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with a possible subheader right underneath When it comes to the temperature of your smoker, you should start slow and get it to about 225 F. You should keep it there until you get the smoky flavor you want. Then you can take the temperature up to 265 F for the rest of the smoke. The entire smoking process can take 4–6 hours, depending on the size of the roast. I try to get my chuck roasts to an internal temp of about 190–195 F. When you get to this temperature, your roast will cut like butter and melt in your mouth; it’s awesome! If you get a chance, try cooking your roast with the pan method, using broth. I’ve included instructions on how to do this in our recipe on Page 2. It’s a great way to end up with juicy, tender meat every time.
If you’ve never smoked a chuck roast before, you can’t go wrong with sticking to about 250 F for the entire cook. That keeps things simple, and you don’t have to worry about messing with the temperature part way through. You should still keep a close eye on the temperatures of the smoker and the meat so they don’t get away from you. When you are ready to cook, I recommend grabbing a six-pack of your favorite beer, maybe angling a TV in your general direction, and finding a comfortable stool or seat. You will be there for a while, because the second you walk away is the moment things will go up in flames— literally! If the temperature gets too high and the fat renders down onto the hot coals below, that’s fuel for a fireball. For the same reason, smoking in a covered environment is a recipe for disaster.
No matter your cut of meat, I encourage you to find what works best for you. Whether it’s choosing unconventional herbs for their rub or mixing up their cooking methods, every pitmaster has their own way of doing things. Experiment to find your own style of adding flavors, controlling heat and smoke, and bringing meat to the table. I’ll do my best to put you on a good path, offer up my insight, and get you going.
I hope you have a great holiday season — happy grilling!
–Danny McTurnan A Very Merry Chuck Roast
SMOKED CHUCK ROAST WITH SPICE RUB
Ingredients •
your rubbed roast in the pan, add 1–1 1/2 cups beef broth, and then go to your smoker with the meat in the pan from the start. Don’t walk away! Make sure your cooker holds a steady temperature and
3 pounds chuck roast 1–1 1/2 cups beef broth
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2 tablespoons ground black pepper
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2 tablespoons dried chives 1 teaspoon chili powder
Spice Rub •
3 tablespoons garlic powder 2 tablespoons salt* (see note below)
1/2 teaspoon cumin 1/2 teaspoon dried mustard
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doesn’t get away from you — because if it does, you’re in trouble! Grab a beer, pull up a chair, and keep your eyes on your cooker.
Directions Cook time: 4–6 hours, depending on size of roast
You can start it on the grates if you like, however I strongly suggest that after the roast hits an internal temperature of 160 F — after about 1 1/2 hours —move to the pan method, add 1–1 1/2 cups beef broth, and wrap with foil. Do not let the broth in your pan dry up! It shouldn’t if you keep the temperatures recommended here, but have more broth on hand just in case. Once you hit an internal temperature of 160 F and you have a nice smoke flavor going, cover your pan with foil and put it back in the smoker. At this point, I bump my smoker temperature up to 275 F and hold steady until the roast hits 190–195 F. Then I’ll pull the covered pan from the smoker and let it rest for 30 minutes before serving. At this point, it’ll cut like butter and melt in your mouth. Enjoy!
I start my prep the night before I plan to smoke the roast. Mix spices in a bowl, rub down the roast, wrap the roast tightly in plastic wrap, and place it in the refrigerator overnight. *Like prime rib, I initially leave salt out to allow the beef flavor to stand out. You can add a dash before serving or let guests salt their own — it’s up to you! A chuck roast cook is similar to a brisket cook. Start your smoker at 225 F. This temperature needs to be kept through the first phase until you have smoke flavor and bark on your meat.
I prefer using the pan method for the entire cook. I start in the pan and end in the pan. If you do follow the pan method, place
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