Recipe: Smoked Chuck Roast

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Smoked Chuck Roast

Recipe courtesy of Sangres Best Beef

From Sangres Best: This isn’t the traditional method of preparing this underrated cut, but it is by far our favorite. This one is meant for you to get creative. Use your favorite spice rub or fruit juice to obtain the flavors you’re trying to achieve. Serves 6-8. 

  • 3-4 pound chuck roast
  • Seasoning of your choice (we like Buckeye Smokers All-Purpose Seasoning. Peach, pecan, or cherry rubs are also good options)
  • 1 bottle of dark cherry juice (adapt your flavor to your preference)
  • Roughly two hours before putting the roast on the smoker, season liberally with your seasoning of choice. Putting the seasoning on too early will draw the moisture out of the meat, but it won’t absorb well into the meat if you wait too long. 
  • After seasoning, let sit at room temperature until you’re ready to start. 
  • Fire up your smoker (we used a Camp Chef pellet smoker) to 225 degrees, level 10 smoke. Add two smoke tubes full of smoldering wood chips. 
  • Let the roast smoke for 10 hours (yep, 10 hours). Every hour or so, baste the roast with fruit juice. 
  • Once the meat hits an internal temperature of 165 degrees, pull the roast off the smoker. Wrap the roast tightly with pink butcher paper (aluminum foil works, too), and put it back on the smoker, cooking until it reaches 205 degrees internal temperature. 
  • Once meat is cooked, remove from the smoker and place on a large cutting board. Remove your butcher paper and tent with foil. Let your roast sit for about 30 minutes before slicing and serving.