chuck roast in the smoker with a secret step

How To Make chuck roast in the smoker with a secret step

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  Step 1
  Chef’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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  Step 2
  Chef’s Note: Look for a Chuck Roast with a lot of marbling.
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  Step 3
  Preheat the smoker to 220f (105c).
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  Step 4
  Gather your ingredients.
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  Step 5
  Slice the garlic.
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  Step 6
  Use a pairing knife to cut slits into the roast, and insert the garlic.
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  Step 7
  Brush the top and sides of the roast with the Dijon mustard.
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  Step 8
  Thickly dust the top and sides of the roast with your spice rub.
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  Step 9
  Chef’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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  Step 10
  Insert a remote instant-read thermometer into the roast (if you have one).
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  Step 11
  Add some water into the smoker’s drip pan.
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  Step 12
  Chef’s Tip: To add a bit of flavor to the roast, you might substitute some apple juice for the water.
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  Step 13
  Place the roast directly on the smoker’s rack.
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  Step 14
  Use your favorite wood chips, I used apple wood.
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  Step 15
  Chef's Tip: For great smoke flavor, keep the smoke going for the first two hours.
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  Step 16
  Chef's Tip: Maintain the temperature of the smoker between 210f - 220f (99 – 105c).
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  Step 17
  Chef’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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  Step 18
  Pull the roast out when the internal temp reaches 150f (65c), about 3 hours.
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  Step 19
  At this point the roast will not take any more smoke, so we will wrap it... Wrap the roast in a double layer of aluminum foil.
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  Step 20
  Stick the wrapped roast in your oven and set the temp to 220f (105c), and leave it in there for an additional 2 - 3 hours. We are looking for a target internal temperature of around 195f (90c).
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  Step 21
  Chef’s Note: This SECRET step is called the Tenderizing Stage. During it’s time in the oven, the slow heat is tenderizing it. It really makes a big difference to the tenderness of the chuck roast.
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  Step 22
  Chef's Tip: If you want to, you can just put it back into the smoker.
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  Step 23
  Remove 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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  Step 24
  Chef's Note: This makes for excellent sandwiches the next day... or for that late-night snack.
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  Step 25
  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!