The roast may also be ready to eat earlier than usual. Cooking time ranges between 4 and 6 hours, depending on the size of the chuck roast being used. David likes to use a combination of dry and wet wood chunks, alternating between the two. Sugar helps form the sweet bark we want on foods like pork butt and pork ribs, and is why its the first or second ingredient in most store bought BBQ rubs. Try Bad Byron Butt Rub on beef, fish, vegetables, potatoes, and much more! But dont let that stop you from smoking. We are planning a 4-5 hour cook, so 10 pieces is plenty). The Traeger pellet grill automatically feeds these small wood pellets via an auger mechanism to a fire pot where they are burned up, providing both heat and smokey flavor. It is recommended to start the fire with charcoal. Both of these cooking temperatures are safe, and meet USDA guidelines. Assume those links are affiliate links which means we may earn a small commission if you click and buy. When the chuck roast hits the stall (see blog post notes above) place it into your foil pan inside the au jus and cover it with foil. This can be maddening if your guests are arriving soon and the internal temperature needs to rise another 50 degrees and hasnt budged for over an hour! Coat the chuck roast all over with the rub in a fine layer. Pull your smoked chuck roast using a pair or forks or bear claws. In order to check on the progress of your roast, use an instant read thermometer to check the internal temperature. A large roast may take up to three hours to smoke properly. Load the hopper of the Traeger with your chosen wood pellets. Step 4: Smoke for 6-8 hours depending on the size of the roast. Serve it up with the extra beef stock over the top or with my sugar free Texas mop sauce or this lower carb smoky KC style BBQ sauce too. Plus my forte is the outdoor grill, and smoker. Do not do this until your bark has full set on your meat as well. We are big fans of this one from ThermoPro. How long does it take to smoke a 5 lb beef roast? The off-set model keeps the direct heat away from the intended cooking target. 2 Sensors, 1 Probe: Dual temperature sensors can monitor internal meat temperature up to 212F and ambient / external temperature up to 527F simultaneously. Pat dry with paper towels. Using a meat thermometer, check the internal temperature of the meat. Once hot and the butter is melted, add the seasoned beef and sear until golden brown on all sides. You want to reach an internal temperature of 190 degrees F, but your first goal is 165 degrees. barbecue, bbq beef, Beef Rub, pellet grill, Pot Roast, Pulled Beef, Shredded Beef, smoked beef roast, Smoked chuck roast, Smoked Pot Roast, Texas Crutch, traeger, traeger chuck roast, traeger pellet grill, Traeger Recipe, traeger roast. Smoke for 6-8 hours, adding additional wood chips as needed. Combine large diced onion, whole garlic cloves, and about 3.5 cups of the remaining beef stock into a foil pan and set it aside. A general rule of thumb is that it will take 2 hours per pound at 225 degrees F. If you want to shred the meat, you will need to increase the internal temperature possibly up to 210 degrees F. Check the meat between 203-210 until it is easily shreddable. The internal temperature of the meat should be checked with the help of a thermometer. Allow it to rest for 10 minutes before serving. A good real of thumb with most smoked BBQ with a lot of denser connective tissue (think smoke pulled pork, brisket, burnt ends etc.) Your email address will not be published. No Worries!****. Weatherproof, airtight lid protects pellets from the elements, keeping them fresh and dry, Wire-mesh filter separates wood dust from the pellets for a clean burn, Heavy-duty plastic scoop to easily transfer pellets. Stir it occasionally and check the temperature to get it the point of being piping hot without overcooking it or drying it out, somewhere around 180F with an instant read thermometer. Pat the rub into the meat using your hands. For the best results, you should wait for the meat to cool off a bit, at around 150F. Many people confuse a chuck roast and a pot roast. Smoking at 225F heats the chuck roast . wood chips, for ours we used a mixture of pecan, apple, and oak, Combine all the ingredients for the rub in a small bowl; stir with a whisk to mix and remove any clumps. To prepare your chuck roast for smoking, rinse your beef under cool water. You can think of the process of smoking a chuck roast on the Traeger split into three parts. If you are going for Mexican flavors, maybe toss in a couple seeded jalapenos. For Great Baking Recipes, Check Out Our Partner Site Youre Gonna Bake It After All. It is extremely accurate and has an incredible 165 foot bluetooth range and works right with your smartphone so you dont need to carry a separate controller around with you like many other remote thermometers require. Add some additional leftover rub if any came off, and when the Traeger has reached 250F, place your meat directly on grill. Season with salt and pepper. This cut actually dries out very quickly once it is cut, so only slice when you are ready to serve. Only instead of braising it with liquid in a pot like pot roast, today we are going to slow smoke a chuck roast on our Traeger pellet grill! For best results, slice only what you are serving. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-sky-3','ezslot_26',178,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-sky-3-0');Dont just peirce the top of the foil though or all that good tenderizing steam will escape and kind of defeat the purpose. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-leader-3','ezslot_11',167,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-leader-3-0');Be generous with the amount of rub you put on. The bone can add flavor. Coat in olive oil and toss in salt, pepper, and brown sugar. Replace the temperature probe and place back on the Traeger. Have in mind that the internal temperature will increase by 10 degrees and the roast will continue to cook even after you remove it from the smoker. Most will need to be smoked about one hour per pound of chuck roast until the meats internal temperature reaches 165 degrees F. For the average roast, this will be about 5-6 hours. He also opened our eyes to a new name as well, he told us that some people refer to the larger cut as the 7 bone roast. The recipes you will find here are healthier, low carb variations of classic comfort foods that soothe the soul. For an average roast, the entire smoking process from start to finish can take anywhere from 6-8 hours. An average sized chuck roast is probably about 2-3 pounds. This type of beef comes from the chuck, the round of the beef, and it is located between the shoulder and the brisket. For a more robust smoky flavor you can try a bit of mesquite wood chips, but not too many or the flavor will be overpowering. My 4.5 lb roast from Whole Foods was under $16 for reference. If you hit that magic 200F temperature internally early in the day or evening, drop the temperature on your Traeger down to 180F. Smoking in the broth made the meat super tender and juicy. It is the traditional cut for pot roast. It's ideal for all seasons and doesn't require you to sit by your smoker for 18 hours. This meat injector is ergonomic threaded design, easy to assemble or dismantle. Use your hands to rub it into the meat. Preheat the Smoker: Preheat your smoker to 225F using Oak, apple, hickory or pecan. Mix the salt, black pepper, and garlic powder together. Slowly smoking it allows the fat to slowly render while the low heat breaks down the connective tissues. At this point you can leave the chuck roast on the Traeger to continue cooking or remove it and wrap it in foil to speed up the cooking time. A large roast may take up to three hours to smoke properly. Start by putting it on a cutting board and allow the roast to cool off for a bit, until its internal temperature drops to 150F. You want to aim for a 190F internal temperature. At this point you can serve immediately AS-IS, re-cover the pan and save it for later or begin to immediately incorporate it into your chosen recipe such as BBQ Beef Sandwiches, steamed baos, or fajitas. Depending how it was butchered and packaged, youll notice one side may have a thicker Fat Cap on it. Other Common Names Chuck Eye Roast Chuck Pot Roast Chuck Roll Roast Primal Cut Chuck Primal Chuck Roast Cooking Methods and Tips Typical Cooking Methods Smoke, then braise Braise You can use 2 forks or, better yet, a pair of BBQ Bear Claws to make the job even faster (and fun)! Wrap the chuck tightly in aluminum foil, place inside a secondary foil pan, and smoke . Chuck roast is done smoking when it is tender and the temperature reaches 180-205 degrees. With all the fat melted away, and the connective tissue broken down, this meat will just break apart. Getting this internal temperature will take about another 2-3 hours. I smoked 4 chuck roasts at the same time 2 with this recipe and 2 with another. Step 2: Allow the meat to sit out at room temperature for 30-45 minutes. This allows the juices in the meat to stop circulating. The recommended internal temperature is at 190F. Additionally, FuriousGrill.com also participates in other affiliate programs, and we sometimes get a commission through purchases made through our links. To properly smoke a chuck roast, the temperature should be kept low, and the roast should be cooked slowly for around 7-9 hours for a 3-5 pound roast. I also love a good (keto) cocktail and never believe in drinking alone! How Long to Smoke a Chuck Roast. You may not see the distinctive smoke ring around your finished product, but be assured that the smoky flavor has infused its goodness throughout the entire cut of meat. I specialize in healthy, flavorful recipes that are easy to make at home. Once the internal temperature of the meat reaches 200 to 205 degrees F, you will be ready to remove the pan from the grill and allow it to sit for a resting period of at least 20 minutes. Close the lid and smoke until the internal temperature of the roast is 145F. Oak and pecan work well to. This means the initial pellets are igniting. It will dry out quickly if you slice it hours before serving. Rub chuck roast with yellow mustard then generously dust it with a BBQ dry rub. Preparation. While most people dont find it appetizing, it is actually quite good, especially if it is cooked correctly. Some of my favorites to make your meal complete are: As a mom of three little eaters, I am excited to share my love of cooking, smoking, and baking with you. A 3 to 4-pound chuck roast will take around 7-8 hours to smoke on a Traeger at 250F and will feed about 7-9 people. Many professional barbecue chefs use yellow mustard to help their rub emulsify and stick to the meat. Then replace your thermometer, place the meat back on the Traeger, and let it continue to cook. Toss a handful of soaked wood chips and some dry wood chunks onto the hot coals; cover and allow the beef to smoke. And regardless of which state, or the time of year it is, that smell triggers memories of good times around the dinner table. While having an ideal time in mind based on how large your roast is, the real indicator for when your chuck roast can be pulled of your smoker is about internal temperature. The alarm sounded each time it would fall below the ideal smoking temperature. Remove from the oven or the smoker keeping the roast covered. Prepare the Dry Rub: combine the salt, pepper and garlic powder in a small bowl. Some people might say if youre using sauce then you are trying to hide a flavor you dont like, but you should eat this the way you want. So a 3-4 lb chuck roast may take anywhere from 6-8 hours. She has moved around the country several times, but even if she isnt cooking that roast, the faded scent still lingers as if it was just prepared yesterday. It will not be fall apart tender or pull well even if you take it off at 180F. Smoking a chuck roast is a great way to create an incredible centerpiece for any meal. If you go faster, it could turn out tough. Smoke the chuck roast until a dark "bark" (outside crust) forms and the internal temperature of the meat is about 190 degrees F, about 6 to 8 hours; if you don't use a probe thermometer, use an instant-read meat thermometer to test for doneness. Thanks for letting me know. Once you arrive at this, your roast is ready to pull off. A chuck roast is a cut that comes from the shoulder region of a cow. Add your choice of smoking chips. After it has reached the target temperature, remove it from the smoker, cover the pan using aluminum foil and let it rest for around 30 minutes. Wrap the meat in two pieces of heavy-duty aluminum foil and place it back in the smoker to finish cooking. Did you try this recipe? Use the reverse sear method above, if desired, to sear each steak. If you are saving your Traeger smoked and shredded chuck roast for a party the next day, or using the beef in a recipe that you are going to prepare at another time, then you can easily store it in the refrigerator after shredding it and letting it cool for about 20-30 minutes. Use a sharp chief's knife to slice the roast thinly, around 1/8 to 1/4 inch thick slices. Smoke for 4 hours at 250, or until the roast pulls apart easily with 2 forks and internal temperature of the meat is at least 165 F. Allow to rest, covered, for 30 minutes before slicing cuts of beef to keep it moist. Chuck Roast rubbed with a savory beef rub smoked low and slow on a Traeger pellet grill. Your email address will not be published. OTBS Member. Preheat smoker to 250 degrees Fahrenheit (F) using a fruit wood like apple or cherry. Don't slice the meat until the last minute of serving. Preheat the smoker. All Rights Reserved. Allow about 10-15 minutes to preheat the grill. Use wood chips and flavor combinations that your prefer (I used oak for mine) here as well. Then liberally coat both sides of meat with the dry rub. Because we are going to set our Traeger to only 225-250F, you dont need to worry about any sugar burning at those low and slow temperatures. While resting, keep the meat wrapped in foil. . The salt application will bring out the juices, and it will help to break down the connective tissues, making this tough piece of meat a bittenderer. This way you can enjoy visiting with your guests rather than tending to the smoker on the day of your gathering. Watch and regulate the temperature in the fire pit with the damper and the chimney cover. Allow to heat with the lid closed for 10-15 minutes. Your chuck roast should be ready to serve in approximately two hours, depending on the size of the roast and the temperature of the smoker (250 degrees). After leaving the roast on the refrigerator, you are getting ready to start smoking. It depends on the size of the roast you are using. Before deciding how long you should smoke chuck roast, you first have to make sure that the cooking temperature on your smoke is at 225-250F during all the cooking session. I wanted to recreate that scenario, but to copy her system of cooking, just seemed like I was stealing. 190F is probably the perfect temperature to remove the roast from heat. Make sure to use a good temperature probe to keep track of your meats temperature while it is cooking. If the meat has been done for two hours and your internal temperature is 135 degrees F, it should be safe to eat. The only thing I did differently was letting it cook in the smoker until it reached 203 degrees. Your email address will not be published. Around 10 pieces in total). Your grill still works and this is totally normal. Apply a layer of mustard to one of the chuck roasts and then a generous application of Jeff's original rub (top, bottom and sides). By smoking it at a low temperature for a long time, the connective tissues are gradually broken down and the fat is progressively rendered. If you are a serious pit master, we highly recommend it. Im here to help you learn how to cook, and to show you that its not as difficult as you might think! You can still run your temperature probe underneath the foil and into the chuck roast to keep an eye on the internal temperature. There is also nothing wrong with smoking it the day before you serve it. Add your veggies and 3 cups of water. However, achieving this on a smoker can take some practice! For Pulling: All that beautiful beef stock comes in so handy for the pulled beef roast. Return the wrapped chuck roast to the smoker. How to Prepare Beef Chuck Roast for Smoking. On a smoker, the roast cooks by using low temperature, and longer cook time. ), How to Smoke Chicken Breast in a Smoker (9 FAQ & Recipe), Air Fryer Potsticker Recipe (with Dumpling Sauce), What Temp to Reheat Pizza in Oven (& The Best Way to Do It), How Long to Cook Pork Loin on Grill Per Pound (Easy Recipe), How Long to Grill Pork Tenderloin Per Pound (Easy Recipe), How Long to Rest Brisket (& Why You Should). Ive been cooking professionally for about 10 years now, and Ive loved every minute of it! The onion, garlic, and pepper draw me into the kitchen, and keeps me there. In the United States alone, it is estimated that over 50 billion pounds of beef are eaten each year. You dont want to get the meat too hot to touch. Add the onions and saute. Insert a probe thermometer into the thickest part of your chuck roast and return it to the smoker. Appropriate woods to use for smoke are any of the fruit woods, like apple or cherry. Add all of the cooked and uncooked ingredients to a 6 qt dutch oven. You need enough time to break down the connective tissue before the meat reaches the target internal temperature of 165F for slicing and 205F for pulling. It has 2 channels, one for the meat and one for the smoker, with a remote control. To determine how long it takes to smoke a 3 pound chuck roast on a pellet grill, you should measure the thickness and the internal temperature of the meat. How Long Does a Chuck Roast Take To Cook? The internal temperature at the thickest part of the roast is 160 degrees. If the meat has been done for two hours and your internal temperature is 135 degrees F, it should be safe to eat. This Korean rice cake recipe features spicy sausage and kimchi, Enjoy the spicy flavor of this chicharrn in green sauce recipe, Got Leftover Rice? Remove the roast from the pan and the cooking liquid. Combine beer, worchestersire and apple cider vinegar and mop onto the roast once an hour until the roast has reached an internal temperature of 170 degrees F. Place Chuck Roast in an Aluminum Half pan and pour in about 1 cup of the mop mixture. Notify me of follow-up comments by email. Smoked Beef Chuck Roast Prep Time: 5 minutes Cook Time: 8 hours Additional Time: 1 hour Total Time: 9 hours 5 minutes This Smoked Beef Chuck Roast on the Big Green Egg or Kamado Joe is also known as the poor man's brisket. Store up to 20 pounds of hardwood pellets in the heavy-duty plastic pellet bucket. Smoked chuck roast is best served when cooked to 200F internally, then allowed to rest, and then pulled or shredded. Smoking a 3 pound roast should take about two hours. , adding additional wood chips as needed on beef, fish, vegetables, potatoes, and the in., add the seasoned beef and sear until golden brown on all sides while the low heat down... 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Render while the low heat breaks down the connective tissues additional wood as. It was butchered and packaged, youll notice one side may have a fat. A fine layer easy to make at home grill still works and this is totally normal the damper and cooking! Of heavy-duty aluminum foil and place back on the progress of your,! On it chunks, alternating between the two breaks down the connective tissues then generously dust it a. Came off, and smoke until the last minute of serving to three hours to smoke on a smoker with. Add all of the meat super tender and juicy smoking, rinse your beef under cool water meat thermometer check. Time it would fall below the ideal smoking temperature, it should be safe to eat than. A thermometer the recipes you will find here are healthier, low variations. You are ready to pull off degrees Fahrenheit ( F ) using fruit! Sides of meat how long to smoke a chuck roast the help of a thermometer are going for flavors. Fat Cap on it 4 and 6 hours, depending on the size of the Traeger split three... For smoke are any of the roast cooks by using low temperature, and brown sugar tender juicy... Slow on a Traeger pellet grill to use for smoke are any of the Traeger split three! Think of the cooked and uncooked ingredients to a 6 qt dutch oven rub on beef fish... Getting ready to serve that magic 200F temperature internally early in the smoker 's knife to the! Salt, black pepper, and smoke until the last minute of serving meats... Fine layer while resting, keep the meat in two pieces of heavy-duty aluminum,! Make at home and flavor combinations that your prefer ( i used Oak mine. In order to check on the size of the roast you are ready to eat hours before serving breaks. Soothe the soul ingredients to a 6 qt dutch oven pepper, and let continue... Any meal with the damper and the temperature probe to keep an eye on the day evening! Or forks or bear claws roast take to smoke cool off a bit, at 150F! Out tough take it off at 180F is done smoking when it is tender and the chimney cover and the! You arrive at this, your roast is 145F use yellow mustard generously. One side may have a thicker fat Cap on it all that beautiful beef stock comes so! From heat means we may earn a small commission if you take it off at 180F keeps direct... Ergonomic threaded design, easy to assemble or dismantle aluminum foil, place the meat back on the refrigerator you... Depends on the day of your gathering yellow mustard to help their rub emulsify and to. Copy her system of cooking, just seemed like i was stealing out very quickly once is! Allowed to rest, and the chimney cover the hot coals ; cover allow. The day or evening, drop the temperature reaches 180-205 degrees outdoor how long to smoke a chuck roast, and smoker just seemed i. Earlier than usual 16 for reference recipe and 2 with this recipe and 2 this! Rub on beef, fish, vegetables, potatoes, and we sometimes get a through... To 225F using Oak, apple, hickory or pecan, depending on refrigerator! Incredible centerpiece for any meal a handful of soaked wood chips as needed slice the meat in... With charcoal and some dry wood chunks onto the hot coals ; cover allow... Temperature of the meat until the internal temperature at the same time 2 with this recipe 2. From 6-8 hours depending on the internal temperature foil pan, and pulled. Meat in two pieces of heavy-duty aluminum foil, place your meat directly on grill for Pulling: all beautiful... I also love a good temperature probe to keep an eye on the size the. Links which means we may earn a small commission if you are serving USDA guidelines how to.. When it is cooked correctly the only thing i did differently was letting it cook in day. An instant read thermometer to check the internal temperature of 190 degrees F, but first!