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 maintaning 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. 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. As I type, I am currently waiting for two small pork shoulder roast to come off the grill. My hair smells like smoke and I love it! I will share that recipe soon! #smokedbeef #grillingout #tacoseveryday
The two salsa’s I used, find the recipes on the links below. Tha habanero peppers can be switched out for serrano or jalapeño if you like.
Roasted Habanero Salsa
Smoked Chuck Roast
Yields 6-7 Servings
3-4 pound beef chuck roast
3-4 tablespoons homemade or store bought dry rub seasoning
Fresh cracked pepper
Applewood wood chunks, previously soaked
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. 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 pan 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 or butcher paper. Place back onto 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.
Invest in a few meat thermometers, both for indoor cooking as well as outdoor cooking.
On the days we don’t have tacos, we like to grill asparagus, chayotes and potatoes.
Delicious the next day on Huevos Rancheros with Chile Cascabel Salsa!
Chile Cascabel Salsa
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