Smoking Beef Chuck Steak Big Chief

This super flavorful Smoked Chuck Roast is a great fashion to change up your weekend roast dinner! The classic pot roast is elevated with a superb dry rub, and so cooked until smoky and tender! The succulent and juicy sliced beef serves upwards perfectly with traditional beef sides, and makes fantastic sandwiches!

Smoked Chuck Roast is a flavorful, dissimilar way to savour your usual roast beefiness dinner!

Take that budget roast beef and turn it into something amazing.

Smoking a chuck roast is an incredible style to prepare your family'due south roast beef dinner! This flavorful smoked method is one that yous will definitely save to your chuck roast recipes for mixing up the norm of serving beef chuck as a pot roast!

Jump to:

• How To Fume A Chuck Roast
• Roast Beef Rub & Ingredients {Dry Rub for Beefiness Chuck Roast}
• Best Forest for Smoking Beef
• How To Smoke A Chuck Roast
• Cooking Fourth dimension For Smoked Chuck Roast
• 📋 Recipe

How To Smoke A Chuck Roast

To start your smoked chuck, ready the meat. Rinse nether cool running water and utilize paper towels to pat the cut of beef dry.

Remove any excess fatty, gristle, or silver pare if needed. Fix the chuck roast bated and allow information technology to come up to room temperature for about 30 minutes, this allows for more evenly cooked meat.

Roast Beefiness Rub & Ingredients {Dry Rub for Beef Chuck Roast}

Fix your smoked chuck roast rub by combining the ingredients in a small bowl. Salt, pepper and paprika are my core seasoning for all meats. In fact I'd argue that nosotros need a third shaker at the table for paprika to be included!

• Bounding main Salt
• Coarse Ground Pepper
• Paprika
• Garlic Powder
• Onion Powder
• Sugar
• Chili Powder

In improver to my base roast beef seasoning ingredients, this dry out rub for beef includes garlic pulverisation, onion pulverization, a touch of sugar, and a fleck of chili pulverisation. Set the seasoning aside and set up your smoker next, starting with choosing your wood fries.

*If you have the fourth dimension, you can wrap the seasoned chuck roast in plastic cling flick and let information technology to cure in the refrigerator. This tin be done for four hours prior to smoking, upward to overnight. Return the meat to room temperature earlier smoking.

If you opt to cure the meat with seasoning in the fridge, the offset step later preparing the meat, allowing information technology to come up to room temperature can be skipped. The meat volition be brought to room temperature before smoking after the curing stage.

Best Wood for Smoking Beef

Oak and hickory are ii of the best wood chips to employ when smoking meats, along with mesquite which has a stiff and distinct smoked flavor. Maple, pecan and walnut besides impart a mild flavor that is good paired with beef, equally well as the fruit tree flavors from apple tree and cherry woods.

All of these are wonderful choices for smoking beef cuts! You lot can also get artistic, and combine wood chips for customizing your smoked meat flavors.

How To Smoke A Chuck Roast

1. Place the wood chips in your smoker tray and preheat the smoker to 225ºF ( 107ºC ). Remove the heart grill rack and take inside with you for later.
2. Use a blistering canvas or blistering dish to place your beef roast into, so sprinkle the dry out rub seasoning over the beef. Use most a half of the seasoning for each side.
3. Turn the roast and coat the edges and sides with the seasoning that has fallen onto your blistering canvas. Rub the seasoning into the chuck roast, covering all surfaces.
4. Place the seasoned chuck roast direct onto the grill rack and transfer to your preheated smoker. Shut the lid or door to get-go the smoking process.

Cooking Time For Smoked Chuck Roast

Smoke the chuck roast for 5 hours, about ane hour per pound of chuck roast, until the meat reaches an internal temperature of 165ºF ( 74ºC ). At this point, remove the roast and transfer to a double layer of heavy duty aluminum foil. Wrap the meat and seal tightly with the seam facing upward.

Return the foil wrapped roast to your smoker and continue to smoke for an additional hr, or until the internal temperature reaches 190ºF ( 88ºC ) as read past a digital meat thermometer. At this bespeak, remove the smoked chuck roast to your cutting board and let information technology to rest in the aluminum foil for at to the lowest degree 30 minutes, or upward to an 60 minutes. This ensures that the juices from you smoked beef will exist reabsorbed and pulled back into the meat.

Slice and serve, pouring the juices from the aluminum foil over the sliced smoked chuck roast when serving.

You might too like these tasty smoked recipes:

• Chipotle Dry out Rub Smoked Chicken Wings
• Smoked Pork Loin
• Smoked Mac and Cheese

📋 Recipe

Smoked Chuck Roast

This super flavorful Smoked Chuck Roast is a great way to change up your weekend roast dinner! The classic pot roast is elevated with a superb dry rub, and then cooked until smoky and tender! The delicious and juicy sliced beef serves up perfectly with traditional beef sides, and makes fantastic sandwiches!

Servings: 10 servings

Calories: 416 kcal

Prep 15 minutes

Cooking 6 hours

Resting Time 30 minutes

Total Time 6 hours 45 minutes

Pivot Recipe

Smoked Chuck Roast

• ▢ v lb chuck roast (boneless)

Dry Rub for Smoked Chuck Roast

• ▢ 1 ½ tablespoon sea salt
• ▢ ½ tablespoon coarse basis pepper
• ▢ ii teaspoon paprika
• ▢ 2 teaspoon garlic powder
• ▢ 2 teaspoon onion powder
• ▢ 1 teaspoon saccharide
• ▢ ¼ teaspoon chili powder

• Rinse your chuck roast in cool running water, and pat dry out with paper towels. Remove whatsoever excess fatty or silver pare, if needed. Set the roast out and let it to come to room temperature for well-nigh xxx minutes.

• Combine dry out rub ingredients in a small bowl (salt, pepper, paprika, garlic powder, onion pulverization, saccharide and chili powder) and set aside.

• Prepare your smoker. Place the wood chips in your tray, remove the center rack, and preheat the smoker to 225 degrees F (107 degrees C). *I similar oak and hickory for beef , followed by mesquite, maple, pecan or walnut. Fruit copse similar cherry-red or apple tree are also squeamish.

• Identify the roast on a baking sheet or in a baking dish and sprinkle the dry rub over, using one half for each side. Pat the dry rub into place and roll the edges in the backlog that is on the baking canvas to coat the unabridged surface of the chuck roast. *If y'all have the fourth dimension, wrap the seasoned roast in plastic cling picture show and allow it to cure in the refrigerator for at least four hours, and upward to overnight. Bring to room temperature before smoking the meat.

  

• Transfer the seasoned beef chuck roast to the smoker rack and place into your preheated smoker. Shut the door or hat and smoke for approximately 5 hours (or about one hour per pound), until the internal temperature of the roast reaches 165 degrees F (74 degrees C).

• Remove the chuck roast from your smoker and transfer to a double layer of heavy aluminum foil sheets. Wrap the roast in the aluminum foil and seal tightly, with the seam facing upward. Return the wrapped roast to your smoker, placed seam side up, and smoke for an additional hour.

• When the roast has an internal temperature of 190 degrees F (88 degrees C), remove the roast from your smoker and allow information technology to balance in the foil wrapper for at least 30 minutes, up to an hour, before slicing and serving. Drizzle beefiness roast juices from the aluminum foil wrapper over the sliced chuck roast when serving.

  

If y'all opt to cure the meat with seasoning in the fridge, the commencement pace later on preparing the meat, allowing information technology to come to room temperature can be skipped. The meat volition be brought to room temperature before smoking after the curing stage.

Calories: 416 kcal (21%) | Carbohydrates: 2 g (1%) | Protein: 44 grand (88%) | Fat: 26 g (40%) | Saturated Fatty: 11 g (69%) | Cholesterol: 156 mg (52%) | Sodium: 1232 mg (54%) | Potassium: 780 mg (22%) | Fiber: 1 g (iv%) | Sugar: 1 m (i%) | Vitamin A: 276 IU (6%) | Vitamin C: 1 mg (ane%) | Calcium: 43 mg (4%) | Iron: 5 mg (28%)

Course Beef Dishes, Dinner Recipes, Entrees, Main Course, Smoked Meats

Cuisine American

Angela is an at home chef that developed a passion for all things cooking and baking at a young historic period in her Grandma'southward kitchen. Later on many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Dearest!

doverphourromposs.blogspot.com

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