Smoked Chuck Roast
Invest a few hours and enjoy this delicious, tender smoked chuck roast for your next cook-out!
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.