Smoked Chuck Roast 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.

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.

CIVILIZED BARBACOA (SMOKED CHUCK ROAST)

Steps:

• Blend the spices.
• Rinse and dry the chuck roast and rub with the blended spices.
• Prepare the smoker with lighted charcoal
• Add a small amount of hickory or desired smoke wood.
• Heat smoker to 250F-300°F.
• Place the roast on the smoker.
• Once the internal temperature is 160 F (about 4 hours), wrap the roast in heavy duty aluminum foil.
• Cook for a couple of more hours or until the meat internal temperature is about 200°F.
• Pull the roast, drain liquid, rewrap and let it rest for 30 minutes.
• Using forks, pull the meat apart into shreds.
• Serve with tortillas and guacamole, pico gallo, or black bean and corn salsa.

TRAEGER SMOKED CHUCK ROAST

Steps:

• Trim any excess fat from the exterior of the chuck roast. Trim any fat cap down to 1/4" thickness.
• Score the fat cap with a meat knife in 2 directions perpendicular to each other.
• In a bowl, mix all the Beef Rub ingredients.
• Cover your chuck roast with a thin layer of olive oil or yellow mustard, then generously apply your rub to coat the entire exterior of the meat.
• Wrap your chuck roast in plastic wrap and place it back in the refrigerator for at least 2 hours, preferably overnight.
• Load the hopper of the Traeger with your chosen wood pellets.
• Turn on the Traeger and move the dial to the "Smoke" setting.
• Leave the lid open for 5-7 minutes until you start seeing white billowing smoke coming out of the grill. This means the initial pellets are igniting.
• Close the lid and turn the temperature dial to 250°F. Allow 10-15 minutes for the grill to come up to temperature.
• Remove the chuck roast from the refrigerator and from the plastic wrap. Add some additional leftover rub if any came off, and when the Traeger has reached 250°F, place your meat directly on grill.
• Place a leave in thermometer inside the roast making sure to not touch the bone.
• Close the lid to the Traeger. Every hour you can optionally spray the exterior of the meat with the beef broth and worcestershire mixture for additional moisture and flavor.
• Cook the chuck roast until it reaches about 150-160°F internally.
• At this point you can leave the chuck roast on the Traeger to continue cooking or remove it and wrap it in foil to speed up the cooking time.
• Carefully remove the chuck roast and place on a large sheet of aluminum foil.
• Wrap the brisket in opposing directions with three layers of foil, tightly.
• Replace the temperature probe and place back on the Traeger.
• Continue cooking until the internal temperature reaches between 197°-203°F.
• Once the internal temperature hits 197°-203°F, remove the roast from the smoker and place in an empty aluminum pan. Let it rest for 20-30 minutes.
• Pull your smoked chuck roast using a pair or forks or bear claws. Discard any large pieces of fat and the bone.
• After you finish pulling the smoked pot roast, taste for saltiness and add salt and pepper, leftover rub, and/or some beef stock as needed.
• Serve immediately or incorporate into another recipe requiring smoked pulled or shredded beef.