Smoker Essentials: Bacon-Wrapped Chuck Roast

Andy Anderson !


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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How to Make Smoker Essentials: Bacon-Wrapped Chuck Roast


  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
    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.
  21. Slice against the grain, and serve while still nice and hot. Enjoy.
  22. Keep the faith, and keep cooking.

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About Smoker Essentials: Bacon-Wrapped Chuck Roast

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

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