Smoked Chuck Roast (Texas Style)
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
7 hrs
-
Total Time
8 hrs
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Servings
6
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Course
Main Course
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Cuisine
American
Smoked Chuck Roast (Texas Style)
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This smoked chuck roast yields a tender, juicy meat! Slow cooked at a low temperature, this smoked beef roast is the perfect weeknight family dinner or a twist on your usual Sunday Roast.
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Ingredients
- 3-4 pounds chuck roast
- 1 tablespoon coarse salt
- 1 tablespoon coarse ground black pepper
- 1 teaspoon granulated garlic
- 2 cups beef broth unsalted
Instructions
- Remove the meat from the refrigerator and allow to sit at room temperature for 45-60 minutes.
- Preheat the Smoker: Preheat your smoker to 225°F using Oak, apple, hickory or pecan. Allow to heat with the lid closed for 10-15 minutes.
- Prepare the Dry Rub: combine the salt, pepper and garlic powder in a small bowl.
- Season: after roast has sat for 45-60 mins at room temperature, liberally apply the dry rub to the roast, using your hands to press it in.
- Smoke: place the roast on the center of the grill grate. Smoke for approximately 4 hours until the internal temperature registers 165 degrees Fahrenheit.
- Prepare baking tray: pour 2 cups of beef broth into the a 9x13 disposable baking tray. Once the roast registers 165 degrees, remove from the smoker, place in the tray and cover tightly with foil.
- Continue Cooking: at this point, you can continue to cook on the smoker, or place in an oven preheated to 250 degrees F. If smoking, increase the smoker’s temperature to 250 degrees F.
- Continue cooking the roast until the internal temperature registers 200 to 203 degrees F. Approximately another 3 hours.
- Remove from the oven or the smoker keeping the roast covered. Let rest for 30 minutes before slicing.
- Remove the roast from the pan and the cooking liquid. Slice the roast against the grain, and spoon over some of the liquid for serving.
Notes
- Salt and pepper: use a coarse grind of both of these, this helps the seasoning stick to the meat and give that glorious bark on the outside.
- Chuck Roast: This is a cut from the upper shoulder/neck and can be a fairly tough piece of meat, which is why it is best when cooked low and slow.
- Beef Broth: after smoking we will braise the meat to ensure a tender, juicy finish. If you want to add to the broth you can, options would include: wine, herbs, coffee, beer.
Nutrition Information
Show Details
Calories
415kcal
(21%)
Carbohydrates
1g
(0%)
Protein
44g
(88%)
Fat
26g
(40%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
2g
Cholesterol
156mg
(52%)
Sodium
1644mg
(69%)
Potassium
802mg
(23%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
29IU
(1%)
Vitamin C
1mg
(1%)
Calcium
44mg
(4%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 1g | 0% |
| Protein | 44g | 88% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 1644mg | 69% |
| Potassium | 802mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 29IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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