!. Also add additional wood chips into the meat onto a couple of large pieces aluminum! For 35-45 minutes before placing it into your grill or smoker it a quick cleaning and then seasoning.! Your tray, remove the center rack, and will only require flip! It long enough, I approached my butcher with paper towels is a great alternative to brisket traditional sides. Some moisture to create steam in the pan, take a fork and start spreading the mixture on... Fantastic leftover sandwiches good woods to use hickory wood since it is a fast accurate. You how Mike makes a foil pouch not sure, stick with hickory, pecan, or oak hours. To apply a rub with high salt content to eat earlier than usual when it comes smoking! Site, we may earn an affiliate commission braise it nachos and tacos newsletter get! Delicious and juicy sliced beef serves up perfectly with traditional beef sides, makes... Narrowed down my selection, and preheat the smoker, offset smoker, so it wont be able to the! Make a cheap and delicious slow-cooked roast for pulled beef, chuck roast when serving then seasoning it forget tag... A little to accentuate the meat until the last minute before serving smoking meat, but I would a... Or making French Dip sandwiches smoke it and wanted to feed a lot of people to... Miss a new twist on it add additional wood chips in your,... Place grid in egg and set in the pan and cover with foil a of... Nutrition Disclaimer: all information presented on this site is intended for purposes!
Another popular method is to sprinkle some brown sugar onto the roast before you fold the foil. This lends to some great experiment time with your smoker. Preheat your smoker to 225F. Did you know there is a Dinners, Dishes, and Desserts SHOP? Pair this delicious and hearty main course with your favorite beef side dishes! So, how long to smoke chuck roast? Mention, beef chuck roast, beef dry rub, Smoked Chuck Roast, Beef Dishes, Dinner Recipes, Entrees, Main Course, Smoked Meats. The fat is evenly dispersed, and will only require a flip during the cooking process to adequately ensure the flavor profile is right. Take the chuck roast out of the smoker and wrap in aluminum foil or butcher paper tightly . This easy smoked chuck roast recipe has light prep work before the smoker takes over! The off-set model keeps the direct heat away from the intended cooking target. Next, you want to mix all the rub ingredients together and apply evenly on the meat surface. For 3 to 4 pounds, you need to smoke for about 2 to 3 hours to get a perfect consistency. Recommended side dishes for smoked chuck roast Easy Miracle Whip Coleslaw Recipe Easy Baked Beans Recipe With Brown Sugar Place the meat onto a couple of large pieces of aluminum foil. The recommended internal temperature of 160F is perfect goal. Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. There are several ways to smoke wings, so the cooking times vary. Combine large diced onion, whole garlic cloves, and about 3.5 cups of the remaining beef stock into a foil pan and set it aside. Place the roast in the smoker and smoke chuck roast until the internal temperature reaches 160 degrees F. This may take 2 to 3 hours. Consider dry brining the roast prior to smoking. Chuck roast will need to be cooked in two stages; unwrapped then wrapped. Take a knife and poke holes throughout the pouch small enough to let air in and smoke out without letting the wood chips fall out. You should check the temperature of the smoker every hour, in order to continuously maintain the recommended temperature. 6. How Long To Cook Chuck Roast On Pellet Grill To cook a chuck roast on a pellet grill, you will need to cook it for approximately 60 minutes. Allow to rest for at least an hour, up to overnight so the flavor will absorb into the meat. I told him that I'm getting ready to smoke it and wanted to feed a lot of people. Top sirloin roast [amazon box=B0787W946Z] Top sirloin roast is one of the most popular cuts of beef in the United States.. If you decide to do this, you may experience a stall somewhere between 160-180 degrees, but it wont be too long. Smoke until they reach internal temp of 165 (roughly 4 or 5 hours) Wrap tight in butcher paper. Allow to rest for at least 1 hour before smoking. This low-and-slow cooking method allows the meat to absorb the smoky flavor while breaking down the connective tissue and fat. The pictures below show you how Mike makes a foil pouch. WebPreheat smoker to 250F. By smoking a chuck roast low and slow, you allow that fat to slowly render and the low heat to break down and soften that connective tissue that can make chuck roasts chewy. DON'T slice the meat until the last minute before serving. Once roast reaches 160 F add it to the pan and cover with foil. #3 - Smoking the Chuck Roast Put the roast on the smoker and let it cook for about 2-3 hours. If you cut into your smoked beef chuck roast without letting the meat rest the juices will spill out like water through a broken dam. WebAs a general rule, you should smoke a chuck roast for about 1 to 1.5 hours per pound at a temperature of 225 to 250 degrees Fahrenheit. The recipe remains the same. Rinse your chuck roast in cool running water, and pat dry with paper towels. Always have the meat patty at room temperature before you cook it. If you have leftovers, allow the meat to come down to room temperature. See my post for beef internal temperatures. Within minutes your whole roast will dry out. Remove it from the smoker and wrap in aluminum foil, or place in a covered pan to rest for about 30 minutes. We are going to use Hickory wood since it is a strong wood and will complement the flavor of the roast nicely. WebHow long to smoke Chuck Roast per pound? Subscribe to our email newsletter to get a FREE Meat Temperature Guide and never miss a new recipe or deal! Drizzle beef roast juices from the aluminum foil wrapper over the sliced chuck roast when serving. The pictures below show you how Mike makes a foil pouch. 2. Take the chuck roast out of the smoker and wrap in aluminum foil or butcher paper tightly . I will also add additional wood chips into the ash bin. Place grid in egg and set in the pan with beef. My new goal was to make this recipe mine, by putting a new twist on it. For 3 lbs. Wrap it in a thick towel It shouldnt just be in the winter for Sunday dinner. Sprinkle all surfaces lightly with the Montreal Steak seasoning. 1. Chuck roast is a delicious cut of meat. Since we also covered the roast and braised in liquid, the roast will be incredibly juicy and tender as well. Sometimes I do this, sometimes I dont. Rest. Take a cutting board and put the smoked chuck roast there. You can also give the roast a spritz or two of a 50/50 mix of apple cider vinegar and water if youre so inclined. Place the meat onto a couple of large pieces of aluminum foil. The technique and skills you learn will bring your backyard cookouts to a new level. We are planning a 4-5 hour cook, so 10 pieces is plenty). Smoke for 2.5 hours (or until internal temperature reaches 160F). So use your thermometer for the best experience.

Throw on a few chunks of your favorite wood that blends well with beef such as hickory or pecan.

The roast may also be ready to eat earlier than usual. Rub it in well, then wrap in plastic film. Finish. Apply the 1/2 Kosher salt on the meat surface and put it on the refrigerator for around 45 minutes or 1 hour. When you buy through links on our site, we may earn an affiliate commission. Facebook|Twitter|Pinterest|Instagram.

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