Chuck Roast in the Smoker with a Secret Step

Andy Anderson !

By
@ThePretentiousWichitaChef

Okay, I can’t seem to get away from the smoker. But the weather is changing… it’s been a long Winter, and I’m ready for some smoking good food.

This recipe is simple to make, yet produces a great tasting roast. The only thing you have to do is wait… Well, it is a smoker, after all.

And then the "secret" step will take a unconventional cut of meat, and make it fork tender.

So, you ready… Let’s get into the kitchen.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
15 Min
Cook:
8 Hr
Method:
Smoke

Ingredients

3 lb
chuck roast
3 Tbsp
smooth brown mustard (gray poupon)
3 clove
garlic, thinly sliced
3-4 Tbsp
dry spice rub (snider’s, mccormick, traeger, etc.), or you could make your own

Step-By-Step

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1Chef’s Note: Many of the cuts of meat that are put into a smoker can take from twelve to sixteen hours… or longer. But not the humble chuck roast… we can have this wonderful, flavorful piece of meat smoked in as little as 4 to 6 hours.

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2Chef’s Note: Look for a Chuck Roast with a lot of marbling.

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3Preheat the smoker to 220f (105c).

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4Gather your ingredients.

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5Slice the garlic.

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6Use a pairing knife to cut slits into the roast, and insert the garlic.

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7Brush the top and sides of the roast with the Dijon mustard.

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8Thickly dust the top and sides of the roast with your spice rub.

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9Chef’s Note: I have a posted recipe for a great dry rub, but there are a lot of good dry rubs out there in the marketplace. Or, you might have your own “secret” spice combination that you enjoy.

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10Insert a remote instant-read thermometer into the roast (if you have one).

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11Add some water into the smoker’s drip pan.

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12Chef’s Tip: To add a bit of flavor to the roast, you might substitute some apple juice for the water.

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13Place the roast directly on the smoker’s rack.

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14Use your favorite wood chips, I used apple wood.

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15Chef's Tip: For great smoke flavor, keep the smoke going for the first two hours.

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16Chef's Tip: Maintain the temperature of the smoker between 210f - 220f (99 – 105c).

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17Chef’s Note: The temp is important. Too low and it will take forever… Too high and you will burn the spices.

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18Pull the roast out when the internal temp reaches 190f (88c).

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19Wrap the roast in a double layer of aluminum foil.

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20Stick the wrapped roast in your oven and set the temp to 170f (76c), and leave it in there for an additional 2 hours.

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21Chef’s Note: This SECRET step is called the Tenderizing Stage. During it’s time in the oven, the roast is not getting any warmer, but the slow heat is tenderizing it. You can skip this step, but don't. It really makes a big difference to the tenderness of the chuck roast.

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22Remove the roast from the oven, cut some nice thick juicy slices, and serve with your favorite veggies and/or starches. Enjoy.

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23Chef's Note: This makes for excellent sandwiches the next day... or for that late-night snack.

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24Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American