Required fields are marked *. These are excellent for pouring back over the meat after it has been sliced or shredded. In a large baking dish, combine all of the dry rub ingredients. Remove the middle or lower rack of your smoker. https://www.allrecipes.com/recipe/271149/bobbys-smoked-chuck-roast The recipe included submerging the roast in a thick mixture of mushroom soup and dried onion soup mix with a bit of wine or broth and placing it in the oven mid-afternoon. I have a Masterbuilt smoker, and have smoked ribs, turkeys, and pork It is highly recommended that you have a cutting board that has a grooved well around the perimeter to catch any juices when you open the package. You can add a bit of your favorite bbq sauce to the shredded 2. After the beef is wrapped in foil it can can be finished either in the smoker or inside in the oven, set at 250 degrees. Set the roast aside while you tend to your smoker. You can buy chuck as a slab that looks like London broil or brisket. Give your roast a quick rinse under cool running water. Your recipe says to cook approximately 1 hour per pound on a chuck roast but it doesn’t say at what temperature. Smoke at Thank you for your directions and an answer to “can you smoke a roast”! Carefully pour the collected juices into a container and place it This is a reasonably priced cut of beef that is perfect for smoking in a Masterbuilt Electric Smoker. Close the foil around the hot beans, or cover the pan with foil. I like to serve pot roast with smoked green beans and macaroni and cheese. Oak and pecan work well to. Allow them to rest for 15 minutes before serving. Pile it on top of the shredded or pulled beef on a soft roll. When the coals are ready, place the prepared chuck roast onto the center of the hot … Discard the foil. These are even good when simply flavored with salt and pepper. Lack of smoke from the vent will let you know when to replenish. Your email address will not be published. Figure on 1 hour per pound. What are the dos and don'ts of smoking a chuck roast? They seem to have better flavor. chop it up with a big, sharp knife. Line a sheet pan with foil or use a disposable foil pan. I often coat the meat with yellow or Dijon mustard before applying dry rub, which helps it stick tightly. It's typically tougher and fattier than most people want for It was my second time using my new Camp Chef smoker. please. It also calls for 2 cooking techniques in the smoker to make sure the roast remains as moist as possible. OMG. I have very fond memories of a chuck roast that my mother would make mid-week to feed a crowd. Trim the roast of any excess surface fat and silver skin. Like the beans, place the mac & cheese above the roast. Any good rub you use for brisket is appropriate for seasoning a chuck roast. While you are at it, make a batch of coleslaw for leftover pulled beef sandwiches for the next day. Trim the roast of any excess surface fat and silver skin. Cooking this cut slowly causes the muscle and fat to relax, for lack of a better description. Smoke at sandwiches! Set the roast aside while you tend to your smoker. At that temperature the meat will be fork-tender. What is a good substitute for beer of o don’t have a good dark beer on hand? 1 pound of fresh green beans, stem ends trimmed, Your favorite Italian salad dressing to coat. I love smoking meat! Mesquite wood is nice with this recipe. Sounds great for tomorrow’s Super Bowl LIII. Preheat the smoker to between 225°F and 250°F. Prepare the smoker by adding wood chips to the tray and water + 1/4 cup of beer to the bowl. It is marbled with some sinewy fat. helps it stick tightly. Cook for approximately 1 hour. Help Slice the roast with a very sharp blade, unless you are shredding for sandwiches. Your email address will not be published. Directions: 1. is well marbled with fat for the best flavor. By the time we got home from school the house smelled divine and we couldn’t wait for dinner. roast. Open the top vent. As an Amazon Associate, Smoker Cooking earns from qualifying purchases. When you have reached the desired temperature, place 2 large sheets of the foil on a cutting board. Soak them in a clean sink or bowl filled with water for 1 to 2 hours. of the cooled beef juice, then add the de-fatted juice back into the shredded beef. Place the beans on the upper shelf of the smoker when you put the roast back in for the final hour of smoking. This is my first time using a smoker so forgive me if this is a stupid question. I’ve never smoked a chuck roast so this is a first for me. Smoke the roast for approximately 5 to 6 hours, or until the internal temperature reaches between 160°F and 175°F. 225 to 250, use a thermometer dont go on pound an hour. Place the roast in the foil and cover, sealing the seams tightly. Serve with your favorite sides, as suggested below. Pat it completely dry with paper towels. You have all day, so make the best of it by preparing yummy smoked side dishes. Appropriate woods to use for smoke are any of the fruit woods, like apple or cherry. That's not smoking, is it. Pat it completely dry with paper towels. Like briskets, chuck can be marinated and/or seasoned with dry rub. Trim the roast of... 2. same cast iron dutch oven it was to be braised in. It came out great!