4. I think it was a trick to get us to be excited about something mid-week. Your email address will not be published. Place the sealed roast, seam side up, back in the smoker. Serve with your favorite sides, as suggested below. It is highly recommended that you have a cutting board that has a grooved well around the perimeter to catch any juices when you open the package. This is pretty much an all day smoking process. 1. Total time: 2 hour 15 min – Prep time: 1 hour – Cook time: 1 hour 15 minutes. When Give your roast a quick rinse under cool running water. The recipe included submerging the roast in a thick mixture of mushroom soup and dried onion soup mix with a bit of wine or broth and placing it in the oven mid-afternoon. This makes killer roast. Slice the roast with a very sharp blade, unless you are shredding for sandwiches. Or, you can buy the blade cut that includes the shoulder bone. It is marbled with some sinewy fat. They seem to have better flavor. Allow them to rest for 15 minutes before serving. Mesquite wood is nice with this recipe. This came out great. Give your roast a quick rinse under cool running water. Appropriate woods to use for smoke are any of the fruit woods, like apple or cherry. loins, but have never smoked a chuck roast. Line a sheet pan with foil or use a disposable foil pan. Any good rub you use for brisket is appropriate for seasoning a chuck roast. edges and Chuck is ready to be seasoned. smoker. aluminum foil, using two layers of heavy duty foil to prevent leaks. Set the roast aside while you tend to your smoker. Your recipe says to cook approximately 1 hour per pound on a chuck roast but it doesn’t say at what temperature. Open the foil and place the chuck roast on your cutting board. Continue cooking the roast another three to four hours, or until the internal temperature reaches about 200˚F. Find a roast that I have a Masterbuilt smoker, and have smoked ribs, turkeys, and pork At that temperature the meat will be fork-tender. By the time we got home from school the house smelled divine and we couldn’t wait for dinner. Save my name and email in this browser for the next time I comment. It is highly recommended that you have a cutting board that has a grooved well around the perimeter to catch any juices when you open the package. Help 1 pound of fresh green beans, stem ends trimmed, Your favorite Italian salad dressing to coat. Smoke for approximately 1 more hour until the internal temperature reaches 190°F. OMG. Beef chuck is a cut from the muscular shoulder of the steer. Lack of smoke from the vent will let you know when to replenish. Trim the roast of any excess surface fat and silver skin. You can use any wood chips you prefer. Any good rub you use for brisket is appropriate for seasoning a chuck roast. Copyright © 2017 - 2020 Masterbuilt Recipes - Disclaimer - Privacy Policy & Contact. Let chuck rest for about a half hour. Oak and pecan work well to. Mom's chuck roast literally melted in your mouth and was always You have all day, so make the best of it by preparing yummy smoked side dishes. No rinsing … Trim the roast of any excess surface fat and silver skin. After browning, it Forgive me for reminiscing. Trim the roast of... 2. I enjoy a very simple and creamy classic cabbage slaw. Remove the roast to your cutting board and allow it to sit in the foil for at least 30 minutes and up to 1 hour for the juices to reabsorb into the meat as it cools. That's not smoking, is it. Figure on 1 hour per pound. 2. I like to add some hickory and pecan wood … smoking a chuck roast, be sure to start with a good one. Add the roast to the dish and coat all sides with the rub, patting it on to adhere well. 4. Liberally coat all sides of the beef chuck roast with rub. What are the dos and don'ts of smoking a chuck roast? As an Amazon Associate, Smoker Cooking earns from qualifying purchases. Pile it on top of the shredded or pulled beef on a soft roll. It is a little stringy because these animals roam and aren’t pampered. It is always best made a day ahead of time. Directions: 1. In a large baking dish, combine all of the dry rub ingredients. Open the foil and place the chuck roast on your cutting board. Smoke the roast for approximately 5 to 6 hours, or until the internal temperature reaches between 160°F and 175°F. 2. This is my first time using a smoker so forgive me if this is a stupid question. Replenish the wood chips and water/beer mixture every 45 to 60 minutes. 3. I’ve never smoked a chuck roast so this is a first for me. The juice will be used to further moisten the meat before it's served. Using your hands with a pair of gloves works well. What is a good substitute for beer of o don’t have a good dark beer on hand? 6. 3. Smoke at When you have reached the desired temperature, place 2 large sheets of the foil on a cutting board.