Some areas may be a little fattier (most of the fat will render, but some remains). Next, mix all the rub ingredients together and start spreading the mixture evenly on the meat surface. Add the garlic and red pepper flakes and cook until fragrant. The flavor from the rub and the meats juices should be enough to compliment the sandwich. If the meat has been done for two hours and your internal temperature is 135 degrees F, it should be safe to eat. For smoking wood, we are suggesting hickory because it is a strong wood to smoke with, and will complement the flavor of the roast nicely. Many people confuse a chuck roast and a pot roast. Make sure to use a good temperature probe to keep track of your meats temperature while it is cooking. The chuck roast dries out quickly once it is cut. Toss a handful of soaked wood chips and some dry wood chunks onto the hot coals; cover and allow the beef to smoke. Couldnt even move the roast from the pan to the cutting board without it falling apart. Remove to a plate and set aside. For an average roast, the entire smoking process from start to finish can take anywhere from 6-8 hours. It tends to be a meat cut that loves lower and slower cooking both through roasting and braising (cooking in liquid) to break down the tougher connective tissues into tender, melt in your mouth pieces. When warm, place meat on cooking grates. It will slowly turn collagen into gelatin, which is soft and jiggly. Looking for some more smoky inspiration for that new Traeger? However, on a cut of beef like chuck roast, that sweet flavor profile does not pair as well in our opinion and will likely also burn if you do a reverse sear at the end. Remove to a plate and set aside. Additionally, FuriousGrill.com also participates in other affiliate programs, and we sometimes get a commission through purchases made through our links. Coat in olive oil and toss in salt, pepper, and brown sugar. How long does it take to cook a prime rib roast at 225 degrees? We show you step by step how to prep, season, and smoke a chuck roast as well as exactly how to set up the Traeger to cook it perfectly. A pot roast is cooked in a liquid, while a chuck roast is a specific cut of meat from a steers shoulder area. Preheat the oven to 350F. David likes to use a combination of dry and wet wood chunks, alternating between the two. If you do not already have a go to, here is a tried and true delicious spice rub. Smoked Chuck Roast should be cooked to 195 degrees, and rested for at least 1 hour. Once hot and the butter is melted, add the seasoned beef and sear until golden brown on all sides. And if youre reading this you must know that its a very unhealthy and dangerous habit. While resting, keep the meat wrapped in foil. I love tacos, queso and BBQ. My love of food started when I went to college in Berkeley, and has followed me ever since! Roast beef is also not any specific cut of meat. Pat dry with paper towels. A large roast may take up to three hours to smoke properly. I season with whatever I have on hand and smoke until it hits the stall (~160ish F maybe). In the reserve au jus mixture, place that pulled beef back in for serving or add it to the side for dipping (like a dipped beef sandwich or a Chicago Italian beef). Not a bad way to go with brisket prices so high these days! In a large Dutch oven, place the butter and vegetable oil over medium-high heat. As an Amazon Associate I earn from qualifying purchases. The recipes you will find here are healthier, low carb variations of classic comfort foods that soothe the soul. It is recommended to start the fire with charcoal. Remove your chuck roast from the fridge, pat it dry and trim off any large pieces of fat that are easily accessible around the outside of the roast. So why go through the hassle of injecting the interior if you are going to be adding seasoning later anyways? Pecan and Post Oak are also a good option for this smoked chuck roast recipe. A chuck roast can be cooked in different ways. In the last hour put your peppers, onion, garlic, and shallots in the skillet. I hope youll learn a little something while youre here. Once it has been covered with foil, it should reach the final temperature of 200 degrees in about 2-3 hours time. You can think of the process of smoking a chuck roast on the Traeger split into three parts. Smoke the roast for approximately 5 to 6 hours, or until the internal temperature reaches between 160F and 175F. This Korean rice cake recipe features spicy sausage and kimchi, Enjoy the spicy flavor of this chicharrn in green sauce recipe, Got Leftover Rice? The aluminum foil will keep the moisture from evaporating, possibly keeping your meat from drying out as much while to cooks, and most importantly, let it continue to steadily rise in temperature. So for a 3 to 4-pound chuck roast, the total smoking time will be around 6-8 hours with the smoker temperature set at 250F. You will hear the fan kick on and the auger start to move and begin to kick pellets into the fire pot. We are big fans of this one from ThermoPro. Cook the chuck roast until it reaches about 150-160F internally. Pull your smoked chuck roast using a pair or forks or bear claws. Smoking is one of the most common and deadly habits out there. There is also nothing wrong with smoking it the day before you serve it. However, whichever piece you decide on, either one will taste amazing when smoked properly. As I narrowed down my selection, and started getting a bit more ambitious, I approached my butcher. After you slice the meat, pour the juice in run over the top of the roast to reabsorb some of the liquid. Season: after roast has sat for 45-60 mins at room temperature, liberally apply the dry rub to the roast, using your hands to press it in. I told him that wanted something larger than the usual 3 pounder they were offering in the meat case. Add 2 pounds of chuck roast and brown on all sides. gmc2003 Epic Pitmaster. The roast may also be ready to eat earlier than usual. Leave the lid open for 5-7 minutes until you start seeing white billowing smoke coming out of the grill. It is extremely accurate and has an incredible 165 foot bluetooth range and works right with your smartphone so you dont need to carry a separate controller around with you like many other remote thermometers require. Otherwise, the smoker will fill with acrid smoke as the drippings hit the coals. You should smoke chuck roast at 225-250F for around 4-5 hours in total, or until the meat reaches an internal temperature of 190F. If you keep the lid closed and/or the pan covered with aluminum foil, it will stay plenty moist as well. When you decide to smoke this steak cut, the first thing of course is to get the meat. There is a specific start up process for the Traeger brand pellet grills you can read all about in depth here if you arent sure how to fire it up the first time. Your email address will not be published. Tenderloin barbecue, bbq beef, Beef Rub, pellet grill, Pot Roast, Pulled Beef, Shredded Beef, smoked beef roast, Smoked chuck roast, Smoked Pot Roast, Texas Crutch, traeger, traeger chuck roast, traeger pellet grill, Traeger Recipe, traeger roast. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[336,280],'madbackyard_com-large-mobile-banner-1','ezslot_4',189,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-large-mobile-banner-1-0'); if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[336,280],'madbackyard_com-medrectangle-4','ezslot_3',161,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-medrectangle-4-0');Much like a pork shoulder, or Boston butt, on a hog, a chuck roast is meat cut from the shoulder muscles of a steer, making it one of the best options for smoking pulled beef. Remove it from the smoker and wrap in aluminum foil, or place in a covered pan to rest.. Then leave the chuck roast lightly wrapped in aluminum foil so it doesnt dry out, and close the lid. is to check when the internal temperature reaches between 195 F. 203 F. Check for tenderness and the meat will tell you when its ready! It depends on the size of the roast you are using. Stop by, say hi, and stay a while. (Does It Expire or Go Bad? Try Bad Byron Butt Rub on beef, fish, vegetables, potatoes, and much more! Youve probably seen many a chuck roast thrown into a slow cooker all day to make pot roast. Let the roast be slowly cooked for 5-6 hours or when the internaltemperature reaches 160 F. Oncethat irresistible bark has formed, take the beef roast out and wrap it up in afoil or butcher paper. While you are waiting, make sure youve got the drip pan in place and the grease bucket hanging to catch any grease that comes out during the cook. At the 3 hour mark the chuck roasts should be ready to pan. Plus my forte is the outdoor grill, and smoker. You can even get creative and try out different combinations to find your favorite! For Pulling: All that beautiful beef stock comes in so handy for the pulled beef roast. Smoking this cut of beef is a great way to elevate any great recipe by adding in smoke flavor. If you are wondering about trimming your meat, then don't worry as the chuck roast doesnt require mush additional trimming aside from what the butcher has already done. For medium rare, pull the steaks when they reach 125F, or 135F for medium. Always have the meat patty at room temperature before you cook it. How to Smoke a Chuck Roast on a Traeger Pellet Grill. With 2 cleaning brushes makes clean up super easy, Dishwasher-SAFE. Step 3: Turn the roast to coat its with the dry rub that has fallen into the baking dish. FuriousGrill is reader-supported. Usually between 6-10 hours. The smaller size (yet still large yield of meat) is a good way to practice your brisket smoking skills on a more forgiving cut of meat. How long to smoke a chuck roast at 250 degrees? if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-portrait-2','ezslot_25',177,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-portrait-2-0');Want to make it on your Traeger? Preheat the Smoker: Preheat your smoker to 225F using Oak, apple, hickory or pecan. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-large-mobile-banner-2','ezslot_8',166,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-large-mobile-banner-2-0');We are big fans of Bad Byrons Butt Rub Seasoning on smoked beef, especially brisket and chuck roast because it is heavy on flavor, and has no sugar. One way to power through the stall is to take your chuck roast off of the Traeger when it hits 150F, and double or triple wrap it tightly in aluminum foil. Searing might aid to seal in taste. Use the reverse sear method above, if desired, to sear each steak. Chuck roast is a common cut of meat you can find at most grocery store meat counters and its often times a very affordable cut you traditionally see used in pot roast (or in this beef Smoked Beef Bourguignon or this slow cooked chuck roast with red wine reduction I made). Soaking the meat in a mixture of kosher salt and black pepper is another tip to add to the process. Place the chuck roast in a large cast iron skillet and in the smoker at 225 for 4 hours. Or, use a foil pan that can be rinsed and recycled. Do not do this until your bark has full set on your meat as well. wood chips, for ours we used a mixture of pecan, apple, and oak, Combine all the ingredients for the rub in a small bowl; stir with a whisk to mix and remove any clumps. The out of pocket cost was great, and it helped us establish a better relationship with our neighbors, who as it turns out, love smoked chuck roasts as much as we do. Copyright 2023 Lauren Nagel. 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