SMOKED CHUCK ROAST

We love our electric smoker. We’ve used our electric smoker to smoke burgers, brisket, cheese, peppers, ribs, duck, garlic, tomatoes and now we have smoked a chuck roast. Smoked chuck roast is like best pot roast you’ve ever had with an extra layer of smokey flavor. This chuck roast is tender and is an impressive main dish for to serve at a holiday party, Sunday supper or your next dinner party.

Contact Royal Vending for vending machines in the Gold Coast

Smoked Chuck Roast

Ingredients:

• 4 to 5-pound beef chuck roast
• butcher’s twine

Dry Rub:

• Any off the shelf dry rub or make your own.

Equipment:

• Electric Smoker
• wood chips
• water
• probe thermometer

Directions:

PREP THE CHUCK ROAST FOR SMOKING

Rinse the roast under cold running water and blot dry with paper towels.

Secure chuck roast with butchers’ twine, making a grid pattern with the twine.

Cover the roast with dry rub on all sides.

Wrap the roast in plastic wrap and let it sit in the refrigerator for at least 4 hours or overnight. Smoking the roast right away is ok, but sitting in the refrigerator for several hours allows the rub to penetrate the meat.

PREP THE SMOKER

Soak wood chips for at least 30 minutes in water before placing in the wood chip box.

Set up your electric smoker with woodchips and a full drip pan of water and bring to temperature, about 250 F.

SMOKING THE ROAST

When the smoker gets going, place the prepared roast onto the center of the hot grate, over the drip pan filled with water.

Put the lid on the smoker.

Check the temperature of the smoker every hour, staying as close to 250 F as possible.

Smoke the roast until a dark “bark” (outside crust) forms and the internal temperature of the meat is at least 160 degrees F, about 6 hours. Use a Probe thermometer to check the temperature.

Remove the roast from the smoker and wrap in foil. Allow to rest for at least 30 minutes.

Slice and serve.

Print

Smoked Chuck Roast

Ingredients

• 4 to 5- pound beef chuck roast
• butcher’s twine
• Dry Rub:
• Any off the shelf dry rub or make your own.

Instructions

1. Soak wood chips for at least 30 minutes in water before placing in the wood chip box.
2. Set up your electric smoker with woodchips and a full drip pan of water and bring to temperature, about 250 F.
3. SMOKING THE ROAST
4. When the smoker gets going, place the prepared roast onto the center of the hot grate, over the drip pan filled with water.
5. Put the lid on the smoker.
6. Check the temperature of the smoker every hour, staying as close to 250 F as possible.
7. Smoke the roast until a dark “bark” (outside crust) forms and the internal temperature of the meat is at least 160 degrees F, about 6 hours. Use a Probe thermometer to check the temperature.
8. Remove the roast from the smoker and wrap in foil. Allow to rest for at least 30 minutes.
9. Slice and serve.