Chuck Roast In The Smoker With A Secret Step Food

BOBBY'S SMOKED CHUCK ROAST

Steps:

• Preheat a smoker to 275 degrees F (135 degrees C).
• Combine salt, pepper, garlic powder, and steak seasoning in a bowl. Rub mixture evenly over the roast and place in a baking pan.
• Cook roast in the smoker until meat reaches an internal temperature of 165 degrees F (74 degrees C), 4 to 4 1/2 hours. Wrap roast in aluminum foil and continue smoking until meat reaches an internal temperature of 195 degrees F (90 degrees C), about 1 hour more.
• Remove roast from smoker and let sit for 20 minutes. Leave smoker on.
• Cut meat into cubes and return to the baking dish. Add barbeque sauce and brown sugar.
• Smoke meat for 1 1/2 to 2 hours more.

CHUCK ROAST IN THE SMOKER WITH A SECRET STEP

Steps:

• 1. Chef's Note: Many of the cuts of meat that are put into a smoker can take from twelve to sixteen hours... or longer. But not the humble chuck roast... we can have this wonderful, flavorful piece of meat smoked in as little as 4 to 6 hours.
• 2. Chef's Note: Look for a Chuck Roast with a lot of marbling.
• 3. Preheat the smoker to 220f (105c).
• 4. Gather your ingredients.
• 5. Slice the garlic.
• 6. Use a pairing knife to cut slits into the roast, and insert the garlic.
• 7. Brush the top and sides of the roast with the Dijon mustard.
• 8. Thickly dust the top and sides of the roast with your spice rub.
• 9. Chef's Note: I have a posted recipe for a great dry rub, but there are a lot of good dry rubs out there in the marketplace. Or, you might have your own "secret" spice combination that you enjoy.
• 10. Insert a remote instant-read thermometer into the roast (if you have one).
• 11. Add some water into the smoker's drip pan.
• 12. Chef's Tip: To add a bit of flavor to the roast, you might substitute some apple juice for the water.
• 13. Place the roast directly on the smoker's rack.
• 14. Use your favorite wood chips, I used apple wood.
• 15. Chef's Tip: For great smoke flavor, keep the smoke going for the first two hours.
• 16. Chef's Tip: Maintain the temperature of the smoker between 210f - 220f (99 - 105c).
• 17. Chef's Note: The temp is important. Too low and it will take forever... Too high and you will burn the spices.
• 18. Pull the roast out when the internal temp reaches 150f (65c), about 3 hours.
• 19. At this point the roast will not take any more smoke, so we will wrap it... Wrap the roast in a double layer of aluminum foil.
• 20. Stick the wrapped roast in your oven and set the temp to 220f (105c), and leave it in there for an additional 2 - 3 hours. We are looking for a target internal temperature of around 195f (90c).
• 21. Chef's Note: This SECRET step is called the Tenderizing Stage. During it's time in the oven, the slow heat is tenderizing it. It really makes a big difference to the tenderness of the chuck roast.
• 22. Chef's Tip: If you want to, you can just put it back into the smoker.
• 23. Remove the roast from the oven, cut some nice thick juicy slices, and serve with your favorite veggies and/or starches. Enjoy.
• 24. Chef's Note: This makes for excellent sandwiches the next day... or for that late-night snack.
• 25. Keep the faith, and keep cooking.

SMOKED CHUCK ROAST

Steps:

• Marinate Chuck roast in a ziploc bag for at least 12 hours.
• Pull meat from bag and reserve juices for basting.
• Set meat on plate and cover with half the Vegeta seasoning. Allowing the meat to come to room temperature. Pick meat up and wipe excess wetness from plate and flip meat over to distribute remaining half of seasoning.
• Indirect smoking on a normal grill and smoke is the process i used.
• Place 10 coals on intake side of grill and get them ready.
• Wood chips should be soaked for at least a half hour and no longer than 2 hours before being used.
• Place aluminum drip pan under the grate and add water.
• When coals are ready place meat on opposite side of coals over drip pan.
• Add 1 cup of wood chips(drained) and cut off air flow from all vents to maximize the smokes effect.
• When smoke stops being visible (usually 25-30 min) open grill and add more chips. At this time you can also baste with the reserved juices if appropriate ( I usually wait an hour to start basting).
• After smoke from second application of wood chips has stopped then turn meat 180 degrees and repeat the application of wood chips.
• At this time you should also add 5 or 6 coals and (throughout this whole time feel free to add if they are getting low. Adding a couple to the top of wood chips on every application will work well.).
• After the next two applications of wood flip roast over and repeat the applications of wood and 180 degree turn. These steps should take about 2 hours. Remember baste as much as you can while you have the lid open.
• Now place roast in aluminum foil and cover with another sheet, crimping the sides so the juices remain in the foil pack.
• Sit the roast in the medium heat range on your grill and keep temperature around 300 degrees for at least 2 1/2 hours.
• Slice and serve.