SMOKED CHUCK ROAST RECIPES RECIPES

Steps:

• Remove chuck roast from over-wrap meat tray.
• Place chuck roast on cutting board and apply dry rub. The goal is to cover all surfaces of the meat (including edges) while still being able to see the meat itself.
• Put dry-rubbed chuck roast on a baking sheet and into the fridge.
• Smoking the Chuck Roast
• Resting the Chuck Roast
• Slicing the Chuck Roast

Steps:

• Rinse the chuck roast with cold water and then pat it dry using a paper towel.
• Use one or two pieces of twine to secure the chuck roast around its circumference. And then use three to four pieces of twine for tying it around the width so that a grid pattern is formed with the twine.
• Whisk all the ingredients in a small bowl for the rub. Mix it using a whisk, so no lumps are formed. Take the rub mix and rub it on the chuck roast on all the sides. Wrap the chuck roast in a plastic wrap and let it marinate for 4-5 hours in the refrigerator. This marination process helps the meat to absorb the meat.
• If you are doing it on an outdoor grill, make sure the coals are hot and then add the meat over the centre of the grate with the drip pan below filled with water. Add some soaked wood chunks and wood chips on the hot coals and cover it well.
• Use the vents with dry and wet wood chips so that it reaches a temperature of 225 degrees F. Add coals or soaked wood chips so.smoke and temperature is maintained for first four hours.
• Make sure the temperature is nearly 225 degrees F every hour and do not open the lid frequently so that the temperature and smoke are maintained.
• Smoke the Roast till the internal temperature is about 190 degrees F after 6-8 hours, and after the chuck roast develops a dark bark on it.
• After you remove the meat, it's temperature may rise to 200 degrees F, which is the perfect temperature. But if it increases more than that, then the meat may become dry and chewy, which is very well disappointing.
• After removing it from the smoker, wrap it in double layers of aluminum foil and let it cook in the smoker for one hour more till the internal temperature is 225 to 250 degrees F.
• This process helps in the tough connective tissue's meltdown and lets the outer surface parts get juicy due to the dripping of the juices.
• After one hour, unwrap the foil and remove the chuck roast on a cutting board with the foil below it. Let it cool down for half an hour till the temperature drops to 150 degrees F.
• Cut the chuck roast when you want to serve it, or else it dries quickly. Use a sharp knife to cut it into one fourth to one eighth inch pieces.
• Serve it simply on a plate or drizzle some BBQ sauce over the smoked chuck roast.