Smoker Essentials: Bacon-Wrapped Chuck Roast

19
Andy Anderson !

By
@ThePretentiousChef

I love working with chuck roasts, they take a long, slow time to cook, but when the waiting is over, they taste wonderful. On this occasion, we are going to cover the roast with bacon, for two reasons:
1. The bacon will keep the roast nice and moist.
2. Hey, it is bacon… nuff said.

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

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Several
Prep:
1 Hr
Cook:
6 Hr
Method:
Smoke

Ingredients

How to Make Smoker Essentials: Bacon-Wrapped Chuck Roast

Step-by-Step

  1. PREP/PREPARE
  2. You will need and electric, gas, or wood-fired smoker. You can also use your outdoor grill as a smoker.
    A nice wireless temperature probe will make your job a whole lot easier.
  3. I have three smokers: 2 are electric, and 1 is wood or charcoal fired. If you are in the market to buy a smoker, the two companies that I can totally recommend to you are MasterBuilt, and Traeger
    masterbuilt.com
    traegergrills.com/shop?gclid=EAIaIQo...
    In my opinion, they are the best of the best.
  4. My beef spice rub consists of:
    • Kosher salt
    • Black pepper
    • Cayenne pepper
    • Oregano
    • Chili power
    • Garlic powder
    I vary the peppers and chili powder to achieve different levels of heat.
  5. As with all smoking, times are relative. I might say that it will take six hours for this roast to get to temperature, but yours might be finished in 5 hours, or even 7. When I asked a pit master how long it was going to take for his brisket to cook, he just looked at me, shrugged, and said: It will be ready, when it is ready.
  6. Gather your ingredients (mise en place).
  7. Fire up your smoker, and run the heat between 220f (105c) – 225f (107c).
  8. Remove the roast from the fridge, and rub with your favorite spice mixture.
  9. Lay the bacon strips over the top of the roast.
  10. Sprinkle with a bit more spice rub on top of the bacon.
  11. Chef’s Tip: Let the roast sit on your counter for about an hour. This will help to take the chill off, before placing in the smoker.
  12. Add a drip tray to your smoker box, and fill with water, and maybe a bit of apple cider vinegar. The tray serves two purposes:
    1. It will help to catch the fat, dripping off the cooking chuck roast.
    2. It will add a bit of moisture to the smoke box.
  13. Add the roast, and allow to smoke until the internal temperature reaches 150f (65c), 2 – 3 hours.
  14. Chef’s Note: I am using apple wood chips.
  15. At this point, the roast will not take any more smoke, so we are going to wrap it.
    Take a nice thick piece of aluminum foil, lay a piece of parchment paper on top, and then add the roast
  16. Carefully wrap it up.
  17. Place back into the smoker (no more smoke needed; just heat), and continue to cook until you reach an internal temp of 195f (90c), about another 2 – 3 hours.
  18. Allow to rest for 10 – 15 minutes before carving.
  19. Chef’s Note: While it is resting, the internal temperature will increase by about 5 degrees, as the heat from the outside moves inward. This is known as “carryover” cooking.
  20. PLATE/PRESENT
  21. Slice against the grain, and serve while still nice and hot. Enjoy.
  22. Keep the faith, and keep cooking.

Printable Recipe Card

About Smoker Essentials: Bacon-Wrapped Chuck Roast

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



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