Description
This Smoked Chuck Roast recipe delivers tender, flavorful meat with a perfect smoky crust. Using a dry rub and Dijon mustard for seasoning, the roast is smoked low and slow until it reaches an ideal internal temperature for shredding or slicing. Perfect for a hearty meal, this method enhances the natural beef flavor while ensuring moist and succulent results.
Ingredients
Meat
- 2-3 lb. boneless chuck roast
Seasoning
- 2 tablespoons Dijon mustard
- 2 tablespoons easy dry rub (your choice of seasoning blend)
Instructions
- Prepare Roast: Let the chuck roast sit out on the counter for an hour to come to room temperature. This ensures even cooking during smoking.
- Preheat Smoker: Heat your smoker to 225 degrees Fahrenheit, ideal for low and slow smoking.
- Apply Mustard: Slather the roast evenly with Dijon mustard. This helps the dry rub adhere and adds subtle tanginess.
- Season Roast: Generously season the roast with the dry rub, gently pressing it into the meat to create a flavorful crust.
- Initial Smoke: Place the roast in the smoker and smoke for 3-4 hours until the internal temperature reaches 160 degrees Fahrenheit, developing initial smoke flavor and crust.
- Wrap Roast: Remove the roast from the smoker and wrap it tightly in two layers of aluminum foil to retain moisture during final cooking.
- Finish Smoking: Return the wrapped roast to the smoker and continue cooking for another 1-2 hours until the internal temperature reaches 200-205 degrees Fahrenheit. This step breaks down connective tissues for tenderness.
- Rest Roast: Transfer the roast to a cooler or warm place to rest for 1 hour, allowing juices to redistribute for a moist, tender result.
- Serve: Thinly slice the roast against the grain and serve immediately for best texture and flavor.
Notes
- Bringing the roast to room temperature before smoking ensures even cooking.
- Using Dijon mustard helps the dry rub stick better and adds a subtle layer of flavor.
- The two-step smoking process (unwrapped then wrapped) helps develop a smoky bark and ensures tender meat.
- Internal temperature of 200-205°F is ideal for breaking down connective tissues in chuck roast, making it tender enough to slice or shred.
- Resting the meat for one hour after cooking allows juices to redistribute, resulting in juicier slices.
- Use a meat thermometer to monitor temperature accurately for best results.
- Prep Time: 1 hour
- Cook Time: 4-6 hours
- Category: Main Dish
- Method: Smoking
- Cuisine: American
