smoked chuck roast

<p>Smoked chuck roast braised in a combination of chiles and spices resulting in a tender and flavorful beef, perfect for tacos, burritos, nachos, quesadillas, etc. </p>

Smoked Beef Barbacoa

chuck

chipotle peppers

Guajillio

yellow onion, sliced

orange, juice only

lime, juice only

10 ounces. can of diced tomatoes & green chiles

beef broth

bay leaves

garlic powder

tbsp cumin

onion powder

paprika

tsp chili powder

Salt and pepper,

Heat up your smoker to 250-275 degrees. Once it comes up to temp, add your favorite wood (I like  post oak). It also helps to add an aluminum pan underneath the meat to catch the meat drippings.

Make your spice mixture by mixing together garlic powder, cumin, onion powder, paprika, chili powder, salt and pepper in a small bowl. Season the chuck roast all over with the mixture. Rub it into them eat.

Once the smoker has come up to temperature, put the chuck roast directly on the grate. Cook for about two hours (time will vary some depending on roast size) until around 165 degrees. The roast should have developed a nice bark and look brown all over. 

While the meat is cooking, in a blender add chipotle peppers in adobo, Guajillio chiles, juice of the orange, juice of the lime, the can of diced tomatoes and green chiles and salt and pepper to taste. Blend until smooth. 

Once the roast comes up to temperature, put it in the aluminum pan with meat drippings (if using) and add in the sauce. Also add in beef broth, sliced onions and bay leaves. 

Wrap the aluminum pan in foil and then put back on the smoker for another 2-4 hours or until the meat is probe tender (meaning a temperature probe slides in easily like butter). The meat should be around 200 degrees (but this can very depending on your roast). Alternatively, you can try sticking a fork in the meat and twisting. If it pulls apart easily, you know it&#8217;s done. 

Smoked and Sliced Beef Chuck Roast Recipe

beef chuck roast

teaspoon Morton's

black pepper

For this recipe I wanted to see if a chuck roast cut into burnt end size portions would be as good or better than brisket point burnt ends - also called "Poor Man's Burnt Ends".

Chuck Roast Burnt Ends Recipe

chuck roast 3lbs

Tablespoons Killer Hogs The BBQ Rub

Tablespoons Killer Hogs TX Brisket Rub

Killer Hogs The BBQ Sauce

Preheat smoker to 275 degrees and add pecan wood chunks for smoke flavor

Cut chuck roast into 1”x1” cube portions. Season with The BBQ Rub and TX Brisket Rub. Place each piece of chuck roast on raised cooking rack allowing space around each piece.

Place the racks in the smoker and cook for 1 1/2 &#8211; 2 hours.

Remove burnt ends from pit and arrange in aluminum 1/2 size pan. Combine bbq sauce and beef broth and pour over burnt ends. Place foil over pan and return to pit

Continue to cook for 2 hours or until burnt ends are tender. Use your fingers to squeeze a couple. When you can almost squeeze them in half they are done.

So Malcolm claimed this was not as good as regular burnt ends but I'll take this over Brisket ones any  day! Prep and cook time was easy and I made a double batch thinking it was about three days meals but served over toasted buns with dill pickles, horseradish mustard, and Japanese mayo, the double batch disappeared over night!

I also want to give a big shout out to Killer Hogs BBQ sauce.  I never buy sauces or rubs, preferring to make them myself. But, I gave this a try and I can see why  it has won awards. Just ordered another box o' bottles!

I love that I didn't have to get up with the sun to have burnt ends! My wife doesn't like the fattiness with brisket and she thought these came out better. I'm not of that opinion but I'll definitely make this again.

Turned out great. I tweaked the recipe a bit though. Malcom said that there just wasn't as much "fat" compared to brisket, so I added a stick of butter into the aluminum pan for the last two hours. Definitely will do this one again!

https://www.youtube.com/watch?v=qHLTtExMzr4

Poor Man Burnt Ends from a Chuck Roast – How to turn Chuck Roast into Burnt Ends

#chuckroastburntends #burntends #howtobbqright
 
Chuck Roast Burnt Ends

WHAT MALCOM USED IN THIS RECIPE:
- Chuck Roast sourced from The Butcher Shoppe https://bit.ly/TheButcherShoppeFL
- Killer Hogs The BBQ Rub http://bit.ly/TheBBQRub
- Killer Hogs TX Brisket Rub http://bit.ly/TXBrisket
- Killer Hogs The BBQ Sauce http://bit.ly/TheBBQSauce
 
For this recipe I wanted to see if a chuck roast cut into burnt end size portions would be as good or better than brisket point burnt ends. I’ve seen several videos where pit masters smoke a whole chuck roast then cube it but I wanted to try something a little different. 

I cut the roast into 1” cubes instead of cooking it whole. My thinking is that smoke will hit each piece from all sides and I could build a bark all around each burnt end instead of just the top and bottom sides. 

Each burnt end portion gets seasoned with a little The Bbq Rub and TX Brisket. Then I placed them on a wire rack to make moving them around easier. 

They go on my Gateway Drum smoker running at 275 with a little pecan for smoke flavor. After 2 hours the bark has formed all around the burnt ends. Now it time to get them tender. 

Place each piece in an aluminum pan and cover with a mixture of 1 cup bbq sauce to 1/2 cup beef broth. Cover the pan and return to the pit for 2 hours. 

At this point check the burnt ends to see if they’re tender. Put in some glove liners and nitrile gloves and pick up one of the burnt ends. You’ll know it’s tender when you can almost squeeze it in half. It should have a slight spongy feel but also be really soft. Go ahead and check several to be sure. 

Mine felt just right after 2 hours so I took them off the pit. Toss them in the sauce and place on a cutting board or serving platter. 

These chuck burnt ends were good but I wouldn’t say they were as good as brisket burnt ends. It definitely looks like burnt ends but they’re missing the fattiness of a brisket point. All in all they made for some great tasting bbq but I challenge you to give it a try for yourself. I think you’ll agree with me that true Brisket Point makes a better burnt end. 

Chuck Roast Burnt Ends Ingredients 
- 1 chuck roast 3lbs
- 2 Tablespoons The Bbq Rub 
- 2 Tablespoons TX Brisket rub
- 1 cup The Bbq Sauce
- 1/2 cup beef broth

Chuck Roast Burnt Ends Directions
1. Preheat smoker to 275 degrees and add pecan wood chunks for smoke flavor  
2. Cut chuck roast into 1”x1” cube portions. Season with The Bbq Run and TX Brisket rub. 
Place each piece of chuck roast on raised cooking rack allowing space around each piece. 
3. Place the racks in the smoker and cook for 1 1/2 - 2 hours. 
4. Remove burnt ends from pit and arrange in aluminum 1/2 size pan. Combine bbq sauce and beef broth and pour over burnt ends. Place foil over pan and return to pit 
5. Continue to cook for 2 hours or until burnt ends are tender. Use your fingers to squeeze a couple. When you can almost squeeze them in half they are done. 
6. Remove from pan and serve.
 
Connect With Malcom Reed: 
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Malcom's Podcast - http://howtobbqright.com/howtobbqright-podcast/ 
 
For Malcom's BBQ Supplies visit - https://h2qshop.com/

Chuck Roast Burnt Ends

Brisket is one of the pillars of low-and-slow barbecue. Delicious.

boneless beef chuck roast

Prep. Season the chuck roast with Kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat, but you can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on a steak.

Fire up. Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for 2-zone cooking by placing a chimney full of hot charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 225°F in the indirect zone and add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off (the indirect side) and the other half is heated enough to maintain a temperature of approximately 225°F on the indirect side.

Once the smoker or grill is ready, season the chuck roast with coarsely ground black pepper.

Cook. Place the chuck roast in the indirect zone on the main cooking grate as far away from the heat source as possible. Set the lid on the grill with the top vent fully open and positioned directly above the chuck roast in order to force the smoke over and around the meat.

Allow the chuck roast to smoke until it reaches an internal temperature of 180°F (we recommended using an instant read thermometer such as the ThermoWorks Thermapen Mk4 for the most accurate temperature readings).

Serve. Remove the chuck roast from the smoker or grill. Slice and serve.Also be sure to check out this video for smoked and sliced chuck roast featuring the Slow &#039;N Sear.

It's time to smoke some Chuck Roasts on the Weber Kettle with some post oak using the Slow n Sear and a late injection technique. One of them I'm going to be turning into sliced beef for some Smoked Chuck Roast BBQ Beef Sandwiches.

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#grilling #cooking #beef #bbq #barbecue

Chuck Roast For Slicing Smoked On The Weber Kettle

A simple way to prepare beef, this perfectly smoked chuck roast is covered in a simple garlic and herb butter rub that forms the most flavorful bark. The perfect meal for any occasion any time of the year!

Smoked Chuck Roast

salt

beef

Tablespoons Garlic Herb Compound Butter

Tablespoons House Seasoning

Combine

In a large bowl, combine the salt, pepper, and garlic powder.

Store

Set aside 2 Tablespoons for seasoning the roast and store the remaining rub in an airtight container for future use.

To Make The House Seasoning

Coat

Coat the meat with 3 Tablespoons of room temperature garlic herb compound butter. Expert Tip: The butter will not spread evenly and that is ok because the clumps of butter helps form the outer crust while smoking. You can use your hands to spread the butter but using a basting brush also helps for a more even spread.

Apply

Once the butter has been applied, generously apply 2 tablespoons of the House Seasoning onto all sides of the roast.

Smoke

Place the roast directly on the smoker rack. Close the smoker lid and let it smoke low and slow.

Insert

About 2 hours into the smoke, insert a digital meat thermometer into the side of the meat until it reaches the center. Close the lid and continue to smoke.

Wrap

When the internal temperature of the roast reaches 160°F, remove it from the smoker and double wrap it in aluminum foil. Expert Tip: This process is called holding. This method helps melt the connective tissues resulting in the meat absorbing some of the liquid which produces more tender and juicy beef.

Place the wrapped meat back on the smoker and close the lid. When the internal meat probe reaches 190°F, remove the the wrapped meat from the smoker. It should have a succulent crust and appear incredibly juicy.

Slice

Place the smoked roast on a cutting board and let it rest for 10 minutes before slicing. Pour the leftover juice from the aluminum foil pouch over the slices of beef.

To Make The Roast

Smoked chuck roast is an affordable, quicker alternative to brisket and makes incredible pulled beef.

Smoked, Pulled Chuck Roast

chuck roast (3-4 lb)

tbsp kosher salt

tbsp black pepper

tsp chile powder (chipotle,

onion, sliced thin

Season the beef on all sides generously. Allow it to sit at room temperature for at least 30 minutes.

When you&#8217;re ready, preheat your smoker to 250°F. 

Place the beef on the grates and cook for about 3 hours, spraying with beef broth at least once an hour. This will help build flavor and keep the edges from drying out.

The internal temperature will stall around 165°F, around the 3-hour mark. This is completely normal, meaning that the temperature will seem like it&#8217;s not going up anymore. Increase the smoker temperature to 265-280°F. Place the chuck roast into a skillet or foil pan, adding in the beef broth and onions. Cover the skillet or pan with foil and continue to cook.

You will be cooking until your thermometer or probe has little to no resistance when checking the temperature, between 200-205°F. Each piece of beef will be slightly different.

Remove the beef from the liquid and shred. Strain the fat from the liquid, and add the meat back into the juices or reserve for a dipping sauce.

I followed this recipe step by step with an angus chuck  roast and I could not shred it. I had to cut it like a brisket and it tasted exactly like a brisket. It was amazing but I was trying to make shredded beef and that won’t happen. But def delicious, I am gonna use his recipe to make “brisket” for parties and save money on the meat haha.

We make this all the time now, thank you! Two at a time will last our family through the week. Lots of tacos.

Smoking beef chuck roast results in juicy and tender meat that you can either slice or shred to make smoked pulled beef. It works out cheaper than brisket since it&#039;s smaller, and cooks quicker too!

Smoked Chuck Roast Recipe

Season the roast liberally with salt and ground black pepper from all sides.

Allow the chuck roast to rest until the meat begins to sweat, if possible leave it uncovered in the fridge for at least a couple of hours and up to 24 hours.

If needed, truss the chuck roast with butcher’s twine to retain the shape before placing it in the smoker, and make sure that the meat comes to room temperature (rest for 45 minutes or 1 hour).

Fill the steam pot in the smoker with water and stock with wood/pellets.

Throw the chuck roast on a preheated smoker and let it cook at 225°F for 3-3.5 hours. Then starting probing it by inserting the probe in the thickest part of the cut, if it registers 160°-165°F then take it off the grill.

Wrap it with 2 layers of butcher paper or foil, and put it back on the smoker for another hour.

Probe it, and when it registers an internal temperature of 208°-210°F, take it off the grill keeping it wrapped. Let it rest for an hour in a dry cooler, it should drop to around 145°F, then unwrap and slice or shred and serve.

This super flavorful Smoked Chuck Roast is a great way to change up your weekend roast dinner! The classic pot roast is elevated with a superb dry rub, then cooked until smoky and tender! The delicious and juicy sliced beef serves up perfectly with traditional beef sides, and makes fantastic sandwiches!

lb chuck roast ((boneless))

Tbsp sea salt

Tbsp coarse ground pepper

tsp sugar

prepare roast

Rinse your chuck roast in cool running water, and pat dry with paper towels. Remove any excess fat or silver skin, if needed. Set the roast out and allow it to come to room temperature for about 30 minutes.

make the dry rub

Combine dry rub ingredients in a small bowl (salt, pepper, paprika, garlic powder, onion powder, sugar and chili powder) and set aside.

preheat smoker

Prepare your smoker. Place the wood chips in your tray, remove the center rack, and preheat the smoker to 225 degrees F (107 degrees C). *I like oak and hickory for beef, followed by mesquite, maple, pecan or walnut. Fruit trees like cherry or apple are also nice.

season the roast

Place the roast on a baking sheet or in a baking dish and sprinkle the dry rub over, using one half for each side. Pat the dry rub into place and roll the edges in the excess that is on the baking sheet to coat the entire surface of the chuck roast. *If you have the time, wrap the seasoned roast in plastic cling film and allow it to cure in the refrigerator for at least four hours, and up to overnight. Bring to room temperature before smoking the meat.

smoke the roast

Transfer the seasoned beef chuck roast to the smoker rack and place into your preheated smoker. Close the door or lid and smoke for approximately 5 hours (or about one hour per pound), until the internal temperature of the roast reaches 165 degrees F (74 degrees C).

wrap and finish smoking

Remove the chuck roast from your smoker and transfer to a double layer of heavy aluminum foil sheets. Wrap the roast in the aluminum foil and seal tightly, with the seam facing upward. Return the wrapped roast to your smoker, placed seam side up, and smoke for an additional hour.

rest the roast

When the roast has an internal temperature of 190 degrees F (88 degrees C), remove the roast from your smoker and allow it to rest in the foil wrapper for at least 30 minutes, up to an hour, before slicing and serving. Drizzle beef roast juices from the aluminum foil wrapper over the sliced chuck roast when serving.

Loaded with flavor, this easy smoked chuck roast recipe makes the perfect pulled beef loaded with juicy tender smoky bites! Use it for meal prep to make nachos, tacos, meat pies, and more!

Easy Smoked Chuck Roast

lbs chuck roast

Salt

Pepper

tbsp Girl carnivore Ooomami (umami mushroom powder)

tbsp Taco spices

oz beer

Prep the pellet smoker for 225 - 250 degrees F.

Prep the smoker

Pat your chuck roast dry with paper towels.

Season the chuck roast liberally with salt on all sides.

Using butchers twine, tie the beef around the edges to help it not fall apart while on the grill.

Mix the remaining spices together in a small bowl and sprinkle over all sides, being sure to get the edges, of the chuck roast.

Allow the roast to sit at room temperature until the smoker is ready to go.

Prep the cuck roast

Place the roast directly on the grill grates and close the lid.

Smoke the roast 1 ½ to 2 hours until the chuck roasts temps at 165F with an instant-read thermometer.

Smoke the chuck roast

Arrange a foil pan on the grill and transfer the chuck roast to the pan.

Pour in the beer.

Cover the foil pan with foil and close the lid.

Smoke the beef for another 2 ½ to 3 hours until the roast reaches 200 to 205 degrees F.

Carefully remove the pan from the grill.

Wrap the roast

Allow the beef to rest, in the pan for 20 to 30 minutes to cool to a temp that is safe to handle.

Rest

When the roast is safe to handle, transfer the beef to a large bowl.

Shred the meat with two forks, or gloved hands, removing any large chunks of undesirable fat.

Add ¼ to ½ cup of the braising liquid to moisten the pulled chuck roast, and discard the rest.

Shred

Serve the pulled chuck roast as desired. It’s great for shredded beef tacos, sandwiches, enchilada or empanada fillings, Shepherd’s pie, and more.

Serve

Chuck roast is one of my favorite cuts of beef on the smoker. Absolutely rich and delicious. Shred and serve this Chuck Roast on a Pellet Smoker as is or in sandwiches. Dang, it’s delicious!

Chuck Roast on a Pellet Smoker

chuck roast (about 3 to 4 pounds)

yellow mustard

Pink Butcher paper

apple cider vinegar (for spritzing)

beef broth (for aluminum foil option)

garlic

onion

chili powder

allspice

Let the chuck roast sit at room temperature for  35-45 minutes before placing it into your grill or smoker.

Preheat your pellet grill to 250 degrees F.

Apply a thin coat of mustard (or hot sauce) to both sides of the chuck roast.

Combine rub ingredients and apply evenly to the roast.

Place onto your grill, close the lid, and cook for 2 hours.

After this time, you will notice a nice bark forming on the meat. You will also notice some dry spots. That means it's time to spritz with a little liquid.

Combine 1/4 cup apple cider vinegar with 1/4cup water. Place it into a clean spray bottle and spray (mist or spritz) the meat. Do this every 30 minutes until it is time to wrap.

Butcher Paper option: Once the meat reaches an internal temperature of 165 degrees F, it&#39;s time to wrap it.

Remove the roast from the grill and place it onto a large piece of pink butcher paper.

Increase your grill temperature to 300 degrees F.

Wrap the roast and return to your pellet grill for another 2 hours or until it reaches an internal temperature of 200 degrees F.

Aluminum foil/steaming option: Heat beef broth before wrapping. Do not add cold or room temperature broth to the chuck roast. The broth should be the same temperature as the roast. The object is to maintain the temperature of the chuck roast, not reduce it. Heat the broth on your stovetop, side burner, or microwave.

Tear off a large sheet of foil, place roast in the center, and curve the foil's sides upward. Slowly pour 1/2 cup broth around the edges of the chuck roast. Carefully, finish wrapping and place it back into your pellet grill for another 2 hours or until it reaches doneness.

Once cooked, remove your chuck roast from the grill. Wrap it in towels and let the meat rest for 1 hour before carving or shredding it.

If your gathering is several hours away and your chuck roast is done, with thick kitchen towels and place it in a clean cooler to keep warm.

Before serving, unwrap it, slice or shred, and serve.

This Smoked Chuck Roast Recipe is so easy and so delicious, it will be the star of your backyard barbecue. Chuck roast on the pellet smoker is always tender, juicy, and so full of flavor. The key to this recipe is to cover the roast in a flavorful rub, then cook the roast slowly over low heat so that the flavors can build up and the meat stays moist. When it&#39;s time to eat, simply slice the roast and serve it with your favorite side dishes. Smoked chuck roast is sure to be a hit with your guests, no matter what the occasion.

mustard

brown sugar

tsp sea salt

Preheat

Preheat the smoker to 250°F.  Make sure it is topped up with wood pellets.

Mix the ingredients for the spice rub (prepared mustard, black pepper, garlic powder, onion powder, brown sugar, paprika, and sea salt) in a small bowl.

Using a spoon, apply the rub mix over the chuck roast and ensure it covers all parts of the roast; top, bottom, and sides. Use your fingers to push the rub into the meat.

Probe

Once the smoker comes up to temperature, place the beef chuck roast directly on the preheated grill and put your thermometer probe in, horizontally through each side, into the center.

Close the lid and smoke until the internal temperature of the roast is 145°F. This will take about 3 hours 55 minutes. For detailed doneness, follow these guidelines: Rare - 135°F, medium-rare - 145°F, medium - 155°F, well done - 170°F.

Remove the smoked roast from the grill and place it on a cutting board.  Cover it with foil and rest for 10-15 minutes to allow the juices to reincorporate into the meat.

Slice the roast against the grain and serve.  Enjoy!!

This smoked pot roast and vegetables made easy on your Traeger pellet grill is a comforting recipe the whole family will enjoy with tender chuck roast, potatoes, onions and carrots in a delicious red wine sauce!

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