Chuck Roast In The Smoker With A Secret Step Recipes

Steps:

• 1. Chef's Note: Many of the cuts of meat that are put into a smoker can take from twelve to sixteen hours... or longer. But not the humble chuck roast... we can have this wonderful, flavorful piece of meat smoked in as little as 4 to 6 hours.
• 2. Chef's Note: Look for a Chuck Roast with a lot of marbling.
• 3. Preheat the smoker to 220f (105c).
• 4. Gather your ingredients.
• 5. Slice the garlic.
• 6. Use a pairing knife to cut slits into the roast, and insert the garlic.
• 7. Brush the top and sides of the roast with the Dijon mustard.
• 8. Thickly dust the top and sides of the roast with your spice rub.
• 9. Chef's Note: I have a posted recipe for a great dry rub, but there are a lot of good dry rubs out there in the marketplace. Or, you might have your own "secret" spice combination that you enjoy.
• 10. Insert a remote instant-read thermometer into the roast (if you have one).
• 11. Add some water into the smoker's drip pan.
• 12. Chef's Tip: To add a bit of flavor to the roast, you might substitute some apple juice for the water.
• 13. Place the roast directly on the smoker's rack.
• 14. Use your favorite wood chips, I used apple wood.
• 15. Chef's Tip: For great smoke flavor, keep the smoke going for the first two hours.
• 16. Chef's Tip: Maintain the temperature of the smoker between 210f - 220f (99 - 105c).
• 17. Chef's Note: The temp is important. Too low and it will take forever... Too high and you will burn the spices.
• 18. Pull the roast out when the internal temp reaches 150f (65c), about 3 hours.
• 19. At this point the roast will not take any more smoke, so we will wrap it... Wrap the roast in a double layer of aluminum foil.
• 20. Stick the wrapped roast in your oven and set the temp to 220f (105c), and leave it in there for an additional 2 - 3 hours. We are looking for a target internal temperature of around 195f (90c).
• 21. Chef's Note: This SECRET step is called the Tenderizing Stage. During it's time in the oven, the slow heat is tenderizing it. It really makes a big difference to the tenderness of the chuck roast.
• 22. Chef's Tip: If you want to, you can just put it back into the smoker.
• 23. Remove the roast from the oven, cut some nice thick juicy slices, and serve with your favorite veggies and/or starches. Enjoy.
• 24. Chef's Note: This makes for excellent sandwiches the next day... or for that late-night snack.
• 25. Keep the faith, and keep cooking.

Steps:

• Preheat a smoker to 275 degrees F (135 degrees C).
• Combine salt, pepper, garlic powder, and steak seasoning in a bowl. Rub mixture evenly over the roast and place in a baking pan.
• Cook roast in the smoker until meat reaches an internal temperature of 165 degrees F (74 degrees C), 4 to 4 1/2 hours. Wrap roast in aluminum foil and continue smoking until meat reaches an internal temperature of 195 degrees F (90 degrees C), about 1 hour more.
• Remove roast from smoker and let sit for 20 minutes. Leave smoker on.
• Cut meat into cubes and return to the baking dish. Add barbeque sauce and brown sugar.
• Smoke meat for 1 1/2 to 2 hours more.