Traeger Smoked Chuck Steak Food
BOBBY'S SMOKED CHUCK ROAST
Smoked chuck roast with a burnt end option.
Provided by Bobby
Categories Main Dish Recipes Roast Recipes
Time 7h
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 9.4 g, Cholesterol 51.7 mg, Fat 12.8 g, Fiber 0.3 g, Protein 13.4 g, SaturatedFat 5.1 g, Sodium 960.8 mg, Sugar 7.3 g
SMOKED T-BONE STEAKS - TRAEGER GRILLS
Learn the best way to smoke a T-bone steak on a pellet grill in this recipe. This T-bone steak is smoked and then seared after to seal in big-time flavor.
Provided by Traeger Kitchen
Categories Beef
Number Of Ingredients 3
Steps:
- When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed 15 minutes. For optimal flavor, use Super Smoke, if available.
- Season the steaks on both sides with Traeger Prime Rib Rub.
- Insert the probe into the center of a steak. Arrange the steaks directly on the grill grates, close the lid, and smoke until the internal temperature reaches 115℉, 35-45 minutes.
- Remove the steaks from the grill. Increase the grill temperature to 450°F (or 500°F, if available) and preheat with the lid closed for 15 minutes.
- Re-insert the probe and return the steaks to the grill. Close the lid and sear the steaks until the internal temperature reaches 135°F for medium-rare, 3-4 minutes per side, or your desired internal temperature.
- Remove the steaks from the grill and top each with a tablespoon of butter. Let the steaks rest for 5 minutes before slicing. Enjoy!
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- Preheat the smoker. When ready to cook, start your smoker going at 225 degrees F and preheat with the lid closed, for 10 to 15 minutes.
- Season the chuck roast. Season the roast liberally with the Beef Seasoning (or equal parts salt, pepper, and garlic powder), using your hands to press the rub into every surface of the meat. (Optional, rub your meat the night before smoking and refrigerate).
- Smoke the roast. Put the roast directly on your grill grate, fat-side up, and cook for 3 hours, spraying with 1 cup of the beef stock every hour (reserve the other 2 cups of stock).
- Add the broth and onions. Place the sliced onions in the bottom of a large disposable aluminum foil pan and pour the remaining 2 cups of stock in the bottom of the pan. Transfer the roast into the pan on top of the onions and set the pan in the grill.
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