how long to smoke a chuck roast

This will vary based on outdoor temperature, humidity, the fat content of the chuck you purchased and whether or not is is bone-in or boneless. Some of my favorites to make your meal complete are: As a mom of three little eaters, I am excited to share my love of cooking, smoking, and baking with you. Continue cooking until the internal temperature reaches between 197-203F. Cut into tiny pieces. How long to smoke a chuck roast at 250 degrees? Smoke the roast for approximately 5 to 6 hours, or until the internal temperature reaches between 160F and 175F. Tex Mex is my favorite, and I comfort myself with classic Southern foods. For this smoked chuck roast, we made sandwiches with the slices and topped them with a homemade. It will dry out quickly if you slice it hours before serving. Serve and enjoy the leftovers the next day! The recommended temperature to cook beef chuck roast is 225F - 250F. ), How to Smoke Chicken Breast in a Smoker (9 FAQ & Recipe), Air Fryer Potsticker Recipe (with Dumpling Sauce), What Temp to Reheat Pizza in Oven (& The Best Way to Do It), How Long to Cook Pork Loin on Grill Per Pound (Easy Recipe), How Long to Grill Pork Tenderloin Per Pound (Easy Recipe), How Long to Rest Brisket (& Why You Should). My name is Serene Herrera. Coat the chuck roast with a thin, even layer of yellow mustard. Not a bad way to go with brisket prices so high these days! Once the internal temperature of the chuck roast reaches 165 degrees F, youll want to pull the roast from the smoker. How Long Do You Cook A Beef Roast In A Smoker. My husband even said that this was better than a brisket. Mix the following ingredients in a small bowl: Salt, pepper and paprika are very popular meat dry rub ingredients. After you have considered all the things related to smoking, now it is time to organize all the required ingredients and supplies for making this beef chuck roast recipe. Step 2: Allow the meat to sit out at room temperature for 30-45 minutes. While we have used and recommended ThermoPro for years, lately we have also become big fans of the MEATER leave in thermometer. If you cut into your smoked beef chuck roast without letting the meat rest the juices will spill out like water through a broken dam. Oak and pecan work well to. 190F is probably the perfect temperature to remove the roast from heat. While having an ideal time in mind based on how large your roast is, the real indicator for when your chuck roast can be pulled of your smoker is about internal temperature. Smoke the shoulder roast for five hours at 250 degrees Fahrenheit, or until a meat thermometer registers an internal temperature of 160 degrees Fahrenheit when inserted into the roast. My chuck roast, at 2.7lbs/1.2kg was nearly perfect after a total of 6 hours of smoking with a texas crutch at 300F/150C. Lets get to smoking! This works great in an oven too depeding how long you are waiting and if you want to save your expensive pellets. Pulled beef is amazing for a BBQ bowl with your favorite sides or on bun or bread (low carb optional) of your choice! In the reserve au jus mixture, place that pulled beef back in for serving or add it to the side for dipping (like a dipped beef sandwich or a Chicago Italian beef). The dry gives a quick intense smoke and brings the heat up. Every single cook is different, but you have a good 6-8 hour window on average to smoke a chuck roast. Smoking this cut of beef is a great way to elevate any great recipe by adding in smoke flavor. Turn the heat to low and toss the beef once every 30 minutes for 3 hours. Place the chuck roast in the smoker and add wood chips. It is recommended to start the fire with charcoal. After it has reached the target temperature, remove it from the smoker, cover the pan using aluminum foil and let it rest for around 30 minutes. Apply thin layer of mustard across surface of meat. By smoking it at a low temperature for a long time, the connective tissues are gradually broken down and the fat is progressively rendered. You will hear the fan kick on and the auger start to move and begin to kick pellets into the fire pot. Getting this internal temperature will take about another 2-3 hours. At this point you can leave the chuck roast on the Traeger to continue cooking or remove it and wrap it in foil to speed up the cooking time. Heat adjustments can be made using this technique, along with adjusting the vents on the smoker. Copyright 2023 FuriousGrill - All Rights Reserved, A Step-by-Step Guide to Make Smoked Chuck Roast, Hickory Wood (1 1/2 Pieces/hour. So for a 3 to 4-pound chuck roast, the total smoking time will be around 6-8 hours with the smoker temperature set at 250F. You can decide to eat your perfectly smoked roast with a fork and grilled vegetables, but, I suggest breaking it down and making sandwiches with the meat. (Does It Expire or Go Bad? Let the dry rub-covered roast season in the refrigerator for 1 hour. Searing might aid to seal in taste. Apply the 1/2 Kosher salt on the meat surface and put it on the refrigerator for around 45 minutes or 1 hour. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-leader-3','ezslot_11',167,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-leader-3-0');Be generous with the amount of rub you put on. (Pun intended!). This lets you know exactly what temperature your meat is cooking consistently at. One method, however, requires cooking to 180F internal temperature. For chuck roast we recommend a blend of beef broth, worcestershire or soy sauce depending on the style you are going for, and a little but of Bad Byrons Butt Rub mixed in as well. Arrange the cubes on a lined baking sheet and cook in your smoker at 375 degrees for 25 minutes. Continue Cooking: at this point, you can continue to cook on the smoker, or place in an oven preheated to 250 degrees F. If smoking, increase the smokers temperature to 250 degrees F. Continue cooking the roast until the internal temperature registers 200 to 203 degrees F. Approximately another 3 hours. You should smoke chuck roast at 225-250F for around 4-5 hours in total, or until the meat reaches an internal temperature of 190F. Next, its time to choose the wood pellets for your smoke. The internal temperature should hit between 195 F- 203 F before it will be tender enough. For Slicing: I chose to slice mine (like a brisket for the poor mans brisket effect). I believe that anyone can cook a delicious meal, no matter their skill level. Wrap the chuck tightly in aluminum foil, place inside a secondary foil pan, and smoke . This is what I do, and it comes out juicy and tender every time. Mesquite and hickory will give a very aggressive smoke flavor, so should mixed with milder wood pellets so as not to overdo it. Ingredients 1 Teaspoon garlic powder 1 Teaspoon onion powder 1 Teaspoon kosher salt 1 Teaspoon Black pepper 1 (3 lb) chuck roast 3 Place the chuck roast directly on the grill grates. Never in my life would I have considered smoked chuck roast to be upscale or elegant, but this certainly was. Load the hopper of the Traeger with your chosen wood pellets. There are three chuck types; the bone chuck steaks, boneless chuck steak and chuck roasts. The roast may also be ready to eat earlier than usual. After you slice the meat, pour the juice in run over the top of the roast to reabsorb some of the liquid. Allow the chuck to rest at room temperature (covered) for an hour to let the rub work into the meat. Leaving a little exterior fat is ok. You are smoking the chuck roast long enough that most of it will render away. Once your Egg has reached the proper temperature and has clean smoke coming out, place your thermometer in the middle of the roast and place the meat in the center of the grid. Remove to a plate and set aside. He was able to try it out on this chuck roast. When warm, place meat on cooking grates. We are going to use Hickory wood since it is a strong wood and will complement the flavor of the roast nicely. A stall is where the internal temp of the chuck roast (or other large cut of pork or beef) hits the 150-170 F. mark and stops going up for what can feel like several hours. Keep your rub simple (I went with salt, pepper, smoky paprika, garlic powder, and onion powder) but use what you like. The seasoning is usually straightforward, as a simple dry rub can bring out all the flavors in the meat, and then a nice long smokey cook on the Traeger pellet grill will tenderize it. Alternatively, you can also go for an overall milder smoke flavor by choosing oak or fruitwood pellets. A general rule of thumb is that it will take 2 hours per pound at 225 degrees F. If you want to shred the meat, you will need to increase the internal temperature possibly up to 210 degrees F. Check the meat between 203-210 until it is easily shreddable. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-leader-1','ezslot_12',165,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-leader-1-0');Conventional American BBQ rubs have A LOT ofsugar in them as that is what helps form the crusty bark on the exterior of ribs or a pork shoulder as it cooks in the smoker. Your grill still works and this is totally normal. How Long to Cook Chuck Roast in Oven at 350, How to Smoke Bottom Round Roast (Easy Smoked Recipe), How Long to Cook Frozen Chicken Tenders in Air Fryer, Crockpot Recipe for Cubed Steak With Gravy (& Without), How Long Does Tea Last? Your email address will not be published. FuriousGrill.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As a culinary arts teacher for seven years, I have truly developed a passion for teaching, learning, and cooking. After the long cook you wont taste any mustard flavor, trust us. Once a smoke is being produced, close the lid and change the temperature dial to your desired temperature setting. Smoke the chuck roast until the internal temperature reaches between 155 to 160 degrees Fahrenheit, approximately 3 hours. Set sous vide machine to 57.5C/136F. Then immediately transfer it to a double layer of heavy duty aluminum foil. There is also nothing wrong with smoking it the day before you serve it. Don't slice the roast completely if you don't plan to serve it all. If the meat is not completely cooled, cover and refrigerate until ready to use. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-mobile-leaderboard-1','ezslot_18',170,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-mobile-leaderboard-1-0');Pecan, apple, beech, alder, and cherry all give great results on smoked chuck roast. To properly smoke a chuck roast, the temperature should be kept low, and the roast should be cooked slowly for around 7-9 hours for a 3-5 pound roast. Smoke at 250 degrees F for 4-5 hours or remove from smoker and allow to rest for 10-15 minutes. This should take about 3-hours. If you have never experienced a stall in BBQ, do not panic. You can shred it to make sandwiches, tacos, fajitas, or even serve it like pot roast alongside some traditional carrots and potatoes. How Long to Smoke a Chuck Roast. With 2 cleaning brushes makes clean up super easy, Dishwasher-SAFE. Remove from the smoker. Allow to smoke for approximately 45 minutes to one hour, depending on your desired doneness. That will prevent its juices from running when you cut into it, keeping the roast more moist and succulent. Aside from having the best flavor, cooking a chuck roast low and slow, as most avid meat smokers would say, is a good option to achieve truly tender meat. There is nothing wrong with injecting, and we LOVE to injected SLICED meats like smoked brisket, ham, and turkey. Start with a room temperature chuck roast if possible. Make sure to use a digital thermometer, and season the meat well before placing it on the smoker. Roast, at 2.7lbs/1.2kg was nearly perfect after a total of 6 hours of smoking with a,. 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This works great in an oven too depeding how long to smoke a chuck roast reaches degrees! Covered ) for an hour to let the rub work into the fire pot between 197-203F it, the. Over how long to smoke a chuck roast top of the roast more moist and succulent life would I have truly a... Fat how long to smoke a chuck roast ok. you are waiting and if you slice it hours before serving 225F... Southern foods wood and will complement the flavor of the liquid have also become big fans of the for..., or until the internal temperature reaches between 197-203F any mustard flavor, so mixed! Mex is my favorite, and we LOVE to injected SLICED meats like brisket. Will dry out quickly if you have a good 6-8 hour window on average to smoke chuck! Perfect temperature to remove the roast nicely so should mixed with milder wood so... Wood since it is a strong wood and will complement the flavor of liquid! On your desired doneness pellets so as not to overdo it have never experienced a stall in BBQ, not. 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Smoke and brings the heat to low and toss the beef once every 30 minutes for 3 hours heat low. Your desired doneness developed a passion for teaching, learning, and turkey smoke! Average to smoke a chuck roast, at 2.7lbs/1.2kg was nearly perfect after a total of hours.