What Is A Chuck Roast
The chuck can be found above the Brisket on the shoulder and neck part of a cow. It contains a lot of connective tissue, bones, and meat. It is a great cut for a roast and is getting very popular with the rising prices of Brisket. Pit masters have found this piece of meat to be perfect for low and slow on any type of smoker.Smoked Chuck Roast vs Brisket
A smoked chuck roast is also called a poor man's brisket. Compared to briskets, it is a great, almost similar-tasting cut of meat at an affordable price. There is not much difference and you can smoke a chuck roast like a brisket. Although a brisket merely because of its size will take longer, Although some people say that brisket is the pinnacle of smoking. Many times the size and price make me decide to grab a chuck roast.Smoked Chuck Roast Seasoning
There are many great ready-made seasonings that you can get from your local supermarkets. For me, part of smoking and grilling is making my own rubs and this is the one I have used for many chuck roasts in the past. Here is the chuck roast seasoning I have used many times and probably will keep using. My wife also uses this rub when she cooks a chuck roast in the oven.-
1/4 Cup Salt
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2 1/2 tbsp black pepper.
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4 tsp Cayenne Pepper
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4 tsp Garlic Powder
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4 tsp Ground Oregano
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2 tsp Chili Powder
How To Smoke A Chuck Roast
Let's get into the nitty-gritty details and see how I smoke a Chuck Roast. I try to find around 2 - 3 pounds. That is not hard to do since most of them are around 2.5 to 3.5 pounds. Here are the steps I take:-
Remove Chuck Roast from the package and pat dry with paper towels.
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Rub some olive oil on the roast as a binder for your rub.
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Rub your seasoning on there.
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Heat your smoker to 225°F (107°C)
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Place Chuck Roast on the grates and insert a thermometer in the middle.
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Close the lid and let it cook for 2 hours before checking.
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After 2 hours check, and see if the bark starts to form. Optional you can spritz with apple juice/water mixture.
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Now wait until the internal temperature reaches between 160-165 F (71-73°C).
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Remove chuck roast from the smoker and wrap it in butcher paper.
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Rest the Chuck Roast until it cools down to the temperature you like to eat it.
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.Slice the Chuck Roast thin. Thicker slices can be a little tough.
