. As I narrowed down my selection, and started getting a bit more ambitious, I approached my butcher. Be sure to use an internal thermometer probe to ensure proper cooking. Hello Paul, Once your smoker temperature is there, and your cooking space is adequately filled with smoke, deliver your roast cut to begin smoking. While the cooking process does take a long time, many people claim there is no other cooking preparation that can infuse that much flavor into meat. This can even be done the night before to save some time the next day and to let the salt in the rub fully penetrate the meat. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-sky-3','ezslot_26',178,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-sky-3-0');Dont just peirce the top of the foil though or all that good tenderizing steam will escape and kind of defeat the purpose. Usually between 6-10 hours. As an Amazon Associate I earn from qualifying purchases. More often than not, a chuck roast is braised or broiled in the oven or crockpot but that doesnt mean that you cant easily learn how to smoke it. You want to aim for a 190F internal temperature. Keywords: chuck roast, smoked chuck roast, pulled beef sandwich, smoked pulled beef. Cook for 90 minutes per pound of meat, or until internal temperature reached 195F. Knowing the temperature inside your smoker or grill is crucial. This will take about 3 hours 55 minutes. We are big fans of this one from ThermoPro. Because the method for smoking is similar and can give your a great end result in less time and leave more room in the budget for whipping up some delicious sides like this smoked cauliflower mac and cheese or these grilled lemon pepper parmesan brussel sprouts. Place in refrigerator for 3-4 hours. You should aim for no less than 160F for medium doneness and up to 190-200F for well-done. I may go back a clarify that section a little. 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. Soaking the meat in a mixture of kosher salt and black pepper is another tip to add to the process. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-large-mobile-banner-2','ezslot_8',166,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-large-mobile-banner-2-0');We are big fans of Bad Byrons Butt Rub Seasoning on smoked beef, especially brisket and chuck roast because it is heavy on flavor, and has no sugar. For Great Baking Recipes, Check Out Our Partner Site Youre Gonna Bake It After All. Youve probably seen many a chuck roast thrown into a slow cooker all day to make pot roast. Once the meat is cooked, use a meat thermometer to check the internal temperature. The chuck is taken fromthe upper forefront area of the cow, which is section 1 part of the image down below. Remove to a plate and set aside. Then tightly cover the top of the pan with aluminum foil and place it back on the Traeger. Kendrick is an outdoor cooking enthusiast, living in Kansas. 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. If you're pressed for time, just let the roast come to room temp about 30-60 minutes after seasoning then proceed with the cook. It will look very much like pulled pork. My name is Serene Herrera. How long to smoke a chuck roast? Transfer the roast into the aluminum pan and pour beef stock or broth over top. Then you can wrap the chuck roast in plastic wrap and put it back in the refrigerator until you are ready to smoke it. How to Prepare Beef Chuck Roast for Smoking. Many people have heard of smoking a pork butt, but did you know you can smoke a beef chuck roast? Well be here when you get back! Remove the steak and slice into 2-inch pieces. Coat the chuck roast all over with the rub in a fine layer. My love of food started when I went to college in Berkeley, and has followed me ever since! Close the lid or door and smoke for approximately 3 hours 20 minutes (or about 40 minutes per pound for a 5 pound prime rib at 225F), until the internal temperature of the roast reaches your desired doneness (see the step below). Assume those links are affiliate links which means we may earn a small commission if you click and buy. Return to the grill and continue maintaining 275 for a few more hours. Cut into tiny pieces. Allow the chuck to rest at room temperature (covered) for an hour to let the rub work into the meat. 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. If smoking a standing rib roast, place the bone side down. A general rule of thumb is that it will take 2 hours per pound at 225 degrees F. If you want to shred the meat, you will need to increase the internal temperature possibly up to 210 degrees F. Check the meat between 203-210 until it is easily shreddable. You dont want to get the meat too hot to touch. Wrap the meat in two pieces of heavy-duty aluminum foil and place it back in the smoker to finish cooking. But before you start, heres really helpful info to ensure your 6-8 hours of cooktime arent wasted! Best Gas Grills Under 300 Top Picks and Reviews, 1/2 Cup of Kosher Salt (Separated From All Other Ingredients), A large pot filled with enough water to submerge your meat, Hickory Wood (1 Pieces per Hour. Next, mix all the rub ingredients together and start spreading the mixture evenly on the meat surface. On a smoker, the roast cooks by using low temperature, and longer cook time. We have an electronic smoker and an offset smoker at our home but for this recipe, we are going to use the off-set model today. Close the lid and smoke until the internal temperature of the roast is 145F. So for a 3 to 4-pound chuck roast, the total smoking time will be around 6-8 hours with the smoker temperature set at 250F. Depending how it was butchered and packaged, youll notice one side may have a thicker Fat Cap on it. I gave David a brand new top of the line. For detailed doneness, follow these guidelines: Rare - 135F, medium-rare - 145F, medium - 155F, well done - 170F. I wanted to recreate that scenario, but to copy her system of cooking, just seemed like I was stealing. The bone can add flavor. He loves to share his passion about outdoor cooking with everyone on various Social Media platforms (Read More). Doing this allows your meat to get a more even cook. Welcome to my virtual classroom! It will slide out cleanly and easily after the chuck roast has been smoked, much in the same way one does on a perfectly smoked pork shoulder. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-leader-2','ezslot_10',168,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-leader-2-0');For additional flavor, some bbq cooks like to inject their chuck roast with a marinade before putting it in the smoker. for his birthday last month. Your chuck roast should be ready to serve in approximately two hours, depending on the size of the roast and the temperature of the smoker (250 degrees). The internal temperature of your roast should be at least 190 degrees Fahrenheit. You may not see the distinctive smoke ring around your finished product, but be assured that the smoky flavor has infused its goodness throughout the entire cut of meat. (Pun intended!). 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. Insert a probe thermometer into the thickest part of your chuck roast and return it to the smoker. Place the roasts into a smoker preheated to 225-240 . Thats because low and slow is the BEST way to cook this very affordable cut of beef. This way you can enjoy visiting with your guests rather than tending to the smoker on the day of your gathering. Every hour you can optionally spray the exterior of the meat with the beef broth and worcestershire mixture for additional moisture and flavor. Watch and regulate the temperature in the fire pit with the damper and the chimney cover. For best results, slice only what you are serving. Preheat the oven to 350F. Smoking at 225F heats the chuck roast . Ill immediately answer your question about cooking duration, but keep reading for my helpful guide on preparing and smoking a beef chuck roast from start to finish! The chuck is the shoulder area of the cow. Pour broth in a pan and put the roast in. Take a thermometer reading here; it should read between 140-150 degrees. I told him that wanted something larger than the usual 3 pounder they were offering in the meat case. This smoked chuck roast is cheaper than prime rib, easier to get along with than brisket and it is a whole lot easier to come by in the grocery store. One method often used in any BBQ stall is to tightly wrap the meat to help encourage it through this time period and keep those temps climbing (low and slow). However, achieving this on a smoker can take some practice! So yes, smoking a chuck roast on your Traeger can take all day. Some people might say if youre using sauce then you are trying to hide a flavor you dont like, but you should eat this the way you want. Continue Cooking: at this point, you can continue to cook on the smoker, or place in an oven preheated to 250 degrees F. If smoking, increase the smokers temperature to 250 degrees F. Continue cooking the roast until the internal temperature registers 200 to 203 degrees F. Approximately another 3 hours. Pour sauce over chuck roast. Rub the spice mixture all over the chuck roast. Some of my favorites to make your meal complete are: As a mom of three little eaters, I am excited to share my love of cooking, smoking, and baking with you. How Long Does it Take to Smoke a Chuck Roast? You should smoke chuck roast at 225-250F for around 4-5 hours in total, or until the meat reaches an internal temperature of 190F. 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. Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! If you want the chuck roast to get grilled, open the smoker after 2 to 3 hours. If cooked too quickly on the smoker, it will be tough and chewy. Score the fat cap with a meat knife in 2 directions perpendicular to each other. The roast may also be ready to eat earlier than usual. No rinsing required. In about 2 to 3 hours you will get the answer to this question. *. *Note: If you are in a hurry, use the upper table of contents to quickly navigate to the end-summary recipe card for the most important key points of the recipe. Prepare baking tray: pour 2 cups of beef broth into the a 913 disposable baking tray. Smoke for 4 hours at 250, or until the roast pulls apart easily with 2 forks and internal temperature of the meat is at least 165 F. Allow to rest, covered, for 30 minutes before slicing cuts of beef to keep it moist. Use your hands or two forks to pull the beef and shred it like you would a pork butt. Serve the sandwiches with onion rings, Cole slaw and an Italian vinaigrette potato salad. Smoked Chuck Roast is smoked at 225 for 2 hours per pound, or 250 for 1 hours per pound. The final part is resting, and then pulling or shredding it and incorporating it into whatever dish you are using it in. Remove the skillet from the smoker and cube the chuck roast. 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. At this point, wrap the roast in butcher paper or tin foil and place it back on the smoker until it reaches an internal temperature of 200 degrees. How long to cook a chuck roast in the smoker? How To Clean A Chuck Roast: In a large stockpot, heat 2 tablespoons of vegetable oil on medium high heat. This works great in an oven too depeding how long you are waiting and if you want to save your expensive pellets. Aside from having the best flavor, cooking a chuck roast low and slow, as most avid meat smokers would say, is a good option to achieve truly tender meat. I love tacos, queso and BBQ. A chuck cut or chucky is a brisket's little cousin, as it's smaller and doesn't cost a fortune! Set aside the chuck roast for about 30 minutes, allowing it to come to room temperature. Set your smoker to 250F and use hickory or pecan for smoke. Then replace your thermometer, place the meat back on the Traeger, and let it continue to cook. The wet wood chunks provide a lower, slower smoke and bring the heat down. This type of beef comes from the chuck, the round of the beef, and it is located between the shoulder and the brisket. Roast beef is also not any specific cut of meat. 2 Sensors, 1 Probe: Dual temperature sensors can monitor internal meat temperature up to 212F and ambient / external temperature up to 527F simultaneously. The chuck roast will be tough and unappetizing if you cook and serve it like a tenderloin or prime rib roast. Next, its time to choose the wood pellets for your smoke. After 30 minutes of resting, take a sharp chef's knife and prepare for slicing. If the meat has been done for two hours and your internal temperature is 135 degrees F, it should be safe to eat. If the meat is not completely cooled, cover and refrigerate until ready to use. You can hold the meat here for several hours if you need to until your guests arrive, and you may find it shreds and tastes EVEN BETTER after doing so. Season the beef on all sides with salt and pepper. Carefully remove the chuck roast and place on a large sheet of aluminum foil. When the coals are ready, place the prepared chuck roast onto the center of the hot grate, over the drip pan filled with water and insert temperature probes (if using). Step 4: Once the smoker temperature has reached 225 degrees F, place the chuck roast directly onto the grill rack. This turned out great. Chuck roast is a common cut of meat you can find at most grocery store meat counters and its often times a very affordable cut you traditionally see used in pot roast (or in this beef Smoked Beef Bourguignon or this slow cooked chuck roast with red wine reduction I made). By smoking it at a low temperature for a long time, the connective tissues are gradually broken down and the fat is progressively rendered. Season: after roast has sat for 45-60 mins at room temperature, liberally apply the dry rub to the roast, using your hands to press it in. Sprinkle all surfaces lightly with the Montreal Steak seasoning. Smoking a chuck roast is a great way to create an incredible centerpiece for any meal. sauce) and serve slices of flat fanned out like a deck of cards surrounded by chunks of burnt ends. And if youre reading this you must know that its a very unhealthy and dangerous habit. The out of pocket cost was great, and it helped us establish a better relationship with our neighbors, who as it turns out, love smoked chuck roasts as much as we do. Wow, smoked chicken is underrated. Copyright 2023 Lauren Nagel. Unlike other smoked meats, like brisket that has a flat and a point, all the meat from this cut of beef will be similar in taste and texture. Getting this internal temperature will take about another 2-3 hours. Add your choice of smoking chips. Both of these cooking temperatures are safe, and meet USDA guidelines. A large roast may take up to three hours to smoke properly. This meat injector is ergonomic threaded design, easy to assemble or dismantle. Im Brian Danny Max, a chef and a writer at cookingtom.com. These were butcher cuts and the bone slide right out. The flavor from the rub and the meats juices should be enough to compliment the sandwich. This can be maddening if your guests are arriving soon and the internal temperature needs to rise another 50 degrees and hasnt budged for over an hour! Use wood chips and flavor combinations that your prefer (I used oak for mine) here as well. Traeger pellets do not last forever, but will definitely last a LOT longer if stored indoors in a quality airtight container. For an average roast, the entire smoking process from start to finish can take anywhere from 6-8 hours. It will get softer and mushier the longer it cooks, so keep monitoring the temperature with a meat thermometer. If you love BBQ as much as me, be sure to also check out these popular recipes and save them for your next cook , Your email address will not be published. Smoking this cut of beef is a great way to elevate any great recipe by adding in smoke flavor. It will take around 5-6 hours of smoking at 225-250F for the beef chuck roast to reach the target temperature. Because we are going to set our Traeger to only 225-250F, you dont need to worry about any sugar burning at those low and slow temperatures. Place steaks on a smoker rack seasoned with olive oil. My husband even said that this was better than a brisket. You also want the meat as far away from the fire box as possible to avoid any damage that a flare up could cause. The recommended temperature to cook beef chuck roast is 225F - 250F. If you keep the lid closed and/or the pan covered with aluminum foil, it will stay plenty moist as well. Always have the meat patty at room temperature before you cook it. Cook the chuck roast until the internal temperature reaches about 195 F. , *Knowing the temp in your grill is crucial, so if your grill doesnt have a temperature gauge, purchase a digital BBQ thermometer. (This will help prevent any burning . This helps smoke adhere and prevents the bark from cracking and keeps it moist. He came out after a few minutes and presented us with a 7 pound piece of meat to smoke. Your email address will not be published. Required fields are marked *, By submitting this comment you agree to share your name, email address, website and IP address with House of Yumm. Next, return the foil-wrapped chuck roast to the smoker and continue to smoke it for one additional hour. (Or shredded beef, depending on which term you prefer). You can also cut off any excess fat, silver skin, or gristle if needed. Depends on the temperature. Give this recipe a try and read through so you can achieve a foolproof and delicious smoked chuck roast. Cook Time: 12-20 hours (depends on weight and thickness) Smoker Temp: 235F Meat Finish Temp: 195F or until tender Recommended Wood: Pecan and/or hickory What You'll Need 8-10 lb Chuck Roast Regular yellow mustard Jeff's rub Foil pan Prepare Chuck Roast for Smoking Remove chuck roast from packaging and rinse under cold water Make sure to use a digital thermometer, and season the meat well before placing it on the smoker. Once it has been covered with foil, it should reach the final temperature of 200 degrees in about 2-3 hours time. Figure on 1 hour per pound. This allows the juices to redistribute and the juices to reabsorb into the meat. Prepare your Big Green Egg for indirect grilling at 250. Cook for 1-2 minutes on each side. We cant stop you, but we can help you stop. You can serve it simply sliced on a plate or as a sandwich. Chuck roast is done smoking when it is tender and the temperature reaches 180-205 degrees. Mesquite is a close second, since it has a distinct (and delicious) smoked flavor. You are going to leave your chuck roast on the Traeger until it hits somewhere between 197-203F when measured with a good temperature probe or instant thermometer. Pro tip: Line the baking dish with parchment paper to save time on cleanup. You burn wood pellets, producing smoke that gets infused into the wood. 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 dont use a probe thermometer, use an instant-read. We are going to use Hickory wood since it is a strong wood and will complement the flavor of the roast nicely. Then leave the chuck roast lightly wrapped in aluminum foil so it doesnt dry out, and close the lid. I quickly fixed it. It is a good idea to make a dry rub a couple of hours ahead (or even the night before!) The idea is to add flavor and moisture deep into the meat to help season the bland interior of the beef while its cooking. Copyright 2023 FuriousGrill - All Rights Reserved, A Step-by-Step Guide to Make Smoked Chuck Roast, Hickory Wood (1 1/2 Pieces/hour. We cant wait to see them! If you have a favoritebarbecue saucethen apply a little to accentuate the meat. Make sure the temperature is still stable at 250F. Smoke the chuck roast for 5 hours, or one hour per pound of chuck roast, until the internal temperature reaches 165F ( 74oC ). Season the roast with the dry rub and allow the meat to rest for at least one hour. Apply a layer of mustard to one of the chuck roasts and then a generous application of Jeff's original rub (top, bottom and sides). So why go through the hassle of injecting the interior if you are going to be adding seasoning later anyways?