Smoked Chuck Roast offers an excellent, budget-friendly alternative to traditional smoked brisket. This versatile beef roast is generously rubbed with a straightforward Texas-style seasoning blend and slow-cooked on a smoker, resulting in tender, juicy meat that slices beautifully. Whether seeking a convenient weeknight dinner option or adding a flavourful twist to your Sunday Roast tradition, this smoked chuck roast delivers a delightful combination of affordability, ease, and rich, smoky flavours.

Ingredients:

• 1 chuck roast (1-2 kilograms)
• 2 tablespoons olive oil
• 3 tablespoons of your favourite beef rub
• 1 tablespoon coarse salt
• 1 tablespoon black pepper
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Wood chunks or chips (hickory, oak, or mesquite work well)

Instructions:

Step 1: Prepare the Chuck Roast

• Trim excess fat from the chuck roast, leaving a thin layer for flavour.
• Rub the roast with olive oil to help the spice rub adhere.

Step 2: Create the Spice Rub

• Mix the beef rub, coarse salt, black pepper, smoked paprika, garlic powder, onion powder, and dried thyme in a small bowl.

Step 3: Season the Chuck Roast

• Sprinkle the spice rub evenly over the entire surface of the chuck roast, ensuring it is well-coated. Press the spices into the meat for better adherence.

Step 4: Let It Rest

• Allow the seasoned chuck roast to rest at room temperature for about 30 minutes. This gives the spices time to penetrate the meat.

Step 5: Prepare the Smoker

• Preheat your smoker to 225-250°F (107-121°C). Add your favourite smoking wood chunks or chips.

Step 6: Smoke the Chuck Roast

• Place the seasoned chuck roast directly on the smoker grates.
• For more information about smoking chuck roast just follow this instruction.

Step 7: Maintain the Smoke

• Maintain a consistent smoking temperature and periodically add wood chunks or chips for a steady infusion of smoky flavour.

Step 8: Check Internal Temperature

• Smoke the chuck roast until it reaches an internal temperature of about 195-205°F (90-96°C). This will ensure the collagen breaks down, resulting in a tender roast.

Step 9: Rest and Slice

• Remove the smoked chuck roast from the smoker and let it rest for 15–20 minutes before slicing. This allows the juices to be redistributed.

Step 10: Serve

• Slice the smoked chuck roast against the grain and serve with your favourite sides.

Expert Tips:

Cook to temperature, not Time

When smoking meats, prioritise using an internal temperature probe to monitor the meat's internal temperature. This approach ensures that the collagen in the meat breaks down and transforms into gelatin, contributing to its tenderness. Overcooking can result in dryness, while undercooking may leave you with a tough cut. Precision in temperature tracking is key for perfect results.

Choice of Wood

Opt for strong-flavoured woods when smoking beef. Pairing robust options like Oak or Hickory with sweeter varieties like Apple or Cherry creates a harmonious balance. Consider alternatives like Pecan or Maple for a unique touch. Beef's versatility allows for experimenting with different wood flavours, enhancing the smoky profile.

Seasoning

In the realm of Texas BBQ, simplicity allows the meat's natural flavours to shine. Employ minimal seasonings, with the classic "Dalmatian rub" of salt and pepper taking the lead. This recipe introduces a touch of garlic for added depth. Optionally, include paprika to enhance the meat's reddish hue during smoking. Aim for equal parts salt and pepper in a coarse grind for optimal adhesion to the heart. This approach ensures a classic Texas flavour profile that lets the beef speak for itself.

Wrapping up

This Smoked Chuck Roast recipe provides an excellent, budget-friendly alternative to brisket. It delivers a culinary experience rich in flavours and tenderness. The simple yet robust Texas-style rub, combined with slow smoking, transforms an economical cut into a masterpiece fit for any occasion. Whether you're seeking a hassle-free weeknight dinner or aiming to elevate your Sunday Roast tradition, this dish's delightful combination of affordability, ease, and smoky richness ensures a satisfying and memorable meal. Enjoy the mouthwatering results and the aromatic journey of smoked perfection!

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