First, you add hardwood pellets into the side hopper. At this point, wrap the roast in butcher paper or tin foil and place it back on the smoker until it reaches an internal temperature of 200 degrees. 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. This way you can enjoy visiting with your guests rather than tending to the smoker on the day of your gathering. In a large Dutch oven, place the butter and vegetable oil over medium-high heat. Pre-heat your smoker to 250 F. and set it for indirect heat. A room temperature roast is best before going onto the smoker. Whether you have a Traeger or Big Green Egg, it is now time to turn that smoker on and get to the cooking! For a straightforward smoke right out of the bag, we are big fans of Bear Mountain Red and White Smoky Oak Pellets. You can think of the process of smoking a chuck roast on the Traeger split into three parts. 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. This will take about 3 hours 55 minutes. Smoke the shoulder roast for five hours at 250 degrees Fahrenheit, or until a meat thermometer registers an internal temperature of 160 degrees Fahrenheit when inserted into the roast. Place the hot roast onto your cutting board, keeping it wrapped in the foil. Wrap the chuck tightly in aluminum foil, place inside a secondary foil pan, and smoke . You are going to leave your chuck roast on the Traeger until it hits somewhere between 197-203F when measured with a good temperature probe or instant thermometer. My chuck roast, at 2.7lbs/1.2kg was nearly perfect after a total of 6 hours of smoking with a texas crutch at 300F/150C. I did this around the three hour mark for a 4.5 lb. Smoked Chuck Roast is a great affordable and quick alternative to smoked brisket. for ours we used a mixture of pecan, apple & oak. By smoking it at a low temperature for a long time, the connective tissues are gradually broken down and the fat is progressively rendered. Slow cooking is the best way to breakdown down connective tissues in meat. For medium rare, pull the steaks when they reach 125F, or 135F for medium. Why does that saying exist? The recipes you will find here are healthier, low carb variations of classic comfort foods that soothe the soul. Try Bad Byron Butt Rub on beef, fish, vegetables, potatoes, and much more! If you tried this recipe please leave a comment and a rating below! Close the lid and turn the temperature dial to 250F. Let it rest for 20-30 minutes. Both of these cooking temperatures are safe, and meet USDA guidelines. It tends to be a meat cut that loves lower and slower cooking both through roasting and braising (cooking in liquid) to break down the tougher connective tissues into tender, melt in your mouth pieces. Serve the sandwiches with onion rings, Cole slaw and an Italian vinaigrette potato salad. When we first started trying different recipes, we used the smaller standard sized chuck roasts. One method, however, requires cooking to 180F internal temperature. 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. Toss a handful of soaked wood chips and some dry wood chunks onto the hot coals; cover and allow the beef to smoke. Well be here when you get back! Comment * document.getElementById("comment").setAttribute("id","a4bfaab4a60f5ad5f3fadc49444fe831");document.getElementById("a8e045800f").setAttribute("id","comment"); BBQbeefBudgetHolidayHow toInjectionsKetopellet grillsRecipesroastsRubsSandwichesSeasoningSmokingTraegerSee morePrevious article How to Smoke a Pork Loin on a Pit Boss Pellet GrillNext article How To Light A Solo Stove: Easy Step by StepYou May Also Likein Outdoor CookingHow to Make a Smoked Sirloin Tip RoastRead Morein Outdoor CookingHow to Make a Smoked Rump RoastRead Morein Outdoor CookingHow to Make Smoked Pot Roast on a Traeger Pellet GrillRead Morein Outdoor CookingHow to Smoke a Chuck Roast on a Pit Boss Pellet GrillRead Morein Outdoor CookingHow to Smoke a Beef Tenderloin on a Traeger Pellet GrillRead Morein Outdoor CookingHow to Smoke Beef Ribs on a Traeger Pellet GrillRead Morein Outdoor CookingHow to Smoke a Prime Rib on a Pit Boss Pellet GrillRead Morein Outdoor CookingHow to Smoke a Beef Tenderloin on a Pit Boss Pellet GrillRead Morein Outdoor CookingHow to Make Smoked Eye of Round Roast BeefRead Morein Outdoor CookingHow to Make a Smoked London BroilRead Morein Outdoor CookingHow to Smoke a Prime Rib on a Traeger Pellet GrillRead Morein Outdoor CookingHow to Make a Smoked Boneless Turkey Breast on a Traeger Pellet GrillRead Morein Outdoor CookingHow to Make Smoked Chicken Wings on a Traeger Pellet GrillRead Morein Outdoor CookingHow to Make a Smoked Tri-Tip Roast on a Pit Boss Pellet GrillRead Morein Outdoor CookingHow to Smoke a Beef Brisket on a Camp Chef Pellet GrillRead MoreMore From: Outdoor CookingHow to Make Smoked Chicken TacosRead MoreHow to Make Smoked Chicken KabobsRead MoreHow to Make a Smoked Turkey SandwichRead MoreHow to Start a New Z Grills Pellet Grill for the First TimeRead MoreHow to Make Smoked Turkey SoupRead MoreZ Grills 700D3 Pellet Grill: A Complete Review 2022Read MoreHow to Make Smoked CornbreadRead MoreHow to Make Smoked Mashed PotatoesRead MoreHow to Make Smoked Turkey TenderloinsRead MoreHow to Make Smoked CabbageRead MoreHow to Make Smoked Turkey ThighsRead MoreHow to Make a Smoked PizzaRead MoreHow to Make Smoked Turkey WingsRead MoreHow to Make Smoked Chocolate Chip CookiesRead MoreHow to Make Smoked Chocolate ChipsRead More, Thanks for visiting Madbackyard.com! You can add a little cayenne for extra heat or garlic and onion powder for additional flavor, but go easy on the rubs that are heavy in sugar content. That will prevent its juices from running when you cut into it, keeping the roast more moist and succulent. This can take from 30 minutes to 1 hour. While roast is cooling prepare BBQ sauce, set aside. How To Clean A Chuck Roast The chuck is taken fromthe upper forefront area of the cow, which is section 1 part of the image down below. Youve probably seen many a chuck roast thrown into a slow cooker all day to make pot roast. A beef chuck roast is any cut of meat that comes from the shoulder part of a steer. Wrap the brisket in opposing directions with three layers of foil, tightly. In the last hour put your peppers, onion, garlic, and shallots in the skillet. Im here to talk about food and cooking, and to share some of my favorite recipes with you all! You can find chuck whole in a roast or sometimes even ground into meat. Arrange the cubes on a lined baking sheet and cook in your smoker at 375 degrees for 25 minutes. Next, its time to choose the wood pellets for your smoke. Once you arrive at this, your roast is ready to pull off. The wet wood chunks provide a lower, slower smoke and bring the heat down. How to make Poor Man's Burnt Ends Recipe. I like to strain mine out and reserve some in the foil pan (discard the large pieces of onion and garlic). You should check the temperature of the smoker every hour, in order to continuously maintain the recommended temperature. 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. Use your hands or two forks to pull the beef and shred it like you would a pork butt. A large roast may take up to three hours to smoke properly. Wrap your chuck roast in plastic wrap and place it back in the refrigerator for at least 2 hours, preferably overnight. This Korean rice cake recipe features spicy sausage and kimchi, Enjoy the spicy flavor of this chicharrn in green sauce recipe, Got Leftover Rice? Yesterday at 9:45 AM #6 Beautiful plate Robert, I'm with Tracy on the schrooms. But, it was still delicious! Alternatively, you can also go for an overall milder smoke flavor by choosing oak or fruitwood pellets. Remove the roast from the pan and the cooking liquid. Many people have heard of smoking a pork butt, but did you know you can smoke a beef chuck roast? Did you try this recipe? Ive been cooking professionally for about 10 years now, and Ive loved every minute of it! The following is a guide to preparing the perfect smoked chuck roast. I hope youll check out my blog and my recipes, and I look forward to hearing from you! After 1.5 hours flip both roasts over and continue smoking. When you decide to smoke this steak cut, the first thing of course is to get the meat. This cut actually dries out very quickly once it is cut, so only slice when you are ready to serve. The aluminum foil will keep the moisture from evaporating, possibly keeping your meat from drying out as much while to cooks, and most importantly, let it continue to steadily rise in temperature. (Or shredded beef, depending on which term you prefer). For this reason, its best suited to low-and-slow cooking applications like braising. Dont forget to mention, Dill Pickle Soup {A Meatless Monday Recipe, Pecan Fruitcake {The Best Fruitcake Ever! You burn wood pellets, producing smoke that gets infused into the wood. Otherwise, here is the basic process for how to start a Traeger before throwing on your chuck roast: After going through the startup process described above, set the temperature to 250F, and let the Traeger come up to temperature. This allows the juices to redistribute and the juices to reabsorb into the meat. I told him that I'm getting ready to smoke it and wanted to feed a lot of people. 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. Return to the top of this article to determine exactly how long to roast your cut of meat and how to finish it off! A good real of thumb with most smoked BBQ with a lot of denser connective tissue (think smoke pulled pork, brisket, burnt ends etc.) You should aim for no less than 160F for medium doneness and up to 190-200F for well-done. Heat mixture over medium high heat until it reaches a boil. Lets get to smoking! Set aside the chuck roast for about 30 minutes, allowing it to come to room temperature. Unwrap the chuck roast and let it rest for about 20-30 minutes before pulling or shredding it. My new goal was to make this recipe mine, by putting a new twist on it. 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