Oak Smoked 7 Bone Chuck Roast Is Tender and Juicy
One of many different cuts of beef chuck to cook, a smoked 7 bone chuck roast is a great choice. Being comparatively thin, it smokes in less time than the larger cuts.
This roast also brings good flavor to the plate because the large amount of fat and connective tissue distributed throughout the meat. To bring out the great taste, it'll need to be smoked for several hours. Wrapping in foil after the first few hours of smoking will decrease cooking time and help in retaining the juiciness.
A Superior Smoked Beef Chuck Recipe
This roast was seasoned with a simple rub mix, then cooked in my smoker for 6 hours. That time will vary, depending on the size of the cut and its individual characteristics. As always, use internal temperature and a fork test as guides for knowing when the meat is done to your liking.
SMOKED 7 BONE CHUCK ROAST INGREDIENTS
- One 7-bone beef chuck roast, 3 to 4 pounds
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 cloves garlic, crushed
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SEASONING AND SMOKING
- Rub the crushed garlic onto the roast, onto all sides.
- Season the beef with the salt, pepper, onion powder and paprika. Rub it in well, then wrap in plastic film. Allow to rest for at least an hour, up to overnight so the flavor will absorb into the meat.
- Tougher cuts of beef respond well to lower temperature - longer time smoking. Set up your smoker to cook at 225° Fahrenheit. There's no need to pre-heat.
- For this recipe I used oak chips for the smoke flavor - a wood-smoke that goes well with beef. Place the roast in the smoker.
- Continue smoking the chuck roast for 3 hours, then remove it and wrap tightly with foil. Doing this will hold in the juices while also decreasing the cooking time. Now's a good time to use your remote smoker thermometer. Insert the probe right through the foil, into the center of the thickest part of the roast. No need to use any more smoker wood after the meat is foil wrapped.
- Continue cooking in the smoker at 225° until the internal temperature reaches 190°. Open the foil a bit and check for tenderness with a fork. If it's not tender enough, re-wrap and continue cooking until done.
- After removing from the smoker, let the smoked 7 bone chuck roast rest for 20 minutes, still wrapped in the foil, before serving.
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TIME TO EAT!
Separate your smoked chuck into sections to serve, along with your favorite veggies and other side dishes. And as tender as it is, you can pull the meat into shreds, using it to make some great sandwiches. A little barbecue sauce is all they'll need!