Smoked Chuck Roast

If you are looking for a delicious and easy-to-prepare meal, a smoked chuck roast could be just what you need. This cut of meat comes from the shoulder area of the cow and is well-marbled, making it perfect for slow cooking and smoking.

With the right seasoning and preparation, you can create a juicy and flavorful smoked chuck roast that will impress your friends and family. So, let's dive into the recipe and learn how to smoke a chuck roast!

Why This Recipe Works

One reason this recipe stands out is that it uses simple ingredients that work together to bring out the best flavors in the chuck roast. The combination of spices and herbs create a tasty crust on the outside while the slow smoking process keeps the meat tender and juicy on the inside. This recipe is easy to follow, and you don't need to be an expert in the kitchen to achieve great results.

Another great thing about this smoked chuck roast recipe is that it is versatile and customizable. You can experiment with different types of wood for smoking or adjust the seasoning to suit your taste preferences. Plus, this recipe is perfect for meal prep, as leftovers can be used for sandwiches, tacos, or even in salads. Give this delicious smoked chuck roast a try, and you won't be disappointed.

Ingredients

Chuck Roast: The star of the dish, a flavorful and affordable cut of beef.

Dry Rub: Enhances the meat's natural flavors; try a mix of paprika, garlic powder, salt, and pepper, or use your favorite store-bought rub.

Olive Oil: Helps the dry rub adhere to the meat; you can substitute with vegetable oil or melted butter.

Apple Cider Vinegar: Adds a touch of acidity and brightness; white vinegar or lemon juice are suitable alternatives.

Wood Chips: Impart smoky flavor; choose your preferred variety, like hickory or mesquite, based on personal taste.

Tips

  • Trim excess fat from the roast for even cooking and better smoke penetration.
  • Allow the roast to rest at room temperature for 30 minutes before smoking.
  • Use a digital meat thermometer to monitor the internal temperature for perfect doneness.
  • Wrap the roast in foil during the last hour of cooking to prevent it from drying out.
  • Let the roast rest for 15-20 minutes after cooking for juicier meat and easier slicing.

How to Serve

This smoked chuck roast makes a versatile and crowd-pleasing main course. It can be served in various ways, making it a fantastic choice for any gathering or family dinner.

  1. Slice the smoked chuck roast and serve it with your favorite sides, like roasted vegetables and mashed potatoes.
  2. Shred the meat and use it to make mouthwatering smoked chuck roast sandwiches with coleslaw and barbecue sauce.
  3. Dice the smoked chuck roast and use it as a flavorful addition to tacos, burritos, or even a smoked beef salad.

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Smoked Chuck Roast

If you are looking for a delicious and easy-to-prepare meal, a smoked chuck roast could be just what you need
5 from 1 vote
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Course: dinner, meat
Cuisine: American
Keyword: chuck roast, wood chips
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 8
Author: Corrie

Ingredients

  • 1 3-4 pounds chuck roast
  • 3 tablespoons dry rub
  • 2 tablespoons olive oil
  • ¼ cup apple cider vinegar
  • 1 cup wood chips soaked in water for 30 minutes

Instructions

  • Preheat your smoker to 225°F (107°C).
  • Trim excess fat from the chuck roast.
  • Rub olive oil over the entire roast, followed by the dry rub.
  • Place the roast on the smoker grates and add the soaked wood chips.
  • Smoke for 4-5 hours or until the internal temperature reaches 195°F (91°C) for a tender result.
  • During the last hour, wrap the roast in foil and continue cooking.
  • Remove the roast from the smoker, and let it rest for 15-20 minutes before slicing or shredding.

Nutrition

Calories: 297kcal Carbohydrates: 8g Protein: 1g Fat: 29g Saturated Fat: 4g Polyunsaturated Fat: 3g Monounsaturated Fat: 21g Sodium: 7mg Potassium: 126mg Fiber: 1g Sugar: 1g Vitamin A: 316IU Vitamin C: 1mg Calcium: 124mg Iron: 5mg

Notes

  • Trim excess fat from the roast for even cooking and better smoke penetration.
  • Allow the roast to rest at room temperature for 30 minutes before smoking.
  • Use a digital meat thermometer to monitor the internal temperature for perfect doneness.
  • Wrap the roast in foil during the last hour of cooking to prevent it from drying out.
  • Let the roast rest for 15-20 minutes after cooking for juicier meat and easier slicing.
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