A simple smoked chuck roast can be prepared like barbecue brisket for smaller households at a fraction of the cost. This recipe will share the techniques for an ultra juicy experience with a great smoke ring and fantastic beefy flavor!
Recipe by: Chop Shop
Ingredients:
3-4 lb. chuck roast
Chop Shop X Spicewalla Apple Brandy Beef Rub
1 cup apple juice, in a spray bottle
2 cups barbecue sauce, for serving
Instructions:
Dry Brine (Optional):
Remove the chuck roast from the package.
Sprinkle liberally with kosher salt.
Wrap in plastic wrap or place in a dish tented with foil.
Dry brine in the refrigerator for 12-24 hours.
After the dry brine, remove and pat dry.
Seasoning:
Sprinkle the chuck roast liberally with the Chop Shop X Spicewalla Apple Brandy Beef Rub.
Ensure generous seasoning but allow some of the meat to peek through.
Smoking:
Preheat your smoker to 225°F for a pellet smoker, or maintain 225-250°F for a standard wood-burning smoker.
Place the chuck roast in the smoker and insert a meat probe into the thickest part.
Smoke the chuck roast, spritzing with apple juice every 30-40 minutes, until it reaches an internal temperature of 170°F.
Wrapping:
At 170°F, remove the chuck roast and wrap it well in pink butcher paper.
Return the wrapped roast to the smoker, maintaining the temperature at 225°F.
Continue smoking until the internal temperature reaches 195°F.
Resting:
Remove the chuck roast and place it in an oven set to 170-180°F for 1 hour, or rest it in an insulated cooler (still wrapped in butcher paper).
The fat will continue to break down during this time, resulting in a very juicy roast.
Serving:
After the initial resting period, let the roast rest for an additional hour if desired.
Slice the chuck roast and serve with barbecue sauce if desired.
Notes:
If your chuck roast is smaller than 4 pounds, the cooking time will be longer due to dehydration, which slows down the cooking process. Wrap it earlier to prevent drying out.
For smaller roasts, you may choose to smoke for 2 hours, then wrap in butcher paper or place in an aluminum pan with beef broth and barbecue rub, tenting with foil before continuing to cook.
Always cook to internal temperature rather than a specific time. For smaller roasts, cook at 225°F until the meat reaches 145-150°F, then wrap and continue cooking to 190-195°F. Rest as long as possible before serving.
