If using a meat probe, place it quickly inside the meat before wrapping it back up. Leaving a little exterior fat is ok. You are smoking the chuck roast long enough that most of it will render away. Before you begin with the smoking process, first you have to actually prepare it for smoking. You can find chuck whole in a roast or sometimes even ground into meat. The Traeger pellet grill automatically feeds these small wood pellets via an auger mechanism to a fire pot where they are burned up, providing both heat and smokey flavor. Serve it up with your favorite BBQ sides and sauces or eat as is and enjoy! Add the red wine and cook for 2-3 minutes. For a more robust smoky flavor you can try a bit of mesquite wood chips, but not too many or the flavor will be overpowering. Get the full step by step tutorial below and answers to commonly asked questions regarding this cook, tips and techniques, and more. It is the traditional cut for pot roast. Let the roast be slowly cooked for 5-6 hours or when the internaltemperature reaches 160 F. Oncethat irresistible bark has formed, take the beef roast out and wrap it up in afoil or butcher paper. Preheat your smoker to 225F. The smaller size (yet still large yield of meat) is a good way to practice your brisket smoking skills on a more forgiving cut of meat. Start preparing your smoker by starting the fire. Reduce the heat to low and simmer uncovered for about 1 hour. Im here to talk about food and cooking, and to share some of my favorite recipes with you all! (This will help prevent any burning . Only instead of braising it with liquid in a pot like pot roast, today we are going to slow smoke a chuck roast on our Traeger pellet grill! to allow the seasoning to meld and become more flavorful. While resting, keep the meat wrapped in foil. For detailed doneness, follow these guidelines: Rare - 135F, medium-rare - 145F, medium - 155F, well done - 170F. Remove to a plate and set aside. Never smoked a chuck roast? Wow, smoked chicken is underrated. Remove roast from smoker and wrap in foil. Smoked Beef Chuck Roast Prep Time: 5 minutes Cook Time: 8 hours Additional Time: 1 hour Total Time: 9 hours 5 minutes This Smoked Beef Chuck Roast on the Big Green Egg or Kamado Joe is also known as the poor man's brisket. How long does it take to smoke a chuck roast? It is recommended to start the fire with charcoal. Open the top vent. When the chuck roast hits the stall (see blog post notes above) place it into your foil pan inside the au jus and cover it with foil. Hello Paul, After 2-3 more hours, check the temperature of the meat with a meat thermometer. But it will also increase the time it takes cook. You also want the meat as far away from the fire box as possible to avoid any damage that a flare up could cause. It takes about 1 to 2 hours to smoke one pound of a chuck roast at 250F to the point where it's fall-apart tender . Pour sauce over chuck roast. Smoke the chuck roast for 5 hours, or one hour per pound of chuck roast, until the internal temperature reaches 165F ( 74oC ). The off-set model keeps the direct heat away from the intended cooking target. There is too much intramuscular fat and connective tissue that needs to break down and render at higher temperatures. However, whichever piece you decide on, either one will taste amazing when smoked properly. For Slicing: I chose to slice mine (like a brisket for the poor mans brisket effect). Connectivity Suite: Monitor your cook from a phone or tablet over Bluetooth. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-box-4','ezslot_5',162,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-box-4-0'); You could go with the full chuck slab that looks similar to a brisket, or you can look for the blade cut version without the bone. In the United States alone, it is estimated that over 50 billion pounds of beef are eaten each year. Heat up smoker to 225F. Continue cooking another 3-5 hours as needed. Uh, at that temp the meat will be tough and impossible to pull. Note: Watch the temperature frequently and avoid opening the cooking surface area as much as possible. While we have used and recommended ThermoPro for years, lately we have also become big fans of the MEATER leave in thermometer. Smoked chuck roast will reheat wonderfully in the oven in an aluminum pan covered with aluminum foil. Smoked Chuck Roast is a great affordable and quick alternative to smoked brisket. While you are waiting, make sure youve got the drip pan in place and the grease bucket hanging to catch any grease that comes out during the cook. Tex Mex is my favorite, and I comfort myself with classic Southern foods. Slow cooking is the best way to breakdown down connective tissues in meat. If you don't know exactly what a chuck is, then look more at the picture below to create an idea from what part of the cow it comes. Arrange the cubes on a lined baking sheet and cook in your smoker at 375 degrees for 25 minutes. It will look very much like pulled pork. We are going to use Hickory wood since it is a strong wood and will complement the flavor of the roast nicely. Its OK to leave some of this in place but ideally trim it down to no more than about 1/4 inch of thickness. The chuck is the shoulder area of the cow. Remove it from the smoker and wrap in aluminum foil, or place in a covered pan to rest.. Take a cutting board and put the smoked chuck roast there. Smoked Chuck Roast is smoked at 225 for 2 hours per pound, or 250 for 1 hours per pound. Ideally you have a thermometer located on the smoker that is close to the cooking surface. This is actually a tricky question. However, unlike pork, which pairs well with sugary BBQ rubs, beef is usually better suited for more straightforward salt and pepper style seasoning. Smoking the chuck roast helps to render fat and break down the tight connective tissue. Once it reaches that temperature, you can carve it and serve it. On a smoker, the roast cooks by using low temperature, and longer cook time. Pull your smoked chuck roast using a pair or forks or bear claws. Once the coals have started to turn gray, then add a couple of pieces of wood. Preheat the smoker. So, if the temperature is 180-185F when you remove it from the smoker, it will rise to the optimal 190-200F once the meat rests for a little bit. Rub seasoning across the meat. If you followed the steps carefully, smoking this cut of beef can bereally fun, relaxing and enjoying a good time with your loved ones.. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-netboard-1','ezslot_22',171,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-netboard-1-0');Weve previously covered how to start a Traeger, how to season a Traeger, how to change the pellets in a Traeger, and even how to troubleshoot a Traeger that wont ignite. Take a thermometer reading here; it should read between 140-150 degrees. Return the wrapped chuck roast to the smoker. She has moved around the country several times, but even if she isnt cooking that roast, the faded scent still lingers as if it was just prepared yesterday. Smoking chuck roast is a balancing act between time and temperature. When smoking a chuck roast it should be done on low temperature and cooked slowly, about 7-9 hours for a 3-5 pound roast. Then immediately transfer it to a double layer of heavy duty aluminum foil. Then replace your thermometer, place the meat back on the Traeger, and let it continue to cook. If you hit that magic 200F temperature internally early in the day or evening, drop the temperature on your Traeger down to 180F. Let the chuck roast sit at room temperature for 35-45 minutes before placing it into your grill or smoker. Smoke the chuck roast until a dark "bark" (outside crust) forms and the internal temperature of the meat is about 190 degrees F, about 6 to 8 hours; if you don't use a probe thermometer, use an instant-read meat thermometer to test for doneness. After you use a thermometer, place the meat in a rack in a roasting pan. It will not be fall apart tender or pull well even if you take it off at 180F. The fat is evenly dispersed, and will only require a flip during the cooking process to adequately ensure the flavor profile is right. My name is Serene Herrera. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-leader-1','ezslot_12',165,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-leader-1-0');Conventional American BBQ rubs have A LOT ofsugar in them as that is what helps form the crusty bark on the exterior of ribs or a pork shoulder as it cooks in the smoker. In a bowl, mix all the Beef Rub ingredients. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-portrait-2','ezslot_25',177,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-portrait-2-0');Want to make it on your Traeger? Why does that saying exist? Let the smoker pre-heat at 225-250F. The dry gives a quick intense smoke and brings the heat up. Most methods require cooking to 165F internal temperature. We are planning a 4-5 hour cook, so 10 pieces is plenty). You are also welcome to add some sliced onions and carrots, or anything else you want. While they are a little less popular, fruit tree flavors can work, too. Try Bad Byron Butt Rub on beef, fish, vegetables, potatoes, and much more! Smoke your chuck roast directly on the Traeger for the first 3 hours or so as described above until it hits around 150F internally. After you are ready, you should aim for 1/8 - 1/4 inch thick slices for the best results. This cut actually dries out very quickly once it is cut, so only slice when you are ready to serve. This turned out great. At the 3 hour mark the chuck roasts should be ready to pan. Place the meat onto a couple of large pieces of aluminum foil. Chuck Roast rubbed with a savory beef rub smoked low and slow on a Traeger pellet grill. This type of beef comes from the chuck, the round of the beef, and it is located between the shoulder and the brisket. Well be here when you get back! After several tries, I think I managed to find how to make smoked chuck roast. After you have washed it, pull it out, dry it off completely and apply the 1/2 cup of kosher salt, and set it aside on a plate in the refrigerator for about 45 minutes to 1 hour. Smoking in the broth made the meat super tender and juicy. How long does a chuck roast take to smoke per pound? There is also nothing wrong with smoking it the day before you serve it. Place onion and jalapeo in a bowl, pour hot liquid over the top, and cover with lid. I did this around the three hour mark for a 4.5 lb. Smoking a chuck roast is a great way to create an incredible centerpiece for any meal. Temperature of the smoker should be between 250 and 275 degrees Fahrenheit. In a large Dutch oven, place the butter and vegetable oil over medium-high heat. If you have a favoritebarbecue saucethen apply a little to accentuate the meat. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-leader-3','ezslot_11',167,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-leader-3-0');Be generous with the amount of rub you put on. Insert a temperature probe into the center of the roast and place on the smoker. A chuck roast can be cooked in different ways. Preheat smoker to 250 degrees Fahrenheit (F) using a fruit wood like apple or cherry. Cover aluminum pan with a piece of foil. It depends on the size of the roast you are using. I season with whatever I have on hand and smoke until it hits the stall (~160ish F maybe). Make sure to use a digital thermometer, and season the meat well before placing it on the smoker. Depending how it was butchered and packaged, youll notice one side may have a thicker Fat Cap on it. Remove your chuck roast from the fridge, pat it dry and trim off any large pieces of fat that are easily accessible around the outside of the roast. Apply the rub generously, coasting the roast. Remove the chuck roast from the smoker wrap it in double-layer of heavy-duty aluminum foil; return to the smoker for at least 1 hour maintaining an internal smoker temperature between 225 to 250 degrees F. Dont slice until the last possible minute. Place the hot roast onto your cutting board, keeping it wrapped in the foil. Sprinkle all surfaces lightly with the Montreal Steak seasoning. Appropriate woods to use for smoke are any of the fruit woods, like apple or cherry. Close the lid and smoke until the internal temperature of the roast is 145F. For an average roast, the entire smoking process from start to finish can take anywhere from 6-8 hours. Actually, I have written the recommended internal temperature wrong. This Korean rice cake recipe features spicy sausage and kimchi, Enjoy the spicy flavor of this chicharrn in green sauce recipe, Got Leftover Rice? 8. Insert a probe thermometer into the thickest part of your chuck roast and return it to the smoker. Cooking time ranges between 4 and 6 hours, depending on the size of the chuck roast being used. A large roast may take up to three hours to smoke properly. You need enough time to break down the connective tissue before the meat reaches the target internal temperature of 165F for slicing and 205F for pulling. Thanks for letting me know. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[336,280],'madbackyard_com-large-mobile-banner-1','ezslot_4',189,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-large-mobile-banner-1-0'); if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[336,280],'madbackyard_com-medrectangle-4','ezslot_3',161,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-medrectangle-4-0');Much like a pork shoulder, or Boston butt, on a hog, a chuck roast is meat cut from the shoulder muscles of a steer, making it one of the best options for smoking pulled beef. Start by putting it on a cutting board and allow the roast to cool off for a bit, until its internal temperature drops to 150F. Coat the chuck roast with a thin, even layer of yellow mustard. Then I wrap in aluminum foil with a little bit of beef broth until it's probe tender (usually around ~200F for me but sometimes 210F). Nutrition You should aim for no less than 160F for medium doneness and up to 190-200F for well-done. Your email address will not be published. The idea is to add flavor and moisture deep into the meat to help season the bland interior of the beef while its cooking. Heat adjustments can be made using this technique, along with adjusting the vents on the smoker. And while the timing is less important for most meats, it can be an important factor for a large roast. Mix the following ingredients in a small bowl: Salt, pepper and paprika are very popular meat dry rub ingredients. Required fields are marked *. Add the garlic and red pepper flakes and cook until fragrant. For Great Baking Recipes, Check Out Our Partner Site Youre Gonna Bake It After All. Amazing when smoked properly detailed doneness, follow these guidelines: Rare - 135F, medium-rare - 145F medium... To add flavor and moisture deep into the center of the roast cooks by using low and... 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