Smoked Chuck Roast
A simple way to prepare beef, this perfectly smoked chuck roast is covered in a simple garlic and herb butter rub that forms the most flavorful bark. The perfect meal for any occasion any time of the year!
Servings: 8 people
For The House Seasoning
- 1 cup kosher salt
- ¼ cup coarse black pepper
- ¼ cup garlic powder
To Make The House Seasoning
In a large bowl, combine the salt, pepper, and garlic powder.
Set aside 2 Tablespoons for seasoning the roast and store the remaining rub in an airtight container for future use.
To Make The Roast
Coat the meat with 3 Tablespoons of room temperature garlic herb compound butter. Expert Tip: The butter will not spread evenly and that is ok because the clumps of butter helps form the outer crust while smoking. You can use your hands to spread the butter but using a basting brush also helps for a more even spread.
Once the butter has been applied, generously apply 2 tablespoons of the House Seasoning onto all sides of the roast.
Place the roast directly on the smoker rack. Close the smoker lid and let it smoke low and slow.
About 2 hours into the smoke, insert a digital meat thermometer into the side of the meat until it reaches the center. Close the lid and continue to smoke.
When the internal temperature of the roast reaches 160°F, remove it from the smoker and double wrap it in aluminum foil. Expert Tip: This process is called holding. This method helps melt the connective tissues resulting in the meat absorbing some of the liquid which produces more tender and juicy beef.
Place the wrapped meat back on the smoker and close the lid. When the internal meat probe reaches 190°F, remove the the wrapped meat from the smoker. It should have a succulent crust and appear incredibly juicy.
Place the smoked roast on a cutting board and let it rest for 10 minutes before slicing. Pour the leftover juice from the aluminum foil pouch over the slices of beef.
- You can intensify the flavor of this recipe by seasoning the roast and then covering it in saran wrap and placing it in the refrigerator to marinate 24 hours before smoking. You then need to bring the uncovered roast to room temperature for a couple hour before smoking.
- If you opt to bind the roast in twine, secure the meat with 1 to 2 pieces of twine tied around its circumference. Then, take 4 pieces of twine and go around the width at a 2 inch interval.
- To add to the moisture of the roast, take an empty spray bottle and fill it with 1 cup of beef stock. Spray 3-4 squirts onto the roast every hour until you wrap it for the holding process.
- Oak, hickory, or pecan wood works really well when smoking a roast.
- It's important to regulate the internal temperature in your smoker so keep the temperature range between 225°F and 250°F. When smoking a chuck roast it should be done on low temperature and cooked slowly, about 7-9 hours. This allows the fat to slowly render while the low heat breaks down and the connective tissue. If not done properly, it will be tough and chewy.
- I enjoy a well done smoked chuck roast but you'll see many recipes range anywhere from a doneness of 160°F for medium to 190°F to 200°F for well done.
- During the resting period, the internal temperature of the meat can increase by 10 degrees which is why I remove it when it hits 190°F so that the final doneness after the rest is around 200°F.
- Always slice the meat against the grain so that you cut through the fibers. This helps make the meat more tender.
Calories: 331kcal | Carbohydrates: 1g | Protein: 33g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 125mg | Sodium: 1907mg | Potassium: 565mg | Sugar: 1g | Vitamin A: 110IU | Calcium: 29mg | Iron: 4mg