Smoked Chuck Roast
- 3 lb chuck roast (Try to find one without big fat fault lines. Thin lines of fat are good, like a map.)
- 3 tbs Dawgs Bark
- Preferably a 24 to 48 hours before coat the roast with Dawgs Bark. Wrap and fridge until cook time.
- K, this is for smoked but will do fine provided your oven will go down to 205 degrees and you have a rack and some type of drip pan for the roast beef.
- Get your smoker up to 205 and settle it.
- Any type of wood smoke will do. I was asked my favorite so I’ll share my speed here too. First to last place mesquite, pecan, oak. Mesquite burns hotter and is not really choice for smoking but it puts me at that comfortably numb. I’ll often mix pecan and oak and choose pecan over oak. All are great along with other woods, these are just what I grew up on.
- Place roast indirect heat on the smoker for 5 hours keeping temperature at 205 degrees.
- Once during the 5 hours spike the coals with a small shot of wood for more smoke.
- At 5 hours wrap the roast in aluminum foil. Insert thermometer halfway into the roast.
- Get the smoker up to 250 degrees and place roast back on the smoker.
- Shut the cover and don’t open until the thermometer reaches 195 degrees.
- Once internal meat temp is 195 degrees pull from heat and set inside on counter or in a room temperature safe space.
- Let sit for 2 hours or until the internal temp goes down to 150.
- That’s it! Pull the meat like a smoked pork shoulder discarding hard fat. Serve with traditional Southern sides or make sandwiches. The choice is yours and I guarantee your chuck won't be disrespected as the cheap guy.
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If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn