Smoked Chuck Roast
Smoked chuck roast aka poor man’s brisket is a great alternative to smoked brisket. If you feel intimidated by smoking a large cut of meat like brisket, then this recipe is perfect for you. Smoking beef chuck roast results in juicy, tender, and flavorful meat that you can either slice or shred to make smoked pulled beef. It works out cheaper than brisket, and cooks quicker too!
Equipment
- Z GRILLS 11002b
Ingredients
2-5 Lb Beef Chuck Roast
S&P&G
1 onion
better than bouillon roasted beef base
apple juice or apple cider vinegar
Instructions
Prepping The Beef Chuck Roast
- So liberally season the cut of beef with equal parts of kosher salt and black pepper from all sides. Top with some granulated garlic. Let rest for up to an hour.
Smoking the Chuck
- Bring the internal temperature of the pit to 250°.
- After adding the Chuck to the pit, let run unchecked for 1.3-2 hours with an aluminum Pan underneath to catch any drippings
Spritzing
- Spritz every hour on the hour till 165-170° internal is reached. Hour 3-4
When is it time to cover or wrap
- Once the internal temp of 165-170°(approximately 5 hours)is reached, remove the meat to the aluminum pan with 1 sliced onion and one Tbsp of Better than Bouillion roasted beef base. To that add 1 bottled water(room temperature)
When is it done
- In approximately 1.3-2 hours or when the internal temperature is reached 200°-207° or toothpick tender remove the meat and let rest for 20 minutes.Slice and serve!