smoker essentials: bacon-wrapped chuck roast
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.
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yield
serving(s)
prep time
1 Hr
cook time
6 Hr
method
Smoke
Ingredients For smoker essentials: bacon-wrapped chuck roast
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4 - 5 lbhuck roast, nicely marbled
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bacon, thick cut, enough to cover the roast
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spice rub, more on that later
How To Make smoker essentials: bacon-wrapped chuck roast
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1PREP/PREPARE
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2You 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. -
3I 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
www.masterbuilt.com
www.traegergrills.com/shop?gclid=EAIaIQobChMI2Kus6aaL3wIVEavsCh29pgZ-EAAYAiAAEgIx_fD_BwE
In my opinion, they are the best of the best. -
4My 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. -
5As 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.
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6Gather your ingredients (mise en place).
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7Fire up your smoker, and run the heat between 220f (105c) – 225f (107c).
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8Remove the roast from the fridge, and rub with your favorite spice mixture.
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9Lay the bacon strips over the top of the roast.
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10Sprinkle with a bit more spice rub on top of the bacon.
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11Chef’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.
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12Add 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. -
13Add the roast, and allow to smoke until the internal temperature reaches 150f (65c), 2 – 3 hours.
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14Chef’s Note: I am using apple wood chips.
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15At 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 -
16Carefully wrap it up.
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17Place 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.
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18Allow to rest for 10 – 15 minutes before carving.
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19Chef’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.
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20PLATE/PRESENT
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21Slice against the grain, and serve while still nice and hot. Enjoy.
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22Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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