CHUCK ROAST IN THE SMOKER WITH A SECRET STEP

Chuck Roast in the Smoker with a Secret Step image

Okay, I can't seem to get away from the smoker. But the weather is changing... it's been a long Winter, and I'm ready for some smoking good food. This recipe is simple to make, yet produces a great tasting roast. The only thing you have to do is wait... Well, it is a smoker, after all. And then the "secret" step will...

Provided by Andy Anderson !

Categories Beef

Time 8h15m

Number Of Ingredients 4

Previous Next

Ingredients

3 lb chuck roast
3 Tbsp smooth brown mustard (gray poupon)
3 clove garlic, thinly sliced
3-4 Tbsp dry spice rub (snider's, mccormick, traeger, etc.), or you could make your own

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.