Smoked Beef Chuck
All About ChuckBeef chuck is a great cut of meat that responds well to the low and slow smoking technique. Chuck is cut from the shoulder and neck area of the beef, so most chuck cuts are high in fat and connective tissue. While smoking, the fat and connective tissue melt, adding flavor and moistness to the meat.There are several different cuts of chuck roast, including the seven bone roast,the arm roast, the blade roast, and the top blade roast. Whichever you choose, look for a roast that has a good amount of fat marbled through the meat. I prefer the seven bone or blade roasts.
Prepare the Chuck Roast for SmokingFor starters, the beef chuck needs to be seasoned with dry rub at least four hours before smoking and preferably rested overnight in the fridge. The following is a favorite recipe of mine for seasoning chuck roasts.
Rub the spice mixture into the meat and allow it to rest in the refrigerator for at least four hours. Overnight is better.
Fire Up The Smoker!Smoke the beef chuck, using hickory or oak, at 225-250 degrees Fahrenheit for five hours, or until the internal temperature hits 160 degrees.Wrap the meat in a double layer of heavy duty foil and put it back in the smoker (or in a 250 degree oven). Continue cooking until the internal temperature reaches 205 degrees. Remove the smoked chuck from the meat smoker or oven. Place the foil wrapped meat in a cooler and cover it with a pillow or some towels. Let it rest in the cooler for at least two hours...longer if you can stand it! Shred the smoked beef chuck and add some of your favorite sauce. Piled on hamburger buns and served with dill pickle slices and hot sauce, smoked chuck roast makes a great tasting meal!
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