Smoked Chuck Roast

SteelCitySmoke814

I wanted to share some pics of the Chuck Roast that I do fairly frequently for our family as it seems to go over quite well.  First, credit to the basic premise described here (http://www.smoking-meat.com/january-2011-smoking-a-chuck-roast), which I've used as a foundation and added various tips/etc (credit to http://www.tmbbq.com/chucks-and-shanks/).  Here goes...

Ingredients

1.  Chuck Roast - the ones we buy are typically around 3 pounds give or take.

2.  Beef Stock - I like the "bold" or more concentrated kind.

3.  Yellow Mustard

4.  Your favorite BBQ Rub - for beef, I like something with a little more pepper/garlic/onion than the typical BBQ rub, but the choice is yours!

5.  Beer - I usually use a decent Lager.

Process

1.  A day before I place the roast in a pan/bag and cover it with stock.

2.  Day of, I collect the marinade (and juice from the beef itself), and inject it back into the roast.

3.  I prepare my BGE for smoking (temp around 275 preferred - I've done 300-325 in a time crunch)

4.  I put a thin coat of yellow mustard all over the roast, and dust with the rub.  Personal preference, but I like the coverage you get by using mustard as a "glue" for rub on mostly any BBQ.  Don't worry about tasting it, as you won't.

5.  I smoke the Roast (uncovered) until the internal temperature gets to 135-140.  At this time, I wrap the roast in a double layer of heavy foil, and pour about a cup of Lager in the bottom before I wrap it up tight.

6.  I preheat my indoor oven to the lowest it'll go (mine is 170 degrees)

7.  Once the Roast gets to an internal temp of 195-200, I start the rest period by transferring the wrapped up roast to the indoor oven, where I let it rest for a variable amount of time.  I let it rest no less than 1 hour, usually at least 2 hours, and optimally closer to 3 hours (it all depends what kind of time you have).

8.  After your rest period, slice it (my preference) or I suppose you could pull it if you prefer, and throw it on a nice bun with your favorite sauce, and I doubt you'll be disappointed!

Overall, I have found that steps #5 and #7 have made this come out a lot better than my earlier runs.  Chuck Roast can dry out pretty quick, so wrapping earlier (the 135-140 range) helps keep it most from the steam created inside the foil by the beer (note - you can just as soon throw some beef broth in there).  I used to never rest the meat for as long as described in #7, and after I started doing that for Chuck Roast (and Brisket fwiw), I wouldn't do it any other way.

Enjoy!

theyolksonyou

Welcome to the forum. Way to come out swinging. Nice cook.

jeroldharter

That looks really good.

If you like chuck like I do, try this:

Get chuck eye steaks as thick as you can find them up to 2 inches if possible.

Dry rub generously

Smoke at 250-275 until the inside looks medium rare

Let rest, slice thin with the grain and serve with boldly flavored BBQ sauce and a buttery baked potato.

Canugghead

Welcome to the forum, great first post. Bookmarked.

Mattman3969

I like me some smoked chuckies and that looks like a very nice one.

Mikee

How much, if any, wood chips/chunks do you use on a slow and low beef?

When grilling steaks or burgers, adding chips seem fine. On the long cooks it seems beef absorbs more of the smoke flavor than say a pork butt.

SteelCitySmoke814

Mikee said:

How much, if any, wood chips/chunks do you use on a slow and low beef?

When grilling steaks or burgers, adding chips seem fine. On the long cooks it seems beef absorbs more of the smoke flavor than say a pork butt.

I usually use a fist size chunk for every 1-1.5 hours I think it'll take smoke. So for a 3'ish pound chuck roast I figure it'll take smoke for about 2 hours so I use a couple fist-size chunks. Hope this helps!

Ladeback69

@SteelCitySmoke814 , I just found this while searching and need to try this. They have boneless chuck roast on sale this week and think it is time to try it. I will let you know how it comes out.

SteelCitySmoke814

Please do!