This Blog is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Monthly Newsletters Only! Notify me of follow-up comments by email. Send Me Everything! This should be after another hour and a half and your chuck roast will be ready to pan. My name is Debbie Spivey and this is my husband David. The broth serves as a nice moisture addition to your pulled meat. You can maximize the shelf life of beef roast in the freezer by overwrapping the original store packaging with airtight heavy-duty aluminum foil, plastic wrap, or freezer paper or place the package inside a heavy-duty freezer bag in order to prevent … If you are using a charcoal grill, fill it with half chimney-full of charcoal. As the beef roasts, ensure that the temperature stays at 250 degrees. Chuck roast is sourced from parts of beef that contain bits of fat and collagen, which aids in achieving moist and tender results. Perfectly cooked meat should be moist and juicy. It just helps us afford to do what we do here at TheMountainKitchen.com. Depending on the size of your chuck roast, it should reach 150 degrees F (when smoked at 250 degrees) in about two hours. Don’t slice until the last possible minute. Continue smoking and keep adding chunks or charcoal, depending on the cooker you are using, whenever necessary. Continue smoking and keep adding chunks or charcoal, depending on the cooker you are using, whenever necessary. The moisture in the wrapped piece will regulate the temperature and get infused in the piece of meat. Rub the spice rub onto the chuck roast on all sides. He was able to try it out on this chuck roast. It should be on the verge of falling to pieces by the time you finish. Rub … Learn how your comment data is processed. Smoking a chuck can be done using any smoker of your choice. This site uses Akismet to reduce spam. With this type of sandwich, you can serve with Cole slaw, onion rings, and an Italian vinaigrette. Hi Scott! Don’t forget to mention. Keep in mind that the internal temperature of the smoked chuck roast can increase further by 10 degrees Fahrenheit even after you have removed it from the smoker. Would love to hear back from you to see how things turn out. Thanks again for commenting. Chuck roast is cooked in two phases: the first phase is uncovered on the smoker, and the final phase is covered in foil. The temperature is ideal for a fully cooked and flavored chuck roast. One way of knowing if your chuck roast beef is properly done is by confirming if all the connective tissue and fat has broken down or melted away. Apply the yellow mustard on the surface of the chuck roast and rub it on all side. Each Share Saves a Steak From Being Cooked Well Done, ​6. The aluminum foil will capture the moisture and allow the meat to absorb more juices. How to season it? Heat adjustments can be made using this technique, along with adjusting the vents on the smoker. ow long does it take to smoke a chuck roast? Subscription Options Turned out well, I smoked it 2 hours then 2 more wrapped in foil. For best results, slice only what you are serving. Wash the chuck roast under cold water. The chuck roast dries out quickly once it is cut. Perfectly cooked meat should be moist and juicy. Note: A mixture of these ingredients is enough to season up to 6 pounds of chuck. Do It Yourself Stuffed Burgers Designed For Anyone Who Wants To Eat A New Kind Of Burger. David and I smoked our first chuck roast on his Weber Smokey Mountain Cooker, a couple of weekends ago. probe thermometer and/or instant-read thermometer*, Red Wine Braised Beef Short Ribs {Revisited. You can serve it simply sliced on a plate or as a sandwich. You can either use the electric smoker or go with the offset version. With a sharp chef’s knife, slice the chuck roast thinly, with the grain, about ⅛ to ¼-inch thick. Smoking Chicken Thighs – The Secret To Perfect Meal. Unlike most smoked meats, for example, a brisket, which usually has a flat and a point, all the pieces from smoked chuck roast have the same texture and taste. Add fuel when necessary to make sure that the temperature is maintained. We love hearing from our readers! The moisture in the wrapped piece will regulate the temperature and get infused in the piece of meat. Slice it with the grain? Add fuel when necessary to make sure that the temperature is maintained. Unwrap the package containing the chuck roast and remove it. The grain of a chuck roast tends to run all over the place, so what we were trying to say is slicing it down the middle is just fine. He or she will have a reason to thank you. Remove the Chuck Roast from the Smoker, Building a Sandwich with a Smoked Chuck Roast, The best fuel to use is hickory, pecan or post oak, How To Use And Calibrate A Cooking Thermometer – Complete Instruction, History of Barbecue – The Four Types of Barbecue Found In the USA, Meat Grinders Guide: How to Carve a Rotisserie Chicken, Lean Mean Grilling Guide: Healthy Chicken Breast Recipes, How To Use Chicken & Turkey Rack Instructions, Smoked Pork Belly – Signature Pork Recipe, Beef Jerky Recipe – Easy At Home Snack Recipe, Stuffed Burger Recipes – 15 Mouth Watering Video Tutorials For Grill Masters, Smoked Turkey – Simple & Delicious Recipe, 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. When smoking meat, David likes to use a combination of dry and wet wood chunks, alternating between the two. You should aim for no less than 160°F for medium doneness and up to 190-200°F for well-done. You can use twine to secure the roll while you do this if it gets a little complicated. ​At the optimum temperature, the smoked chuck roast will be soft and ready. (A half chimney-full.). Here’s a quick tutorial on how to charcoal grill the best way. Thermoworks thermometers are some of the most accurate thermometers money can buy. Combine all the ingredients for the rub in a small bowl; stir with a whisk to mix and remove any clumps. Secure chuck roast with 1 to 2 pieces of twine, tied around its circumference and 3 to 4 pieces of twine going around the width at 1 to 1 ½-inch intervals, making a grid pattern with the twine. Hi Jake! This is to taste for doneness. Doing this doesn’t mean you are hiding a flavor that you don’t like. Step by Step Directions Even a Novice Cook Can Follow. Remove the pan from the cooker and let the steam escape for five minutes. It might take up to 6 hours or more, depending on the size of chuck you want to prepare. The brisket is located in the breast area of the cow, just below the chuck. I followed the step by step guide and got great results using best electric smoker. One way of knowing if your chuck roast beef is properly done is by confirming if all the connective tissue and fat has broken down or melted away. Although a distinctive smoke ring may not be conspicuous on the meat pieces, it is a guarantee that the smoke flavor has been infused throughout the whole chuck roast. If you are a serious pit master, we highly recommend it. The wet wood chunks provide a lower, slower smoke and bring the heat down. Most chuck roasts are about six pounds, so that is how we get to an hour of rest.