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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Beef~Res » Smoked Beef Chuck Roast

Smoked Beef Chuck Roast

June 11, 2017Leave a Comment

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This is our 4th or 5th summer now enjoying our charcoal grill. Last year we purchased a larger model. Nothing fancy at all, but we needed more space for smoking brisket, whole chickens, beef chuck roast, pork butt. You name it, we have tried it or will try it.   My husband Richard is in charge of lighting the fire and maintaining the temperature for long smoke times. I am in charge of prepping the cuts of meat, keeping track of the cooking time and knowing at what temperature it’s ready to be pulled from the grill. It works out really well, lol! Although, I did tell him recently that I really want to learn how to manage the fire as well.

smoked beef chuck roast

Seize The Day!

Sometimes it’s the middle of the day, beautiful weather and I want to grill! I will learn before the end of this summer. We love smoking brisket, and it takes a long time. So, know that you really will need to invest some time. The smoked beef chuck roast on the other hand, takes just about 4 hours. We know it’s not brisket, but we get our smoked beef cravings satisfied with the chuck roast. My hair smells like smoke, and I love it! I will share that recipe soon! #smokedbeef #grillingout #tacoseveryday

Smoked Chuck Roast Tacos

The two salsa’s I used, Avocado Salsa and Roasted Habanero, find the recipes on the links at the end of the post. The habanero peppers can be switched out for serrano or jalapeño if you like.

Smoked Beef Chuck Roast

Smoked Beef Chuck Roast

Invest in a few meat thermometers, both for indoor cooking as well as outdoor cooking.

Smoked Beef Chuck Roast

On the days we don’t have tacos, we like to grill asparagus, chayotes and potatoes.

Smoked Beef Chuck Roast

Now what salsa shall I pick?

Chile Cascabel Salsa
Smoked Beef Huevos Rancheros

Delicious the next day on Huevos Rancheros with Chile Cascabel Salsa! Or maybe you are looking for a spicier salsa like a roasted habanero with lime. You can find that on the Pibil Post!

Cochinita Pibil~Slow Roasted Pork in Banana Leaves

For a cool, but delicious salsa, try the Avocado Salsa or a Chunky Guacamole!

For the Love of Guacamole! Avocado!

 

Smoked Chuck Roast

Invest a few hours and enjoy this delicious, tender smoked chuck roast for your next cook-out!
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Course: Beef, Main Course
Cuisine: American, barbeque
Prep Time: 15 minutes minutes
Cook Time: 4 hours hours 30 minutes minutes
Resting Time: 2 hours hours 30 minutes minutes
Total Time: 7 hours hours 15 minutes minutes
Servings: 8 Servings

Equipment

  • Charcoal Grill
  • Charcoal
  • Applewood chunks
  • Disposable pans for water
  • Foil paper
  • Meat thermometer or probe

Ingredients

  • 4 pounds beef chuck roast
  • 1/2 cup homemade or store bought dry rub seasoning
  • 1/4 cup Fresh cracked pepper
  • 1 lb. Applewood wood chunks previously soaked in water

Instructions

  • Trim off any excess fat from chuck roast. Season the chuck roast on all sides with the dry rub seasoning. I like to add extra fresh cracked pepper to mine. Let it come to room temperature for at least 40-50 minutes before you place it on the grill.
  • Start charcoal for the smoker. You will build and light the charcoals on one side of the grill. It will be ready when it has ashed over.  Place a few soaked applewood chunks on the fire and allow a few minutes before adding meat. For offset smoker, place aluminum water pans in the smoker chamber near the flame. Keep it filled with water. Place seasoned roast on the cold side, keeping cover vents open during smoking.
  • Smoke the chuck for 3 hours, maintaining heat at no higher than 250 degrees F. You should have a light smoke during this time.
  • When internal temperature reaches 160 degrees, wrap tightly in foil paper. Place back onto cool side of the grill for another hour or until internal temperature reaches 200 degrees and meat pulls apart easily.  After 3 hours, there is no need to add anymore wood, just charcoal to keep the fire at a steady temperature.
  • Remove from grill and wrap in kithen towls. Place on baking sheet and allow the roast to rest in the oven or in an insulated ice chest for another hour. Slice against the grain. Serve with warm tortillas, diced onion, cilantro, salsa and lime.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
Smoked Beef Chuck Roast

 

 

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Filed Under: Beef~Res, Grilling, Smoking on Grill, Tacos Tagged With: Beef Recipes, Grilling, Smoked Beef Chuck Roast, Tacos

Previous Post: « Adobo Verde Chicken Tacos!
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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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