how long to smoke a chuck roast

A comforting scent for me, is walking into my mother-in-laws house and her chuck roast is well into its third hour of braising. (Does It Expire or Go Bad? Only instead of braising it with liquid in a pot like pot roast, today we are going to slow smoke a chuck roast on our Traeger pellet grill! Your email address will not be published. A stall is where the internal temp of the chuck roast (or other large cut of pork or beef) hits the 150-170 F. mark and stops going up for what can feel like several hours. Looking for some more smoky inspiration for that new Traeger? Close the lid or door and smoke for approximately 3 hours 20 minutes (or about 40 minutes per pound for a 5 pound prime rib at 225F), until the internal temperature of the roast reaches your desired doneness (see the step below). Remove chuck roast from refrigerator. To properly smoke a large roast, make sure that the meat is exposed to enough smoke. Slow cooking is the best way to breakdown down connective tissues in meat. Season with salt and pepper. Dishwasher safe. Temperature of the smoker should be between 250 and 275 degrees Fahrenheit. It will get softer and mushier the longer it cooks, so keep monitoring the temperature with a meat thermometer. Your chuck roast should be ready to serve in approximately two hours, depending on the size of the roast and the temperature of the smoker (250 degrees). Store up to 20 pounds of hardwood pellets in the heavy-duty plastic pellet bucket. I told him that I'm getting ready to smoke it and wanted to feed a lot of people. Alternatively, you can also go for an overall milder smoke flavor by choosing oak or fruitwood pellets. Season the beef on all sides with salt and pepper. You dont want it to get cold or start to cook in an instant. Return the wrapped chuck roast to the smoker. Let it smoke for about 2-3 hours and you have to be careful to constantly check the smoker temperature to stay at the desired level. A general rule of thumb is that it will take 2 hours per pound at 225 degrees F. If you want to shred the meat, you will need to increase the internal temperature possibly up to 210 degrees F. Check the meat between 203-210 until it is easily shreddable. Chuck roast is a delicious cut of meat. The chuck is the shoulder area of the cow. Having the remote control saved him a lot of worrying about the smoker temperature. A stronger wood such as mesquite burns fast and hot, and light fruit woods wont have as much of a flavor impact on this cut of beef. Couldnt even move the roast from the pan to the cutting board without it falling apart. Pour sauce over chuck roast. This is the recommended cooking temperature you want to maintain during the cooking session. Place the chuck roast in a large cast iron skillet and in the smoker at 225 for 4 hours. I hope you enjoyed this article and actually learned how to properly make smoked chuck roast at home. Place the roasts into a smoker preheated to 225-240 . Many professional barbecue chefs use yellow mustard to help their rub emulsify and stick to the meat. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-leader-4','ezslot_17',169,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-leader-4-0');But with pulled or shredded beef meat like smoked chuck roast, skip the hassle and add your seasoning at the end. So you dont want bark? After 1 hour of tenderizing the meat, remove it from the refrigerator and put it again in a pot of water, giving it a quick wash to remove the leftover salt from the surface. 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. Once the coals have started to turn gray, then add a couple of pieces of wood. The final part is resting, and then pulling or shredding it and incorporating it into whatever dish you are using it in. Toss a handful of soaked wood chips and some dry wood chunks onto the hot coals; cover and allow the beef to smoke. 190F is probably the perfect temperature to remove the roast from heat. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Disclamer Close the lid and smoke until the internal temperature of the roast is 145F. Combine vinegar, water, salt, and sugar in a boiler pot. How long does it take to cook a prime rib roast at 225 degrees? As I narrowed down my selection, and started getting a bit more ambitious, I approached my butcher. Once that bark tightens back up a bit, wrap it back in foil (without the liquid) and wrap it in a towel and let it rest for about an hour. You want to be careful not to push it in too far, as that could give a false reading of the meats internal temperature. Add the red wine and cook for 2-3 minutes. Never smoked a chuck roast? As an Amazon Associate we earn from qualifying purchases.if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-large-billboard-2','ezslot_16',186,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-large-billboard-2-0');report this ad. Are you looking for some side dish ideas to add to your meal? The Traeger pellet grill automatically feeds these small wood pellets via an auger mechanism to a fire pot where they are burned up, providing both heat and smokey flavor. You want to reach an internal temperature of 190 degrees F, but your first goal is 165 degrees Most will need to be smoked about one hour per pound of chuck roast until the meat's internal temperature reaches 165 degrees F. While the cooking process does take a long time, many people claim there is no other cooking preparation that can infuse that much flavor into meat. There is also nothing wrong with smoking it the day before you serve it. Mesquite and hickory will give a very aggressive smoke flavor, so should mixed with milder wood pellets so as not to overdo it. Learn everything you need to know about how to smoke a beef chuck roast on your charcoal or pellet smoker with this easy, step by step tutorial. Some areas may be a little fattier (most of the fat will render, but some remains). DON'T slice the meat until the last minute before serving. Cook the chuck roast until the internal temperature reaches about 195 F. Ill immediately answer your question about cooking duration, but keep reading for my helpful guide on preparing and smoking a beef chuck roast from start to finish! Coat the chuck roast thoroughly with the base dry rub. Place the Chuck Roast in a preheated oven at 350F. Depending on the thickness, the roast may take up to 4 hours. , *Knowing the temp in your grill is crucial, so if your grill doesnt have a temperature gauge, purchase a digital BBQ thermometer. If you followed the steps carefully, smoking this cut of beef can bereally fun, relaxing and enjoying a good time with your loved ones.. If smoking a standing rib roast, place the bone side down. Cook Time: 12-20 hours (depends on weight and thickness) Smoker Temp: 235F Meat Finish Temp: 195F or until tender Recommended Wood: Pecan and/or hickory What You'll Need 8-10 lb Chuck Roast Regular yellow mustard Jeff's rub Foil pan Prepare Chuck Roast for Smoking Remove chuck roast from packaging and rinse under cold water Ingredients 1 Teaspoon garlic powder 1 Teaspoon onion powder 1 Teaspoon kosher salt 1 Teaspoon Black pepper 1 (3 lb) chuck roast 3 Place the chuck roast directly on the grill grates. While having an ideal time in mind based on how large your roast is, the real indicator for when your chuck roast can be pulled of your smoker is about internal temperature. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-medrectangle-3','ezslot_2',159,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-medrectangle-3-0'); When it comes to smoking beef, a chuck roast is a great option for beginners, or those looking to feed a crowd without breaking the bank on a prime rib roast or beef tenderloin. Pat dry with paper towels. Place steaks on a smoker rack seasoned with olive oil. He was able to try it out on this chuck roast. Smoke the chuck at 250F, using hickory pellets for smoke, until the rub has set and juices are pooling. In general, hickory and oak are the two best wood pellets to use to smoke meat. There are many different ways to prepare a beef chuck roast. Yes, you can smoke a chuck roast similar to how you smoke a brisket. Tell us what you think! 1 / 3. Put the roast on the smoker and let it cook for about 2-3 hours. For best results, slice only what you are serving. Once the roast registers 165 degrees, remove from the smoker, place in the tray and cover tightly with foil. The internal temperature of your roast should be at least 190 degrees Fahrenheit. How long should I smoke a chuck roast? Add the beef and brown. This helps smoke adhere and prevents the bark from cracking and keeps it moist. for ours we used a mixture of pecan, apple & oak. This can take from 30 minutes to 1 hour. Required fields are marked *. Wrap the meat in two pieces of heavy-duty aluminum foil and place it back in the smoker to finish cooking. 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. You are going to leave your chuck roast on the Traeger until it hits somewhere between 197-203F when measured with a good temperature probe or instant thermometer. Open the top vent. You should aim for no less than 160F for medium doneness and up to 190-200F for well-done. Additionally, FuriousGrill.com also participates in other affiliate programs, and we sometimes get a commission through purchases made through our links. 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. Some people might say if youre using sauce then you are trying to hide a flavor you dont like, but you should eat this the way you want. So yes, smoking a chuck roast on your Traeger can take all day. Smoked chuck roast is best served when cooked to 200F internally, then allowed to rest, and then pulled or shredded. The chuck is taken fromthe upper forefront area of the cow, which is section 1 part of the image down below. Leaving a little exterior fat is ok. You are smoking the chuck roast long enough that most of it will render away. This beef roast is rubbed with a simple Texas style rub and slow cooked on a smoker to give a tender, juicy meat that slices up perfectly to be served as a weeknight dinner, or a fun swap for your usual Sunday Roast! (Pun intended!). How long to cook a chuck roast in the smoker? Required fields are marked *. This helps break the stall while braising the meat. Remove it from the smoker and wrap in aluminum foil, or place in a covered pan to rest.. Turn up the smoker to 250 - 300. The only problem is it adds water weight and significantly extra time to your cook. Once your Egg has reached the proper temperature and has clean smoke coming out, place your thermometer in the middle of the roast and place the meat in the center of the grid. The internal temperature of the meat should be checked with the help of a thermometer. 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