smoked chuck roast

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smoked chuck roast

The price of meat is going through the roof for several reasons. All the cuts, like brisket, that used to be cheap are getting more expensive.

I needed to have an alternative cut I can recommend to you and I choose the chuck roast. And I have the perfect recipe for it.

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Ingredients

  • 1,5 kilo of chuck roast

For the dry rub

  • 1 part fleur de sell
  • 1 part ground black pepper
  • 1/2 part onion powder
  • 1/4 part of garlic powder

For the mopping sauce

  • 2 cups of beef broth
  • 1/4 cup of apple cider vinegar
  • 2 tbsp of Worcestershire sauce
  • 2 cloves of garlic
  • 1 onion
  • 1 tbsp of dry rub

For the bbq sauce

  • 1 cup of ketchup
  • 1 tbsp of Worcestershire sauce
  • 2 tbsp of raw cane sugar
  • 2 tsp of ground black pepper
  • 1 tbsp of ketjap manis
  • 2 tbsp apple cider vinegar

How to

  1. Tie the chuck roast together with some butchers twine. Otherwise, it will fall apart when the fat renders down.
  2. Mix up all the ingredients for the dry rub and sprinkle an even layer on the meat.
  3. Fire up your smoker to a stable temperature of 120°C (248F) and some smoke wood. Put the roast on and close the lid.
  4. Make the mopping sauce by putting a pan on the fire and put in the beef broth, apple cider vinegar, Worcestershire sauce, 2 crushed garlic cloves, and the quartered onion. Bring this to a boil and add the bbq rub. Let this simmer for 15 minutes.
  5. After 2 hours of smoking, the rub has settled and you can start mopping the meat. I use a mopping brush for this. Close the lid again after mopping.
  6. After half an hour you check the roast and see if the surface is dry again. Flip it and mop it again. Keep repeating this till the meat reaches a core temperature of 94°C (201F).
  7. In the meantime put a pan on the fire and put the ingredients for the bbq sauce in. Let it come to a simmer above low heat. Keep stirring till you see a syrupy bubble appear.
  8. When the meat reaches the desired core temperature you wrap it in aluminum foil or butcher paper and let it rest for half an hour.
  9. Unwrap it, Cut it into slices and serve it with the bbq sauce.

Big thanks to Napoleon Grills for sponsoring this post.
Please return the favor by visiting their website.

BBQ gear used

Disclosure: Some of the links in this post are affiliate links and if you click on them to make a purchase I will earn a commission. I link these articles because of their quality.

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