Smoked Chuck Roast (Texas Style)
User Reviews
5
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Prep Time
1 hr
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Cook Time
7 hrs
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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)
Description
The Smoked Chuck Roast (Texas Style) uses a 3 to 4-pound chuck roast, a cut from the shoulder that benefits from slow cooking methods. Seasoned with a dry rub of coarse salt, coarse black pepper, and granulated garlic, the roast develops a robust bark during smoking. The low smoker temperature of 225°F slows the cooking process, allowing smoke from wood types like oak, apple, hickory, or pecan to infuse the meat gradually.
Once the roast reaches an internal temperature of 165°F, it is removed and placed in a baking dish with unsalted beef broth. Covered tightly with foil, it continues to cook in either the smoker or an oven at 250°F, braising gently to break down connective tissue and promote tenderness. This two-stage method yields a juicy roast with smoky aroma and a tender bite.
Serve this roast sliced alongside traditional barbecue sides or as a hearty meal centerpiece. The broth can be enhanced with additional flavors like wine or herbs for variation in the finishing braise if desired.
Notes suggest using coarse grind seasonings for better adherence and bark formation. The braising step ensures a juicy finish for a cut that is naturally tougher and benefits from moist heat after smoking.
Ingredients
- 3-4 pounds chuck roast
- 1 tablespoon salt coarse
- 1 tablespoon black pepper coarse ground
- 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
- Use coarse ground salt and pepper to help the dry rub stick and form a flavorful bark on the roast.
- Chuck roast is from the upper shoulder and neck, naturally tough, best cooked low and slow for tenderness.
- After smoking, braise the roast in beef broth to achieve a juicy, tender result; you can add flavor enhancers like wine, herbs, coffee, or beer to the broth for variation.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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