Smoked Chuck Tender Roast Recipe

Perfectly Smoked Beef Chuck Roast Real Simple Good

WebSep 9, 2020 · Smoke at 225° until the internal temperature reaches 140°-150° Fahrenheit (4-5 hours). Spritz the roast with apple juice or apple …

1. Prepare the rub by combining the rub ingredients in a small bowl or jar and mixing well.
2. Place the chuck roast in a shallow pan or dish. Rub a liberal amount of the rub all over the roast. If you have the time, you can cover the roast at this point and refrigerate it for up to 24 hours. If you do refrigerate, be sure to allow the roast to sit out and come to room temperature before smoking (sit for an hour at least).
3. Follow your smoker’s instructions to bring the temperature up to 225° Fahrenheit.
4. Place the chuck roast in the smoker. Smoke until the internal temperature reaches 140°-150° Fahrenheit (4-5 hours). Spritz the roast with apple cider vinegar every hour.

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Smoked Chuck Roast [Meat Prep, Woods, Rubs

WebFeb 11, 2021 · Wash the chuck roast under cold water. Place on a chopping board and season liberally with kosher salt, rubbing it in firmly. …

1. Wash the chuck roast under cold water. Place on a chopping board and season liberally with kosher salt, rubbing it in firmly. Transfer to refrigerator and allow to rest for 2 hours.
2. Remove chuck roast from refrigerator. Apply thin layer of mustard across surface of meat. Rub seasoning across the meat.
3. Heat up smoker to 225°F. When warm, place meat on cooking grates. Cook for 90 minutes per pound of meat, or until internal temperature reached 195°F. Usually between 6-10 hours.
4. Remove roast from smoker and wrap in foil. Allow to rest for up to an hour.

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Smoked Chuck Roast {A StepByStep Guide The …

WebJun 6, 2023 · Remove the foil-wrapped chuck roast from the smoker. Carefully unwrap the layers of foil and transfer the meat to a cutting …

1. Start with a chuck roast in the 5-pound range. Rinse it under cold running water and blot dry with paper towels.
2. Soak a few handfuls wood chips for about 30 minutes in water before placing on the coals.
3. When the coals are ready, place the prepared chuck roast onto the center of the hot grate, over the drip pan filled with water and insert temperature probes (if using). Toss a handful of soaked wood chips and some dry wood chunks onto the hot coals; cover and allow the beef to smoke.
4. Check the temperature of the smoker every hour, staying as close to 225 degrees F as possible. Resist the temptation to open the lid unless you need to add more charcoal or soaked wood chips to maintain temperature and smoke.

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