Smoked Chuck Roast
Smoking Specials, a faster alternative to Smoked Brisket
Equipment
- Smoker or Weber BBQ
- Butchers Twine Optional
Ingredients
Meat
- 5 Lb Boneless Chuck Roast, Or Boneless Chuck Steak Rolled and Secured with Butcher Twine
Rub
- 2 Tbls Marmite
- 3 tsp Kosher Salt
- 3 tsp Dried Granulated Garlic
- 3 tsp Dried Granulated Onion or Onion Powder
- 1.5 tsp Mustard Powder
- 1 Tbls Ground Black Pepper
- 2 tsp Smoked Paprika
- 1 Tbls Celery Seed
Instructions
- Mix together the dry ingredients for the Rub, setting aside the marmite for later.3 tsp Kosher Salt, 3 tsp Dried Granulated Garlic, 3 tsp Dried Granulated Onion or Onion Powder, 1.5 tsp Mustard Powder, 1 Tbls Ground Black Pepper, 2 tsp Smoked Paprika, 1 Tbls Celery Seed
- Thaw the Chuck Roast and Remove from Vacuum Seal Packaging5 Lb Boneless Chuck Roast, Or Boneless Chuck Steak Rolled and Secured with Butcher Twine
- Thoroughly dry the Chuck Roast or Boneless Chuck Steak, using paper towels.
- If you are using a Boneless Chuck Steak, you can roll the Steak into a roast shape, securing with butcher's twine. You have the option, if using a Steak, to coat the inside of the steak with some of the dry rub before rolling the steak and securing.
- Coat the outside of the Chuck Roast with Marmite, which will be sticky but will add amazing flavor.2 Tbls Marmite
- Coat the outside of the Chuck Roast with the Dry Rub. The Marmite helps the rub to stick to the Roast.
- Return the Chuck Roast to the refrigerator and let it fester for 4-24 hours.
- One hour before you are ready to start cooking the Chuck, remove from the refrigerator so the Roast can warm up to room temperature. While the Roast is resting, light your Smoker or Weber and bring up to 275℉.
- Smoke the Chuck Roast for approximately 4 hours, adding wood/wood chips as needed to give it a consistent smoke.
- When the Chuck Roast reaches an internal temperature of 165℉, remove from the smoker and wrap in unglazed butcher paper. While you are doing this, crank up the smoker to 325℉.
- Return the wrapped Chuck Roast to the smoker and cook without smoke for another few hours - until the internal temperature is 200-210℉. You can also accomplish this stage in an oven, if you don't want to keep your smoker going.
- When you have received the desired temperature on the meat, remove from the smoker and place in a tray. Leave the Chuck Roast wrapped and resting - for about another 45 minutes. Then unwrap your masterpiece, and pull or slice to serve. If you are a BBQ Sauce Fan, serve with your favorite BBQ Sauce
