Smoked Chuck Roast (Texas Style)

Step 1

Remove the meat from the refrigerator and allow to sit at room temperature for 45-60 minutes.

Step 2

Preheat the Smoker: Preheat your smoker to 225°F using Oak, apple, hickory or pecan. Allow to heat with the lid closed for 10-15 minutes.

Step 3

Prepare the Dry Rub: combine the salt, pepper and garlic powder in a small bowl.

Step 4

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.

Step 5

Smoke: place the roast on the center of the grill grate. Smoke for approximately 4 hours until the internal temperature registers 165 degrees Fahrenheit.

Step 6

Prepare baking tray: pour 2 cups of beef broth into the a 9x13 disposable baking tray. Once the roast registers 165 degrees, remove from the smoker, place in the tray and cover tightly with foil.

Step 7

Continue Cooking: at this point, you can continue to cook on the smoker, or place in an oven preheated to 250 degrees F. If smoking, increase the smoker’s temperature to 250 degrees F.

Step 8

Continue cooking the roast until the internal temperature registers 200 to 203 degrees F. Approximately another 3 hours.

Step 9

Remove from the oven or the smoker keeping the roast covered. Let rest for 30 minutes before slicing.

Step 10

Remove the roast from the pan and the cooking liquid. Slice the roast against the grain, and spoon over some of the liquid for serving.