SMOKE A ROAST RECIPES

HOW TO SMOKE A CHUCK ROAST ON A PELLET GRILL {TRAEGER, PIT ...

How to Smoke a Chuck Roast on a Pellet Grill {Traeger, Pit ... image

A 3.5 pound chuck roast is seasoned with a beef rub and smoked with hickory until the bark has set and juices are pooling. The chuck is then wrapped tightly in aluminum foil until finished cooking at an internal temperature of 205-210F.

Provided by Smokin Dave

Total Time 360 minutes

Prep Time 60 minutes

Cook Time 360 minutes

Number Of Ingredients 2

Ingredients

3 Tbls Beef Rub
3.5 lbs chuck roast

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.

Nutrition Facts : Calories 450 kcal, ServingSize 1 serving

SMOKED NEW YORK STRIP ROAST - LEARN TO SMOKE MEAT WITH ...

Smoked New York Strip Roast - Learn to Smoke Meat with ... image

If you're looking for a beef roast that has fancy written all over it, look no further than a smoked New York strip roast.

Provided by Jeff Phillips

Prep Time 15 minutes

Cook Time 240 minutes

Number Of Ingredients 4

Ingredients

4-5 lb New York strip roast
1 TBS Coarse kosher salt
¼ cup Jeff's Texas style rub
¼ lb (1 stick) butter (melted)

Steps:

Place roast in pan or on rack. If using a low-salt rub, apply approx. ½ teaspoon per lb of coarse kosher salt to the top of the roast. Wait about 15 minutes, then apply Jeff's Texas style rub to the top and sides of the roast.
Place pan of roast in the fridge for 12 hours to dry brine.
After dry brine, remove pan from fridge and set on counter while you prepare the smoker.
Set up smoker for cooking at 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up. Use oak wood for smoke if available.
Once the smoker is ready, place the pan with the roast into the smoker to cook.
Let the roast cook for about 4 hours or until it reaches 130°F (54°C) in the center (medium rare).
Brush melted butter onto the roast a couple of times while it cooks.
Once finished, cover the roast with foil and let it rest for about 30 minutes before slicing.
Slice the roast into pieces that are about ¾ to 1 inch thick and serve immediately.

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