CHUCK STEAK ROAST RECIPES

Steps:

• Preferably a 24 to 48 hours before coat the roast with Dawgs Bark. Wrap and fridge until cook time.
• K, this is for smoked but will do fine provided your oven will go down to 205 degrees and you have a rack and some type of drip pan for the roast beef.
• Get your smoker up to 205 and settle it.
• Any type of wood smoke will do. I was asked my favorite so I’ll share my speed here too. First to last place mesquite, pecan, oak. Mesquite burns hotter and is not really choice for smoking but it puts me at that comfortably numb. I’ll often mix pecan and oak and choose pecan over oak. All are great along with other woods, these are just what I grew up on.
• Place roast indirect heat on the smoker for 5 hours keeping temperature at 205 degrees.
• Once during the 5 hours spike the coals with a small shot of wood for more smoke.
• At 5 hours wrap the roast in aluminum foil. Insert thermometer halfway into the roast.
• Get the smoker up to 250 degrees and place roast back on the smoker.
• Shut the cover and don’t open until the thermometer reaches 195 degrees.
• Once internal meat temp is 195 degrees pull from heat and set inside on counter or in a room temperature safe space.
• Let sit for 2 hours or until the internal temp goes down to 150.
• That’s it! Pull the meat like a smoked pork shoulder discarding hard fat. Serve with traditional Southern sides or make sandwiches. The choice is yours and I guarantee your chuck won't be disrespected as the cheap guy.

Steps:

• Season the chuck roast on all sides with the beef rub.
• Allow the chuck to rest at room temperature (covered) for an hour to let the rub work into the meat.
• Smoke the chuck at 250F, using hickory pellets for smoke, until the rub has set and juices are pooling.
• Wrap the chuck tightly in aluminum foil, place inside a secondary foil pan, and smoke for another 1.5-2 hours until the meat is at least 205F and probe tender.
• Let the meat rest for an hour, then shred and mix with the rendered juices in the foil.