Beef Chuck RoastOctober 19, 2018
Smoked and Scrumptious Beef Chuck Roast
Guest Author: Monica Henin
Nothing compares to the taste of a low and slow barbecued brisket, but it is also a fact that cooking the best Texas brisket is a time-consuming process and you get a huge amount of leftovers as well.
I too love the amazing mouth-watering flavors of a Texas brisket, but then, I don’t want to indulge myself in that much effort, so I found a perfect alternative for it in the name of ‘Chuck Roast’. This cut is present right above the brisket of the steer, and it offers the same amount of flavor like its neighboring cut. The best part of this cut is that it is cheaper, more manageable and easier to smoke.
⦁ 1 Beef Chuck Roast (approx., 3 lbs)
⦁ Coarsely ground black pepper.
⦁ 1½ tsp. Salt.
Preparation Time: 5 Minutes
Cooking Time: 6 Hours
Servings: 6-8 Persons
⦁ Rub the chuck roast with some salt. Generally, ½ tsp of salt is used for every pound of meat, but you can sprinkle the same amount of salt that you do at the time of smoking a steak. After rubbing the salt all over the meat, leave it aside for 1-2 hours so that salt is fully absorbed by the meat.
⦁ Prepare your electric smoker for indirect cooking. If you are using a gas grill, then you will have to adjust the temperature knobs in order to keep one half of the grill off and the other half at a temperature good enough to initiate the cooking process. The temperature needs to be approximately 225 degrees Fahrenheit on the indirect side. If you are using a charcoal grill, you will have to add hot charcoal briquettes on one side of the grill’s grate as this will create direct & indirect smoking zones. After that, you need to adjust the vents of the grill to get to the desired temperature, i.e., 225 degrees Fahrenheit on the indirect side.
⦁ As soon as the smoker becomes ready, you need to sprinkle the chuck roast with coarsely ground black pepper.
⦁ Place the chuck roast on the indirect cooking side of the grate. Place the grill on the grill, but make sure that the top vent is completely open and placed right above the chuck roast because that will spread the smoke over and around the meat.
⦁ Smoke the chuck roast until the internal temperature of the roast comes to 180 degrees Fahrenheit.
⦁ Chuck roast is ready now, so place it on a plate, slice and serve it.
You can serve this scrumptious delight with a dark beer such as stout or porter or a full-bodied red wine such as pinot noir.
Thank you to our friend Monica Henin from Add on Kitchen for sharing these beef roast tips and tricks!
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