Smoked Chuck Roast

🧂 Ingredients

• 5 lb chuck roast

  (boneless)
• 1 ½ tablespoon sea salt
• ½ tablespoon coarse ground pepper
• 2 teaspoon paprika
• 2 teaspoon garlic powder
• 2 teaspoon onion powder
• 1 teaspoon sugar
• ¼ teaspoon chili powder

Instructions

• 1 Rinse your chuck roast in cool running water, and pat dry with paper towels.
  Remove any excess fat or silver skin, if needed. Set the roast out and allow it
  to come to room temperature for about 30 minutes.
• 2 Combine dry rub ingredients in a small bowl (salt, pepper, paprika, garlic
  powder, onion powder, sugar and chili powder) and set aside.
• 3 Prepare your smoker. Place the wood chips in your tray, remove the center rack,
  and preheat the smoker to 225°F (105°C). *I like oak and hickory for beef,
  followed by mesquite, maple, pecan, or walnut. Fruit trees like cherry or apple
  are also nice.
• 4 Place the roast on a baking sheet or in a baking dish and sprinkle the dry rub
  over, using one half for each side. Pat the dry rub into place and roll the
  edges in the excess that is on the baking sheet to coat the entire surface of
  the chuck roast. *If you have the time, wrap the seasoned roast in plastic cling
  film and allow it to cure in the refrigerator for at least four hours, and up to
  overnight. Bring to room temperature before smoking the meat.
• 5 Transfer the seasoned beef chuck roast to the smoker rack and place it into your
  preheated smoker. Close the door or lid and smoke for approximately 5 hours (or
  about one hour per pound), until the internal temperature of the roast reaches
  165°F (74°C).
• 6 Remove the chuck roast from your smoker and transfer to a double layer of heavy
  aluminum foil sheets. Wrap the roast in the aluminum foil and seal tightly, with
  the seam facing upward. Return the wrapped roast to your smoker, placed seam
  side up, and smoke for an additional hour.
• 7 When the roast has an internal temperature of 190°F (90°C), remove the roast
  from your smoker and allow it to rest in the foil wrapper for at least 30
  minutes, up to an hour, before slicing and serving. Drizzle beef roast juices
  from the aluminum foil wrapper over the sliced chuck roast when serving.

Nutrition Info