Smoked Chuck Roast
Often called “the Poor Man’s Brisket”, it certainly costs less than a whole brisket but it doesn’t need to make any apologies for flavor or juiciness. You can slice this like a brisket, or shred it, or chunk it if it’s going on tortillas. Low and slow is the key; I smoke it on a Pit Barrel Smoker, but you can adapt this to any smoker.
Most recipes call for wrapping this in butcher paper to preserve the bark, but I prefer to wrap in foil because I’d rather preserve juice and moisture than crust. After wrapping I put it into the oven on low to better control the temperature – the roast has already absorbed all the smoke it’s going to absorb.
Smoked Chuck Roast
Ingredients
- 3-4 # Chuck Roast
- Kosher Salt
- Seasoning of your choice
Instructions
- Pat your chuck roast dry, and trim off any extra fat.
- Place your roast on a rack on a baking sheet.
- Dry brine your roast by sprinkling all sides generously with kosher salt, and allow it to sit overnight in your fridge.
- While your smoker is heating up, season your roast generously – I used my Beef & Game Rub. It’s a large chunk of meat, so you’re not very likely to over season it.
- When your smoker reaches it’s proper temperature, place the roast in with a temperature probe inserted into the thickest part.
- Smoke your roast, slowly, to 160-170 degrees. Than remove it from the smoker and wrap in foil. Reinsert your thermometer and place your roast into a 250 degree oven.
- Take the roast up to 203 degrees, and then turn the temperature in your oven down to 180 degrees and hold it for 2 hours.
- Unwrap the roast (carefully! don’t lose any juice!) and place it on a cutting board. Slice, shred or chop the meat. Add any juice you caught and pour it back over the meat.