Smoking a 3 pound roast should take about two hours. pieces in comparison to a brisket which could often average between 10-16 lbs. You see, when big pieces of meat like brisket or pork shoulder are being cooked low and slow, and hit about 150F internally, they tend to stall out and stop rising in temperature. Smoke your chuck roast for 3 hours, spraying every hour with some of the beef broth/ stock. Pour sauce over chuck roast. It also works great anytime you are cooking something like our hot and fast brisketor a whole chicken, and you dont want a sugary rub to burn at those higher smoking temperatures. Give this recipe a try and read through so you can achieve a foolproof and delicious smoked chuck roast. In about 2 to 3 hours you will get the answer to this question. The seasoning is usually straightforward, as a simple dry rub can bring out all the flavors in the meat, and then a nice long smokey cook on the Traeger pellet grill will tenderize it. After you finish pulling the smoked pot roast, taste for saltiness and add salt and pepper, leftover rub, and/or some beef stock as needed. This is an easy, affordable, and crowd pleasing dish to prepare to make pot roast, shredded beef for tacos, and countless other purposes. Let it smoke for about 2-3 hours and you have to be careful to constantly check the smoker temperature to stay at the desired level. If the meat has been done for two hours and your internal temperature is 135 degrees F, it should be safe to eat. While pot roast is a comfort food classic I think we can all get behind, my favorite way to prepare this cheaper cut is through smoking it like a poor mans brisket. It will slowly turn collagen into gelatin, which is soft and jiggly. Once the internal temperature of the meat reaches 200 to 205 degrees F, you will be ready to remove the pan from the grill and allow it to sit for a resting period of at least 20 minutes. The internal temperature of your roast should be at least 190 degrees Fahrenheit. Slice what you are planning to serve and the remaining part you may use it for a different recipe. Smoking is one of the most common and deadly habits out there. When the chuck roast hits the stall (see blog post notes above) place it into your foil pan inside the au jus and cover it with foil. A large roast may take up to three hours to smoke properly. 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. 190F is probably the perfect temperature to remove the roast from heat. Please suggest this article to a friend if he needs some guidance by using the sharing button down below. For medium rare, pull the steaks when they reach 125F, or 135F for medium. After 1 hour of tenderizing the meat, remove it from the refrigerator and put it again in a pot of water, giving it a quick wash to remove the leftover salt from the surface. Contact Us. Always cook to temperature and not time when smoking meats. How long to smoke a chuck roast? As an Amazon Associate I earn from qualifying purchases. The chuck is the shoulder area of the cow. Leave the lid open for 5-7 minutes until you start seeing white billowing smoke coming out of the grill. Carefully remove the chuck roast and place on a large sheet of aluminum foil. slow cooked chuck roast with red wine reduction, grilled lemon pepper parmesan brussel sprouts. This type of beef comes from the chuck, the round of the beef, and it is located between the shoulder and the brisket. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-narrow-sky-1','ezslot_20',172,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-narrow-sky-1-0');The pellet grill automatically controls the flow of pellets depending on your temperature setting so that you maintain an even temperature throughout the entire cook. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-leader-1','ezslot_12',165,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-leader-1-0');Conventional American BBQ rubs have A LOT ofsugar in them as that is what helps form the crusty bark on the exterior of ribs or a pork shoulder as it cooks in the smoker. Temperature of the smoker should be between 250 and 275 degrees Fahrenheit. Replace the temperature probe and place back on the Traeger. Loin Pork loin has a tendency to dry out, so keeping your smoker truly low and slow, and cooking it to 145 F and barely a degree over is key. *Note: If you are in a hurry, use the upper table of contents to quickly navigate to the end-summary recipe card for the most important key points of the recipe. Chuck roast is done smoking when it is tender and the temperature reaches 180-205 degrees. Smoking with a direct heat source like a grill or oven will take longer than smoking with a smoldering method like the apple peeling technique. Rest. Place on the smoker, close lid. This process can help make your meat more moist and succulent. Your email address will not be published. While roast is cooling prepare BBQ sauce, set aside. In fact, while I love a good brisket this is a great alternative both in regards to time and cost. 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. If you are wondering about trimming your meat, then don't worry as the chuck roast doesnt require mush additional trimming aside from what the butcher has already done. Smoke your chuck roast directly on the Traeger for the first 3 hours or so as described above until it hits around 150F internally. Let the smoker pre-heat at 225-250F. It is a good idea to make a dry rub a couple of hours ahead (or even the night before!) Smoking at 225F heats the chuck roast . Toss a handful of soaked wood chips and some dry wood chunks onto the hot coals; cover and allow the beef to smoke. Serve immediately or incorporate into another recipe requiring smoked pulled or shredded beef. With all the fat melted away, and the connective tissue broken down, this meat will just break apart. Getting this internal temperature will take about another 2-3 hours. Once the meat is cooked, use a meat thermometer to check the internal temperature. Welcome to my Texas Kitchen. It is the traditional cut for pot roast. OTBS Member. 190F is probably the perfect temperature to remove the roast from heat. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-sky-4','ezslot_27',179,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-sky-4-0'); What do you do if you finish your smoked chuck roast well before your guests arrive? Season the chuck roast on all sides with the beef rub. Smoked Chuck Roast should be cooked to 195 degrees, and rested for at least 1 hour. to allow the seasoning to meld and become more flavorful. Season: after roast has sat for 45-60 mins at room temperature, liberally apply the dry rub to the roast, using your hands to press it in. This should take about 3-hours. The alarm sounded each time it would fall below the ideal smoking temperature. You need enough time to break down the connective tissue before the meat reaches the target internal temperature of 165F for slicing and 205F for pulling. This will take about 3 hours 55 minutes. Your grill still works and this is totally normal. Once a smoke is being produced, close the lid and change the temperature dial to your desired temperature setting. Cook for 90 minutes per pound of meat, or until internal temperature reached 195F. Smoking time will vary, depending on the size of your whole roast. And while the timing is less important for most meats, it can be an important factor for a large roast. Smoking a chuck roast takes a bit longer than most meats. Remove the meat from the refrigerator and allow to sit at room temperature for 45-60 minutes. Smoking the roast right away is ok, but sitting in the refrigerator for several hours allows the rub to penetrate the meat. This can be maddening if your guests are arriving soon and the internal temperature needs to rise another 50 degrees and hasnt budged for over an hour! Insert a probe thermometer into the thickest part of your chuck roast and return it to the smoker. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-netboard-1','ezslot_22',171,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-netboard-1-0');Weve previously covered how to start a Traeger, how to season a Traeger, how to change the pellets in a Traeger, and even how to troubleshoot a Traeger that wont ignite. After you use a thermometer, place the meat in a rack in a roasting pan. Cook for 1-2 minutes on each side. Doing this allows your meat to get a more even cook. Smoke the chuck at 250F, using hickory pellets for smoke, until the rub has set and juices are pooling. As I narrowed down my selection, and started getting a bit more ambitious, I approached my butcher. Remove the steak and slice into 2-inch pieces. Pro Tip: Hold the meat at this temperature in its WHOLE form rather than shredding if you can, then shred and season immediately before serving for maximum tenderness and moistness. If you wish, drizzle some sauce (cheese or. When the smoker is up to temperature, place the beef on the rack and put that into the smoker. Remove it from the smoker and wrap in aluminum foil, or place in a covered pan to rest.. Place the chuck roast in a large cast iron skillet and in the smoker at 225 for 4 hours. This beef roast is easily paired with creamy mashed potatoes, roasted Tex Mex potatoes, creamed corn, baked beans, classic southern coleslaw, Texas BBQ style potato salad, or any other grilled vegetable and fresh fruit. A large roast may take up to three hours to smoke properly. Cooking time ranges between 4 and 6 hours, depending on the size of the chuck roast being used. You have lots of options for seasoning and preparing your chuck roast depending on the flavor profile you are going after. 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