Smoked Chuck Roast

We love smoked brisket, but beef chuck roast is more economical, especially when it’s on sale. After trying this method for smoking chuck, we’re never going back to brisket!

 

smoked chuck4 to 5-pound boneless chuck roast
¼ cup kosher salt
¼ cup coarsely ground black pepper (optional)

Equipment:  Butcher’s string (100% cotton)
Heavy duty aluminum foil
Hickory chips
Natural Gas grill and oven

The meat needs to be as compact as possible, so if your boneless chuck is a not-so-thick slab, cut it in half, put the halves together, and tie up securely with butcher’s string. The roast will be “boxy” in shape.

Mix the salt and pepper together and gently rub all over the roast.

Set all the burners on your grill to medium-high, cover, and pre-heat for 10 minutes. Place 2 cups of hickory chips on a piece of aluminum foil, secure the foil loosely so that smoke can escape, and place the packet on one side of the grill. Place your roast on the other side (you cleaned and oiled the grate earlier) and turn off the burners under the meat. Cover the grill and smoke the meat until it reaches an internal temperature of 150 degrees, which will take about 4 hours. Keep the grill temperature between 275 and 300 degrees and add hickory chips as needed. If you want more “bark” on your roast, you can continue smoking for a little while but don’t let the meat cook past an internal temperature of 165 degrees.

Preheat your Natural Gas oven to 225 degrees. Wrap the roast tightly in a double layer of heavy duty aluminum foil and cook another 5 hours. Remove from the oven and the foil, and let the meat rest, covered lightly with fresh foil, for an hour before serving.

To serve, slice across the grain with a good sharp knife.

 

 

 

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