chuck roast in the smoker with a secret step

How To Make chuck roast in the smoker with a secret step

• 
  1

  Chef’s Note: Many of the cuts of meat that are put into a smoker can take from twelve to sixteen hours… or longer. But not the humble chuck roast… we can have this wonderful, flavorful piece of meat smoked in as little as 4 to 6 hours.
• 
  2

  Chef’s Note: Look for a Chuck Roast with a lot of marbling.
• 
  3

  Preheat the smoker to 220f (105c).
• 
  4

  Gather your ingredients.
• 
  5

  Slice the garlic.
• 
  6

  Use a pairing knife to cut slits into the roast, and insert the garlic.
• 
  7

  Brush the top and sides of the roast with the Dijon mustard.
• 
  8

  Thickly dust the top and sides of the roast with your spice rub.
• 
  9

  Chef’s Note: I have a posted recipe for a great dry rub, but there are a lot of good dry rubs out there in the marketplace. Or, you might have your own “secret” spice combination that you enjoy.
• 
  10

  Insert a remote instant-read thermometer into the roast (if you have one).
• 
  11

  Add some water into the smoker’s drip pan.
• 
  12

  Chef’s Tip: To add a bit of flavor to the roast, you might substitute some apple juice for the water.
• 
  13

  Place the roast directly on the smoker’s rack.
• 
  14

  Use your favorite wood chips, I used apple wood.
• 
  15

  Chef's Tip: For great smoke flavor, keep the smoke going for the first two hours.
• 
  16

  Chef's Tip: Maintain the temperature of the smoker between 210f - 220f (99 – 105c).
• 
  17

  Chef’s Note: The temp is important. Too low and it will take forever… Too high and you will burn the spices.
• 
  18

  Pull the roast out when the internal temp reaches 150f (65c), about 3 hours.
• 
  19

  At this point the roast will not take any more smoke, so we will wrap it... Wrap the roast in a double layer of aluminum foil.
• 
  20

  Stick the wrapped roast in your oven and set the temp to 220f (105c), and leave it in there for an additional 2 - 3 hours. We are looking for a target internal temperature of around 195f (90c).
• 
  21

  Chef’s Note: This SECRET step is called the Tenderizing Stage. During it’s time in the oven, the slow heat is tenderizing it. It really makes a big difference to the tenderness of the chuck roast.
• 
  22

  Chef's Tip: If you want to, you can just put it back into the smoker.
• 
  23

  Remove the roast from the oven, cut some nice thick juicy slices, and serve with your favorite veggies and/or starches. Enjoy.
• 
  24

  Chef's Note: This makes for excellent sandwiches the next day... or for that late-night snack.
• 
  25

  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card