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Unwrap the package containing the chuck roast and remove it.
Submerge it in a pot of either cold or hot water and rinse.
Give the meat a quick rub down and remove it from the pot.
Dry it off and place on a board ready to apply the seasoning.
Apply the yellow mustard on the surface of the chuck roast and rub it on all side.
The point is to ensure that the seasoning sticks to the meat and not to give it a mustard taste.
Combine the above ingredients and mix them well in a small bowl.
Spread the mixture evenly over the surface of your beef chuck.
You can use twine to secure the roll while you do this if it gets a little complicated.
Once this is done, the chuck roast is ready to be roasted
Alternatively, you can apply the salt first over the surface of the meat and put it in a fridge for about 45 minutes or an hour.
This will bring out the required moisture, that helps in breaking down the connective tissues.
Rinse off the salt, dry and apply the seasoning.
Light your smoker and wait until the grill is fully lit.
If you are using a charcoal grill, fill it with half chimney-full of charcoal.
Preheat the grill to about 250 degrees Fahrenheit with a drip pan of water placed directly under the chuck roast to make sure that the temperature is maintained.
Once the smoker achieves the optimum temperature, place the beef chuck onto the center of the hot grate and cover with the lid.
As the beef roasts, ensure that the temperature stays at 250 degrees.
Continue smoking and keep adding chunks or charcoal, depending on the cooker you are using, whenever necessary.
Continue smoking the chuck roast until the outside crust is dark.
This should be after another hour and a half and your chuck roast will be ready to pan.
Use a probe thermometer, or an instant-read meat thermometer and stick it towards the center of the piece to take the reading.
If it reads between 140 and 150 degrees Fahrenheit, the meat is ready to be pulled off.
If the chuck roast is properly donned, it also means that it has achieved the desired flavor and no more smoke will be necessary.
Remove the piece from the smoker and place it on a pan covered with aluminum foil.
Wrap the chuck roast in the foil and put it back in the smoker with the temperature between 225 and 250 degrees Fahrenheit.
The aluminum foil will capture the moisture and allow the meat to absorb more juices.
Cook the smoked chuck roast for about 2 to 3 hours more.
Add fuel when necessary to make sure that the temperature is maintained.
This is also a good way of ensuring that the internal temperature is raised.
The final internal temperature of the smoked chuck roast should read between 195 and 200.
The moisture in the wrapped piece will regulate the temperature and get infused in the piece of meat.
At the optimum temperature, the smoked chuck roast will be soft and ready.
Remove the pan from the cooker and let the steam escape for five minutes.
Let it rest for at least an hour before slicing it up.
One way of knowing if your chuck roast beef is properly done is by confirming if all the connective tissue and fat has broken down or melted away.
Removing the roast beef from the pan leaves behind a liquid, beef broth, which is equally seasoned like the meat itself.
Finally, after following everything in the procedure, your chuck roast beef is ready.