Smoked Chuck RoastIf you're looking for a rustic alternative to oven or crock pot roast, give our recipe for smoked chuck roast a try! Add some roasted vegetables and you have a wonderful autumn meal! Chuck is normally an economic cut of beef, yet it's so tasty when cooked slowly.
Tips: Make sure to find chuck that's well marbled to help keep the roast moist while cooking. We use wood charcoal when we smoke because it does not make food taste like chemicals like charcoal briquettes tend to do, but the choice is yours! Using prepared yellow mustard helps keep the spices on the roast but will not make your roast taste like mustard when cooked! SMOKED CHUCK ROAST 5-6 lb. chuck roast 2 TBSP. olive oil (or prepared yellow mustard) 4 tsp. Gusto Spice's Texas rub 16 oz. beef stock or lager --------------------- 2-3 cups pecan wood chips, soaked wood charcoal Sturdy foil pan Heavy duty tin foil |
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INSTRUCTIONS:
Soak wood chips in a bowl of water for at least one hour. Allow chuck roast to come to room temperature (about 1 hour) then apply olive oil (or prepared yellow mustard) and Gusto's Texas spice rub into the meat. Heat smoker to 225 degreesF. Drain half of the wood chips from water. When temperature has been reached, throw half of the wood chips on top of the charcoal. Place roast directly on top of the grill grate and close the lid. In one hour, throw the other half of drained wood chips onto the charcoal. Smoke the meat for an additional half hour then flip the meat and smoke for another 1.5-2 hours. The internal temperature of the meat should read 160-170 degreesF.
At this point, take the chuck off of the grill and place it into a sturdy foil pan. Warm the beef stock (or lager) and pour it over the roast. Tightly seal the pan and place back onto the grill for 1-2 additional hours, basting every hour, until the internal temperature of the chuck reads 195-205 degrees. Carefully take the roast off of the grill and wrap the chuck tightly, along with a good basting of beef stock, in heavy duty tin foil. Wrap a towel around the roast and place inside of a beverage cooler (no ice) for 2-4 hours.
Shred the beef, taking care to throw out the fatty parts, or slice the beef against the grain.
Soak wood chips in a bowl of water for at least one hour. Allow chuck roast to come to room temperature (about 1 hour) then apply olive oil (or prepared yellow mustard) and Gusto's Texas spice rub into the meat. Heat smoker to 225 degreesF. Drain half of the wood chips from water. When temperature has been reached, throw half of the wood chips on top of the charcoal. Place roast directly on top of the grill grate and close the lid. In one hour, throw the other half of drained wood chips onto the charcoal. Smoke the meat for an additional half hour then flip the meat and smoke for another 1.5-2 hours. The internal temperature of the meat should read 160-170 degreesF.
At this point, take the chuck off of the grill and place it into a sturdy foil pan. Warm the beef stock (or lager) and pour it over the roast. Tightly seal the pan and place back onto the grill for 1-2 additional hours, basting every hour, until the internal temperature of the chuck reads 195-205 degrees. Carefully take the roast off of the grill and wrap the chuck tightly, along with a good basting of beef stock, in heavy duty tin foil. Wrap a towel around the roast and place inside of a beverage cooler (no ice) for 2-4 hours.
Shred the beef, taking care to throw out the fatty parts, or slice the beef against the grain.
